The Aroma of Canned Beef: Application of Regression Models Relating Sensory and Chemical Data

Persson, Tyko; Sydow, Erik von

doi:10.1111/j.1365-2621.1974.tb02942.x

Cited by 19 publications

(5 citation statements)

References 11 publications

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“…A somewhat similar technique has been used on soy sauce by Tanaka and Saito (1969). Models for correlation between instrumental and sensory data were applied according to Persson and von Sydow (1974b).…”

mentioning

confidence: 99%

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Qvist¹,

Sydow²

1974

J. Agric. Food Chem.

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Model samples containing soy, casein, or fish protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated and with or without fat and starch added, was investigated. Over 150 compounds were identified representing aliphatic hydrocarbons, alcohols, aldehydes, ketones and furan derivatives, and sulfur-containing compounds. The absolute concentrations in the headspace gas were determined for about 80 com-pounds judged to be of at least potential interest from the aroma point of view. On heating, the concentrations of volatiles generally increase and new compounds are detected. Of particular importance for the aroma of all heated samples is the presence of branched chain aldehydes and sulfur compounds. Moreover, straight chain aldehydes and furans are important in the soy protein samples and hydrogen sulfide in the fish protein sample.For economical and nutritional reasons it is sometimes desirable to replace a conventional protein such as meat with less expensive but still nutritious unconventional protein materials, such as soy, rapeseed, fish, and single cell proteins. In processed protein foods the protein part acts as one of several precursors for compounds responsible for different sensory properties, such as color, taste, and aroma.Thus a change of the protein part is likely to cause changes in one or more of the sensory properties. There is very little to be found in the literature concerning aroma properties of protein concentrates or isolates from various sources.However, the sources themselves and products made using these raw materials are more often treated in the literature. This is particularly true with soybeans and food products made from soybean, such as soy sauce, miso, etc.

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mentioning

confidence: 99%

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Qvist¹,

Sydow²

1974

J. Agric. Food Chem.

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“…Sulfides and 3-methylbutanal were among certain com- pounds implicated in burnt aroma of canned beef by Persson and von Sydow (1974). Further studies at our laboratories have indicated a positive correlation between the odor descriptions roast meat and burnt.…”

Section: Resultsmentioning

confidence: 72%

A comparison of the chemical composition of boiled and roasted aromas of heated beef

MacLeod¹,

Coppock²

1977

J. Agric. Food Chem.

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“…All results must be interpreted with caution, and independent validation is essential. Simply because two variables are correlated does not imply that one necessarily causes the other (Piggott, 1990), although the repeated occurrence of similar compounds in predictive models would make it likely that causative stimuli were involved (Peerson & von Sydow, 1974).…”

Section: Assessment Offzavour Components and Fractionsmentioning

confidence: 99%

Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example

Delahunty

Piggott

1995

Int J of Food Sci Tech

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The flavours of hard cheeses are derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these tlavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This review addresses some of the issues and methods being used to understand cheese flavour. It discusses factors which determine flavour release in the mouth, methods of preparation of extracts for analysis, sensory assessment of cheese flavour components and fractions, and of whole cheese, identification of odour active compounds and determination of their relative importance, temporal methods of analysis for flavour release and perception and methods of data analysis.

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The Aroma of Canned Beef: Application of Regression Models Relating Sensory and Chemical Data

Cited by 19 publications

References 11 publications

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems

A comparison of the chemical composition of boiled and roasted aromas of heated beef

Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example

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