Effect of aging on volatile compounds in cooked beef.
作者： A. Watanabe , G. Kamada , M. Imanari , N. Shiba , M. Yonai
DOI: 10.1016/J.MEATSCI.2015.04.004
关键词: Pyrazine 、 Toluene 、 Chromatography 、 Strecker degradation 、 Maillard reaction 、 Lipid oxidation 、 Chemistry 、 Taste 、 Cooked meat
摘要: Volatiles in the headspace of beef cooked at 180° C were analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic, homocyclic, and heterocyclic compounds were identified. A significant positive regression model for storage could be adopted for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazine, 2, 6-dimethylpyrazine, 2, 3-dimethylpyrazine, 2-acetylthiazole, and 2-formyl-3 …
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