Journal of the Science of Food and Agriculture · 1976 · 39 citations · 8 references
AgricultureFood ScienceFood AnalysisFood ChemistrySpectroscopic AnalysisSpectroscopic Food AnalysisVolatile Compound ProfilingVolatile Organic CompoundsVolatile Substance AnalysisHigh-resolution Mass AnalysisNitrosamine Impurity AnalysisNitrosamine Impurity IdentificationSampling Of NitrosaminesSpeciation Of NitrosaminesVolatile Compound AnalysisVolatile Compounds AnalysisVolatile Compounds In Meat
Abstract Bacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for N ‐nitrosopyrrolidine and N ‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both of the nitrosamines by far the greatest proportion occurred in the vapour.
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Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level
Neil Crosby, J. K. Foreman, J. F. Palframan et al. · Nature · 1972 · 142 citations
Nitrosopyrrolidine and Dimethylnitrosamine in Bacon
N. P. Sen, Barbara A. Donaldson, J. R. Iyengar et al. · Nature · 1973 · 97 citations