Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers
作者： C. Gorraiz , M.J. Beriain , J. Chasco , K. Insausti
DOI: 10.1111/J.1365-2621.2002.TB09428.X
关键词:
摘要: ABSTRACT: Volatile compounds, odor, and flavor produced by beef from bulls heifers of the Pirenaica Friesian breeds were studied during 7 d aging. The breed had stronger fatty aftertaste than Pirenaica, as well differences in content several volatile compounds. Bull liver-like odor flavor, bloody that related to a higher 2-propanone content, while characteristic flavor. Aging meat increased aftertaste. Ethanal showed positive correlation with livery negative odor. hexane seems contribute was notes, 2,2,4,6,6-pentamethylheptane
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