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Food Chem

Title:		Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
Author(s):		Zhang Z; Wang B; Cao Y;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: wangbei@th.btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: caoyp@th.btbu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230619
Issue:
Page Number:		136649 -
DOI:		10.1016/j.foodchem.2023.136649
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Changes in flavor quality of thermal process flavorings with beef-like odor (TPFB) affected sensory properties upon storage. The changes in sensory quality and odorants of TPFB stored at 50 ?SG for 168 days were evaluated using sensomics approach. The aroma profiles of TPFB gradually changed from stronger meaty notes to stronger burnt and soybean paste-like notes during storage. Forty-two quantified odor-active compounds with flavor dilution >/= 27 were assessed using the odor activity value concept. Correlation analysis indicated that a decreasing trend of meaty note was closely associated with 5-methyl furfural, dimethyl disulfide, dimethyl trisulfide, furfuryl methyl sulfide and furfuryl thioacetate, which all enriched with time. Omission and addition tests showed that dimethyl disulfide, dimethyl trisulfide and furfuryl thioacetate with the concentration increasing considerably reduced the intensity of meaty note, particularly for dimethyl trisulfide. Therefore, the formation of dimethyl trisulfide should be limited to produce high-quality TPFB during storage"
Keywords:		Animals Cattle *Odorants/analysis *Volatile Organic Compounds/analysis Indicator Dilution Techniques Flavoring Agents/analysis Odor-active compound Recombination and omission Sensomics approach Storage quality Thermal process flavorings;
Notes:		"MedlineZhang, Zeyu Wang, Bei Cao, Yanping eng England 2023/06/23 Food Chem. 2023 Nov 15; 426:136649. doi: 10.1016/j.foodchem.2023.136649. Epub 2023 Jun 19"