Volatile flavor compounds vary by beef product type and degree of doneness1

Gardner, Kourtney; Legako, J. F.

doi:10.1093/jas/sky287

Cited by 43 publications

(22 citation statements)

References 21 publications

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“…It involves complex pathways leading to a wide range of products, accounting for a large number of volatile compounds found in different foods. Among the identified flavor compounds, 2‐methyl‐propanal, 3‐methyl‐butanal, 2‐methyl‐butanal, trimethyl‐pyrazine, 2‐ethyl‐2,5‐dimethyl‐pyrazine, 2,5‐dimethyl‐pyrazine, dimethyl disulfide, and benzaldehyde are typical Maillard reaction compounds (Gardner & Legako, 2018). Figure 3 shows the profile of these eight typical Maillard reaction compounds in the five cooked burger samples.…”

Section: Resultsmentioning

confidence: 99%

“…Lipid degradation is another important pathway for flavor compound formation in food. Pentanal, hexanal, heptanal, nonanal, octanal, 2‐heptanone, 3,5‐octadien‐2‐one, 1‐octen‐3‐ol, and octanoic acid are typical products of lipid degradation (Gardner & Legako, 2018). The contents of these nine lipid degradation products in the cooked burger samples are presented in Figure 4.…”

Section: Resultsmentioning

confidence: 99%

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Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Liu

Balamurugan

Shao

2021

Journal of Food Science

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Interest in plant‐based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PBMA are rare. In this study, the fatty acids (FAs) and volatile flavor compounds (VFCs) were profiled in four types of plant‐based burgers (PBs) and compared to beef burger (BB). Over 40 FAs and 64 VFCs were detected and quantified in the samples. Nonsignificant differences (α = 0.05) were observed in the percentages of most FAs between uncooked and cooked PBs. PBs contained lower percentages of saturated FAs and trans‐FAs, higher percentages of unsaturated FAs, and lower ratio of n‐6 to n‐3 FAs comparing to the BB. The FA profiles in PBs are mainly determined by their ingredients. The VFC profile of cooked PBs was different from that of the uncooked ones. The ingredients, thermally induced Maillard reaction, and lipid oxidation had contributed to the formation of the flavor. For uncooked samples, the VFC profiles of PB 3 and PB 4 were similar to that of BB. While for cooked samples, PB 1 had similar VFC profile as BB. This illustrated the importance of the cooking process for aroma formation; however, ingredients, such as spices, remain an important source of VFCs in these burger samples. Ingredient optimization could be an effective strategy to enhance the flavor of PBs to resemble BB.Practical ApplicationThis study provides the knowledge of health and aroma‐related components in both raw and cooked PBs, including FA and VFC profiles. It also explains the source of those components. This will not only help consumer's decision making in choosing plant‐based meat alternatives, but also help the related industry to choose proper ingredients to optimize the final products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Liu

Balamurugan

Shao

2021

Journal of Food Science

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“…The contents of ethyl butanoate, 2‐methylpropyl acetate, and 3‐methylbutyl acetate (ecept day 42) decreased from CON to G100. The decreasing trend could be attributed to the lower amount of carbohydrates in goat meat (Fazlani et al., 2019) resulting in lower quantities of butanoic acid (reactant in esterification) which is derived from lipids and carbohydrates (Gardner & Legako, 2018; Olivares et al., 2011) and to 2‐methylpropanal (Gardner & Legako, 2018) which (being a Maillard‐derived compound) is a precursor of 2‐methylpropanol that forms esters.…”

Section: Resultsmentioning

confidence: 99%

Profile of volatile compounds in frankfurters from culled goat meat during cold storage

Pisinov

Ivanović

Živković

et al. 2021

J Food Process Preserv

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In recent decades, the number of goats, as well as the production of goat meat, has been marked by a significant global increase.According to the available data, from the beginning of the century, the number of goats increased by about 30%, and goat meat production by almost 50% (FAOSTAT, 2018).Based on the chemical composition, in terms of nutritional and biological value, goat meat is not inferior to other types of meat (Todaro et al., 2004). Lower contents of fat, saturated fatty acids, and cholesterol, but a higher amount of polyunsaturated fatty acid, as well as essential amino acids such as lysine, threonine, and tryptophan, make goat meat healthier compared to other red meats, such as beef and lamb (Ivanovic et al., 2016;Mazhangara et al., 2019).However, despite the aforementioned quality, goat farming and goat meat consumption are dictated by religion, tradition, customs, as well as market, and consumer habits (Ivanovic et al., 2016).According to Rhee et al. (1999), goat meat of older animals tends to

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“…These authors suggested that lower temperatures such as 66°C did not allow Maillard reactions to occur, thereby possibly hindering the lipid-Maillard pathways as well. Gardner and Legako (2018) found that dimethyl-and trimethylpyrazine concentrations in the headspace of ground beef were greater at higher temperatures. Their data indicated that such an increase was more drastic in USDA Prime beef than in USDA Choice and Standard.…”

Section: Interactions Between Lipid-and Water-soluble Flavor Precursorsmentioning

confidence: 95%

Fatty Acid Composition of Meat Animals as Flavor Precursors

Dinh

Schilling

2021

Meat and Muscle Biology

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This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals have similar fatty acids with more saturated fatty acids and monounsaturated fatty acids than polyunsaturated fatty acids. In monogastric animals, fatty acids in the muscle reflect the composition of diets, whereas ruminant fatty acids are more saturated because of biohydrogenation in the rumen. Lipid- derived flavor compounds are formed from the thermal oxidation of fatty acids during cooking, producing more desirable aromatic compounds than autoxidation. Monounsaturated fatty acids such as oleic acid and polyunsaturated fatty acids such as linoleic acid in meat produce various volatile compounds contributing to cooked meat aromas. Under most cooking conditions, lipid-derived flavor compounds are usually predominant. However, these compounds have greater thresholds than those derived from water-soluble compounds, such as the Maillard reaction products. The interactions between lipid oxidation products and Maillard compounds are more important for the development of meat flavor than originally thought. Moreover, fat-derived volatile compounds provide flavor notes indicative of species identification.

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Volatile flavor compounds vary by beef product type and degree of doneness1

Cited by 43 publications

References 21 publications

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Profile of volatile compounds in frankfurters from culled goat meat during cold storage

Fatty Acid Composition of Meat Animals as Flavor Precursors

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