Isolation and Identificaiion of Volatile Flavor Compounds in Fried Bacon

Chi Tang Ho, Ken N. Lee, Qi Zhang Jin

Research output: Contribution to journalArticlepeer-review

49 Scopus citations

Abstract

Volatile flavor compounds were isolated from 120 lb of fried bacon by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation, and the pure fractions obtained were identified by infrared and mass spectrometry. A total of 135 compounds were identified. The compounds identified in the volatiles of fried bacon included hydrocarbons, alcohols, ketones, aldehydes, acids, esters, ethers, phenols, pyrazines, furans, thiazoles, oxazoles, oxazolines, pyrroles, pyridines, and miscellaneous compounds. Two interesting halogenated pyrroles, N-acetyl-2-chloropyrrole and iV-acetyl-2-bromopyrrole, were synthesized to confirm the identification.

Original languageEnglish (US)
Pages (from-to)336-342
Number of pages7
JournalJournal of agricultural and food chemistry
Volume31
Issue number2
DOIs
StatePublished - Mar 1983

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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