Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans

Table 9

Relative percentages of volatile compounds of interest in the headspace of soup samples packaged with distilled water.

Compounds	Chicken breast	Frozen carrot	Fresh celery	Egg noodles
Sulfur
Hydrogen sulfide	1.8379 ± 0.071	0.0000	0.0000	0.0000
Dimethyl sulfide	96.6383 ± 4.067	98.3627 ± 2.245	99.4831 ± 4.313	98.8633 ± 2.854
Methyl mercaptan	1.0299 ± 0.080	0.0000	0.0000	0.0000
Propyl mercaptan	0.0767 ± 0.002	0.5649 ± 0.071	0.1352 ± 0.017	0.2197 ± 0.037
Methional	0.1900 ± 0.010	0.3472 ± 0.046	0.1323 ± 0.021	0.4127 ± 0.039
Dimethyl trisulfide	0.2206 ± 0.004	0.7091 ± 0.040	0.2448 ± 0.024	0.4848 ± 0.012
2-Isobutylthiazole	0.0066 ± 0.002	0.0160 ± 0.005	0.0046 ± 0.001	0.0195 ± 0.005
Acid
Acetic acid	0.6710 ± 0.043	31.7164 ± 3.615	4.1493 ± 0.285	8.0447 ± 0.381
Propionic acid	2.4773 ± 0.041	28.5657 ± 2.706	47.9221 ± 2.558	26.2295 ± 0.687
Butyric acid	89.3723 ± 8.549	22.1382 ± 2.655	27.5668 ± 4.487	27.3626 ± 0.659
Isovaleric acid	7.0134 ± 0.536	14.2011 ± 0.531	16.2126 ± 0.225	35.3563 ± 1.825
2-Methylbutyric acid	0.4660 ± 0.042	3.3787 ± 0.566	4.1493 ± 0.285	3.0068 ± 0.102