Registration Dossier
Registration Dossier
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EC number: 203-862-8 | CAS number: 111-36-4
Monitoring data
Administrative data
- Endpoint:
- monitoring data
- Type of information:
- experimental study
- Adequacy of study:
- other information
- Reliability:
- 2 (reliable with restrictions)
- Rationale for reliability incl. deficiencies:
- other: Basic data given
Data source
Reference
- Title:
- No information
- Author:
- Ho C-T, Lee KN, Jin QZ (1983). Isolation and identification of volatile flavor compounds of fried bacon. J. Agric. Food Chem. 32, 336-342.
Materials and methods
- Principles of method if other than guideline:
- GC/MS
- Type of measurement:
- other: Flavor
- Media:
- food
Test material
Reference
- Name:
- Unnamed
- Type:
- Constituent
Results and discussion
Any other information on results incl. tables
In volatile fried bacon flavor 135 compounds were
qualitatively identified e.g. hydrocarbons, alcohols,
ketones, aldehydes, acids, esters, ethers, phenols,
pyrazines, furans, [?] thiazoles, oxazoles, oxazolines,
pyrroles, pyridines, and miscellaneous compounds, including
n-butyl isocyanate
Applicant's summary and conclusion
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