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Odorants Contributing to Warmed‐Over Flavor (WOF) of Refrigerated Cooked Beef
Author(s) -
KERLER JOSEF,
GROSCH WERNER
Publication year - 1996
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.1365-2621.1996.tb10977.x
Subject(s) - flavor , hexanal , food science , chemistry , aroma , lipid oxidation , dilution , sensory analysis , antioxidant , biochemistry , physics , thermodynamics
ABSTRACT A systematic study was performed to determine the odorants contributing to the warmed‐over flavor (WOF) of cooked beef patties. The most potent odorants of the freshly cooked patties and of the cooked, refrigerated and reheated patties showing WOF were screened by dilution experiments. Eleven odorants were selected for quantification by stable isotope dilution assays. Three aroma models were prepared on the basis of the results. A sensory comparison of the models indicated that WOF was the result of a combination of a loss of desirable odorants, e.g. 4‐hy‐droxy‐2,5‐dimethyl‐3(2H)‐furanone and 3‐hydroxy‐4,5‐dimethyl‐2(5H)‐furanone, along with an increase in lipid peroxidation products, in particular n‐hexanal and trans‐4,5‐epoxy‐(E)‐2‐decenal.