Abstract
AbstractVolatile components of a beef flavouring prepared from a thermal reaction model system of enzymatically hydrolysed beef/amino acids/sugars were extracted by simultaneous distillation/extraction (SDE) and dynamic headspace sampling (DHS) methods, then subjected to aroma extract dilution analysis (AEDA) and dynamic headspace dilution analysis (DHDA) methods; 32 and 48 odour‐active peaks were revealed from the SDE and DHS isolates, respectively. With the highest flavour dilution (FD) factors, 2‐methyl‐3‐furanthiol, 3‐methylthiopropanal and 2‐furanmethanethiol were identified as the key aroma compounds of the beef flavouring by both sample preparative methods, SDE and DHS. Moreover, methyl propyl disulphide, ethyl‐2‐methylbutyrate, allyl methyl disulphide, thiazole, 1‐butanol, 1‐nonen‐3‐one, 2‐ethenyl‐3,5‐dimethylpyrazine, (E, E)‐2,4‐heptadienal and 2‐undecenal were also identified as important aroma components of the beef flavouring. Copyright © 2008 John Wiley & Sons, Ltd.
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