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Potent odorants causing the warmed-over flavour in boiled beef

Intensive Geruchsstoffe des “Warmed-over Flavour (WOF)” von gekochtem Rindfleisch

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Zusammenfassung

Die Aromastoffe mit hohen Aromawerten, die aus der Peroxidation ungesättigter Fettsäuren hervorgehen, wurden in frisch gekochtem Rindfleisch und in einer gelagerten (48 h, 4 °C) Probe mit WOF analysiert. Ein Vergleich der Ergebnisse von Aromaextraktverdünnungsanalysen ergab, daß der WOF hauptsächlich durch Hexanal, 1-Octen-3-on, (E)- und (Z)2-Octenal, (Z)-2-Nonenal, (E, E)-2,4-Nonadienal sowietrans-4,5-Epoxy-(E)-2-decenal verursacht wird.

Summary

The flavour compounds showing higher odour units resulting from peroxidation of unsaturated fatty acids were analysed comparatively in freshly boiled beef and in a stored (48 h, 4° C) sample exhibiting warmed-over flavour. The results obtained by aroma extract dilution analysis revealed that this flavour was mainly caused by hexanal, 1-octen-3-one, (E)- and (Z)-2-octenal, (Z)-2-nonenal, (E, E)-2,4-nonadienal andtrans-4,5-epoiiy-(E)-2-decenal.

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Authors and Affiliations

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

    Ute Christine Konopka & Werner Grosch

Authors
  1. Ute Christine Konopka
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  2. Werner Grosch
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Konopka, U.C., Grosch, W. Potent odorants causing the warmed-over flavour in boiled beef. Z Lebensm Unters Forch 193, 123–125 (1991). https://doi.org/10.1007/BF01193360

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  • DOI: https://doi.org/10.1007/BF01193360

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