Identification of sulphur-organic compounds obtained by thermal treatment of the meat broths in the presence of alkyl-mercaptopropanol.
By means of GLC-analysis on columns with different polarity phases the composition of the sulphur-containing volatiles obtained by the thermal treatment of the industrial broths and alkyl-mercaptopropanol was studied using flame-photometric detector specific for sulphur. The identification of the sulphur-containing compounds was realized using both retention indices and GLC-MS. The comparison of the composition of sulphur-containing flavour components of the industrial broth with that of its product with alkyl-mercaptopropanol was carried out.