| Popis: |
Pasteurized, liquid egg products were allowed to deteriorate over a period of days. Products were periodically evaluated for odor and sampled for analysis of volatile components by combined purge and trapgas chromatography. Peaks were identified by mass spectrometry. In general, first detection of unacceptable odor in whole egg, albumen, or yolk samples was accompanied by the appearance of significant amounts of dimethyl sulfide. Concentrations of dimethyl disulfide, dimethyl trisulfide, and ethanol increased on further deterioration of the products. |
