| Title: | Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis |
| Author(s): | Takakura Y; Sakamoto T; Hirai S; Masuzawa T; Wakabayashi H; Nishimura T; |
| Address: | "Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan; Department of Food Science and Technology, Nippon Veterinary and Life Science University, 1-7-1 Kyounancho, Musashino-shi, Tokyo 180-8602, Japan. Electronic address: yukiko_takakura@ajinomoto.com. Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan. Department of Food Science and Technology, Nippon Veterinary and Life Science University, 1-7-1 Kyounancho, Musashino-shi, Tokyo 180-8602, Japan" |
| DOI: | 10.1016/j.meatsci.2014.01.002 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32-128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,5-trimethyl pyrazine, 1-octen-3-ol, 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were the main active compounds contributing to the aroma of BE. Aroma recombination, addition, and omission experiments of the four aroma compounds in taste-reconstituted BE showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombination mixture and BE showed a high similarity, suggesting that the key aroma compounds had been identified successfully" |
| Keywords: | Animals Cattle Furans/analysis Gas Chromatography-Mass Spectrometry Hemiterpenes Humans Indicator Dilution Techniques Meat/*analysis Octanols/analysis Odorants/*analysis Pentanoic Acids/analysis Pyrazines/analysis *Smell Taste Volatile Organic Compounds/a; |
| Notes: | "MedlineTakakura, Yukiko Sakamoto, Tomohiro Hirai, Sachi Masuzawa, Takuya Wakabayashi, Hidehiko Nishimura, Toshihide eng England 2014/02/04 Meat Sci. 2014 May; 97(1):27-31. doi: 10.1016/j.meatsci.2014.01.002. Epub 2014 Jan 13" |
