A comparison of the flavour volatiles from cooked beef and pork meat systems

Abstract

The headspace volatiles from beef and pork cooked with and without added adipose tissue were entrained on Tenax GC before analysis by gas chromatography (g.c.) and combined gas chromatography-mass spectrometry. Lipid-derived volatiles dominated the headspaces of all samples and the only qualitative difference between beef and pork was an alkene of lipid origin which was peculiar to beef samples. A comparison of the areas of 37 g.c. peaks from replicate analyses of the different meat preparations using canonical variates and stepwise discriminant statistical techniques unambiguously distinguished the lean meats and the lean meats cooked with adipose tissue of either species. Adding adipose tissue to lean meat did not result in proportional increases in lipid-derived volatiles.

Detection and Masking of Spoiled Food Smells by Odor Maps in the Olfactory Bulb

“…The alkylamineresponsive glomeruli in the anteromedial cluster responded to aldehydes with medium-to-long carbon chains (mainly C5-C10 CHO), and especially strongly to hexanal and heptanal. The odors of hexanal and heptanal contain a fatty, fishy note, and they are major components of the fatty, tallowy, fishy off-flavor associated with oxidative degradation of lipids in meats and seafoods (Mottram et al, 1982;St. Angelo et al, 1987;Josephson, 1991;Nijssen, 1991;Refsgaard et al, 1999).…”

Flavor of meat and meat products—an overview

“…Interaction of these components and/or their breakdown products produces a large number of intermediates and/or volatiles which contribute to meat flavour development and aroma generation during heat processing. Lipids also play an important role in the overall flavour of meat which is distinct and species dependent (Mottram et al, 1982;Mottram and Edwards, 1983).…”

Técnicas de aislamiento y concentración de volátiles de aceites vegetales

“…El espacio de cabeza dinámico ha sido profusamente aplicado al análisis del flavor de diferentes tipos de alimentos durante los últimos años: leche (Urbach, 1987), nectarinas (Takeoka, 1988), feljoas (Shaw, 1983), carnes de cerdo y buey (Mottram, 1982), champán (Loyaux, 1981), extracto de malta (Farley, 1980), trufas (Talou, 1989), grasa ovina (Suzuki, 1985), mangos (Bartley, 1987), kiwis (Young, 1985), plátanos (Macku, 1987), melocotones (Narain, 1990), babacos (Bartley, 1988), colas de cangrejo (Vejaphan, 1988), zumo de uvas (Blanch, 1991), etc.…”