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Author Kato, Hiromichi ♦ Hayase, Fumitaka ♦ Fujimaki, Masao
Source J-STAGE
Content type Text
Publisher Japan Society for Bioscience, Biotechnology, and Agrochemistry
Language English
Abstract The volatiles, produced from casein during roasting at 250°C for 1 hr, were fractionated and analyzed by various methods including the combination of gas chromatography and mass spectrometry. The following kinds of compounds were tentatively or conclusively identified: six aliphatic aldehydes, benzaldehyde, acetophenone, hydrogen sulfide, methanethiol, dimethyl disulfide, five primary alkylamines, piperidine, N-ethylcyclohexylamine, two alkylpyrazines, ethylmethylpyridine, three aliphatic carboxylic acids, pyruvic acid, benzoic acid, six aliphatic alcohols, and three aromatic hydrocarbons. α-Dicarbonyls were not formed in any detectable amount. The results obtained above are discussed in comparison with those of pyrolysis of some kinds of α-amino acid and also with those of some roasted foods.
ISSN 00021369
Learning Resource Type Article
Publisher Date 1972-01-01
e-ISSN 18811280
Journal Agricultural and Biological Chemistry(bbb1961)
Volume Number 36
Issue Number 6
Page Count 9
Starting Page 951
Ending Page 959


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