Browse > Article

Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion  

Kim, Ki-Won (Department of Food Engineering, Dankook University)
Seo, Won-Ho (Department of Food Engineering, Dankook University)
Baek, Hyung-Hee (Department of Food Engineering, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.5, 2006 , pp. 621-627 More about this Journal
Abstract
To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.
Keywords
flavor; aroma-active compound; extrusion; reaction flavor; volatile flavor compound;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 van den Ouweland GAM, Peer HG. Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5methyl-3(2H)-furanone and its thio analog with hydrogen sulfide. J. Agric. Food Chem. 23: 501-505 (1975)   DOI
2 van den Dool H, Kratz PD. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. 11 :463-471 (1963)   DOI   ScienceOn
3 Zhang Y, Ho CT. Formation of meatlike aroma compounds from thermal reaction of inosine 5-monophosphate with cysteine and glutathione. J. Agric. Food Chem. 39: 1145-1148 (1991)   DOI
4 Bolton TA, Reineccius GA, Liardon R, Ba TH. Role of cysteine in the formation of 2-methyl-3-furanthiol in a thiamine-cysteine model system. pp. 17-71. In: Thermally Generated Flavors. Maillard, Microwave. and Extrusion Processes. Parliment TH. Morello MJ, McGorrin RJ (eds). ACS Symposium series 543, American Chemical Society. Washington DC, USA (1994)
5 Mottram DS, Whitfield FB. Maillard-lipid interactions in nonaqueous systems: Volatiles from the reaction of' cysteine and ribose with phosphatidylcholine. J. Agric. Food Chem. 43: 1302-1306 (1995)   DOI   ScienceOn
6 Camire ME, Belbez EO, Flavor formation during extrusion cooking. Cereal Foods World 41:734-736 (1996)
7 Manley CH, Ahmedi S. The development of process flavors. Trends Food Sci. Technol. 6: 46-51 (1995)   DOI   ScienceOn
8 Umano K, Hagi Y, Nakahara K, Shyoji A, Shibamoto T. Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system. J. Agric. Food Chem. 43: 2212-2218 (1995)   DOI   ScienceOn
9 Mottram DS, Whitfield FB. Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems. J. Agric. Food Chem. 43: 984-988 (1995)   DOI   ScienceOn
10 Maga JA. Furans in food. CRC Crit. Rev. Food Sci. Nutr. 11: 355-400 (1979)   DOI   ScienceOn
11 Parliment TH. Morello MJ, McGorrin RJ. Heterocyclic aroma compounds precursors. pp. 17-71. In: Chemistry of Heterocyclic Compounds in Flavors and Aromas. Vernin G (ed). Ellis Horwood Limited, West Sussex, England (1982)
12 Hurrell RF. Maillard reaction in flavor. pp. 399-423. In: Food Flavors, Part A. Introduction. Morton ID, MacLeod AJ (eds). Elsevier Scientific Publishing Compony. New York, USA (1982)
13 Guntert M. Bruning J, Emberger R, Hopper R, Kopel M. Surburg H, Werkhof P. Thermally degraded thiamin. A potent source of interesting flavor compounds. pp, 140-163. In: Flavor Precursors: Thermal and Enzymatic Conversions, Teranishi R, Takeoka GR, Guntert M (eds). ACS Symposium Series 490. American Chemical Society. Washington DC USA ( 1992)
14 Whitfield FB. Mottram DS. Brock S, Puckey DJ, Salter LJ. Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. J. Sci. Food Agric. 42: 261-272 (1988)   DOI
15 Baek HH, Kim CJ, Ahn BH, Nam HS, Cadwallader KR. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. J. Agric. Food Chem. 49: 790-793 (2000)   DOI   ScienceOn
16 Izzo HV, Ho CT, Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: Pyrazine aroma generation and brown color formation. J. Food Sci. 57: 657-659 (1992)   DOI
17 Kim KW, Baek HH. Development of a burnt beef flavor by reaction flavor technology. Korean J. Food Sci. Technol. 35: 1045-1052 (2003)   과학기술학회마을
18 Hofmann T. Schieberle P. Evaluation of' the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem. 43: 2187-2194 (1995)   DOI   ScienceOn
19 Farmer LJ, Mottram DS, Whitfield FB. Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid. J. Sci. Food Agric. 49: 347-368 (1989)   DOI
20 Manley CH. Process flavor. 2nd ed, pp. 139-154. In: Source Book of Flavors. Reineccius GR (ed.) Chapman & Hall, New York. NY, USA (1994)
21 de Roos KB. Meat flavor generation from cysteine and sugars. pp. 139-154. In: Flavor Precursors: Thermal and Enzymatic Conversions. Teranishi R, Takeoka GR, Guntert M (eds). ACS Symposium Series 490, American Chemical Society, Washington DC, USA (1992)
22 Ames JM, MacLeod G. Volatile components of' a yeast extract composition. J. Food Sci. 50: 125-135 (1985)   DOI
23 Hirai C, Herz KO, Pokorny J, Chang SS, Isolation and identification of volatile flavor compounds in boiled beef J. Food Sci. 38: 393-397 (1973)   DOI
24 IOFI. Code of Practice. International Organization of Flavor Industries, Geneva, Switzerland (1990)
25 Grosch W, Zeiler-Hilgart G. Formation of meat-like flavor compounds. pp. 183-192. In: Flavor Precursors: Thermal and Enzymatic Conversions. Teranishi R, Tekeoka GR, Guntert M (eds). ASC Symposium Series 490, American Chemical Society, Washington DC, USA (1992)
26 Whitfield FB, Mottram DS. Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5. J. Agric. Food Chem. 25: 113-117 (1977)   DOI
27 Shu CK, Mookherjee BD, Ho CT. Volatile components of the thermal degradation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Agric. Food Chem. 33: 446-448 (1985)   DOI