EVALUATION OF POTENT ODORANTS IN ROASTED BEEF BY AROMA EXTRACT DILUTION ANALYSIS

被引：115

作者：

CERNY, C ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCHUNGSANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 04期

关键词：

D O I：

10.1007/BF01193213

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aroma extract dilution analysis of the volatile fraction isolated from roasted beef resulted in 25 odour compounds of which 22 were identified. 2-Acetyl-2-thiazoline, furaneol, guaiacol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were detected as the character impact compounds for the roasty, caramel-like, burnt and earthy odour notes. (E)-2-Nonenal, (E,E)-2,4-decadienal and gamma-octalactone originated, at least in part, from the fat used for the roasting the meat.

引用

页码：322 / 325

页数：4

共 23 条

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