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 relea-sed from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked byelectronic pan until they reached an internal temperature of 75°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 purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile com-pounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg andgarlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, themajor proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpeneswas different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfullychanges the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meataroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.