Garbusov V, Rehfeld G, Wölm G, Golovnja R V, Rothe M
Nahrung. 1976;20(3):235-41. doi: 10.1002/food.19760200302.
Volatile sulfur compounds from 3 samples of boiled meat (Longissimus dorsi and shoulder meat) have been isolated, separated from the whole flavour complex by mercuric chloride precipitation, regenerated, and examined by gas chromatography. Identification has been carried through by determining Kovats-indices on 4 gas chromatographic columns of different polarity. 29 sulfur compounds have been identified with high certainty, 10 tentitatively. Among 17 thiols, 8 sulfides, 7 disulfides and trisulfides, and 7 heterocyclic compounds only 11 substances have been described previously in literature. The number of mercaptans especially exceeds hitherto knowledge.
已从3份煮肉（背最长肌和肩部肉）样品中分离出挥发性硫化合物，通过氯化汞沉淀从整个风味复合物中分离出来，进行再生，并通过气相色谱法进行检测。通过在4根不同极性的气相色谱柱上测定科瓦茨指数进行鉴定。已高度确定地鉴定出29种硫化合物，初步鉴定出10种。在17种硫醇、8种硫化物、7种二硫化物和三硫化物以及7种杂环化合物中，此前文献中仅描述过11种物质。硫醇的数量尤其超出了迄今的认知。
