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Role of Selected Precursors in Meat Flavor Formation

  • Linda J. Farmer
  • Terence D. J. Hagan
  • Omiros Paraskevas

Abstract

The characteristic aroma and flavor of cooked meat is derived from reactions which occur during cooking. The Maillard reaction is particularly important for the formation of a range of furanthiols and disulfides which possess distinctive ‘meaty, roasted’ odors and very low odor thresholds. Studies have been conducted in which natural precursors are added to raw homogenised meat and the effect on the sensory attributes and volatile products of the flavor-forming reactions assessed. These investigations provide an indication of which of the many possible flavor precursors in raw meat may be limiting for flavor formation

Keywords

Volatile Compound Maillard Reaction Natural Concentration Sensory Profile Lipid Oxidation Product 
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 1999

Authors and Affiliations

  • Linda J. Farmer
    • 1
    • 2
  • Terence D. J. Hagan
    • 1
  • Omiros Paraskevas
    • 2
  1. 1.Food Science DivisionDepartment of Agriculture for Northern IrelandIreland
  2. 2.The Queen’s University of BelfastBelfastIreland

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