Abstract
FATS and fatty acids play a significant role as an influential source of the flavor components. The aim of this study was producing of natural meat like aroma components via the interaction of cysteine with bovine fat by product in two model systems. Gas chromatography (GC) and gas chromatography/ mass spectrometry (GC/MS) were used to identify the obtained volatile compounds. Thermal treatment of cysteine/bovine fat by-product with or without water gave several thiol compounds such as 2-methyl-3-furanthiol, 2-furylmethanethiol and methyl-dihydrofuranthiol. A number of disulfides compounds were formed as 2-methyl-3-furyl-2-methyl-3-thienyldisulphide, bis-(2-methyl-3-furyl) disulphide, 2-methyl-3-furyl-methyl-2-xopropyldisulphide. Furans and sulfur-containing compounds are important precursors of meaty aromas.
Sensory evaluation of the aroma products was performed for cysteine and bovine fat by-product model systems according to International Standards Organization (ISO) method. The results revealed that the presence of volatiles having boiled note in presence of water may be due to the preponderance of thiol compounds (22.33 %) and roasted character attributes to the presence of higher content of pyrazine (1.28%), 2-methylthiazole (0.4%), furfural (3.0%) and methylfuraneol (31.47%). It was found that, the antioxidant activity of model system containing water has higher antioxidant activity (78.0 +/- 1.8%), in comparison with tert-butylhydroquinone (TBHQ) 98.73 +/- 2.3%. From the above results, the obtained natural identical meat-like aroma concentrate, could be applied as food additives.