title: Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
abstract: BACKGROUND
  Aroma-active compounds, together with sugars, amino acids, fat and nucleotides, are the main chemical species determining the characteristic aroma and taste of food. For selecting yeast extract pastes products with a less undesirable aroma, the aroma-active compounds that affect the overall consumer acceptance of yeast extract pastes products were analysed in this work.
  
  
  RESULTS
  The aroma-active compounds of yeast extract pastes were extracted by using dynamic headspace extraction or simultaneous distillation extraction, and were detected by gas chromatography-olfactrometry-mass spectrometry in conjunction with dynamic headspace dilution analysis or aroma extract dilution analysis. Sensory results revealed that a meaty, roasted aroma was the dominant of overall aroma. The important aroma-active compounds referred in this work were mainly aldehydes, acids, ketones, furan derivatives, pyrazines, and sulfur-containing compounds. Of these, six volatile compounds such as 3-methylbutanal, 2,3-butanedione, 2,3,5-trimethyl-pyrazin, acetic acid ethenyl ester, 2-acetyl-1-pyrroline and (E,E)-2,4-decadienal had never been reported before as key aroma-active compounds of yeast extract pastes.
  
  
  CONCLUSIONS
  The key aroma-active compounds were identified in basic and characteristic meaty flavour yeast extract pastes, and their characterisation was determined.
authors.affiliation: Laboratory of Molecular Sensory Science, Beijing Technology and Business University, 11, Fucheng Road, Beijing, 100048, China.
authors.forename: Meili
authors.initials: M
authors.lastname: Lin
authors.forename: Xiaosheng
authors.initials: X
authors.lastname: Liu
authors.forename: Qianqian
authors.initials: Q
authors.lastname: Xu
authors.forename: Huanlu
authors.initials: H
authors.lastname: Song
authors.forename: Pei
authors.initials: P
authors.lastname: Li
authors.forename: Juan
authors.initials: J
authors.lastname: Yao
mesh_terms: D000447:Aldehydes / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D002681:China; D003931:Diacetyl / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D005260:Female; D005421:Flavoring Agents / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D005518:Food Preferences; D005663:Furans / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D006801:Humans; D007659:Ketones / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D008297:Male; D009812:Odorants; D025341:Principal Component Analysis; D011719:Pyrazines / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D011758:Pyrroles / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D013237:Stereoisomerism; D013438:Sulfhydryl Compounds / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D013649:Taste; D014753:Vinyl Compounds / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism
chemical_list: C000593495:2-methyl-5-(methio)-furan; D000447:Aldehydes; D005421:Flavoring Agents; D005663:Furans; D007659:Ketones; D011719:Pyrazines; D011758:Pyrroles; D013438:Sulfhydryl Compounds; D014753:Vinyl Compounds; C057349:2,4-decadienal; C032251:isovalerylaldehyde; C113805:1-octen-3-one; C426303:2-acetyl-1-pyrroline; D003931:Diacetyl; C011566:vinyl acetate; C443400:2-methyl-3-furanthiol; C000592704:2,3,5-trimethylpyrazine
keywords: aroma-active compounds; dynamic headspace sampling (DHS); gas chromatography-olfactrometry-mass spectrometry (GC-O-MS); simultaneous distillation extraction (SDE); yeast extract pastes