Evaluation of potent odorants in roasted beef by aroma extract dilution analysis

  • Christoph Cerny
  • Werner Grosch
Original Paper


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 γ-octalactone originated, at least in part, from the fat used for the roasting the meat.


Nonenal Odour Guaiacol Volatile Fraction Decadienal 
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Ermittlung intensiver Geruchsstoffe in gebratenem Rindfleisch durch Aromaextrakt-Verdünnungsanalyse


Die Aromaextrakt-Verdünnungsanalyse von gekochtem Rindfleisch ergab 25 Geruchsstoffe, von denen 22 identifiziert wurden. Die röstigen, caramelartigen, brenzlig und erdigen Geruchsnoten im Aroma wurden vom 2-Acetyl-2-thiazolin, Furaneol, Guajacol, 2-Ethyl-3,5-dimethylpyrazin und 2,3-Diethyl-5-methylpyrazin verursacht. (E)-2-Nonenal, (E,E)-2,4-Decadienal und γ-Octalacton stammten zumindest zum Teil vom zum Braten verwendeten Fett.


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Copyright information

© Springer-Verlag 1992

Authors and Affiliations

  • Christoph Cerny
    • 1
  • Werner Grosch
    • 1
  1. 1.Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

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