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PRELIMINARY IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN THE NEUTRAL FRACTION OF ROAST BEEF
Author(s) -
MIN DAVID B. S.,
INA K.,
PETERSON R. J.,
CHANG S. S.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08465.x
Subject(s) - flavor , fraction (chemistry) , aroma , chemistry , furan , food science , sulfur , chromatography , organic chemistry
The volatile flavor compounds (VFC) in the neutral fraction of roast beef flavor isolate were identified in this study. The VFC from 150 lb of eye round roast beef were isolated and separated into acidic, basic and neutral fractions. Since the latter fraction was the only one to have a pleasant roast beef‐like aroma, it was the only fraction further analyzed. The components of the neutral VFC fraction were separated into relatively pure subfractions by repetitive gas chromatography and collection in “hairpin” cold traps. The relatively pure subfractions were then analyzed by GC‐MS combination. More than 120 compounds were identified including a number of lactones, substituted aromatic compounds, furan compounds, and sulfur‐containing compounds. The aforementioned classes of compounds may play significant roles in the roast beef flavor.