Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Abstract

The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

“…2-ethyl furan has a burnt aroma, pentanoic acid has a sweaty aroma, and propanoic acid has a pungent aroma. 2-Propanethiol-D has a raw onion aroma, and sulfur compounds are often considered key compounds despite their relatively low levels in foods ( Yeo, Balagiannis, Koek, & Parker, 2022 ).…”

“… No. Compounds Odor threshold Value (mg/kg) Relative content (%) ROAV Flavor description References CO EX CO EX 1 (E)-hept-2 enal 0.0005 2.50 3.00 100 100 green, leaf, fat ( Li et al, 2023 , Li et al, 2023 , Li et al, 2023 ) 2 2-propanethiol-D 0.00005 0.20 0.22 78.08 73.26 raw onion ( Yeo et al, 2022 ) 3 2-methylpropanal-M 0.0007 0.25 0.39 7.27 9.19 malty ( Grimm & Steinhaus, 2019 ) 4 2-methyl-2-propenal 0.015 5.13 4.84 6.83 5.37 5 tert -butylmethylether-D 0.015 4.29 4.78 5.70 5.30 minty ( Sun, Chen, Xiang, Hu, & Zhao, 2022 ) 6 ethyl propanoate 0.0049 1.34 1.11 5.45 3.78 nail polish-like ( Sun et al, 2018 ) 7 ethyl acrylate 0.018 …”

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

“…Esters in meat products are formed by the esterification of carboxylic acids and alcohols and have a relatively low odor threshold [68]. Generally, esters of short-chain fatty acids provide fruit and sweet taste, while esters of long-chain fatty acids produce a fatty smell [69]. We screened different volatile flavor compounds based on VIP score in OPLS-DA and found that the 2-hexene-1-ol acetate monomer had the largest VIP value.…”