Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

The effect of n−3 polyunsaturated fatty acids (PUFAs) in beef muscle on the composition of the aroma volatiles produced during cooking was measured. The meat was obtained from groups of steers fed different supplementary fats:  (i) a palm-oil-based control; (ii) bruised whole linseed, which increase...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-04, Vol.47 (4), p.1619-1625
Main Authors: Elmore, J. Stephen, Mottram, Donald S, Enser, Michael, Wood, Jeffrey D
Format: Article
Language:English
Subjects:
1-alkanols
2-alkenals
alcohols
aldehydes
alkylfurans
alpha-Linolenic Acid - analysis
Animal Feed
Animals
autoclaving
beef
Biological and medical sciences
Cattle
chemical composition
Cooking
diet
Dietary Fats
docosahexaenoic acid
Docosahexaenoic Acids - analysis
eicosapentaenoic acid
Eicosapentaenoic Acid - analysis
Fatty Acids, Omega-3 - analysis
feed supplements
feeds
Fish Oils
Food industries
Fundamental and applied biological sciences. Psychology
furans
ketones
linoleic acid
linolenic acid
linseed
Linseed Oil
lipids
long chain fatty acids
Meat - analysis
Meat and meat product industries
Muscle, Skeletal - chemistry
n-alkanals
odors
organic sulfur compounds
oxidation
steaks
steers
unsaturated fatty acids
volatile compounds
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Summary:The effect of n−3 polyunsaturated fatty acids (PUFAs) in beef muscle on the composition of the aroma volatiles produced during cooking was measured. The meat was obtained from groups of steers fed different supplementary fats:  (i) a palm-oil-based control; (ii) bruised whole linseed, which increased muscle levels of α-linolenic (C18:3 n−3) and eicosapentaenoic acid (EPA, C20:5 n−3); (iii) fish oil, which increased EPA and docosahexaenoic acid (C22:6 n−3); (iv) equal quantities of linseed and fish oil. Higher levels of lipid oxidation products were found in the aroma extracts of all of the steaks with increased PUFA content, after cooking. In particular, n-alkanals, 2-alkenals, 1-alkanols, and alkylfurans were increased up to 4-fold. Most of these compounds were derived from the autoxidation of the more abundant mono- and di-unsaturated fatty acids during cooking, and such autoxidation appeared to be promoted by increased levels of PUFAs. Keywords: Aroma volatiles; beef; polyunsaturated fatty acids; lipid oxidation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980718m