Sensory Comparisons of the Aroma of Natural and Some Simulated Beef Flavors

Sensory comparisons of the aromas of some commercially available simulated beef flavorings with those of genuine beef–both boiled and roasted‐revealed the former to be significantly different from and less desirable than the latter. Odor descriptions were obtained for both classes of aromas. Those samples which most closely simulated the natural cooked beef aromas were more like boiled beef aroma than roast beef aroma. When the aroma of the simulated meat flavorings did possess burnt, roasted qualities, these were undesirable and tended to obliterate any meaty quality which may have been present.