Flavor compounds of beef broth as affected by cooking temperature

Of various cooking temperatures studied, broth from beef obtained on heating at 85 degrees C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking t...

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Bibliographic Details
Published inJournal of food science Vol. 57; no. 6
Main Authors Cambero, M.I. (Universidad Complutense, Madrid, Spain), Seuss, I, Honikel, K.O
Format Journal Article
LanguageEnglish
Published 01.11.1992
Subjects
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
AROMA
CARNE DE RES
COCCION
CUISSON
FLAVEUR
TEMPERATURA
TEMPERATURE
VIANDE BOVINE
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Summary:Of various cooking temperatures studied, broth from beef obtained on heating at 85 degrees C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r = 0.88, p 0.005), carnosine (r
Bibliography:9401226
Q04
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb06838.x