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The effect of ageing on the sensory and chemical properties of boiled beef aroma
Author(s) -
Coppock Belinda M.,
MacLeod Glesni
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280216
Subject(s) - aroma , ageing , food science , chemistry , sensory analysis , sensory system , biology , genetics , neuroscience
Samples of beef sirloin from a 12 month old steer were aged in a vacuum wrap for up to 4 weeks and analysed for sensory and chemical properties of boiled beef aroma. Total organic volatiles extracted increased with ageing period, the rate of increase accelerating as ageing proceeded. Odour descriptions by a trained panel of 12 members indicated a trend from weak, bland and unappetising (no ageing) to strong, savoury, appetising and roasted after 4 weeks of ageing, coinciding with increased concentrations of alkanes, benzenoid compounds, furans, pyrroles, pyridines and pyrazines. These sensory differences were not significant at the 5% level. A significant burnt, toasted off‐odour which may be attributed to certain alkenes, ketones and alcohols, was associated with the sample aged for 3 weeks and was probably due to ageing at a higher oxygen tension than the others.