| pubmed-article:95832 | pubmed:abstractText | The composition of nitrogen-containing organic bases in the volatile substances of boiled beef has been studied. For the first time 30 compounds have been identified, including primary, secondary, and tertiary aliphatic amines, pyrazines, pyridine, piperidine and their alkyl substituted derivatives. The content of trimethyl-, diethyl-, diisopropyl-amines, and piperidine, possible precursors of N-nitrosamines, has been quantitated. | lld:pubmed |
