The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

Abstract

Aroma volatiles of fresh cooked ground beef subjected to varying degrees of heating were adsorbed on to Tenax TA, and the desorbed aromas analysed sensorially and chemically. Cooked meaty character, when present, was being sampled on to the Tenax and desorbed from it under the analytical conditions used. Several of the components identified by combined capillary gas chromatography-mass spectrometry have not been reported previously from heated beef. Data is presented to support the generalization that the higher the degree of heating, the greater the concentrations of aliphatic aldehydes (especially Strecker aldehydes), benzenoids, aliphatic polysulphides, heterocyclic compounds and lipid-derived volatiles, whilst smaller contributions to the isolates arise from aliphatic ketones and alcohols (of non-lipid origin) and aliphatic mono-sulphur components. By sensory analysis, eight odour qualities were frequently used during gas chromatographic odour port assessment, namely buttery, caramel, burnt, green, fragrant, oily/fatty, nutty and meaty. Components associated with the former seven qualities are aroma modifiers whereas compounds contributing meaty quality are character impact compounds, e.g. 2-methyl-3-(methylthio)furan and 3-methylcyclopentanone. Additionally, several unsaturated alicyclic ketones were present which resemble the cyclohexenones previously known to be significant in meat aroma.KEY WORDS Cooked beef aroma Tenax TA Capillary gas chromatography-mass spectrometry 2-Methyl-3-(methy1thio)furan 3-methylcyclopentanone

Multivariate study of different beef quality traits from local Spanish cattle breeds

“…The significant correlation between TBA and the above-mentioned volatiles and the fact that these compounds were tentatively identified in all these samples would let us infer that these volatile compounds might be used as raw beef quality degradation markers. Among those evaluated, 2-propanone was predominant in the profile of raw beef and also in cooked beef (MacLeod and Ames, 1986;Gorraiz, 1999). In addition, the decrease in DMS was proposed as a marker of the degradation of raw beef quality by Insausti et al (2002).…”

Assessment of lipid oxidation and off-flavour development in meat and meat products

“…Therefore, hexanal appears to be a sensitive and reliable indicator for evaluation of the oxidative state and flavour quality of meat and meat products. Furthermore, it should be noted that hexanal has a distinctive odour described by many researchers as 'green' or 'grassy ' (MacLeod and Ames, 1986;Ullrich and Grosch, 1987;Gasser and Grosch, 1988). It has a very low odour threshold concentration and is detectable at levels as low as 100 ppm (Bengtsson et al, 1967;Schieberle and Grosch, 1987).…”

Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth

“…One of the most common concentrating techniques for liquid foods is evaporation, which involves removal of water by boiling (33). Hence, the concentrating process for mulnaengmyeon broths may have resulted in an increase of 'caramel' and/or 'burnt cereal' flavor characteristics, which are often found in heated beef products (34).…”