Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
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.
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan; Department of Food Science and Technology, Nippon Veterinary and Life Science University, 1-7-1 Kyounancho, Musashino-shi, Tokyo 180-8602, Japan. Electronic address: yukiko_takakura@ajinomoto.com.
Yukiko
Y
Takakura
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
Tomohiro
T
Sakamoto
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
Sachi
S
Hirai
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
Takuya
T
Masuzawa
Institute of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
Hidehiko
H
Wakabayashi
Department of Food Science and Technology, Nippon Veterinary and Life Science University, 1-7-1 Kyounancho, Musashino-shi, Tokyo 180-8602, Japan.
Toshihide
T
Nishimura
D000818:Animals; D002417:Cattle; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D045782:Hemiterpenes; D006801:Humans; D007201:Indicator Dilution Techniques; D008460:Meat / Q000032:analysis*; D000442:Octanols / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D010421:Pentanoic Acids / Q000032:analysis; D011719:Pyrazines / Q000032:analysis; D012903:Smell; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
D005663:Furans; D045782:Hemiterpenes; D000442:Octanols; D010421:Pentanoic Acids; D011719:Pyrazines; D055549:Volatile Organic Compounds; C008216:isovaleric acid; C058427:furaneol; C000592704:2,3,5-trimethylpyrazine; C038844:1-octen-3-ol
Aroma compounds; Beef extract