Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.494470
Title: The chemistry of the flavour precursors of cooked beef
Author: Sharpe, Andrew C.
Awarding Body: University of Surrey
Current Institution: University of Surrey
Date of Award: 1973
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Abstract:
A critical analysis has been made of raw beef to establish the nature of the components which particulate in the thermal reactions resulting in cooked beef odour. Extraction of beef with water or aqueous alcohol gave an extract which, when heated, produced a cooked beef odour whereas the extracted residue did not. The water soluble material was fractionated into broad groups of constituants by dialysis, gel filtration and ion exchange chromatography, and the various fractions assessed for their cooked beef odour potential. The more interesting fractions were analysed qualitatively by thin layer chromatography and quantitatively by ion exchange chromatography, colourimetry, U.V. spectrometry, and gas-liquid chromatography. The water soluble high molecular weight fraction alone did not give cooked beef odour when heated whereas the water soluble low molecular weight material did, Furthermore the components responsible for this aroma were widely distributed in the fractions obtained by gel filtration. The application of the results to experiments with model system showed that the precursors of cooked beef odour should include a source of hydrogen sulphide as well as the relevant amino acids and sugars. The relative weakness of cooked beef odour given by the water soluble material and its fractions, as compared with whole beef, may be related to the virtual absence of the hydrogen sulphide precursor. As a result of this observation and the evidence obtained from a study of model systems it is felt that sulphur may be provided largely by the meat protein.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.494470  DOI: Not available
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