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Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis

  • Roland Kerscher
  • W. Grosch
ORIGINAL PAPER

Abstract

 After boiling, beef was extracted with dichloromethane, and the volatile fraction including the solvent was distilled from the non-volatile material. The distillate was divided into two portions; one-half was subjected to aroma extract dilution analysis (AEDA), and the other to aroma extract concentration analysis (AECA). In the latter case, the AECA was accompanied by a series of gas chromatography-olfactometry (GCO) analyses, whereas in the former (i.e. AEDA) the extract was first concentrated to a small volume and then diluted stepwise for GCO analysis. Both screening procedures confirmed the presence of 32 odorants which were all identified after a 250-fold concentration of the extracts. However, the ranking of the compounds in order of odour potency was different due to losses of the odorants in AEDA. 2-Furfurylthiol and 4-hydroxy-2,5-dimethyl-3(2H)-furanone followed by 2-methyl-3-furanthiol and a group containing 3-mercapto-2-pentanone, 1-octen-3-one and (E)-2-non-enal were indicated by AECA to be the most potent odorants of boiled beef.

Key words Boiled beef Aroma Screening Potent odorants 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • Roland Kerscher
    • 1
  • W. Grosch
    • 1
  1. 1.Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, GermanyDE

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