Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor

Authors

  • CHEN-MING HSU,

    1. Author Hsu, formerly with Rutgers Univ., is now with the United Nations, New York, NY. Author Peterson, formerly with Rutgers Univ., is now with Firmenich, Inc., Princeton, NJ 08540. Author Jin, formerly with Rutgers Univ., is now affiliated with the Scientific Research Institute of Frarance and Flavor Industry, Ministry of Light Industry, Shanghai, People's Republic of China. Inquiries should be directed to Dr. Chang.
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  • ROBERT J. PETERSON,

    1. Authors Ho and Chang are with the Dept. of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers–The State University of New Jersey, New Brunswick, NJ 08903.
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  • QI ZHANG JIN,

    1. Authors Ho and Chang are with the Dept. of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers–The State University of New Jersey, New Brunswick, NJ 08903.
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  • CHI-TANG HO,

    1. Authors Ho and Chang are with the Dept. of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers–The State University of New Jersey, New Brunswick, NJ 08903.
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  • STEPHEN S. CHANG

    1. Authors Ho and Chang are with the Dept. of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers–The State University of New Jersey, New Brunswick, NJ 08903.
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ABSTRACT

Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC-mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.

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