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Volatile Alkylphenols and Thiophenol in Species‐related Characterizing Flavors of Red Meats
Author(s) -
HA J. KIM,
LINDSAY R.C.
Publication year - 1991
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.1365-2621.1991.tb04733.x
Subject(s) - thiophenol , chemistry , carvacrol , food science , phenol , thymol , chromatography , organic chemistry , essential oil
Caprine (goat), ovine (sheep), bovine (cow), equine (horse), swine (pig), and cervine (deer) perinephric fats were quantitatively analyzed for volatile alkylphenols, phenol, and thiophenol. Highly characterizing sheepy‐muttony aromas in ovine fats were contributed by p‐cresol, 2‐isopropylphenol, 3,4‐dimethylphenol, thymol, carvacrol, 3‐isopropylphenol, and 4‐isopropylphenol. Alkylphenols did not appear to contribute distinguishing flavors to caprine, cervine, and veal fats. Cresols (o‐, m‐, p‐), especially m‐cresol, appeared to contribute to beef flavors. Diisopropylphenols may contribute oily flavors to equine fat. High concentrations of thiophenol potentiated unpleasant mutton aromas in ram fat.