Comparison of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts

Abstract

Abstract2,5‐Dimethyl‐4‐hydroxy‐3(2H)‐furanone (DMHF), a compound having a sweet caramel‐like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the palatability of cooked and processed foods such as meat, while its inhalation induces several physiological functions. However, basic findings of DMHF generation in meat remain unclear. In this study, we compared the amount of DMHF in cooked meat of various animal meat (Japanese black cattle beef, Australian beef, pork, and chicken) and parts (round, loin, thigh, and breast). Meat samples were heated at 230°C, and then the amount of DMHF was measured using the solvent extraction methods. Moreover, the substrates (total free amino acid and glucose) used for the Maillard reaction were also measured to elucidate the relation between DMHF generation and nutrients in meat. DMHF was detected in all cooked meat samples, suggesting that DMHF is generated in meat regardless of animal species and parts. A significant positive correlation was observed between the DMHF generation and glucose content in the round and thigh parts. Our results suggest that DMHF generation during meat cooking would be regulated by the glucose content.

Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef

“…Lower content of sugars and sweet‐tasting FAA in high IMF% beef may have reduced the sensory perception of sweet butter‐like flavor. Furthermore, Yokoyama et al (2023) reported that the generation of DMHF, which has caramel‐like sweet aroma, in cooked beef was positively correlated with glucose content. Considering our chemical analysis and these results, the optimal balance of the sweet aroma compounds derived via Maillard reaction and lipid oxidation and sweet‐tasting compounds to enhance sweet flavor perception possibly caused the sweet flavor peak at approximately 40%–50% of IMF.…”

Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine

“…During the Maillard reaction, a variety of volatile flavor compounds are formed. Although the flavor strength, especially the overall concentration of flavor substances, is influenced by thermal processing conditions, temperature, pH, water content, and others, the sensory profile is controlled by the type of amino substrate, such as amino acids or small peptides . Similar to Cys, GSH is also thought to be one of the precursors of a meaty aroma .…”