PRIMARY ODORANTS OF CHICKEN BROTH - A COMPARATIVE-STUDY WITH MEAT BROTHS FROM COW AND OX

Aroma extract dilution analysis (AEDA) of the volatiles obtained by the simultaneous distillation/extraction of a chicken broth resulted in 16 primary odour compounds with FD factor values between 64 and 2048. Fourteen of these compounds were identified as: 2-methyl-3-furanthiol, 2-furfurylthiol, methional, 2,4,5-trimethylthiazole, nonanal, 2(E)-nonenal, 2-formyl-5-methylthiophene, p-cresol, 2(E),4(E)-nonadienal, 2(E),4(E)-decadienal, 2-undecenal, β-ionone, γ-decalactone and γ-dodecalactone. The primary odorants of chicken broth were compared with those resulting from the AEDA of broths from cow and ox meat. The major differences were that 2(E),4(E)-decadienal (fatty) and γ-dodecalactone (tallowy, fruity) prevailed in the chicken broth, whereas the sulphur compounds, bis(2-methyl-3-furyl)disulphide (meat-like-aroma) and methional (aroma like cooked potatoes), predominated in broths prepared from cow and ox meats. The odour thresholds (in air) of important meat aroma compounds are reported. © 1990 Springer-Verlag.