Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated from Cooked Beef

Chemical and Instrumental Analyses of Warmed‐Over Flavor in Beef

“…Almost all of the compounds identified were from lipid oxidation type reactions. These compounds are generally not contributors to cooked beef flavor, which contains compounds such as isoxazoles, pyrazines, thiophenes, thiazoles, pyrroles, pyridines and furans (Mussinan et at., 1976). Furthermore, a synthetic mixture of the lipid oxidation products used as marker compounds for WOF and identified from WOF beef (Table 1) produced an odor reminiscent of a somewhat rancid linseed or neatsfoot oil but not roast beef with WOF.…”

“…This rapid development was the most pertinent factor that differentiated WOF from the ordinary rancidity flavors that develop during long term storage. In the past decade, WOF has been the subject of many reports including two comprehensive reviews (Pearson et al, 1977;Pearson and Gray, 1983). Many reports support the hypothesis that WOF is a result of lipid oxidation which is catalyzed nonenzymatically by metal ions, a topic recently reviewed by Love (1983).…”

Review: Canadian beef grading – Opportunities to identify carcass and meat quality traits valued by consumers

“…Cooking temperatures and methods affect these reactions. Heating at lower temperatures (<165 o C) versus higher temperatures (>180 o C) results in differences in the concentrations of a number of compounds (2,4-dimethyl-3-oxazoline; 2,4,5-trimethyl-3-oxazoline; 2,4-dimethyl-5-ethyl-3-oxazoline; 2,5-dimethyl-4-ethyl-3-oxazoline; 2,4-dimethyl-3-thiazoline; 2,4,5-trimethyl-3-thiazoline; Mussinan et al, 1975). A strong relationship exists between cooking temperature, concentration of free amino acids, carnosine, IMP, pyrazines and hexanol, and roasted, burnt and beefy flavor intensity (Lorenzen et al, 2005;Cambero et al, 1992).…”

Flavor of Meat and Meat Products

“…Often an integral part of the degradations just described, but not necessarily so, is a series of reactions of simple low molecular weight compounds, in particular aliphatic aldehydes, alkane-2,3-diones, methanethiol, H2S and NH3• Acetaldehyde is involved in many of them and its relevant reactions are schematically represented in Figure 2.9 (Katz, 1981;Mussinan et al, 1976;Takken et al, 1976), explaining the formation of the reportedly meaty 1-(methylthio )ethanethiol (1), 3,S-dimethyl-I,2,4-trithiolane (14), trithioacetaldehyde (~, thialdine (18), 2,4-dimethylthiazole (20), 2,4-dimethyl-S-ethylthiazole (21), 2,4,S-trimethyl-3-thiazoline (23), 2,4,S-trimethyloxazole (24) and 2,4,S-trimethyl-3-oxazoline (~.…”

“…Apart from , no authors have claimed that a given heterocyclic is significantly responsible for mutton odour, but heterocyclics undoubtedly contribute to the odour. The odour thresholds of many heterocyclic compounds are extremely low (Mussinan et al, 1976). The thiamine degradation products 2-methyl-3-(methyldithio)furan and bis-(2-methyl-3-furyl) disulphide can be sensed in water at 1 part in 10 8 and 2 parts in 10 14 , respectively (MacLeod, 1986).…”