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Recherches sur les arǒmes, 18e communication Sur l'arǒme de viande de boeuf grillée,I. Pyrazines |
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| Authors: | I Flament G Ohloff |
| Abstract: | A combined gas chromatography-mass spectrometry analysis of roasted meat flavor prepared by pyrolysis of water-soluble components of fresh beef has yielded 17 alkylpyrazines (5 already found in heated beef fat), one being a new flavor compound. The mass spectrum of this compound is given. |
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