The volatile components of canned tuna fish were isolated by steam distillation followed by solvent extraction. Analysis of the extract using a sulfur‐specific detector and coupled gas chromatography ‐mass spectrometry permitted the identification of 2‐methyl‐3‐furanthiol, a compound with an intense beef extract aroma. Mass spectral data are presented.
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WITHYCOMBE et al. (1988) studied this question.
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