Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Meat Sci. 2013 Jun;94(2):170-6. doi: 10.1016/j.meatsci.2013.01.005. Epub 2013 Jan 23.
Solid-phase microextraction-gas chromatography-olfactometry (SPME-GCO) and aroma extract dilution analysis (AEDA) were applied to measure the effects of the addition of two commercial rosemary extracts (RE) on the potent odorants in cooked beef extracts (BE). On the basis of the results of SPME-GCO and AEDA, the addition of RE imparted sweet and floral notes to BE as a result of the addition of esters and terpenes of RE. In addition, RE suppressed the formation of odorants derived via lipid oxidation and Maillard reactions. The most potent lipid oxidation volatiles consisted of 1-octen-3-one (mushroom-like), (E)-2,4-epoxy-(E)-2-decenal (metallic), and eight different aldehydes (fatty). The Maillard reaction volatiles, necessary for typical cooked beef flavor, included compounds with meaty [2-methyl-3-furanthiol, 2-methyl-3-(methylthio)furan, 2-methyl-3-(methyldithio)furan], roasty (2-furanmethanethiol), caramel-like [4-hydroxy-2,5-dimethyl-3(2H)-furanone], baked potato-like [3-(methylthio)propanal], and spicy [3-hydroxy-4,5-dimethyl-2(5H)-furanone] attributes. The suppressive effects of RE may be caused by the action of antioxidative substances in RE alone or in combination with the pH increase in BE induced by the matrix components of RE.
固相微萃取-气相色谱-嗅闻分析（SPME-GCO）和香气提取物稀释分析（AEDA）被应用于测量两种商业迷迭香提取物（RE）的添加对煮牛肉提取物（BE）中强气味物质的影响。基于 SPME-GCO 和 AEDA 的结果，RE 的添加由于 RE 的酯类和萜烯的添加而赋予 BE 甜花香调。此外，RE 抑制了脂质氧化和美拉德反应衍生的气味物质的形成。最强烈的脂质氧化挥发性物质包括 1-辛烯-3-酮（蘑菇样）、（E）-2,4-环氧-（E）-2-癸烯醛（金属）和八种不同的醛（脂肪）。典型煮牛肉风味所需的美拉德反应挥发性物质包括具有肉味的[2-甲基-3-呋喃硫醇、2-甲基-3-（甲硫基）呋喃、2-甲基-3-（甲硫基二硫）呋喃]、烤焦味（2-呋喃甲硫醇）、焦糖味[4-羟基-2,5-二甲基-3(2H)-呋喃酮]、烤土豆味[3-（甲硫基）丙醛]和辛辣味[3-羟基-4,5-二甲基-2(5H)-呋喃酮]化合物。RE 的抑制作用可能是由于 RE 中的抗氧化物质的单独作用或与 RE 的基质成分引起的 BE 中 pH 值升高的组合作用所致。
