Beef broth flavour: study of flavour development

Abstract

Of the range of preparation conditions studied here, the beef broths with the most favourable sensory characteristics (P ≤ 0.05) were those manufactured with minced meat in a 7.5 g l−1 NaCl solution in proportions of 1:2 (w/v), heated at 85 °C for 60 min (the beef broth flavour was clean, clear, without any off‐flavour). Our data indicate the importance of accurately determining the heat treatment, since intermediate treatments yielded beef broths of good quality, whereas less intense treatments produced broths with raw meat and bloody and metallic flavours, and intensely heated broths had a warmed‐over or sour and astringent flavour. At higher temperatures the cooking time required to obtain a good‐quality broth decreased. From the analysis of variance of the sensorial data, temperature plays a more important role than cooking time in the development of the sensory properties of beef broths. © 2000 Society of Chemical Industry

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

“…Uncooked meat has only little aroma and a blood‐like taste (Mottram ; Cambero and others ). The intensity of the umami flavor, as well as other flavor properties of meat, change when the flavor compounds are generated, but are also further decomposed through the cooking process (Mottram ; Cambero and others ). FAAs and nucleotides are released from proteins and nucleic acids, respectively, via chemical or enzymatic hydrolysis (Barham and others ).…”

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

“…, 2003). However, studies on the flavour of mushroom soup are limited comparing to the flavour of broth made of animal materials, such as beef (Cambero et al. , 2000).…”

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

“…Gravy consists of fat and water, including water-soluble compounds. Even though volatile compounds are important for the flavor of gravies, several studies have documented the very important role of small water-soluble compounds such as free amino acids, small peptides, nucleotides, small organic acids, and salts in the flavor of broth (Cambero et al, 2000a(Cambero et al, , 2000bCambero et al, 1992;Pereira-Lima et al, 2000;Schlichterle-Cerny & Grosch, 1998). It is well documented in model systems that free fatty acids reduce bitter taste (Koriyama et al, 2002;Metcalf & Vickers, 2002).…”