Effect of heating time on volatile composition of canned pork meat

Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

“…However, they are known as food volatiles. Uchman and Jennings (1977) found 11 in ground pork meat. The identification of 34 along with its spectroscopic data was recently reported as MS-data (m/z, %) 150 ( 100) 121 ( 68) 122 ( 28) 78 ( 13) 77 ( 12) 96( 12) 151 ( 9) 39( 9)45( 8) 75( 8)…”