Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

• Seven aroma-active compounds were detected from beef extract by the AEDA method.
• Four compounds were suggested as key contributors to the aroma of beef extract.
• Aroma recombination, addition, and omission experiments revealed each aroma profile.
• Comparison of aroma recombination mixture and beef extract showed a high similarity.

Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32–128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,5-trimethyl pyrazine, 1-octen-3-ol, 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were the main active compounds contributing to the aroma of BE. Aroma recombination, addition, and omission experiments of the four aroma compounds in taste-reconstituted BE showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombination mixture and BE showed a high similarity, suggesting that the key aroma compounds had been identified successfully.