Gas chromatographic analysis of volatile nitrogen bases of boiled beef as possible precursors of N-nitrosamines

The composition of nitrogen-containing organic bases in thevolatile substances of boiled beef has been studied. Thirtycompounds have been identified including primary, secondary,and tertiary aliphatic amines, pyrazines, pyridine, piperidineand their alkyl substituted derivatives. The content of trimethyl-,diethyl-, diisopropylamines, and piperidine, possible precursorsof N-nitrosamines, has been quantitatively determined.