| Title: | Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines |
| Author(s): | Yeo H; Balagiannis DP; Koek JH; Parker JK; |
| Address: | "Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK. Foods Innovation Centre Unilever, Bronland 14, 6708 WH Wageningen, The Netherlands" |
| DOI: | 10.3390/molecules27196712 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors" |
| Keywords: | Aldehydes/analysis Animals Cattle Chickens Lipids *Odorants/analysis Olfactometry/methods Sulfhydryl Compounds Sulfides Sulfur Thiazoles *Volatile Organic Compounds/analysis Gc-o beef chicken thiazole thiazoline; |
| Notes: | "MedlineYeo, Huiqi Balagiannis, Dimitrios P Koek, Jean H Parker, Jane K eng na/Foods Innovation Centre Unilever/ na/University of Reading Graduate School/ Switzerland 2022/10/15 Molecules. 2022 Oct 9; 27(19):6712. doi: 10.3390/molecules27196712" |
