Identification of Volatile Flavor Compounds with High Aroma Values from Shallow-Fried Beef

Abstract

Aroma extract dilution analysis of fried beef steak volatiles trapped during frying with two different cooking conditions resulted in 50 primary odor compounds with flavor dilution (FD) factors between 4 and 2048. Beef steak frying at hot plate temperatures of 280 o C for 3 min per side or of 300 o C for 1 min per side, respectively, yielded statistically significant different results determined in a sensory sequence test. Differences in flavor qualities of the meat samples obtained by the varied frying conditions became manifest by employing the sensory aroma profile analysis. The flavor extracts were analyzed by high-resolution gas chromatography effluent sniffing and GC/MS