Department of Animal Production, Nutrition Unit, Faculty of Veterinary Medicine, University of Liège, Sart Tilman, 4000 Liège, Belgium.
Talanta. 2003 Jul 4;60(4):755-64. doi: 10.1016/S0039-9140(03)00133-4.
The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was performed by a group of eight assessors using the detection frequency methodology. The odours of the detected compounds were described as well. Eighty-one volatile compounds were identified, 11 compounds of which possessed odour activity in the first beef sample and 14 of which in the second meat sample. Ten volatile flavour compounds were common to both: methanethiol, dimethyl sulphide, 2-butanone, ethyl acetate, 2- and 3-methylbutanal, an unknown compound, 2-octanone, decanal and benzothiazole. Two unknown compounds were only detected in the first sample while 2,3-pentanedione, 4-methyl-3-penten-2-one, 2-heptanone, dimethyl trisulphide and nonanal were only perceived in the second beef. Significant differences in terms of detection frequency, odour characteristics and in nature of the volatile flavour compounds were emphasised between the two samples.
两种商业爱尔兰牛肉（标记为传统和有机）的挥发性风味化合物通过气相色谱-嗅觉测量法进行了评估，并通过气相色谱-质谱法进行了鉴定。挥发性化合物在模型口腔系统中进行了分离。气相色谱-嗅觉测量法由八名评估员使用检测频率方法进行。还描述了检测到的化合物的气味。鉴定出 81 种挥发性化合物，其中 11 种在第一份牛肉样品中具有气味活性，14 种在第二份肉样品中具有气味活性。有 10 种挥发性风味化合物在两种样品中都存在：甲硫醇、二甲硫醚、2-丁酮、乙酸乙酯、2-和 3-甲基丁醛、一种未知化合物、2-辛酮、癸醛和苯并噻唑。两种未知化合物仅在第一份样品中检测到，而 2,3-戊二酮、4-甲基-3-戊烯-2-酮、2-庚酮、二甲基三硫化物和壬醛仅在第二份牛肉中被感知。两个样品之间强调了在检测频率、气味特征和挥发性风味化合物性质方面的显著差异。
