H. Guth, W. Grosch
Apr 1, 1993
Citations
1
Influential Citations
43
Citations
Journal
Lwt - Food Science and Technology
Abstract
Abstract Aroma extract dilution analysis of the volatile fraction of stewed beef revealed a compound that smelled tallowy and beef-like. The compound was identified as 12-methyltridecanal (MT) and had a sensitivity odour threshold of O.1 μg/kg in water. Using a stable isotope dilution assay, 431 μg/kg of MT was found in stewed beef. The lipid fraction was isolated from the lean meat of different animal species and then hydrolysed. High amounts (expressed as μg/g lipid) were liberated from beef (44 to 149), lower from veal, lamb, springbuck and red deer (5 to 19) and very low amounts from chicken, turkey and pork (0.3 to 2.7). Plasmalogens were detected as the precursors of MT.