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Meat Sci

Title:		Effect of addition of commercial rosemary extracts on potent odorants in cooked beef
Author(s):		Kim H; Cadwallader KR; Kido H; Watanabe Y;
Address:		"Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA"
Journal Title:		Meat Sci
Year:		2013
Volume:		20130123
Issue:		2
Page Number:		170 - 176
DOI:		10.1016/j.meatsci.2013.01.005
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Solid-phase microextraction-gas chromatography-olfactometry (SPME-GCO) and aroma extract dilution analysis (AEDA) were applied to measure the effects of the addition of two commercial rosemary extracts (RE) on the potent odorants in cooked beef extracts (BE). On the basis of the results of SPME-GCO and AEDA, the addition of RE imparted sweet and floral notes to BE as a result of the addition of esters and terpenes of RE. In addition, RE suppressed the formation of odorants derived via lipid oxidation and Maillard reactions. The most potent lipid oxidation volatiles consisted of 1-octen-3-one (mushroom-like), (E)-2,4-epoxy-(E)-2-decenal (metallic), and eight different aldehydes (fatty). The Maillard reaction volatiles, necessary for typical cooked beef flavor, included compounds with meaty [2-methyl-3-furanthiol, 2-methyl-3-(methylthio)furan, 2-methyl-3-(methyldithio)furan], roasty (2-furanmethanethiol), caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone], baked potato-like [3-(methylthio)propanal], and spicy [3-hydroxy-4,5-dimethyl-2(5H)-furanone] attributes. The suppressive effects of RE may be caused by the action of antioxidative substances in RE alone or in combination with the pH increase in BE induced by the matrix components of RE"
Keywords:		"Animals Cattle Chromatography, Gas *Cooking Meat/*analysis/*standards Odorants/*analysis Plant Extracts/*chemistry Rosmarinus/*chemistry Solid Phase Microextraction;"
Notes:		"MedlineKim, Hun Cadwallader, Keith R Kido, Hirotsugu Watanabe, Yuko eng Research Support, Non-U.S. Gov't England 2013/03/19 Meat Sci. 2013 Jun; 94(2):170-6. doi: 10.1016/j.meatsci.2013.01.005. Epub 2013 Jan 23"