Nitrogen-Containing Heterocyclic Compounds Identified in the Volatile Flavor Constituents of Roasted Beef

Guy J. Hartman, Chi Tang Ho, Stephen S. Chang, Qi Zhang Jin, George J. Collins, Ken N. Lee

Research output: Contribution to journalArticlepeer-review

39 Scopus citations

Abstract

Volatile flavor compounds were isolated from 500 lb of roasted beef. The flavor isolate was subjected to extensive gas chromatographic fractionation, and the pure fractions obtained were identified by GC-mass spectrometry. A total of 44 nitrogen-containing heterocyclic compounds were identified. They included 15 thiazoles, 1 thiazoline, 6 oxazoles, 11 pyrazines, 6 pyrroles, 2 piperidines, and 3 pyridines.

Original languageEnglish (US)
Pages (from-to)1030-1033
Number of pages4
JournalJournal of agricultural and food chemistry
Volume31
Issue number5
DOIs
StatePublished - Sep 1983

All Science Journal Classification (ASJC) codes

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

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