Seven new compounds were formed and eleven aroma actiive components were lost as a result of heating. Most aroma active components were not appreciably altered due to heating. Aroma active compounds were identified from their retention index values and sensory properties. A few components remain unidentified. Return to Presentations Comparison of Analytical Procedures to measure volatile sulfur compounds in Foods.
Many sulfur compounds possess a dual sensory character.
At trace levels, they provide a range of pleasant sensory qualities from fruity to roasted. As concentrations increase, sensory impressions become decidedly negative, ranging from sulfury to cat urine. Because sulfur compounds can produce such profound sensory impressions, it is extremely important to accurately identify and quantify them. Sulfur compounds are difficult to analyze as they are typically found at trace levels amongst a host of other volatiles and they are highly reactive. This presentation will compare the various analytical procedures in terms of sample preparation and analysis.