Characterization of meat aroma concentrates with different aroma notes

Abstract

Aroma concentrates with meaty flavour can be obtained by heat treatment of mixtures of glucose, amino acids, and other components in aqueous solution at optimized conditions. The MAILLARD reaction can be carried out under similar conditions by varying the ingredients to form flavour notes corresponding to those of meat of different origin.The aim of this paper is to report about the formation of the flavour notes ,,beef-like" and ,,chicken-like". The concentrates optimized by sensory evaluation are characterized analytically in both cases. In the centre there are comparising considerations between variants with pure amino acids and those with protein hydrolysate.Differences as well as conformities are discussed interpreting analytical results, firstly GC-profiles."Beef-like" and "poultry-like'' flavour concentrates can be synthesized. The necessary ingredients are for the first one amino acids or protein hydrolysates and glucose, for the second one oxidized fat is to be added.The quality of the aroma concentrates can sufficiently be characterized by sensory evaluation, extinction and GC-peaks. It is indispensable to choose a certain oxidation degree of the fat (rancidity) which can be determined by peroxide value and the correlating GCpeaks.Aroma concentrates which have meaty flavour can be produced by the thermal reaction of L-amino acid mixtures and protein hydrolysates with glucose under optimized conditions. Varying the reactants or the aroma precursors respectively very different flavour impressions are found, though the reaction conditions of the MAILLARD reaction are comparable. Thus the reaction can be carried out under similar conditions by varying the ingredients to form flavour notes corresponding to those of meat of different origin. This paper deals with the aroma impressions "roast beef-like" and "poultry-like". "Roast beef-like" aroma L-amino acids show different reaction behaviour with glucose. This results in several sensory descriptions [I, 21 and can furthermore be characterized by GC or simply by the degree of browning as given in Fig. 1. 9 of the 18 amino acids mentioned are necessary to form a meaty flavour (31: Asp, Arg, Ala, Cys, Gly, Glu, His, Ser, Pro. Besides glutamic acid and cysteine the most important ones are aspartic acid, proline and arginine. Cysteine -with the lowest degree of browning (as can be seen in Fig. 1) and generally known as an inhibitor of the MAILLARD reaction 42 Nahrung, Bd. 26, Heft 7,s

Protein hydrolysis—the key to meat flavoring systems

“…The presence of animal fats during heating improved quality somewhat, but this soon was lost during storage. The use of slightly oxidized vegetable oil (96,97) gives rise to "ducklike" flavors which decrease with storage time but are replaced by "HPP" notes. Lipids in the final product must be avoided.…”

“…Many other patents have since been granted based on optimizing the various reactants, such as the nitrogen source (64-76), the sulfur component (77)(78)(79)(80), and the amount of fat (81)(82)(83)(84)(85)(86)(87).…”