Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Of various cooking temperatures studied, broth from beef obtained on heating at 85°C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r = 0.88, p<0.005), camosine (r = 0.83, p <0.005) and inosine 5′-monophosphate (IMP) (r = 0.94, p<0.005) was detected. Because these results correspond to those of sensory evaluation, it was concluded that a wide mixture of FAA, peptides of low molecular weight (< 300 daltons) and IMP played an important role in the flavor intensity of beef broth.