Monocarbonyl Compounds in the Volatile Components of Rossiiskii Cheese, Flesh Salmon, Sturgeon and Salmon Caviar

Abstract

Kase, Carbonylverbindungen 639.211 :547. 28 Lachsfleisch, Carbonylverbindungen 639.382 :547. 28 Kaviar, Carbonylverbindungen Using the gas chromatographic method under isothermal conditions and lineray programmed temperature of the analysis with correlation isothermal retention index, the qualitative composition and quantitative ratio of monocarbonyl compounds in the volatile components of five months old Rossiiskii cheese, fresh salted salmon, of sturgeon and salmon caviar were investigated. 32 compounds were identified in Rossiiskii cheese, 38 in flesh salmon, 33 in sturgeon caviar and 36 in salmon caviar. The qualitative compositions of the organic identified monocarbonyls in the flavors of foodproducts investigated have been shown to be almost equivalent although their quantitative ratios were different. IlztroductionFor investigating the volatile components of food products we assumed that at present gas chromatography cannot be useful for separating the flavor concentrates which in a number of cases consist of several hundred compounds of different classes. Therefore, we found it is reasonable to preliminary separate flavor components into classes and to work out separate methods of chromatographic analysis for each class. The presence of the same functional groups facilitates such separation. Standardless gas chromatographic methods have been propo- This procedure consists in the fact that for the compounds of single class the system of columns is so chosen as to provide the separation and minimal overlapping of chromatographic peaks. Identification is performed by means of a system of equations which relate the retention indices with the number of carbon atoms and with the boiling points of compounds under investigation. This method has been successfully employed for detecting the organic bases in the flavor of sturgeon caviar