Featured Research

from universities, journals, and other organizations

Frank Findings About Fat And Flavor -- Amount Of Fat In Hot Dogs Makes A Difference In Release Of Flavor Compounds

Date:
December 21, 1999
Source:
American Chemical Society
Summary:
Science has finally gone to the dogs ... hot dogs, that is. Researchers in Northern Ireland have just released a study explaining why reduced-fat frankfurters might taste slightly different than regular franks.

Science has finally gone to the dogs ... hot dogs, that is. Researchers in Northern Ireland have just released a study explaining why reduced-fat frankfurters might taste slightly different than regular franks.

Writing in the Dec. 20 issue of the Journal of Agricultural and Food Chemistry, the researchers say that aroma compounds, which affect flavor, appear to be released more slowly and last longer in full-fat frankfurters than in the lower fat variety. The peer-reviewed journal is published by the American Chemical Society, the world's largest scientific society. The article was initially published on the journal's web site on Nov. 18.

In full-fat meat products, the lipid (fat) appears to act as a "reservoir of flavor, which can be released slowly during eating," says Linda Farmer, Ph.D., lead author of the study. Farmer is with the Department of Food Science at The Queen's University of Belfast.

The amount of flavor (odor) compounds in lower fat meat products may be the same as those in full-fat products, but because they contain less lipid, the flavor reservoir is much smaller, according to Farmer. The end result is faster release of many of the flavor compounds. "In practice, this means that the spicy, peppery flavors are strong to start with, but decrease quite rapidly thereafter," says Farmer.

A sophisticated analytical technique, known as gas chromatography/mass spectrometry, was combined with another sensitive detector, the human nose, to measure and evaluate approximately 70 flavor/odor compounds in franks with varying levels of fat. Some odors were much stronger in the low fat varieties.

Whether it is possible to slow the release of flavor/odor compounds in lower fat hot dogs, thereby improving their taste, is the subject of a follow-up study by the Queen's University researchers. They expected to announce their results in the next few months.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Cite This Page:

American Chemical Society. "Frank Findings About Fat And Flavor -- Amount Of Fat In Hot Dogs Makes A Difference In Release Of Flavor Compounds." ScienceDaily. ScienceDaily, 21 December 1999. <www.sciencedaily.com/releases/1999/12/991221080408.htm>.
American Chemical Society. (1999, December 21). Frank Findings About Fat And Flavor -- Amount Of Fat In Hot Dogs Makes A Difference In Release Of Flavor Compounds. ScienceDaily. Retrieved September 20, 2014 from www.sciencedaily.com/releases/1999/12/991221080408.htm
American Chemical Society. "Frank Findings About Fat And Flavor -- Amount Of Fat In Hot Dogs Makes A Difference In Release Of Flavor Compounds." ScienceDaily. www.sciencedaily.com/releases/1999/12/991221080408.htm (accessed September 20, 2014).

Share This



More Mind & Brain News

Saturday, September 20, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Could Grief Affect The Immune Systems Of Senior Citizens?

Could Grief Affect The Immune Systems Of Senior Citizens?

Newsy (Sep. 19, 2014) The study found elderly people are much more likely to become susceptible to infection than younger adults going though a similar situation. Video provided by Newsy
Powered by NewsLook.com
Food Addiction Might Be Caused By PTSD

Food Addiction Might Be Caused By PTSD

Newsy (Sep. 18, 2014) New research shows that women who suffer from PTSD are three times more likely to develop a food addiction. Video provided by Newsy
Powered by NewsLook.com
Corporal Punishment on Decline, Debate Renews

Corporal Punishment on Decline, Debate Renews

AP (Sep. 16, 2014) Corporal punishment in the United States is on the decline, but there is renewed debate over its use after Minnesota Vikings running back Adrian Peterson was charged with child abuse. (Sept. 16) Video provided by AP
Powered by NewsLook.com
FDA Eyes Skin Shocks Used at Mass. School

FDA Eyes Skin Shocks Used at Mass. School

AP (Sep. 15, 2014) The FDA is considering whether to ban devices used by the Judge Rotenberg Educational Center in Canton, Massachusetts, the only place in the country known to use electrical skin shocks as aversive conditioning for aggressive patients. (Sept. 15) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins