Identification, volatile flavor

Ho C, Lee KN, Jin QZ. 1983. Isolation and identification of volatile flavor compounds in fried bacon. 

Kubota, K. and Kobayashi, A. (1988). Identification of unknown methylketones in volatile flavor components from cooked smzWshnmp.JournalofAgriculturalandFoodChemistry 36,121-123. 

Concentration and Identification of Flavor Volatiles in Heated Beef Fat fay SC-CO2 Extraction. Um et al. (30) studied the flavor intensities of lipids separated in different fractions of SC-CO2 extracts at two pressures from heated beef tallow. The tallow was heated at 100°C for 2 hr and extracted at 207 bar/50 C and 345 bar/50°C. Six 1 kg fractions of CO2 were used to extract 100 g of tallow at each pressure and separated at 34.5 bar/40°C. 

An integrated GC/IR/MS instrument is a powerful tool for rapid identification of thermally generated aroma compounds. Fourier transform infrared spectroscopy (GC/IR) provides a complementary technique to mass spectrometry (MS) for the characterization of volatile flavor components in complex mixtures. Recent improvements in GC/IR instruments have made it possible to construct an integrated GC/IR/HS system in which the sensitivity of the two spectroscopic detectors is roughly equal. The combined system offers direct correlation of IR and MS chromatograms, functional group analysis, substantial time savings, and the potential for an expert systems approach to identification of flavor components. Performance of the technique is illustrated with applications to the analysis of volatile flavor components in charbroiled chicken. 

Isolation and Identification of Flavor Volatiles Produced bv the Maillard Reaction... 

A substantial amount of information on volatiles can be obtained with less than 30 g of each of these samples in a direct DHS/GC/MS analysis. DHS operation sweeps volatile flavors from the surface of food samples in a similar way as we sniff for the volatile flavors of a food. DHS does not require high sampling temperature or solvent for extraction and may be considered as a lcw-artifact arcma sampling technique. The concentrating effect of DHS provides better sensitivity than static headspace sampling. Techniques such as GC-coupled aroma perception and GC/MS identification can be used to complement other approaches in improvement of flavor quality of a variety of products. 

There are tvo approaches to meat flavor analysis one is concerned vith the isolation and identification of volatile flavor components, and the other involves identification of non volatile flavor precursors. 

The flavor impression of a food is influenced by compounds that affect both taste and odor. The analysis and identification of many volatile flavor compounds in a large variety of food products have been assisted by the development of powerful analytical techniques. Gas-liquid chromatography was widely used in the early 1950s when commercial instruments became available. Introduction of the flame ionization detector increased sensitivity by a factor of 100 and, together with mass spectrometers, gave a method for rapid identification of many components in complex mixtures. These methods have been described by Teranishi et al. (1971). As a result, a great deal of information on volatile flavor components has been obtained in recent years for a variety of food products. The combination of gas chromatography and mass spectrometry can provide identification and quantitation of flavor compounds. However, when the flavor consists of many compounds, sometimes several hun-... 

Ihe major reason for this deficiency is the tiny quantity of volatiles present in juices of these non-floral grapes. Thus, in spite of constant advances being made in the techniques of QC/MS for the identification of flavor compounds (18) there has been little progress in this area of varietal grape flavor research. 

The aldehydes are then either reduced to alcohols or oxidized to carboxylic acids, both of which may be incorporated into esters 145). Even without considering other flavor compounds [at least 46 volatile flavor compounds are known in tomatoes 138,152) ], identification of the reactions involved is only a step toward understanding the complex controls responsible for the production of a few major volatiles and many minor ones, with consequent variations in flavor. 

Hirai C., Herz K.O., Podkorny J. and Chang S.S. (1973) Isolation and identification of volatile flavor compounds in boiled beef. J. Food Sci. 38, 393-7. 

Rodin J.O., Himel C.H., Leeper R.M. and Gortner M.A. (1965) Volatile flavor and aroma components of pineapple. Isolation and identification of 2,5-dimethyl-4-hydroxy-3(2/7)-furanone. J. Food Sci. 30, 280 5. 

Hsieh, O.A.L. A.S. Huang S.S. Chang, Isolation and identification of objectional volatile flavor compounds in defatted soybean flour./. Food Chem. 1982, 47, 16—18. 

Although it is not possible to describe the flavor of cheese in precise chemical terms, very considerable progress has been made on the identification of flavor compounds in cheese and elucidation of the biochemical pathways by which these compounds are produced. It is generally recognized that the aroma of cheese is primarily in the volatile fraction while taste is largely in the aqueous phase until recently, most researchers focussed on the volatile fraction. Intervarietal comparisons should be a valuable approach toward identifying key flavor compounds. Although several such studies on the volatile compounds have been reported, there have been relatively few comparative studies on the aqueous phase. 

Sheldon, R.M., Lindsay, R.C., and Libbey, L.M., Identification of volatile flavor compounds from roasted filberts, J. FoodSci., 37, 313-316, 1972. 

Ullrich, F., W. Grosch, Identification of the most intense volatile flavor compounds formed during autoxidation of linoleic acid, Zeitschrift Lebensmit. Untersuch. Forsch., 184(4), p. 277, 1987. 

Gasser, U. and W. Grosch, Identification of volatile flavor compounds with high aroma values from cooked beef, Zeitschrift Lebens. Untersuch. Forsch., 186, 6, p. 489,1988. Gasser, U., W. Grosch, Primary odorants of chicken broth a comparative study with meat broths from cow and ox, Zeitschrift Lebens. Untersuch. Forsch, 190, 3, p. 3, 1990. 

Yasuda K., Peterson R.J., Chang S.S. Identification of volatile flavor compounds developed during storage of a deodorized hydrogenated soybean oil. Journal of the American Oil Chemists Society, 52 307-311 (1975),... 

Konig WA, Hochmuth DH, Enantioselective gas chromatography in flavor and fragrance analysis Strategies for the identification of known and unknown plant volatiles J Chromatogr Sci. 42 423 39, 2004. 

Four aspects of research involving the use of SFE for the improvement of quality of muscle food products are briefly discussed. These include supercritical CO2 extraction of lipids fi om fresh ground beef and from dried muscle foods the extraction and separation of lipid and cholesterol from beef tallow supercritical CO2 extraction of flavor volatiles from beef and pork lipids for use as additives in synthetic meat flavors and identification and quantitation of flavor volatiles extracted with SC-CO2. 

Dupuy and coworkers have reported a direct gas chromatographic procedure for the examination of volatiles in vegetable oils (11). peanuts and peanut butters (12, 13), and rice and com products (14). When the procedure was appTTed to the analysis of flavor-scored samples, the instrumental data correlated well with sensory data (15, 16, 17), showing that food flavor can be measured by instrvmental means. Our present report provides additional evidence that the direct gas chromatographic method, when coupled with mass spectrometry for the identification of the compounds, can supply valid information about the flavor quality of certain food products. Such information can then be used to understand the mechanisms that affect flavor quality. Experimental Procedures... 

Wong, N. P. and Patton, S. 1962. Identification of some volatile compounds related to the flavor of milk and cream. J. Dairy Sci. 45, 724-728. 

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