AI Article Synopsis
- The study analyzed the volatiles in the headspace of beef cooked at 180 °C using SPME and GC-MS, focusing on how aging affected these compounds.
- Seventy volatile substances were identified, including various non-aromatic, homocyclic, and heterocyclic compounds.
- The research found that aging beef resulted in increased levels of several key odor-active compounds, suggesting that the Maillard and Strecker reactions play a significant role in enhancing the flavor and aroma of vacuum-aged meat.
Article Abstract
Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic, homocyclic, and heterocyclic compounds were identified. A significant positive regression model for storage could be adopted for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3-methylthiophene. Increases in the quantity of these compounds, with the exception of toluene, suggest the importance of the Strecker and Maillard reactions in cooked meat previously aged under vacuum conditions. As such, the aging process may lead to an increase not only in the amount of compounds related to the taste of meat, but also in the quantity of odor-active compounds. The increased quantity of toluene during storage seemed to be influenced by lipid oxidation.
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| http://dx.doi.org/10.1016/j.meatsci.2015.04.004 | DOI Listing |
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