IDENTIFICATION OF THE CHARACTER IMPACT ODORANTS OF STEWED BEEF JUICE BY INSTRUMENTAL ANALYSES AND SENSORY STUDIES

The potent odorants of the juice formed by the stewing of beef meat were screened by aroma extract dilution analysis and static headspace analysis performed in combination with GC-sniffing. The potent odorants were identified and then quantified by stable isotope dilution assays. The odorants were added to an oil in water emulsion of pH 5.7 in various combinations and in concentration levels equal to those in stewed beefjuice (SBJ). The aroma of each model was compared with that of the original SBJ. The results indicated 12 volatiles, e.g. methanethiol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 12-methyltridecanal, as the character impact odor compounds of SBJ.