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SUMMARY Gas chromatographic examination of the volatiles of cured and uncured ham showed that hexanal and valeraldehyde were present in appreciable quantities in the uncured product hut were barely detectable in the volatiles of the cured meat. The differences were less pronounced in the contents of hutyraldehyde, propionaldehyde, and acetaldehyde between cured and uncured ham volatiles, though these aldehydes tended to be more prevalent in the uncured ham. The branched‐chain aldehydes (isobutyraldehyde, isovaleraldehyde, 2‐methyl‐hutyraldehyde) occurred to the same extent in both meats. Acetone was found to represent a major carhonyl constituent of the volatiles in both cured and uncured ham. The sulfur‐containing fractions of the volatiles from both meats were found to comprise hydrogen sulfide and methanethiol.

A differential scanning calorimeter was Used to measure the keeping time of commercial fats. The method described is rapid and simple. The stability of oils which would require 14 days in the AOM (AOCS) procedure can be determined in less than 4 hr by the differential scanning calorimeter technique. Although a good correlation was found with keeping times determined by the AOM method, the spread in AOM hours calculated from the calorimetric data was too great to suggest replacement of the AOM method by this new one.

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Ethoxyquin, dihydroethoxyquin, and their analogues are potent inhibitors of nitrosamine formation in bacon even at levels as low as 20 ppm. As exemplified by ethoxyquin in the case of nitrosopyrrolidine, they function by competing with proline for the available nitrosating species to form initially 1nitrosoethoxyquin which rearranges to the 8-nitroso compound prior to oxidation by air to 8-nitroethoxyquin. The latter compound was isolated from ethoxyquin-treated bacons and also from the nitrosation of ethoxyquin with sodium nitrite or nitrosyl chloride.