Steam‐Volatile Components from Freeze‐Dried Beef Stored at Room Temperature

SUMMARY Volatiles obtained from freeze‐dried beef by distillation with steam at ordinary pressure aided by a stream of nitrogen were collected in cooling traps. An attempt to classify the volatile components and to follow the changes in the spectrum of volatiles was carried out with both gas‐liquid chromatography and chemical analysis. Some of the components resolved by gas‐liquid chromatography were tentatively identified as acetaldehyde, propanal, pentanal, hexanal, acetone, methyl‐mereaptan, and methyl disulfide. Hydrogen sulfide was identified by chemiTa1 analysis.