Display Settings:

Format

Send to:

Choose Destination
See comment in PubMed Commons below
Meat Sci. 2014 May;97(1):27-31. doi: 10.1016/j.meatsci.2014.01.002. Epub 2014 Jan 13.

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.

Author information

  • 1Institute 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.
  • 2Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
  • 3Department of Food Science and Technology, Nippon Veterinary and Life Science University, 1-7-1 Kyounancho, Musashino-shi, Tokyo 180-8602, Japan.

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.

Copyright © 2014 Elsevier Ltd. All rights reserved.

KEYWORDS:

Aroma compounds; Beef extract

PMID:
24486684
[PubMed - in process]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Icon for Elsevier Science
    Loading ...
    Write to the Help Desk