Sulfur-containing flavor compounds in beef: Are they really present or are they artifacts?
Spanier A.M. | Grimm C.C. | Miller J.A.
Several analytical procedures are available for extracting and identifying the flavor components of food. Unfortunately, these same analytical procedures may, in themselves, alter the composition of the food being analyzed. This paper demonstrates that the chromatographic profiles of volatiles from cooked and from cooked-stored ground beef are directly affected by and related to the temperature used to purge the volatiles from the sample, the temperature of analysis, and the end-point cooking temperature of the sample. Analytical efficacy and recovery is minimal when the samples are purged at 50 degrees C due to inefficient extraction of the flavor volatiles. Misleading chromatographic profiles occur when samples are purged at temperatures over 90 degrees C due to conversion of one volatile form to another. Optimal volatile extraction/purging and limited conversion of volatiles to other forms is observed at temperatures of 70-75 degrees C. The data suggest that a thorough examination of the effect of temperature on volatile production must be performed prior to analytical appraisal of the food's flavor-volatiles if the true flavor-profile or flavor-picture of the food is to be known.
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