Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note

Abstract

Among the few papers related to the gas chromatography (GC)-olfactometric determination of important odorants in cooked beef aroma, only one uses roasting conditions, but none of them investigates the appealing aroma during the cooking of the piece of meat. The present paper investigates this top note as perceived from the oven, by analyzing the oven headspace using GC-"SNIF", a GC-olfactometric technique. From the different functional classes of odorants participating in overall in-oven aroma, this first paper focuses only on the role of aldehydes and ketones, as they represent the majority of aroma compounds formed during cooking. To ascertain the identification of these odorants, a microderivatization technique was used, based on (2,3,4,5,6-pentafluorophenyl)hydrazine. The resulting hydrazones exhibit very specific mass spectrometric fragments, leading to a sensitive and specific detection. A total of 23 carbonyl compounds were shown to contribute to the roast beef top note.

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

“…Conditioning method for volatile components of highly marbled beef Approximately 880 volatile compounds have been identified in cooked beef, and some of them are linked to the flavour characteristics (Rochat, 2005;. As beef flavour has become the most important factor affecting preferences of consumers (Sitz et al, 2005), this area has been studied more widely than any other aspect of meats (Mottram, 1994).…”

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

“…This process then propagates to another fatty acid (see nr 4 below; Srinivasan and others 2008). Lipid hydroperoxides (ROOH) are the Kerler and Grosch (1996), Yong and others (2000), others (2002, 2007), Jensen and others (2002), Jo and others (2003), Mahrour and others (2003), , Nam and others (2003), Acree and Arn (2004), Rochat and Chaintreau (2005), Obana and others (2006), and Yancey and others (2006).…”

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

“…These compounds are the decomposition products of hydroperoxides, formed during the oxidation of linoleic, oleic, and palmitoleic acid (Ladikos & Lougovois, 1990), which are the predominant unsaturated fatty acids in tallow (oleic acid, 38.07%; linoleic acid, 5.5% and palmitoleic acid, 2.55%). These compounds may contribute to the overall aroma, such as fatty, tallowy, waxy, oily, pungent, roasted and rancid notes of lipid-containing fried foods (Mottram, 1998;Rochat & Chaintreau, 2005). Hydrocarbons are one of the largest classes in meat flavour, and are derived from the thermal degradation of lipids by thermal homolysis or autoxidation of long-chain fatty acids.…”

“…The sensory characteristics of aldehydes are mainly associated with a fatty aroma. Unsaturated aldehydes are especially important for the fat aroma of meats, and may play some part in species-characteristic flavour (Rochat & Chaintreau, 2005), such as the C8-C9 n-2-alkenals that are related to a nut, tallow or cucumber aroma.…”