Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Volatile components of a beef flavouring prepared from a thermal reaction model system of enzymatically hydrolysed beef/amino acids/sugars were extracted by simultaneous distillation/extraction (SDE) and dynamic headspace sampling (DHS) methods, then subjected to aroma extract dilution analysis (AEDA) and dynamic headspace dilution analysis (DHDA) methods; 32 and 48 odour-active peaks were revealed from the SDE and DHS isolates, respectively. With the highest flavour dilution (FD) factors, 2-methyl-3-furanthiol, 3-methylthiopropanal and 2-furanmethanethiol were identified as the key aroma compounds of the beef flavouring by both sample preparative methods, SDE and DHS. Moreover, methyl propyl disulphide, ethyl-2-methylbutyrate, allyl methyl disulphide, thiazole, I-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E, E)-2,4-heptadienal and 2-undecenal were also identified as important aroma components of the beef flavouring. Copyright (c) 2008 John Wiley & Sons, Ltd.