| Abstract: | Flavor precursors were isolated from raw beef round steak, then heated to produce volatile flavor profiles. Isolation of the precursors was accomplished by means of ultrafiltration on an Amicon UM-10 membrane, a technique which separated solutes at about 10,000 M.W. Ultrafiltration of aqueous extracts of moat gave clear filtrates; these filtrates gave characteristic cooked beef aromas when heated. Samples of the ultrafiltrate chromatographed on Sephadex G-25 (exclusion limit, 5,000 M.W.) suggested that the flavor precursors were of molecular weights less than 5,000. An amino acid analysis of the isolated precursor revealed that histidine accounted for the major portion (50%) of the total weight of the amino acids. Alanine, glycine, glutamic acid and cysteine accounted for 36% of the hydrolyzate. ... |
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