Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats.

The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was performed by a group of eight assessors using the detection frequency methodology. The odours of the detected compounds were described as well. Eighty-one volatile compounds were identified, 11 compounds of which possessed odour activity in the first beef sample and 14 of which in the second meat sample. Ten volatile flavour compounds were common to both: methanethiol, dimethyl sulphide, 2-butanone, ethyl acetate, 2- and 3-methylbutanal, an unknown compound, 2-octanone, decanal and benzothiazole. Two unknown compounds were only detected in the first sample while 2,3-pentanedione, 4-methyl-3-penten-2-one, 2-heptanone, dimethyl trisulphide and nonanal were only perceived in the second beef. Significant differences in terms of detection frequency, odour characteristics and in nature of the volatile flavour compounds were emphasised between the two samples.

[1]  L. Fay,et al.  Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor , 1997 .

[2]  R. Marsili,et al.  Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction--gas chromatography--mass spectrometry--olfactometry detection. , 2000, Journal of Chromatographic Science.

[3]  W. Baltes,et al.  Identification of volatile flavor compounds with high aroma values from Shallow-Fried beef , 1994 .

[4]  U. Fischer.  Trends in flavour research: edited by H. Maarse and D.G. van der Heij, Elsevier, 1994. $180.00/Dfl. 315.00 (xii + 530 pages) ISBN 0 444 81587 2 , 1994 .

[5]  M. Posthumus,et al.  Combined gas chromatography and sniffing port analysis of volatile compounds of mineral water packed in polyethylene laminated packages , 1993 .

[6]  D. Larick,et al.  Volatile Concentration and Flavor of Beef as Influenced by Diet , 1992 .

[7]  S. Ruth,et al.  Influence of mastication and saliva on aroma release in a model mouth system , 2000 .

[8]  W. Grosch,et al.  Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies , 1994 .

[9]  J. Wood,et al.  Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. , 1999, Journal of agricultural and food chemistry.

[10]  G. MacLeod,et al.  Natural and simulated meat flavors (with particular reference to beef). , 1981, Critical reviews in food science and nutrition.

[11]  S. Ruth,et al.  Changes in flavour release from rehydrated diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems. , 1995 .

[12]  S. Ruth,et al.  Evaluation of three gas chromatography-olfactometry methods: comparison of odour intensity-concentration relationships of eight volatile compounds with sensory headspace data , 2001 .

[13]  P. Werkhoff,et al.  Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems , 1990 .

[14]  A. E. Wasserman.  Thermally produced flavor components in the aroma of meat and poultry , 1972 .

[15]  S. Ruth,et al.  Comparison of dynamic headspace mouth model systems for flavour release from rehydrated bell pepper cuttings. , 1994 .

[16]  S. L. Melton.  Effects of feeds on flavor of red meat: a review. , 1990, Journal of animal science.

[17]  Saskia M. van Ruth,et al.  Methods for gas chromatography-olfactometry: a review. , 2001 .

[18]  S. Ruth,et al.  Gas Chromatography/Olfactometry , 2003 .

[19]  L. Fay,et al.  First attempt of odorant quantitation using gas chromatography-olfactometry. , 1999, Analytical chemistry.

[20]  S. Ruth,et al.  Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 1. Flavour release in the mouth and in three mouth model systems , 1995 .

[21]  F. Montigon,et al.  Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons , 1997 .

[22]  C. Prost,et al.  Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). , 2000, Journal of agricultural and food chemistry.

[23]  Jorge Ruiz,et al.  Headspace solid phase microextraction for the analysis of volatiles in a meat product : dry-cured iberian ham , 1998 .

[24]  D. R. Douglas,et al.  Volatile components in roast beef , 1972 .

[25]  D. Mottram.  Flavour formation in meat and meat products: a review , 1998 .

[26]  S. Ruth,et al.  Gas chromatography/sniffing port analysis and sensory evaluation of commercially dried bell peppers (Capsicum annuum) after rehydration. , 1994 .