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Current Status of Meat Flavor

  • Sharon L. Melton

Abstract

Meat flavor consists of the basic tastes, including the “umami” taste, and hundreds of odiferous volatiles. Of more than 1,000 flavor volatiles identified in meat, only a few have “meaty” aromas. The precursors of most meaty volatiles include cysteine and the reducing sugars which react via the browning reaction (BR). Two volatiles, 2-methyl-3-furanthioland bis(2methyl-3-furyl) disulfide, identified in beef, chicken, pork and tuna, are recognized as meat flavor impact compounds. The cooking methods also affect the types of meat volatiles formed with a large number of pyrazines being formed during grilling and frying. Also, the unsaturated fatty acids of cell phospholipids, after oxidation, react with BR products to form different volatiles, some of which may contribute to meat species flavor differences. However, precursors or volatile compounds present in raw meat from different species also contribute to these flavor differences

Keywords

Maillard Reaction Maillard Reaction Product Flavor Dilution Aroma Extract Dilution Analysis Meat Species 
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

  • Sharon L. Melton
    • 1
  1. 1.Dept. of Food Science and TechnologyThe University of TennesseeKnoxvilleUSA

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