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Organic nitrates and nitriles in the volatiles of cooked cured pork

Organic nitrates and nitriles in the volatiles of cooked cured pork

Journal of Agricultural and Food Chemistry 32(2): 343-345

ISSN/ISBN: 0021-8561

DOI: 10.1021/jf00122a040

Headspace volatiles from slices of cooked cured pork loin containing residual sodium nitrite concentrations between 63-1057 .mu.g/g were collected on Tenax GC and analyzed by gas chromatography-mass spectrometry. Benzonitrile, phenylacetonitrile and 4 alkyl nitrates were found in the headspace volatiles of all the bacon samples. Several alkanenitriles were also found in samples with high residual nitrite levels. All these N compounds were also found in a volatile extract of high residual nitrite bacon prepared by steam distillation-solvent extraction. Possible mechanisms for the formation of these compounds from reactions between lipid and sodium nitrite and the importance in cured flavor are discussed.

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Accession: 006042415

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