Some Volatile Components of Cooked Rutabaga a

SUMMARY Acetaldehyde, hydrogen sulfide, dimethyl sulfide, methyl disulfide and ammonia were identified in the volatiles of freshly cooked rutabaga; merceaptan(s) and isothiocyanates were detected. Some quantitative data are reported. Two procedures were devised for isolation of the volatile components of rutabaga for gas chromatographic examination. Typical chromatograms are included, with some peaks tentatively identified.