Comparison of the aromas of cooked beef, pork, and chicken.

Abstract

The volatiles of cooked beef, pork and chicken were screened by aroma extract concentration analysis and GC/O of headspace samples. The potent odorants were identified and then quantified by stable isotope dilution assays. On the basis of the quantitative data odor activity values (OAVs, ratio of concn to odor threshold) were calculated. Oodorants showing high OAVs were dissolved in an oil in water emulsion of pH 5.7 in concentration levels equal to those in beef, pork and chicken. The odor profiles of these models agreed well with those of the original meat samples. The species-specific odor differences are mainly caused by the much higher concs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-methyl-3-furanthiol and 2-furfurylthiol in beef, compared to pork and chicken. Pork contained less methional but more butyric acid and (E,Z)-2,4-decadienal. Hydrogen sulfide is only important to chicken flavor.