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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
Joint Authors
García-Lomillo, Javier
González-SanJosé, Ma Luisa
Del Pino-García, Raquel
Ortega-Heras, Miriam
Muñiz-Rodríguez, Pilar
Source
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-07-12
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor.
The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties.
Five pyrazines were successfully identified, 2,5-dimethylpyrazine being the most abundant.
Although 2-ethyl-5-methylpyrazine was in lower levels, it presented the highest odor units, due to its low threshold.
RWPS enhanced the formation of the five identified pyrazines (2.1 times), without relevant changes in the proportion between them.
The highest increase was observed for 2-ethyl-6-methylpyrazine (3 times higher than in control).
These results were corroborated by electronic nose analysis, presenting RWPS beef patties higher odor intensities.
Mechanisms to explain these effects are also proposed in the present work, and the high content of polyphenols seems to be the major cause of the observed results.
The use of RWPS could improve the flavor characteristics of meat products or enable using less intense cooking conditions with no changes in the flavor.
American Psychological Association (APA)
García-Lomillo, Javier& González-SanJosé, Ma Luisa& Del Pino-García, Raquel& Ortega-Heras, Miriam& Muñiz-Rodríguez, Pilar. 2016. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties. Journal of Chemistry،Vol. 2016, no. 2016, pp.1-7.
https://search.emarefa.net/detail/BIM-1107510
Modern Language Association (MLA)
García-Lomillo, Javier…[et al.]. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties. Journal of Chemistry No. 2016 (2016), pp.1-7.
https://search.emarefa.net/detail/BIM-1107510
American Medical Association (AMA)
García-Lomillo, Javier& González-SanJosé, Ma Luisa& Del Pino-García, Raquel& Ortega-Heras, Miriam& Muñiz-Rodríguez, Pilar. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties. Journal of Chemistry. 2016. Vol. 2016, no. 2016, pp.1-7.
https://search.emarefa.net/detail/BIM-1107510
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1107510