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Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef
Author(s) -
Song Huanlu,
Xia Lingjun
Publication year - 2008
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1873
Subject(s) - aroma , chemistry , dilution , hydrolysis , flavour , chromatography , food science , extraction (chemistry) , distillation , organic chemistry , physics , thermodynamics
Volatile components of a beef flavouring prepared from a thermal reaction model system of enzymatically hydrolysed beef/amino acids/sugars were extracted by simultaneous distillation/extraction (SDE) and dynamic headspace sampling (DHS) methods, then subjected to aroma extract dilution analysis (AEDA) and dynamic headspace dilution analysis (DHDA) methods; 32 and 48 odour‐active peaks were revealed from the SDE and DHS isolates, respectively. With the highest flavour dilution (FD) factors, 2‐methyl‐3‐furanthiol, 3‐methylthiopropanal and 2‐furanmethanethiol were identified as the key aroma compounds of the beef flavouring by both sample preparative methods, SDE and DHS. Moreover, methyl propyl disulphide, ethyl‐2‐methylbutyrate, allyl methyl disulphide, thiazole, 1‐butanol, 1‐nonen‐3‐one, 2‐ethenyl‐3,5‐dimethylpyrazine, ( E , E )‐2,4‐heptadienal and 2‐undecenal were also identified as important aroma components of the beef flavouring. Copyright © 2008 John Wiley & Sons, Ltd.