EVALUATION OF POTENT ODORANTS IN ROASTED BEEF BY AROMA EXTRACT DILUTION ANALYSIS

Aroma extract dilution analysis of the volatile fraction isolated from roasted beef resulted in 25 odour compounds of which 22 were identified. 2-Acetyl-2-thiazoline, furaneol, guaiacol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were detected as the character impact compounds for...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1992-04, Vol.194 (4), p.322-325
Hauptverfasser:	CERNY, C, GROSCH, W
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Food Science & Technology Fundamental and applied biological sciences. Psychology Life Sciences & Biomedicine Meat and meat product industries Science & Technology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Aroma extract dilution analysis of the volatile fraction isolated from roasted beef resulted in 25 odour compounds of which 22 were identified. 2-Acetyl-2-thiazoline, furaneol, guaiacol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were detected as the character impact compounds for the roasty, caramel-like, burnt and earthy odour notes. (E)-2-Nonenal, (E,E)-2,4-decadienal and gamma-octalactone originated, at least in part, from the fat used for the roasting the meat.
ISSN:	0044-3026 1438-2385
DOI:	10.1007/BF01193213