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The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties
Author(s) -
Macleod Glesni,
Ames Jennifer M.
Publication year - 1986
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.2730010302
Subject(s) - chemistry , aroma , tenax , food science , organic chemistry , ethyl hexanoate , lipid oxidation , sensory analysis , chromatography , adsorption , antioxidant
Aroma volatiles of fresh cooked ground beef subjected to varying degrees of heating were adsorbed on to Tenax TA, and the desorbed aromas analysed sensorially‐and chemically. Cooked meaty character, when present, was being sampled on to the Tenax and desorbed from it under the analytical conditions used. Several of the components identified by combined capillary gas chromatography‐mass spectrometry have not been reported previously from heated beef. Data is presented to support the generalization that the higher the degree of heating, the greater the concentrations of aliphatic aldehydes (especially Strecker aldehydes), benzenoids, aliphatic polysulphides, heterocyclic compounds and lipid‐derived volatiles, whilst smaller contributions to the isolates arise from aliphatic ketones and alcohols (of non‐lipid origin) and aliphatic mono‐sulphur components. By sensory analysis, eight odour qualities were frequently used during gas chromatographic odour port assessment, namely buttery, caramel, burnt, green, fragrant, oily/fatty, nutty and meaty. Components associated with the former seven qualities are aroma modifiers whereas compounds contributing meaty quality are character impact compounds, e.g. 2‐methyl‐3‐(methylthio)furan and 3‐methylcyclopentanone. Additionally, several unsaturated alicyclic ketones were present which resemble the cyclohexenones previously known to be significant in meat aroma.