STUDIES ON MEAT FLAVOR .4. FRACTIONATION, CHARACTERIZATION, AND QUANTITATION OF VOLATILES FROM UNCURED AND CURED BEEF AND CHICKEN

Volatile components from uncured and cured beef and chicken were trapp ed onto a solid adsorbent (Florisil cartridge) and in an organic solve nt (pentane) using the nitrogen purge-and-trap (NPT) technique. In add ition to the 32 compounds newly identified in pork and reported by us in our previous investigation, we have identified 12 more new compound s in beef and chicken. Of these, the newly identified compounds 4-ethy l-1-methylhexane, 1,1,3-trimethylcyclohexane, alpha-pinene, 4-ethyl-1, 2-dimethylbenzene, and 3,6-dimethylundecane were identified uniquely i n beef. A total of seven components were exclusively identified in chi cken and absent in pork and beef. These included the newly identified compounds 1,2-dibutylcyclopentane, 2,6-bis(1,1-dimethylethyl)-4-methyl phenol, and 1,12-dodecanediol.