Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat

Garbusov, V.; Rehfeld, G.; Wölm, G.; Golovnja, R. V.; Rothe, M.

doi:10.1002/food.19760200302

Cited by 33 publications

(15 citation statements)

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“…These results confirm previous observations that the formation of furyl and thienyl sulphides and disulphides is extremely pH dependent, with maximum formation at low pH values 7,8,12,16,17,21,22,23,24 . The thiols identified included three furanthiols (2-methyl-3-furanthiol [19], 2-methyl-4,5-dihydro-3-furanthiol [36], 2-furylmethanethiol [29]) and three thiophenethiols (2-or 3-thiophenethiol [37] The compounds 19 and 36 were probably formed in the reaction of hydrogen sulphide (Strecker degradation product of cysteine) with 4-hydroxy-5-methyl-3(2H)-furanone (a dehydration product of ribose or 5'-IMP) or other pentose dehydration products 13,25 . 2-Furylmethanethiol [29] was probably formed by the reaction of hydrogen sulphide with 2-furfural, another ribose and 5'-IMP breakdown product 26 .…”

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“…10,13 , ribose/cysteine 4 , cystine/thiamine/glutamate/ascorbic acid 30,31 . Also [19] has been reported together with 2-methyl-4,5-dihydro-3-furanthiol [36] and 2-methyl-3-thiophenethiol [50], in the volatiles of thermally degraded thiamine 32 . The presence of thiol substituted furans and thiophenes, such as compounds (19, 29, 36, 37, 50, 54), gave rise to a number of important disulphides in the reaction mixtures.…”

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“…In the 5'-IMP+cysteine model systems the thermal degradation of cysteine to give acetaldehyde and hydrogen sulphide could be a route for their formation 28 . Garbusov et al 36 reported 1,3-and 1,4-dithianes from volatiles of boiled beef. 3-Methyl-1,2,4-trithiane [77] has been identified in commercial beef extract 6 and in cysteine/ribose model systems 4,5 .…”

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The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

Madruga¹,

Mottram²

1998

J. Braz. Chem. Soc.

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A identificação de compostos voláteis formados a partir de reações entre Inosina-5'-Monofosfato (5'-IMP) e cisteína a três diferentes pH (3,0; 4,5; 6,0) e 140 °C foi realizada através da análise de ''headspace'' dinâmico. Os resultados mostraram que mais de 90 compostos voláteis foram produzidos, principalmente compostos heterocíclicos, incluindo furanos sulfurados, tiofenos, tiazoles, furanos, sulfitos alquilados, compostos bicíclicos e sulfitos cíclicos. Os estudos demonstraram que os furanos sulfurados, mercaptocetonas e alquil-furanos foram formados principalmente a pH ácido, enquanto que as pirazinas foram completamente inibidas a pH elevado. Estes resultados confirmam observações preliminares de que o pH exerce uma grande influência nos compostos voláteis formados em reações de Maillard.The identification of volatile compounds formed from the reactions of Inosine-5'-Monophosphate (5'-IMP) with Cysteine at three different pH (3.0; 4.5; 6.0) and 140 °C were performed using dynamic headspace analysis. The results gave over 90 volatile compounds, mainly heterocyclic compounds, including sulphur containing furans, thiophenes, thiazoles, furans, alkyl sulphides, bicyclic compounds and cyclic sulphides. The studies showed that sulphur-substituted furans, mercaptoketones and alkylfurans were formed mainly at acidic pH, while pyrazines were completely inhibited at high pH. These findings support an earleir observation that pH has a great influence on volatile compounds formed in Maillard type reactions.

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The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

Madruga¹,

Mottram²

1998

J. Braz. Chem. Soc.

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“…The VSCC were analyzed by method [3] Silicon OV-17, Triton X-305 and polyethylene glycol lo00 (PEG-1000) stationary phases on 80-100 mesh Chromosorb W-AW/DMCS. The column temperature was 130 "C, nitrogen of high purity was used as carrier gas (20 ml/min).…”

Section: Gas Chromatographic Analysismentioning

confidence: 99%

Gas chromatographie analysis of volatile sulphur‐containing compounds of salted and salted‐boiled pork

Golovnya

Garbuzov

Grigoryeva

et al. 1982

Nahrung

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The qualitative composition and quantitative ratios of the volatile sulphurcontaining compounds (VSCC) in salted and salted-boiled pork were studied by gas chromatography using the flame photometric detector. VSCC were isolated from the flavour condensate by treatment with mercuric chloride or extraction with diethyl ether. 27 VSCC were identified, including mercaptans, sulphides, polysulphides, heterocyclic compounds, as well as thioacid esters, with 12 of the compounds being detected in meat products for the first time. It has been established that thioacid esters appear in salted pork only after heat treatment when the qualitative and quantitative accumulation of VSCC occurs.Meat flavour was the subject of a great number of studies [l, 21. The flavour of meat and meat products is considered to be determined by numerous volatile components belonging to different classes of organic compounds. According to many researchers (2-5, 111, the basic components of meat flavour are the volatile sulphur-containing compounds (VSCC) with low threshold flavour concentrations that are found in meat in relatively small quantities.At present, 339 compounds have been found in the volatile components of heat treated pork and pork liver, including 31 VSCC with only 7 substances found in boiled pork; in salted pork, 11 VSCC have been identified [7]. We could not find any data on VSCC composition of salted-boiled pork in the literature.In the present work we studied the composition of sulphur-containing substances in the volatile components of salted pork and its boiled product. Experimental Preparation of meat samplesThe quadriceps femoral muscle separated from pork half-carcasses of the IV finish category (meat) cooled for 4 days were used as the object of the study. The samples were salted by injecting the brine (of 1 .I 1 g/cm3 density, with 1 % of sugar and 0.05% of sodium nitrite) into muscular tissue at the rate of 12% of the mass and kept in the salting stage for 6 days. The heat treatment of 7-10 kg hams was performed in water at 80 to 82 "C within 6-9 h (at the rate of 50-55 min per 1 kg of ham mass). The samples for analysis were taken from the salted half-finished and finished products.

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“…8) 2FM, which has an intense, roasted, coffee-like aroma, was first identified in roasted coffee. It has been reported to be an important aroma component in such foods as roasted meat [8][9][10] and white wine. 11) The odor threshold was reported to be 0.4 ng/L in a model hydroalcoholic solution by Tominaga et al 12) Shibamoto and Russell 13) have reported the formation of 2FM from furural in the presence of cysteine by an amino-carbonyl reaction, and Blanchard et al 14) have reported that 2FM was formed from furfural in white wine by yeast.…”

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Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce

Hatakeyama²,

Sugawara

2014

Bioscience, Biotechnology, and Biochemistry

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Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.

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Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat

Cited by 33 publications

References 10 publications

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

Gas chromatographie analysis of volatile sulphur‐containing compounds of salted and salted‐boiled pork

Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce

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Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat

Cited by 33 publications

References 10 publications

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

Gas chromatographie analysis of volatile sulphur‐containing compounds of salted and salted‐boiled pork

Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce

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The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5-Imp and cysteine