Results
Characterization of odor-active compounds by means of AEDA on DCM solvent extracts of pig blood with FD factors of 2-512. Given are the FD factors of the compounds in the blood and the blank extract with the respective odor qualities and retention indices according to their elution on capillary column DB-FFAP
ND- not detected, a-Corresponds to compounds identified based on comparing the retention indices and the odor qualities with that of reference compounds Odor quality perceived at the sniffing port, c-FD (flavor dilution)-highest dilution of the blood extract in which an odorant could still be perceived, d-FD (flavor dilution)-highest dilution of an blank (sodium citrate) extract in which an odorant could be still be perceived, e-Linear retention index calculated according to Dool and Kratz (1963) and Kovats (1958), f-The compounds were identified by comparing them with the corresponding reference compounds based on the following criteria: retention indices on the capillaries named in the table, mass spectra obtained by MS-EI or MS-CI, odor quality and intensity perceived at the sniffing port.
From these 28 odor active compounds seven compounds, 2,3 butadione (butter like) (Z)-1,5-octadien-3-one (green like), 1-octen-3-one (mushroom like), 3-methylthio propanal (cooked potato like), nonanoic acid (fatty or plastic like), acetic acid (vinegar like ) and p-cresol (horse stable-like) were identified by mass spectral data by comparing the mass spectra of the reference compound with that obtained by the substance in the blood extract
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Last updated:
05/20/12