Observations on the Contribution of Fat and Lean to the Aroma of Cooked Beef and Lamb

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

“…The major precursors of meat flavour can be divided into two categories: water-soluble components and lipids. Extensive research suggested that the basic meaty aroma is the same for beef, pork and lamb, and is derived from the water-soluble fraction of muscle, whilst the species-specific differences in the aroma of cooked meats are mainly due to concentration and compositional differences in lipid-derived flavour substances (Pearson, Wenham, & Carse, 1973).…”

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

“…Formic acid showed positive correlation to A27. 2-Methoxy [1]benzothieno [2,3-c]quinolin-6(5H)-one and ␤-bisabolene positively correlated to A28. Meanwhile, some volatile compounds in oxidized tallow showed significant and negative correlation with aroma-active compounds.…”

“…Animal fats can be oxidized by means of thermally controlled oxidation or enzymatic hydrolysis-mild thermal oxidation, and different flavours are produced based on the diverse treatments of animal fats. Considerable studies have revealed that species-specific flavour can be enhanced by heating animal fats in air [1,[3][4][5][6]. However, thermally controlled oxidation needs high temperature, which is high energy-intensive and not easy to control in preparation, and the similarity to natural beef flavour needs further improvement.…”

“…Considerable researches suggest that the basic meaty aroma is the same, the species-specific differences are mainly caused by the flavour substances derived from lipid decomposition or oxidation [1]. Large amounts of volatile compounds are produced during lipid decomposition, including aldehydes, ketones, alcohols, lactones, Abbreviations: BFs, beeflike flavours; GC-O, gas chromatography-olfactometry; SPME/GC-MS, solid-phase microextraction/gas chromatography-mass spectrometry; PLSR, partial least squares regression; PC, principle component; HVP, hydrolysed vegetable protein; PV, peroxide value; AV, acid value; p-AV, p-anisidine value.…”

“…Only 2-(dimethylamino)-3-phenylbenzo[b]thiophene showed significant and positive correlation with burnt note. As to off-flavour attribute, 2-methoxy[1]benzothieno-[2,3-c]quinolin-6(5H)-one was the only…”