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Influence Of Dna On Volatile Generation From Maillard Reaction Of Cysteine And Ribose

  • Yong Chen
  • Chee-Kok Chin
  • Chi-Tang Ho
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 542)

Abstract

A number of studies utilizing various analytical techniques in recent years have revealed some very important aroma compounds imparting meat flavor perception (Mottram and Madruga, 1994; Hofmann and Schieberle, 1995; MacLeod, 1986). Out of more than 1000 volatiles identified from cooked meats, a few have been characterized as meaty flavor impact compounds. In general, thiol-substituted furans and thiophenes and related disulfides possess strong meat-like and/or roast aromas with low odor threshold values. For instances, 2-methyl-3-furanthiol and its disulfide bis-(2-methyl-3-furyl)- disulfide were identified as major contributors to the meaty aroma of cooked beef, chicken, and pork (Gasser and Grosch, 1988; Gasser and Grosch, 1990) while 2-furfurylthiol was identified as a contributor to roasty and coffee-like notes (MacLeod, 1998).

Keywords

Furfuryl Alcohol Meat Flavor Volatile Generation Inosine Tripho Sphate Dimeth Ylthiophene 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2004

Authors and Affiliations

  • Yong Chen
    • 1
  • Chee-Kok Chin
    • 2
  • Chi-Tang Ho
    • 1
  1. 1.Department of Food ScienceCook College Rutgers UniversityNew BrunswickAustralia
  2. 2.Department of Plant SciencesCook College Rutgers UniversityNew BrunswickAustralia

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