EVALUATION OF POTENT ODORANTS IN ROASTED BEEF BY AROMA EXTRACT DILUTION ANALYSIS

被引：116

作者：

CERNY, C ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCHUNGSANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 04期

关键词：

D O I：

10.1007/BF01193213

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aroma extract dilution analysis of the volatile fraction isolated from roasted beef resulted in 25 odour compounds of which 22 were identified. 2-Acetyl-2-thiazoline, furaneol, guaiacol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were detected as the character impact compounds for the roasty, caramel-like, burnt and earthy odour notes. (E)-2-Nonenal, (E,E)-2,4-decadienal and gamma-octalactone originated, at least in part, from the fat used for the roasting the meat.

引用

页码：322 / 325

页数：4

共 23 条

[1]

Bemelmans J. M. H., 1979, PROGR FLAVOUR RES

[2]

CUVIGNY T, 1957, B SOC CHIM FR, V24, P655

[3]

DOORNBOS T, 1972, RECL TRAV CHIM PAY-B, V91, P711

[4] COMPOUNDS CONTRIBUTING TO MEAT FLAVOR [J].

FARMER, LJ ;

PATTERSON, RLS .

FOOD CHEMISTRY, 1991, 40 (02) :201-205

[5] RESEARCH ON AROMAS .18. AROMA OF ROAST BEEF .1. PYRAZINES [J].

FLAMENT, I ;

OHLOFF, G .

HELVETICA CHIMICA ACTA, 1971, 54 (07) :1911-&

[6]

GASSER U, 1988, Z LEBENSM UNTERS FOR, V186, P489

[7] PRIMARY ODORANTS OF CHICKEN BROTH - A COMPARATIVE-STUDY WITH MEAT BROTHS FROM COW AND OX [J].

GASSER, U ;

GROSCH, W .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 190 (01) :3-8

[8] ANALYSIS OF CHEMICAL FLAVOR ENHANCERS AND ODOR ENHANCERS [J].

GROSCH, W .

CHEMIE IN UNSERER ZEIT, 1990, 24 (02) :82-89

[9]

GUTH H, 1990, LEBENSM WISS TECHNOL, V23, P59

[10] NITROGEN-CONTAINING HETEROCYCLIC-COMPOUNDS IDENTIFIED IN THE VOLATILE FLAVOR CONSTITUENTS OF ROASTED BEEF [J].

HARTMAN, GJ ;

QI, ZJ ;

COLLINS, GJ ;

LEE, KN ;

HO, CT ;

CHANG, SS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (05) :1030-1033

← 1 2 3 →