Aroma of Canned Beef: Sensory Properties

Persson, Tyko; Sydow, Erik von; Åkesson, Caj

doi:10.1111/j.1365-2621.1973.tb01437.x

Cited by 27 publications

(16 citation statements)

References 2 publications

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“…'-'^ The sensory properties of the aroma have been less avidly analysed e.g. references 4, [15][16][17][18][19][20], and therefore the sensory significance of the liberated volatiles is relatively uncertain. Many are likely to be unimportant, others act as aroma modifiers, whilst some are character impact compounds.…”

Section: Introductionmentioning

confidence: 99%

The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

MacLeod

Ames

1986

Flavour & Fragrance J

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Aroma volatiles of fresh cooked ground beef subjected to varying degrees of heating were adsorbed on to Tenax TA, and the desorbed aromas analysed sensorially and chemically. Cooked meaty character, when present, was being sampled on to the Tenax and desorbed from it under the analytical conditions used. Several of the components identified by combined capillary gas chromatography-mass spectrometry have not been reported previously from heated beef. Data is presented to support the generalization that the higher the degree of heating, the greater the concentrations of aliphatic aldehydes (especially Strecker aldehydes), benzenoids, aliphatic polysulphides, heterocyclic compounds and lipid-derived volatiles, whilst smaller contributions to the isolates arise from aliphatic ketones and alcohols (of non-lipid origin) and aliphatic mono-sulphur components. By sensory analysis, eight odour qualities were frequently used during gas chromatographic odour port assessment, namely buttery, caramel, burnt, green, fragrant, oily/fatty, nutty and meaty. Components associated with the former seven qualities are aroma modifiers whereas compounds contributing meaty quality are character impact compounds, e.g. 2-methyl-3-(methylthio)furan and 3-methylcyclopentanone. Additionally, several unsaturated alicyclic ketones were present which resemble the cyclohexenones previously known to be significant in meat aroma.KEY WORDS Cooked beef aroma Tenax TA Capillary gas chromatography-mass spectrometry 2-Methyl-3-(methy1thio)furan 3-methylcyclopentanone

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Section: Introductionmentioning

confidence: 99%

The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

MacLeod

Ames

1986

Flavour & Fragrance J

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“…As shown in Table 3, there was no significant difference, but odor of 121°C-heated beef tended to be (P < 0.1) preferable to that of 100°C-heated beef. Persson et al (1973) reported that heating of beef at 121°C for 75 min increased off-flavor, that is retort flavor, while heating for 30 min increased the overall desirability of the flavor. These results suggest that retort beef aroma is an important constituent of the deliciousness of retort-heated beef.…”

Section: Resultsmentioning

confidence: 99%

“…It is known that an off-flavor, 'retort flavor', occurs in beef heated at temperatures over 100°C (Reineccius 1979). A large number of sulfur-containing compounds such as sulfides, disulfide and thiophenes have been shown to be the odor components (Persson & Sydow 1973). On the other hand, there have been efforts to generate preferable flavor compounds in canned beef.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, there have been efforts to generate preferable flavor compounds in canned beef. Heating for up to 30 min at 121°C has been reported to increase the overall desirability of the flavor (Persson et al 1973). Furthermore, the cooking of poultry under high temperature-pressure at 121°C has been shown to produce a desirable flavor (Farkas et al 1997).…”

Section: Introductionmentioning

confidence: 99%

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Retort beef aroma that gives preferable properties to canned beef products and its aroma components

Migita

Iiduka

Tsukamoto

et al. 2017

Animal Science Journal

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The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121°C. An untrained panel evaluated both uncured corned beef and canned yamato-ni beef and found that they had an aroma that was significantly (P < 0.01) similar to the odor of 121°C-heated beef than 100°C-heated beef. The panel also noted that the aroma of 121°C-heated beef tended to be (P < 0.1) preferable than that of 100°C-heated beef. These results suggest that retort beef aroma is one constituent of palatability in canned beef. GC-MS (gas chromatography-mass spectrometry) analysis of the volatile fraction obtained from 100°C- and 121°C-heated beef showed that the amounts of pyrazine, 2-methylpyrazine and diacetyl were higher in the 121°C-heated beef than in the 100°C-heated beef. GC-sniffing revealed that the odor quality of pyrazines was similar to that of retort beef aroma. Therefore, pyrazines were suggested to be a candidate responsible for the retort beef aroma. Analysis of commercial uncured corned beef and cured corned beef confirmed the presence of pyrazine, 2-methylpyrazine and 2,6-dimethylpyrazine.

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“…More recent studies demonstrate a linear relationship, of logarithmic or exponential type between the intensity of the parameters of the sensory profile of meat products and the concentration of individual volatile aroma substances as measured by the size of the gas chromatographic peaks [3]. VOISEY finds positive relationship with a high correlation coefficient between the sensory and experimental parameters for the structure in the analysis of beef meat [4].…”

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confidence: 99%

Correlation between some indices of sensory profiles of beef broths and the levels of 5′‐nucleotides, total lipids, total carbonyl compounds and free fatty acids

Kirova¹,

Peschevska²

1982

Nahrung

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Correlation between some indices of sensory profiles of beef broths and the levels of 5'-nucleotides, total lipids, total carbonyl compounds and free fatty acids E. KIROVA and M. PESCHEVSKA 5'-nucleotides, total lipids, total carbonyl compounds and free fatty acids content of beef broths from Longissimus dorsi were studied. The broths were prepared by a standard boiling procedure and their sensory qualities were determined by laboratory panel of 8 members. The panelists evaluated 18 flavour indices, for taste and aroma separately, using flavour profile method and 5 scores scale. Our main goal was to find if there is any linear relation (type y = ax + 6) between the results of the sensory and chemical analysis as well, e. g. between the individual indices areas of profiles and the values of various chemical compounds shown above.We established the existence of such type of linear relations. There are high correlations between "liked" taste indices and 5'-nucleotides, and free fatty acids content. We did not find satisfactory correlations between content of volatile carbonyl compounds and the indices "grassy", "caramel-like'' and "oxidised fat" aroma. The correlation between the indices "grassy" (taste and aroma) and total lipids content of the broths is linear but not significant.

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Aroma of Canned Beef: Sensory Properties

Cited by 27 publications

References 2 publications

The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

Correlation between some indices of sensory profiles of beef broths and the levels of 5′‐nucleotides, total lipids, total carbonyl compounds and free fatty acids

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