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

Ermittlung intensiver Geruchsstoffe in gebratenem Rindfleisch durch Aromaextrakt-Verdünnungsanalyse

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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.

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.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, W-8046, Garching, Germany

    Christoph Cerny & Werner Grosch

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  1. Christoph Cerny
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  2. Werner Grosch
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Cerny, C., Grosch, W. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Z Lebensm Unters Forch 194, 322–325 (1992). https://doi.org/10.1007/BF01193213

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  • DOI: https://doi.org/10.1007/BF01193213

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