Comparison of odorants in beef and chicken broth – focus on thiazoles and thiazolines

Yeo, H., Balagiannis, D. P., Koek, J. H. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2022) Comparison of odorants in beef and chicken broth – focus on thiazoles and thiazolines. Molecules, 27 (19). 6712. ISSN 1420-3049 doi: 10.3390/molecules27196712

Abstract/Summary

The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the cap-ture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrome-try (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sul-fur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the for-mation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercapto-ketone precursors.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/108458
Identification Number/DOI	10.3390/molecules27196712
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	MDPI
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