Recherches sur les arǒmes, 18e communication Sur l'arǒme de viande de boeuf grillée, I. Pyrazines
- 1 November 1971
- journal article
- research article
- Published by Wiley in Helvetica Chimica Acta
- Vol. 54 (7) , 1911-1913
- https://doi.org/10.1002/hlca.19710540719
Abstract
A combined gas chromatography‐mass spectrometry analysis of roasted meat flavor prepared by pyrolysis of water‐soluble components of fresh beef has yielded 17 alkylpyrazines (5 already found in heated beef fat), one being a new flavor compound. The mass spectrum of this compound is given.Keywords
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