Studies on the volatile compounds developed from earth-oven cooked lamb

Effect of earth-oven cooking method on the volatiles developed from lamb meat was studied. The volatiles of earth-oven cooked lamb meat were extracted by steam distillation for 2.5 hr under reduced pressure. Extraction of neutral and phospholipid compounds of lamb fat was done and subjected to flavour extraction. Several aldehydes, ketones, alcohols, esters and acids were identified tentatively. Kovat index and comparison of retention times authentic samples in the neutral acidic-fractions of the flavour. Basic fraction of the flavour contains heterocyclic compounds such as pyrazines, thiazolines and oxazolines

Synthesis and quaternization of 5-amino-1-aryl-imidazol-4carboxamides and their related imidazo-pyrazines

Because many amino-imidazoles and some quaternary imidazo lium salts are reported to possess numerous useful biological activities also due to the potential value of many pyrazines as intermediates in the synthesis of the biologically important petridines; the synthesis and quaternization of some new 4 [5]-amino-imidazole-5 [4]-carboxamides and their related imidazo-pyrazines, in the present work, is therefore attempted. Thus, it is found that l-aryl-5-ami no-imidazole-4-carboxamides 3a-d are smoothly obtained, in situ, by a facil ring closure of N-[aryl-formimidate [1] when heated under reflux, in acetonitrile, with 2-amino-2-cyanoacetamide. Meanwhile, compounds 3 are also obtained from the reaction of methyl-N-[carbamoylcyanomethyl]-formimidate [2] with the desired aromatic amine; in the same solvent [Undepressed mixed m.ps.]