Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
Grill flavorings are a convenient way for food processors to impart grill-like flavor to meat products that have not been grilled. In this study a commercially available oil-based processed grill flavoring was analyzed by direct thermal desorption (DTD)-gas chromatography-olfactometry (GCO) and DTD-GC-mass spectrometry (MS). Sample mass dilution analysis-GCO was used to indicate which compounds had the greatest impact on the overall aroma of the sample. Major aroma contributors included 1-octen-3-one, 2-methoxyphenol, and (E)-2-nonenal. Minor contributors were (E)-2-decenal and 2,4-decadienal. Other major contributors, characterized as having grill aroma notes, were unidentified. Excluding the possibility of artifact formation from the thermal degradation of fatty acid hydroperoxides, DTD functioned well as a GCO technique, but poorly as a qualitative GC-MS technique.
Webb
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TE
Department of Food Science and Technology, Mississippi Agricultural Experiment Station, Mississippi State University, USA.
Cadwallader
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KR
D000327:Adsorption; D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas / Q000379:methods; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D009822:Oils, Volatile / Q000032:analysis*; D013649:Taste
D005421:Flavoring Agents; D009822:Oils, Volatile