Identification of volatile flavor compounds with high aroma values from shallow-fried beef
1994
Specht, K. | Baltes, W.
Aroma extract dilution analysis of fried beef steak volatiles trapped during frying with two different cooking conditions resulted in 50 primary odor compounds with flavor dilution (FD) factors between 4 and 2048. Beef steak frying at hot plate temperatures of 280 degrees C for 3 min per side or of 300 degrees C for 1 min per side, respectively, yielded statistically significant different results determined in a sensory sequence test. Differences in flavor qualities of the meat samples obtained by the varied frying conditions became manifest by employing the sensory aroma profile analysis. The flavor extracts were analyzed by high-resolution gas chromatography effluent sniffing and GC/MS. Preparative fractionation of sensorially interesting regions of the effluent sniffing gas chromatogram resulted in identification of a large number of overlapping compounds, which would not otherwise have been possible. Pleasant flavor qualities were much stronger for the 280 degrees extract than for the 300 degrees C extract. This was mainly due to the pleasant odorous combination of 2-ethyl-3,5-dimethylpyrazine and 2-propyl-3-methylpyrazine with FD factors of 2048 in the 280 degrees C extract and 256 in the 200 degrees C extract, respectively.
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