title: The Influence of Spices on the Volatile Compounds of Cooked Beef Patty.
abstract: The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of 75℃. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purgeand- trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.
authors.affiliation: Department of Animal Science and Biotechbnology, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
authors.affiliation: Department of Animal Resource Technology, Gyungnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Il Suk
authors.initials: IS
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea.
authors.forename: Ki Chang
authors.initials: KC
authors.lastname: Nam
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea; Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA.
authors.forename: Dong Uk
authors.initials: DU
authors.lastname: Ahn
authors.affiliation: Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 368-701, Korea.
authors.forename: Kyung Heang
authors.initials: KH
authors.lastname: Lee
keywords: aroma; beef patty; spice; volatile compounds