Some aspects of the chemistry of meat flavour

  • D. S. Mottram


The flavours associated with cooked meats have proved particularly difficult to characterize, both for the sensory analyst and the flavour chemist. Meat flavour is influenced by compounds contributing to the sense of taste as well as those stimulating the olfactory organ. Other sensations such as mouthfeel and juiciness will also affect the overall flavour sensation. However it is the volatile compounds of cooked meat that determine the aroma attributes and contribute most to the characteristic flavours of meat. It has been one of the most researched of food flavours, with over 1000 volatile compounds having been isolated. A survey of the volatiles found in meat shows a much larger number from beef (880) than the other meats (361 from pork; 271 from lamb/mutton; 468 from chicken), but this is reflected in the much larger number of publications for beef (70) compared with pork (11), sheep meat (12) or poultry (20) (Mottram, 1991).


Volatile Compound Maillard Reaction Hydrogen Sulphide Flavour Compound Maillard Reaction Product 
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© Springer Science+Business Media Dordrecht 1994

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  • D. S. Mottram

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