The influence of spices on the volatile compounds of cooked beef patty

Abstract

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty: Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of 75 degrees C. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purgeand-trap GC/MS. The addirtion of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.