Food Chemistry

606 12 Meat

Table 12.23.Concentrations of odorants in boiled beef and pork and in fried chicken

Concentration (μg/kg)

Chickenb

Beefa Porka 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. 44. 87. 210. 8
Nonanal 1262 643 534 832
(Z)-2-Nonenal 6. 21. 45. 510. 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 361153 97
2-Furfurylthiol 29 9. 50. 11. 9
2-Methyl-3-furanthiol 24 9. 10. 44. 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. 41. 62. 65. 8
2-Acetyl-1-pyrroline 1 .1n.a. 0. 22. 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 .9n.a. 3. 41. 1
Guaiacol 4 .3n.a. 4. 3 < 1
Butyric acid 7024 17 , 200 8119 4817

aBeef (8.8% fat) and pork (1.7% fat) were boiled for 45 min at a pressure of 80 kPa at 116◦C.
bChicken 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 theStreckeraldehydes 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 min-

utes. 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).