Cooking surface temperatures, steak thickness, and quality grade effects on volatile aroma compounds

Beef flavor attributes were evaluated in USDA TopChoice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) andcooked on a commercial flat top grill at 177˚C (LOW) or 232˚C (HIGH) grillsurface temperature. Gas chromatography/mass spectrophotometry, was used toevaluate volatile aroma compounds.  USDASelect steaks had more 2-octene and less trimethyl pyrazine in (P<0.05) THINsteaks than THICK steaks, while Choice was unaffected by steak thickness(P>0.05).  Benzene acetaldehyde washigher and 4-hydroxybenzoic acid was higher in Select LOW grill temperaturescompared to Select HIGH grill temperatures, while 5-methyl-2-furancarboxaldehyde was only present in Choice HIGH grill temperatures (P<0.05).Two acid, three alcohol, one aldehyde, one alkane, and one ketone volatilearoma compounds were higher (P<0.05) for LOW compared to HIGH.  Conversely, five alcohols, two aldehyde, twoalkane, all four furans, six ketones, four pyrazines, along with 1H-indole, twopyrroles, two pyridines, and one benzene aroma compounds were higher (P<0.05)in HIGH compared to LOW.  Additionally,one alcohol, two aldehydes, one ketones, one sulfur-containing, and six othervolatile compounds were lower, while one acid, one alcohol, one aldehyde, twofurans, one ketone, three pyrazine, one sulfur-containing, and one othervolatile compounds were higher in the THIN compared to THICK.  Some aroma compounds like 2-butanone,4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and2-methyl-pyridine were only present in THICK cooked HIGH (P<0.05). 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360 Awardee Talk: The evolution of meat flavor measurement and its importance to the livestock industry

Journal of Animal Science ◽

10.1093/jas/skaa278.180 ◽

2020 ◽

Vol 98 (Supplement_4) ◽

pp. 98-99

Author(s):

Chris R Kerth

Keyword(s):

Aroma Compounds ◽

Water Soluble ◽

Meat Tenderness ◽

Sensory Panel ◽

Livestock Industry ◽

Beef Flavor ◽

Cooking Process ◽

Meat Flavor ◽

Volatile Aroma ◽

Volatile Aroma Compounds

Abstract Meat flavor is part of the trilogy of traits that determine taste: tenderness, juiciness, and flavor. For meat, juiciness is influenced by the amount of intramuscular fat and moisture that is retained during the cooking process. Meat tenderness is primarily determined by the amount and type of connective tissue, degree of protein degradation, and muscle sarcomere length. Tenderness has been managed genetically in livestock, with significant strides being made to reduce the number of steaks rated tough. The last factor that influences consumers’ perception of meat taste is flavor and aroma. Compared to juiciness and tenderness, flavor is much more complex, as it is influenced by lipids and water-soluble compounds that serve as precursors to meat flavor. These precursors are then developed into flavor and aromas during the cooking process. Flavor is measured by consumers via sensing on the tongue, trigeminal senses, and volatile aroma compounds and is largely variable from one consumer to the next. Objectively measuring flavor is much more complicated than either juiciness or tenderness and requires either a highly-trained human sensory panel or expensive, highly-sensitive equipment. The development of the beef flavor lexicon in 2011 provided a comprehensive list of beef flavor descriptors with objective references for each and anchors along a scale of 0 to 15, allowing a trained sensory panel to objectively measure and score the flavor descriptors. Gas and liquid chromatography coupled with mass spectroscopy objectively measure volatile aroma compounds and flavor precursors, respectively. Now the use of “omics” techniques have been adapted to flavor research to help relate protein, lipids, and other metabolites with flavor characteristics. Meat flavor is what most appeals to consumers and sets it apart from plant proteins. Furthermore, flavor serves as the guardrails to keep a premium marketability on track and is something that the livestock industry has that makes their product unique and desirable.

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Evaluation of Consumer Preferences and Volatile Compounds of Beef Strip Loin Steaks Differing by Quality Grade, Postmortem Aging, and Degree of Doneness

Meat and Muscle Biology ◽

10.22175/mmb.10663 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

D. H. Tucker ◽

C. R. Kerth ◽

K. R. Wall ◽

Z. M. Hicks ◽

R. K. Miller

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Consumer Preferences ◽

Random Effect ◽

Consumer Preference ◽

Aroma Compounds ◽

Processing Plant ◽

Quality Grade ◽

Volatile Aroma ◽

Volatile Aroma Compounds

ObjectivesThe purpose of this study was to determine consumer preferences and volatile aroma compounds for differences in flavor concerning quality grade, day of age, and degree of doneness on beef strip loins.Materials and MethodsUSDA Select (n = 18) and USDA upper 2/3 Choice (n = 18), boneless beef strip loins (IMPS 180), were selected from a commercial processing plant. Loins were cut in half and wet aged for either 10 or 20 d at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum-packaged and stored in a freezer at –40°C. Steaks were thawed at 4°C for 12 to 24 h prior to cooking. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C). The steaks were cooked to one of three degrees of doneness: 63°C (63; medium rare), 71°C (71; medium) or 80°C (80; medium well) and flipped once at the halfway cook temperature. Steaks were held at 60°C no longer than 20 min. Consumer testing was conducted over five sessions with 93 consumers. Each consumer evaluated the samples on five different attributes: overall liking, overall flavor, appearance juiciness, and tenderness. The consumers rated each sample based on a 9-point hedonic scale. Consumer data were run using a full factorial design using grade, age, and degree of doneness as main effects. The order in which samples were served was included as a random effect and data were blocked by session. Portions of cooked samples were collected for GC analysis by being placed into a 20mL glass jar and collected with a solid-phase micro-extraction fiber for 60 min. The SPME was then placed into a GC/MS to separate and identify each volatile chemical compound. Three-way interactions among volatile compounds were determined to be not significant (P > 0.05); therefore, they were removed from the model. Additionally, volatiles that were not present in cells of two-way interactions were not included. Multivariate relationships between consumer preference and GC/MS data were explored using PCA.ResultsUSDA Choice had a higher (P < 0.001) liking score than USDA Select grade beef loins for each of the five attributes tested. The 20-d aged steaks had higher (P < 0.03) scores for overall liking, overall flavor, juiciness, and tenderness. The degree of doneness affected overall liking and juiciness liking (P < 0.001) with 63°C having the greatest score followed by 71°C and then 80°C. For overall flavor, 63°C and 71°C were greater (P = 0.013) than for 80°C. For appearance, the degree of doneness of 63°C was preferred to steaks cooked at 71°C and 80°C (P = 0.002). Of the total volatiles (n = 52) present in the samples, 20 d age had greater (P < 0.04) iso butyraldehyde (pungent), 2-methyl-butanal (chocolate), and 3-methyl-butanal (fatty almond). Whereas, 3-hydroxy-2-butanone (buttery) was greater (P < 0.002) in 10 d age. Octanal (fatty) and nonanal (fatty) were greater (P < 0.04) in USDA Select than USDA Choice. 2-methyl pyrazine (chocolate, meaty, roasted) was greater (P < 0.04) in 20 d aged steaks cooked to 71°C and 80°C compared to other treatment combinations.ConclusionConsumer preferences were distinctly different based on quality grade, age, and degree of doneness. USDA Choice was generally the most preferred along with 63°C and 20 d age steaks. Positive (by their descriptors) volatile aroma compounds can be improved with aging and a degree of doneness of at least 71°C.

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Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽

10.1016/j.lwt.2021.111288 ◽

2021 ◽

pp. 111288

Author(s):

Katarzyna Samborska ◽

Radosław Bonikowski ◽

Danuta Kalemba ◽

Alicja Barańska ◽

Aleksandra Jedlińska ◽

...

Keyword(s):

High Temperature ◽

Spray Drying ◽

Aroma Compounds ◽

Sugarcane Molasses ◽

Volatile Aroma ◽

Volatile Aroma Compounds

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Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15577 ◽

2021 ◽

Author(s):

George V. Ntourtoglou ◽

Foteini Drosou ◽

Yang Enoch ◽

Evangelia A. Tsapou ◽

Eleni Bozinou ◽

...

Keyword(s):

Electric Field ◽

Pulsed Electric Field ◽

Aroma Compounds ◽

Oak Wood ◽

Volatile Aroma ◽

Volatile Aroma Compounds

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Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

Fermentation ◽

10.3390/fermentation7030119 ◽

2021 ◽

Vol 7 (3) ◽

pp. 119

Author(s):

Vasiliki Summerson ◽

Claudia Gonzalez Viejo ◽

Damir D. Torrico ◽

Alexis Pang ◽

Sigfredo Fuentes

Keyword(s):

Machine Learning ◽

Activated Carbon ◽

Low Cost ◽

Aroma Compounds ◽

Machine Learning Algorithms ◽

Enzyme Treatment ◽

Mean Values ◽

Volatile Aroma ◽

Carbon Treatment ◽

Volatile Aroma Compounds

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates.

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