New Zealand Journal of Agricultural Research abstracts
The effect of diet on the flavour of cooked beef and the odour compounds in
beef fat
O. A. YOUNG
MIRINZ Food Technology and Research Ltd
P.O. Box 617
Hamilton, New Zealand
B. M. B. BAUMEISTER
Langestraat 11
7491 AA Delden, Holland
Abstract Fatty meat from cattle finished for nine weeks on
ryegrass/clover or maize was evaluated for intensity of pastoral odour and
flavour by a sensory panel. Although there was no significant treatment effect
for intensity, panellists' comments indicated that even this short period on a
maize diet could change descriptions of odour and flavour; when assessed by
independent assessors, the pasture treatment had a much lower ratio of
"favourable" to "unfavourable" comments (P < 0.01). Odorous compounds
in fat from the two treatments were examined by odourport sniffing, where
compounds eluting from a gas chromatographic column were described, and
identified where possible. Two "sniffers" semiquantitatively evaluated the fat
volatiles, first trapped on Tenax then resolved on a column. Comparisons
between treatments were largely unproductive. However, particularly odorous
compounds were tentatively identified along with others of interest with
respect to dietary origins. Compounds included 4-heptenal (and/or the coeluant
heptanal), 1-octen-3-ol, nonanal, 2,6-nonadienal, nonanoic acid, and the
faecal-smelling compound indole. 4-Methylphenol was not detected by sniffing
but was present in the fat headspace. The chemical origins of these compounds
are discussed in relation to diet.
Keywords beef; pasture; maize; pastoral odour; pastoral
flavour; odourport; fat; linolenic acid; 4-heptenal; 1-octen-3-ol;
2,6-nonadienal; phenols; skatole
New Zealand Journal of Agricultural Research, 1999, Vol. 42: 297-304
0028-8233/99/4203-0297 $7.00/0 (c) The Royal Society of New Zealand
1999
PDF file of entire paper: medium quality (680K); (scanned from paper original: notes about this process)
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