2014年5月
Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis
MEAT SCIENCE
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- 巻
- 97
- 号
- 1
- 開始ページ
- 27
- 終了ページ
- 31
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.meatsci.2014.01.002
- 出版者・発行元
- ELSEVIER SCI LTD
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. (C) 2014 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.meatsci.2014.01.002
- ISSN : 0309-1740
- eISSN : 1873-4138
- Web of Science ID : WOS:000333784900004