Characteristics and analysis of the odour of cooked meat | Caracteristiques et techniques d'analyse des odeurs de la viande cuite
2000
Machiels, D. | Dotreppe, O. | Istasse, L. (Universite de Liege (Belgium). Faculte de Medecine veterinaire, Service de Nutrition des Animaux domestiques) | Clinquart, A. | Eppe, G., Pauw, E. de
Beef meat is characterized either by the fact that it should be eatable (lack of microbiological or toxic residues) or by organoleptic, technological and nutritional properties which correspond to its quality. In this last group, one can find the flavours with both taste and odour. The odours of cooked meat are associated with a large number of volatile compounds produced from non volatile precursors during cooking.There are three different types of chemical reactions involved in this process: Maillard and Strecker reactions, oxidation of lipids and degradation of thiamine. More than 1000 volatile compounds have been identified from cooked meat. Odour is influenced by the cooking conditions and by the chemical composition of meat, this being influenced by the animals, by the management, by the slaughter conditions and by the further process. Odour identification is complex: it is necessary to firstly extract the volatil compounds, and then to proceed to separation. Extraction could be carried on with a gaslight syringe, by use of dynamic headspace technique or by solid phase microextraction. Separation is performed by gas chromatography and identification by mass spectrometry coupled, eventually, to other techniques such as Fourier transform infrared spectrometry. The relative retention indices could be useful as screening method for identification.
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