Gas Chromatographic‐Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Abstract

The knowledge of how production factors, such as animal feeding, can affect the flavor of meat is of significant interest toward in achieving a high-quality and differentiated product. The development of more specific and efficient methodologies is necessary to analyze meat aroma compounds, which would be used as routine analysis, that is for product authentication. In the future, the use of this analysis would allow producing and designing specific foods according to different markets.

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid‐Phase Microextraction Gas Chromatography‐Pulsed Flame Photometric Detection and Odor Activity Value

“…However, due to its extremely low odor threshold (0.1 μg/L), 2‐furfurylthiol was calculated with the highest OAV (390 to 440) in both Moutai liquors, suggesting that 2‐furfurylthiol could be an important contributor to the flavor of Moutai liquors. 2‐Furfurylthiol (roasted coffee aroma) is a powerful aroma compound that contributes to the characteristic aroma of many foods (Yang and others ; Celia Resconi and others ; Majcher and others ). More recently, it was determined to be a potent aroma compound in Chinese roasted sesame‐like flavor type liquor (Sha and others ).…”

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

“…Modification of the recipe also caused an increase in relative area of peaks of (E,E)-2,4-heptadienal in grilled samples. This compound is also characteristic for the meat of animals fed only in pastures (Resconi et al, 2012). Lipid oxidation is one of the main reasons of alcohols generation in meat (Martin, Antequera, Muriel, Perez-Palacios, & Ruiz, 2009).…”

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

“…For example, numerous studies on wine composition have been conducted [ 5 , 6 , 7 , 8 ] to understand composition and lead to understanding specific sensory aspects of wine. A number of studies have been published evaluating effects of varietal differences and agricultural practices on foods [ 9 , 10 , 11 ]. Similarly, flavor compounds in other new or traditional foods frequently are examined to help better understand the product [ 12 , 13 , 14 ].…”