Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, 2,5-dimethyl...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/1056201 |
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| author | Javier García-Lomillo Ma Luisa González-SanJosé Raquel Del Pino-García Miriam Ortega-Heras Pilar Muñiz-Rodríguez |
| author_facet | Javier García-Lomillo Ma Luisa González-SanJosé Raquel Del Pino-García Miriam Ortega-Heras Pilar Muñiz-Rodríguez |
| author_sort | Javier García-Lomillo |
| collection | DOAJ |
| description | The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, 2,5-dimethylpyrazine being the most abundant. Although 2-ethyl-5-methylpyrazine was in lower levels, it presented the highest odor units, due to its low threshold. RWPS enhanced the formation of the five identified pyrazines (2.1 times), without relevant changes in the proportion between them. The highest increase was observed for 2-ethyl-6-methylpyrazine (3 times higher than in control). These results were corroborated by electronic nose analysis, presenting RWPS beef patties higher odor intensities. Mechanisms to explain these effects are also proposed in the present work, and the high content of polyphenols seems to be the major cause of the observed results. The use of RWPS could improve the flavor characteristics of meat products or enable using less intense cooking conditions with no changes in the flavor. |
| format | Article |
| id | doaj-art-dc288e417fcb40b78132c4ec1da711dd |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-dc288e417fcb40b78132c4ec1da711dd2025-02-03T01:29:08ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/10562011056201Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef PattiesJavier García-Lomillo0Ma Luisa González-SanJosé1Raquel Del Pino-García2Miriam Ortega-Heras3Pilar Muñiz-Rodríguez4Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainThe formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, 2,5-dimethylpyrazine being the most abundant. Although 2-ethyl-5-methylpyrazine was in lower levels, it presented the highest odor units, due to its low threshold. RWPS enhanced the formation of the five identified pyrazines (2.1 times), without relevant changes in the proportion between them. The highest increase was observed for 2-ethyl-6-methylpyrazine (3 times higher than in control). These results were corroborated by electronic nose analysis, presenting RWPS beef patties higher odor intensities. Mechanisms to explain these effects are also proposed in the present work, and the high content of polyphenols seems to be the major cause of the observed results. The use of RWPS could improve the flavor characteristics of meat products or enable using less intense cooking conditions with no changes in the flavor.http://dx.doi.org/10.1155/2016/1056201 |
| spellingShingle | Javier García-Lomillo Ma Luisa González-SanJosé Raquel Del Pino-García Miriam Ortega-Heras Pilar Muñiz-Rodríguez Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties Journal of Chemistry |
| title | Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties |
| title_full | Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties |
| title_fullStr | Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties |
| title_full_unstemmed | Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties |
| title_short | Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties |
| title_sort | effect of a new natural seasoning on the formation of pyrazines in barbecued beef patties |
| url | http://dx.doi.org/10.1155/2016/1056201 |
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