Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef was written by Lee, Dongheon;Lee, Hyun Jung;Yoon, Ji Won;Ryu, Minkyung;Jo, Cheorun. And the article was included in Animal Bioscience in 2021.Quality Control of 5-Ethyldihydrofuran-2(3H)-one This article mentions the following:
This study aimed to elucidate the effects of cooking conditions on the physicochem. and sensory characteristics of dry- and wet-aged beef strip loins. Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting) x cooking temperatures (150鎺矯 or 230鎺矯), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p< 0.05). In descriptive sensory anal., the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150鎺矯 presented a higher intensity of cheesy flavor, and that grilled at 230鎺矯 showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, resp. Grilling may be effective for enhancing the unique flavor in dry-aged beef. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Quality Control of 5-Ethyldihydrofuran-2(3H)-one).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120鎺?C閳ユ弲閳ユ彊 and O閳ユ弲閳ユ彊 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C閳ユ彊閳ユ弲 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Quality Control of 5-Ethyldihydrofuran-2(3H)-one
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics