Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.

The aroma extract dilution analysis of an extract prepared from pork stock and subsequent experiments led to the identification of 15 aroma-active compounds in the flavor dilution factor range of 64-2048. Omission experiments to select the most aroma-active compounds from the 15 odor compounds suggested acetol, octanoic acid, δ-decalactone, and decanoic acid as the main active compounds contributing to the aroma of pork stock. Aroma recombination, addition, and omission experiments of these four aroma compounds in taste-reconstituted pork stock showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombined mixture and pork stock showed strong similarity, suggesting that the key aroma compounds had been successfully identified.

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.

Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32-128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,5-trimethyl pyrazine, 1-octen-3-ol, 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were the main active compounds contributing to the aroma of BE. Aroma recombination, addition, and omission experiments of the four aroma compounds in taste-reconstituted BE showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombination mixture and BE showed a high similarity, suggesting that the key aroma compounds had been identified successfully.

Identification of distinctive volatile compounds in fish sauce.

To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce samples. Volatiles from the headspace gas of nontreated fish sauce and deodorized fish sauce were characterized by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Four compounds contributing to the distinctive odor of fish sauce were 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, and dimethyl trisulfide. Addition tests (quantitative descriptive analysis) with respect to the four odorants showed that contributors to the fishy aroma were 2-ethylpyridine and dimethyl trisulfide and that all four odorants contributed to the sweaty aroma. Furthermore, the fecal note of fish sauce was essential with 2-ethylpyridine and dimethyl trisulfide, and the rancid note was essential with all four odorants.