Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Cambero, M.I.; Seuss, I.; Honikel, K. O.

doi:10.1111/j.1365-2621.1992.tb06838.x

Cited by 62 publications

(39 citation statements)

References 28 publications

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“…However, it is accepted that a range of different amino acids are required [13,17,[31][32][33], although it is not certain which of these play a primordial role in the development of this sensory characteristic. Several authors have reported an important role for different amino acids such as Ala, lysine (Lys), threonine (Thr) [31], Gly, methionine (Met), Phe and Tyr [14,18,34] in the generation of beef broth flavour, and Warendorf and Belitz [33] added hydroxyproline (Hpr) and taurine (Tau) to this list as producers of serum-like flavours.…”

Section: Resultsmentioning

confidence: 99%

“…However, in this category, like category D (beef broth flavour with non-characteristic astringent, warmed-over flavours), a large number of FAAs were present at concentrations significantly lower than mean values. Although a number of FAAs are known to participate in beef broth flavour [17,[31][32][33] it is not yet clear which of these are the most important. From the results of this study, one can deduce that at least concentrations of Arg, Thr, Ile, Val, Pro, Ser and M-His are not of crucial importance since these FAAs were present in concentrations significantly lower than mean values in all the broths in categories D and E (P~0.05).…”

Section: Resultsmentioning

confidence: 99%

“…During heat treatment of the meat, levels of the amine compounds involved in flavour development, especially FAAs and the dipeptides carnosine and anserine, have been found to oscillate [13,16,17].…”

Section: Introductionmentioning

confidence: 99%

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Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

Pereira-Lima¹,

Ordóñez²,

Fernando³

et al. 2000

Eur Food Res Technol

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In an attempt to determine the most important free amino acids (FAAs) in the development of the flavour of beef broths, the amino acid compositions of beef broths prepared at different temperatures and cooking times, with flavours of different intensities, were studied. From our data, broths obtained at temperatures above 75 7C and cooking times longer than 120 min had significantly lower levels of most of the FAAs studied (P~0.05). Statistical analysis of the sensorial and analytical data (principal component analysis, chi-square analysis) permitted the different FAAs to be grouped in relation to the flavour. There was a significant association between elevated levels of glutamic acid, asparagine (P~0.01), lysine and methionine (P~0.05) and the development of beef broth flavour. However, this was inversely related to levels of cysteine, proline, serine, M-histadine, tyrosine, valine, arginine and aspartic acid whereas reduced levels of balanine, asparagine, tyrosine, threonine, methionine, cysteine, leucine, isoleucine, tryptophan, glutamic acid, histidine, lysine and phenylalanine were associated with sapid properties not characteristic of beef broths (astringent, warmed-over flavours). A significant correlation (P~0.01) between sensory evaluation and carnosine and anserine levels was also observed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

Pereira-Lima¹,

Ordóñez²,

Fernando³

et al. 2000

Eur Food Res Technol

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“…최근에 건강지향적인 고기 생산 의 목적과 감귤부산물을 효율적으로 처리하고 활용하기 위 하여 돼지사료 [29]와 한우사료 [11]에 이를 첨가하여 급여하 는 연구가 이루어졌다. 감귤부산물에 함유된 hesperidin과 naringin [3,22] 등은 항산화 작용 [30], 세포증식 억제 [16], 지 질산화 예방 [9], 항돌연변이 활성 [7] Vit.E, 15,000 IU; Vit.K, 2,000 mg; Vit.B1, 15,000 mg; Vit.B2, 4,000 mg; Vit.B6, 3,000 mg; Vit.B12, 3,000 µg; Niacine 25,000 mg; Folic acid, 5,000 mg; Biotin, 12,000 mg; Pantothenic acid, 10,000 mg; Antioxidation, 6,000 mg 2) Contained per kg; Zn, 75,000 mg; Mn, 75,000 mg; Fe, 75,000 mg; Cu, 7,500 mg; I, 1,650mg; Se, 450 mg; S, 125,000 mg; Co, 150 mg The same as in Table 2.…”

Section: 서 론unclassified

Effects of Feeding Citrus by Products on Nutritional Components of Korean Native Chickens

Yang¹,

Jung²,

Moon³

2008

Journal of Life Science

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In this study, the effects of feeding citrus byproducts on nutritional components of Korean native chickens were investigated. Two samples of Korean native chickens were used for this study: T0 (chickens fed with only feed for laying hen until they became 39 weeks old, not with citrus byproducts) and T1 (chickens fed with citrus byproducts). The feed for T1 was the same as T0 for the first 16 weeks, and then was made by adding 4% of citrus byproducts to the feed for T0 between 17～39 weeks. The chicken used for the experiment was obtained by chilling them for 2 days after slaughter. There was no significant difference between T0 and T1 regardless of feeding citrus byproducts, in terms of their breast/thigh's calorie, contents of moisture, protein, fat and ash, total structural amino acid, total free amino acid and composition of saturated/unsaturated fatty acids. The breast's cholesterol amount of T0 and T1 were 48.4 mg/100 g and 47.6 mg/100 g , respectively, while that of thigh for T0 and T1 were 75.7 mg/100 g and 72.8 mg/100 g, respectively, which implies that T1 showed lower amount of cholesterol than T0. T1 showed significantly higher amount of phosphorus, potassium, magnesium and vitamin B2 for thigh than T0 (p<0.05).

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“…Since the mixture of wheat flour and butter contains carbohydrate, protein and lipid as the main constituents, it is reasonable to assume that it would generate a characteristic flavor from the Maillard reaction during cooking. There are many reports on heated flavor, including model systems of the Maillard reaction (Shieberle & Hofmann, 1996;Bruechert et al, 1988;Cambero et al, 1992), but there has been little work on samples prepared by these actual cooking conditions, apart from work by the authors. Previous reports have described that many aroma components have been identified in brown roux heated to 160-180˚C by GC and GC-MS (Kato, 1993;Kato, 2001), but in roux samples heated to the range of 100˚C-140˚C (Kato, 1992;Kato, 1996), several components remained to be identified or confirmed.…”

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confidence: 99%

Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures

Kato¹

2003

FSTR

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The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100˚C and 180˚C at 20˚C intervals (roux I-V) were examined by chemical analyses of the aroma components with gas chromatography (GC) and GC-MS and sensory evaluation of the roux samples. In the chemical analysis, it was determined that large quantitative changes of aroma components with increased heating temperature occurred in the functional groups of ketones, carboxylic acids, furans and pyrazines. Furthermore, a cluster analysis showed that the difference in characteristic flavor between roux II (white roux) and roux IV-V (brown roux) depended on the quite different compositions of their components. On the other hand, sensory analysis of the roux showed that roux II-IV (heated to 120˚C-160˚C), namely white and brown roux, were highly evaluated for buttery and sweet attributes as well as odor preference. After the relationship between chemical and sensory changes in the roux flavor with increased heating temperature was surveyed by a principal component analysis, a correlation analysis clarified that the sensory odor preference correlated significantly with ketones (mainly methyl ketones) (r‫,009.0؍‬ pϽ Ͻ0.05) or with cyclic ketoenols such as maltol (r‫,838.0؍‬ pϽ Ͻ0.05). Those compounds also showed a high positive correlation with the evaluation for the sweet attribute. Therefore, methyl ketones or cyclic ketoenols are assumed to play an important role as indicators of the pleasant odor preference in roux heated to various temperatures.

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Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Cited by 62 publications

References 28 publications

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

Effects of Feeding Citrus by Products on Nutritional Components of Korean Native Chickens

Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures

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