Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

Table 2

Concentration (mean ± SD) of five pyrazines (ppb) in barbecued beef patties without (control) and with red wine pomace seasoning (RWPS).

Pyrazines	Threshold (ppb)	Control			RWPS
		Mean ± SD (ppb)	Odor units	Relative odor unit (%)	Mean ± SD (ppb)	Odor units	Relative odor unit (%)
2,3-Dimethylpyrazine	800	22 ± 2	0.03	0.3	53 ± 4	0.07	0.3
2,5-Dimethylpyrazine	80	201 ± 9	2.5	26	394 ± 63	4.9	24
2,6-Dimethylpyrazine	400	164 ± 19	0.4	4	317 ± 9	0.8	4
2-Ethyl-5-methylpyrazine	16	78 ± 6	4.9	51	160 ± 15	10.0	48
2-Ethyl-6-methylpyrazine	40	70 ± 4	1.8	19	201 ± 19	5.0	24
Sum of pyrazines		535 ± 40	9.6		1123 ± 120	20.8

Different letters (a-b) denote significant differences (LSD test and ) between samples. Values are means ± standard deviation of four replicate determinations in two different batches (; 2 batches × 5 replicates by sample).