Volatile flavor compounds were isolated from 120 lb of fried bacon by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation, and the pure fractions obtained were identified by infrared and mass spectrometry. A total of 135 compounds were identified. The compounds identified in the volatiles of fried bacon included hydrocarbons, alcohols, ketones, aldehydes, acids, esters, ethers, phenols, pyrazines, furans, thiazoles, oxazoles, oxazolines, pyrroles, pyridines, and miscellaneous compounds. Two interesting halogenated pyrroles, N-acetyl-2-chloropyrrole and iV-acetyl-2-bromopyrrole, were synthesized to confirm the identification.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)