Abstract
Grill flavorings are a convenient way for food processors to impart grill-like flavor to meat products that have not been grilled. In this study a commercially available oil-based processed grill flavoring was analyzed by direct thermal desorption (DTD)-gas chromatography-olfactometry (GCO) and DTD-GC-mass spectrometry (MS). Sample mass dilution analysis-GCO was used to indicate which compounds had the greatest impact on the overall aroma of the sample. Major aroma contributors included 1-octen-3-one, 2-methoxyphenol, and (E)-2-nonenal. Minor contributors were (E)-2-decenal and 2,4-decadienal. Other major contributors, characterized as having grill aroma notes, were unidentified. Excluding the possibility of artifact formation from the thermal degradation of fatty acid hydroperoxides, DTD functioned well as a GCO technique, but poorly as a qualitative GC-MS technique.
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Webb, T.E., Cadwallader, K.R. (2001). Aroma Components of an Oil-Based Grill Flavoring by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis. In: Rouseff, R.L., Cadwallader, K.R. (eds) Headspace Analysis of Foods and Flavors. Advances in Experimental Medicine and Biology, vol 488. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1247-9_12
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