Aroma‐active components of yeast extract pastes with a basic and characteristic meaty flavour

Abstract

BACKGROUND: Aroma-active compounds, together with sugars, amino acids, fat and nucleotides, are the main chemical species determining the characteristic aroma and taste of food. For selecting yeast extract pastes products with a less undesirable aroma, the aroma-active compounds that affect the overall consumer acceptance of yeast extract pastes products were analysed in this work. RESULTS: The aroma-active compounds of yeast extract pastes were extracted by using dynamic headspace extraction or simultaneous distillation extraction, and were detected by gas chromatography-olfactrometry-mass spectrometry in conjunction with dynamic headspace dilution analysis or aroma extract dilution analysis. Sensory results revealed that a meaty, roasted aroma was the dominant of overall aroma. The important aroma-active compounds referred in this work were mainly aldehydes, acids, ketones, furan derivatives, pyrazines, and sulfur-containing compounds. Of these, six volatile compounds such as 3-methylbutanal, 2,3-butanedione, 2,3,5-trimethyl-pyrazin, acetic acid ethenyl ester, 2-acetyl-1-pyrroline and (E,E)-2,4-decadienal had never been reported before as key aroma-active compounds of yeast extract pastes. CONCLUSIONS: The key aroma-active compounds were identified in basic and characteristic meaty flavour yeast extract pastes, and their characterisation was determined.