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Comparison of Some One‐, Two‐ And Three‐Component Systems for Similarity To Meat Flavor Using Surface Response Methodology
Author(s) -
FOOLADI M. H.,
PEARSON A. M.,
MAGEE W. T.,
GRAY J. I.
Publication year - 1986
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.1365-2621.1986.tb11166.x
Subject(s) - flavor , furfural , aroma , food science , chemistry , component (thermodynamics) , similarity (geometry) , response surface methodology , mathematics , chromatography , organic chemistry , computer science , thermodynamics , artificial intelligence , physics , image (mathematics) , catalysis
The contribution of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In most cases, predicted maximum scores for mixtures were higher than scores predicted for single compounds tested alone. Synergistic and/or synosmic effects were often indicated since mixtures frequently gave much higher scores. Predicted scores for four out of eight compounds tested were not significantly different from actual mean scores. This indicated the usefulness of the method for predicting optimal combinations of meat flavor components. The best three‐component mixture consisted of 2,5‐dimethylpyrazine, furfural, and 1‐butanol, which gave a score of 7.54, moderately resembling meat aroma.