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

Abstract

Volatile components of a beef ½avouring 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 ½avour dilution (FD) factors, 2-methyl-3-furanthiol, 3-methylthiopropanal and 2-furanmethanethiol were identi¼ed as the key aroma compounds of the beef ½avouring by both sample preparative methods, SDE and DHS. Moreover, methyl propyl disulphide, ethyl-2-methylbutyrate, allyl methyl disulphide, thiazole, 1-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E, E)-2,4-heptadienal and 2-undecenal were also identi¼ed as important aroma components of the beef ½avouring.a Retention indices (RI) on DB-5/DB-Wax column. b Odour description as perceived by panelists during GC-O. c Flavour dilution factors were determined on DB-5/DB-Wax column. d Identi¼ed by comparing it with the reference compounds on the basis of MS spectra, RI, odour quality and authentic compounds. e Identi¼ed tentatively by comparing it with literature data on the basis of RI and odour quality. AROMA EXTRACT DILUTION ANALYSIS OF A BEEF FLAVOURING 189As summarized in Table 2, 48 odour-active compounds were identi¼ed by DHDA; 34 and 33 odour-active regions were perceived on the DB-5 and DB-Wax columns, respectively. The FD chromatograms are shown in Figure 2. On the basis of FD factors, the most potent odour-active compounds were 2-methyl-3-furanthiol (meaty, vitamin, 18′), 2-furanmethanethiol (roast, meaty, 26′) and 3methylthiopropanal (cooked potato, 28′), which were also identi¼ed as the key aroma-active compounds by SDE-c Flavour dilution factors were determined on DB-5/DBWAX column. FD factors of 1, 4, 16, 60 and 240 corresponded to purge volumes of 40 min, 10 min, 2.5 min, 40 s, 10 s respectively. d Compound identi¼ed by comparison with reference compound on the basis of MS spectra, RI, odour quality. e Compound tentatively identi¼ed by comparison with literature data on the basis of RI and odour quality. AROMA EXTRACT DILUTION ANALYSIS OF A BEEF FLAVOURING 1913-Mereapto-2-butanone is an important aroma component reported as character-impact compounds of process ½avouring from several Maillard model systems, such as ribose/ cysteine, 36 glucose/cysteine, 37 rhamnose-cysteine 37 and cysteine/IMP. 34,36 It was also identi¼ed as a key odouractive compound in this study, especially in the case of DHS-DHDA (FD = 3; see Table 2).Moreover, of all aroma-active components identi¼ed in this research, methyl propyl disulphide, ethyl-2methylbutyrate, allyl methyl disulphide, thiazole, 1-butanol, 1-nonen-3-one, 2-ethenyl-3,5-dimethylpyrazine, (E,E)-2,4-heptadienal and 2-undecenal, which have rarely been reported as beef ½avour compounds, were also important aroma components of the beef ½avouring. Fig...

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

“…[29] Mass spectrum was identical with that of NIST mass spectrum database, and retention index was consistent with that of the literature. [17,18,24] As shown in Table 2, the lipid degradation products identified in the present study were including 16 aldehydes, 7 ketons, 7 alcohols, and 4 alkyl furans. These compounds are mostly generated from degradation and/or thermal oxidation of unsaturated and saturated fatty acids [40] in food materials.…”

“…The volatile compounds were identified using both the mass spectra of National Institute of Standard and Technology (NIST) database and comparison with those of authentic compounds and published data. [17][18][19] Retention indices of the separated volatile compounds were determined using homologous series of normal n-alkanes,C 6 -C 22. The relative areas of the volatile components identified were determined by comparing their peak areas to that of 3-heptanol, an internal standard compound, on total ion chromatograms of GC-MS.…”

“…A total of 66 volatile compounds were positively identified in the investigated samples, and most of them have been previously reported as key active compounds of cooked meat. [18,21] Generally, flavour of beef products are derived from the complex interaction of flavour precursors such as amino acids, peptides, sugars, thiamine, nucleotides, and products of lipid oxidation. [21][22][23] B 52 1306 (E, Z) 2,4-Decadienal…”

“…It was described to have cooked rise meat aroma note and considered as the impact compound of process flavourings prepared from enzymatic hydrolyzed beef protein, [18] hydrolyzed soybean protein [24,[32][33][34] with cysteine, thiamine, and taurine. Mercaptoketones that produce important meat-like volatiles can be prepared by the reaction of dicarbonyls, 2, 3-butandione (3) and 2, 3-pentandione (9) (sugar degradation products) with hydrogen sulfide (Strecker degradation products of cysteine).…”

“…[18,21,22] As shown in Table 2, all thiol-containing compounds showed variable release by addition of different investigated enhancers (5-IMP, NMs, NM, YE, and 5-IMP + NM). The release of volatile compounds depends on their physicochemical characteristics, [3] and therefore, the release of the thiol-containing compounds (hydrophilic, more soluble in water compared with other compounds) from the matrix was higher.…”