Process Flavors

Baek, Hong Sun

doi:10.1002/9780470277829.ch12

Cited by 10 publications

(10 citation statements)

References 48 publications

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“…The abundance of volatiles that was affected by final core temperature, increased as final core temperature increased except for 2-methyl pyrazine. According to published aroma descriptors, beef brisket that is cooked by oven roasting released more lipid oxidation-related volatiles such as hexanal and heptanal and roast beef-like volatiles (pyrazines), which were derived from the Maillard reaction [ 28 ]. In the oven-roasted samples, higher TBARS values and the loss of inosinic acid are attributed to the generation of aldehydes and pyrazines that are derived from lipid oxidation, Strecker degradation and Maillard reaction.…”

Section: Resultsmentioning

confidence: 99%

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Utama

Baek

Jeong

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveThis study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis).MethodsDeep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done).ResultsBoiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased.ConclusionThe boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

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Section: Resultsmentioning

confidence: 99%

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Utama

Baek

Jeong

et al. 2018

Asian-Australas J Anim Sci

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“…Similar trends for other pyrazines were not significant (P > 0.05; Table 4). Nitrogen-containing pyrazines are known to be some of the final products of the Maillard reaction (Back, 2007). Although they occur at lower abundances, compared with lipid degradation volatile compounds, these compounds have low odor thresholds which contribute roasted flavors (Buttery & Ling, 1997).…”

Section: Volatile Compoundsmentioning

confidence: 99%

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

et al. 2015

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“…Thus, the market for vegetarian and vegan substitution products is growing . To fulfill the request of the consumers for vegetarian and vegan foods, so-called process flavors are used to deliver the attractive flavor profile of thermally treated chicken, beef, and pork, respectively, without using any animal-derived ingredients. , The International Organization of the Flavor Industry (IOFI) defines process flavors as a thermal process flavoring prepared for its flavoring properties by heating food ingredients and/or ingredients permitted for use in foodstuffs or in process flavorings. , In process flavor manufacturing, precursors like amino acids, reducing sugars, thiamine, ribonucleotides, phospholipids, yeast extracts, and hydrolyzed vegetable protein, respectively, are thermally treated under controlled conditions (temperature, reaction time, pH) . The Maillard reaction between reducing carbohydrates and amino components like amino acids and peptides, the formation of Strecker aldehydes and acids from amino acids, and the formation of meaty odorants from thiamine are considered the most important reactions leading to the generation of process flavors. , …”

Section: Introductionmentioning

confidence: 99%

Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors

Brehm¹,

Jünger²,

Frank³

et al. 2019

J. Agric. Food Chem.

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Targeted quantitation of 48 basic taste-active compounds in commercial meatlike process flavors, calculation of dose-overthreshold factors, and basic taste re-engineering, followed by activity-guided fractionation, revealed, next to l-glutamate and 5′-ribonucleotides, a series of N-acetylated amino acids and S-((4-amino-2-methylpyrimidin-5-yl)methyl)-l-cysteine as taste-modulating compounds. The N-acetylated amino acids imparted kokumi enhancement with rather high taste thresholds ranging up to 1800 μmol/L (N-acetylmethionine) in model broth. In comparison, S-((4-amino-2-methylpyrimidin-5-yl)methyl)-l-cysteine, found to be formed by a Maillard-type reaction of thiamine and cysteine, is reported for the first time to exhibit strong kokumi enhancement above a low threshold concentration of 120 μmol/L (model broth). These results will open new avenues toward a knowledge-based optimization of thiamine-containing process flavors.

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Process Flavors

Cited by 10 publications

References 48 publications

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors

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