Volatile components in roast beef

Abstract

The volatile components of roast beef and roast beef drippings have been analyzed by gas-liquid chromatography (glc) and mass spectrometry (ms). Samples were prepared by low temperature, vacuum distillation of meat and drippings, followed by extraction of the distillates with diethyl ether. Major volatile components are alkanals, alk-2-enals, and alka-2,4-dienals. In addition t o these compounds the meat samples show high concentrations of 3-hydroxy-2-butanone and y-butyrolactone.Further classes of constituents are 2-n-alkylfurans, 2-alkanones, 3-alkanones, 2,3-alkadiones, pyrazines, primary and secondary alcohols, acids, y-and 6lactones, alkanes, aromatic compounds, sulfur compounds, and acetylpyrrole. By comparing the lean meat portion and the fat portion of roast beef it was found that the fat is the prime site of the aldehydes.

The effect of ageing on the sensory and chemical properties of boiled beef aroma

“…In fact, 2pentanone has been implicated in the off-flavour of cheddar cheese and the reversion flavour of soya bean oil30 whilst Liebich et al state that carbonyl compounds are important in roast beef aroma. 13 This agrees with a previous study in this laboratory and which also showed that the odour quality "roast meat" correlates positively with the terms "burnt" and "toasted".Zz Another interesting feature of the sample aged for 3 weeks is the low RPA value for the pyrazines in this sample compared with all others. Pyrazines are compounds associated with burnt and roasted notes in heated foods.34 If the burnt, toasted qualities of the 3 week-aged sample had been due to the pyrazines, then a high RPA for these compounds in this sampIe would have been expected.…”

Coffee, cocoa, and tea

“…Its origin and formation in heated beer has also been studied (291). Nonenal (C-24) was also detected in various food products such as carrot root oil (290), tomato (219), beef (292), and cranberry (293). Numerous unsaturated aldehydes have also been identified in cooked chicken flavor (294).…”

Meat and Meat Products

“…It was shown by Peer and van den Ouweland (1968) that 4-hydroxy-5-methyl-3-(2H)-furanone can be prepared from n-ribose-5-phosphate in concentrated buffer systems at pH 5.5. Liebich et al (1972) studied the volatile components of roast beef by gas-liquid chromatography and mass spectrometry. Brinkman et al (1972) analyzed the volatiles of the headspace of beef broth, and found the following: 3-methyl-butanol, benzaldehyde, and 3,5-dimethyl-1,2,4-trithiolane (cis and trans).…”