Mf. King et al., EFFECT OF BEEF PACKAGING METHOD ON VOLATILE COMPOUNDS DEVELOPED BY OVEN ROASTING OR MICROWAVE COOKING, Journal of agricultural and food chemistry, 43(3), 1995, pp. 773-778
The objectives of this study were to identify and quantify volatile co
mpounds in beef that was dry aged or vacuum packaged and then oven roa
sted or microwave cooked. Supercritical CO2 was used to extract the vo
latile compounds, and gas chromatography coupled with mass spectrometr
y or flame ionization detection was used for analyses. Classes of comp
ounds isolated and identified included hydrocarbons (alkanes, alkenes,
aromatic), alcohols, aldehydes, acids, ketones, esters, lactones, thi
azoles, pyrazines, phenols, and furans. Differences in relative propor
tions of certain hydrocarbons, terpenoids, aldehydes, and ketones were
observed for individual combinations of cooking x packaging interacti
ons, some of which were directly attributed to autoxidation. Results i
ndicate that quantifying single compounds was not sufficiently accurat
e. Instead, using total weight percentages of chemical classes was pre
ferable.