Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments
| Autor: | Monika Christlbauer, Peter Schieberle |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
12-methyltridecanal
Chromatography Gas Meat Swine Stable isotope dilution Pentanols Vegetables Animals Food science Sulfhydryl Compounds Stewed beef Aroma Aldehydes biology Chemistry food and beverages General Chemistry biology.organism_classification Smell Odor Pork meat Odorants Cattle Gas chromatography General Agricultural and Biological Sciences 3-mercapto-2-methylpentan-1-ol |
| Zdroj: | Journal of agricultural and food chemistry. 59(24) |
| ISSN: | 1520-5118 |
| Popis: | Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry. In the present investigation, the most odor-active compounds were quantitated in a freshly prepared stewed beef vegetable gravy (BVG) as well as a stewed pork vegetable gravy (PVG) by means of stable isotope dilution assays. Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed 3-mercapto-2-methylpentan-1-ol, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, (E)-2-decenal, (E)-2-undecanal, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone as the most potent odorants in both gravies. However, significantly different OAVs were found for 12-methyltridecanal, which was much higher in the BVG, whereas (E,Z)-2,4-decadienal showed a clearly higher OAV in the PVG. Aroma recombination experiments performed on the basis of the actual concentrations of the odorants in both gravies revealed a good similarity of the aromas of both model mixtures containing all odorants with OAVs > 1 with those of the original gravies. |
| Databáze: | OpenAIRE |
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