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

  • Christoph Cerny
  • Werner Grosch
Original Paper

Summary

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.

Keywords

Nonenal Odour Guaiacol Volatile Fraction Decadienal 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Ermittlung intensiver Geruchsstoffe in gebratenem Rindfleisch durch Aromaextrakt-Verdünnungsanalyse

Zusammenfassung

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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