Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

Volatile compounds in simulated beef flavour were qualitatively evaluated and compared with flavour compounds in roasted and boiled beef analysed under the same conditions, and to beef flavours reported in the literature. Headspace extractions of aroma compounds prepared by solid phase microextraction (SPME) were analysed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) using detection frequency method of analysis. A total of 70 compounds were tentatively identified by GC–MS, including 3 furans, 6 S-heterocyclic compounds, 10 N-heterocyclic compounds, 6 aldehydes, 3 alcohols, and 2 esters. Of 49 volatile compounds detected in the sniffing port of GC–O, the most odour-active included 2-methyl-3-furanthiol, δ-3-carene, α-terpinene, 2-ethyl-3,6-dimethylpyrazine, and several unidentified odourants. 2-Methyl-3-furanthiol, regarded as one of the most powerful odour-active compounds in beef, in addition to various pyrazines, appeared to contribute to the beef-like aroma in simulated beef flavour, while the presence of various terpenoids along with the lack of aldehydes and ketones in simulated beef flavour may contribute to differences between the simulated and authentic beef flavours.