Du, Wenbin published the artcileCharacterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling, Application In Synthesis of 14667-55-1, the main research area is grilled mutton shashlik aldehyde ketone acid alc phenol odorant.
Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional Chinese way under open carbon fire with or without suet (mutton fat) brushing during grilling were identified. Solvent-assisted flavor evaporation (SAFE), combined with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O), quantitation, recovery factor correction, and aroma recombination and omission were performed. In total, 57 odorants were identified, which predominantly included aliphatic aldehydes, sulfur-containing compounds and pyrazines. However, the key odorants in both mutton shashlik with or without suet brushing during grilling were identified to be 3-(methylthio)propanal, 2-methyl-3-furanthiol, 2-acetylthiazole, 2-furfurylthiol, bis(2-methyl-3-furyl)disulfide, 2-acetylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 3-hydroxy-2-butanone, 1-octen-3-ol, (E)-2-octenal, (E,Z)-2,6-nonadienal, octanal, (E)-2-nonenal, nonanal, 4-methyloctanoic acid and 4-methylphenol. Notably, (E,E)-2,4-decadienal, which usually contributes significantly to cooked meat aroma, was excluded as a key odorant here. The results can help understand effect of fat on meat flavor and provide guidance for preparation of processed meat flavourings with the preferred flavor of grilled mutton shashlik.
Flavour and Fragrance Journal published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.