2009_Book_FoodChemistry

606 12 Meat
Table 12.23. Concentrations of odorants in boiled beef and pork and in fried chicken
Concentration (µg/kg)
Chicken b
Beef a Pork a Meat Skin
Acetaldehyde 1817 3953 3815 3287
Methylpropanal 117 90 83 538
2-Methylbutanal n.a. n.a. 8 455
3-Methylbutanal 26 27 17 668
Hexanal 345 173 283 893
Octanal 382 154 190 535
1-Octen-3-one 9.4 4.8 7.2 10.8
Nonanal 1262 643 534 832
(Z)-2-Nonenal 6.2 1.4 5.5 10.5
(E)-2-Nonenal 32 15 23 147
(E,E)-2,4-Decadienal 27 7.4 11 711
12-Methyltridecanal 961 n.a. n.a. n.a.
Hydrogen sulfide n.a. n.a. 290 n.a.
Methanethiol 311 278 202 164
Dimethylsulfide 105 n.a. n.a. n.a.
Methional 36 11 53 97
2-Furfurylthiol 29 9.5 0.1 1.9
2-Methyl-3-furanthiol 24 9.1 0.4 4.1
3-Mercapto-2-pentanone 69 66 29 27
4-Hydroxy-2,5-dimethyl-3 9075 2170 50 395
(2H)-furanone(HD3F)
2-Acetyl-2-thiazoline 1.4 1.6 2.6 5.8
2-Acetyl-1-pyrroline 1.1 n.a. 0.2 2.9
2-Propionyl-1-pyrroline n.a. n.a. n.a. 0.8
2-Ethyl-3,5-dimethylpyrazine n.a. n.a. n.a. 4.3
2,3-Diethyl-5-methylpyrazine n.a. n.a. n.a. 2.5
p-Cresol 5.9 n.a. 3.4 1.1
Guaiacol 4.3 n.a. 4.3 <1
Butyric acid 7024 17,200 8119 4817
a Beef (8.8% fat) and pork (1.7% fat) were boiled for 45 min at a pressure of 80 kPa at 116 ◦ C.
b Chicken was fried for 1 h in coconut fat at 180 ◦ C, breast meat (1% fat) and skin (46% fat) were analyzed
separately.
n.a: not analyzed
the low formation of the two sulfur-containing
odorants and HD3F.
The aroma of fried chicken is primarily caused
by the Strecker aldehydes methyl propanal, 2-and
3-methyl butanal as well as the roast aroma
substances 2-acetyl-2- thiazoline, 2-acetyl-1-
pyrroline and the two alkyl pyrazines. The
thiazoline and the pyrroline are also formed in
lower concentrations during the boiling of meat.
2-Acetyl- 2-thiazoline is the most important roast
aroma substance in meat fried for only a few minutes.
It decreases on longer heating (cf. 5.3.1.5),
while the stable alkylpyrazines increase further.
If beef is heated for a longer period of time, 12-
methyltridecanal (MT) appears as an important
odorant. Especially in a pot roast, this substance is
one of the indispensable aroma substances, which
develops its full effect on retronasal detection and
increases mouth feeling. The precursors of MT
are plasmalogens which occur in the membrane
lipids of muscle and slowly hydrolyze on heating
(cf. Formula 12.28).