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Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb a
Author(s) -
MACY ROBERT L.,
NAUMANN H. D.,
BAILEY MILTON E.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01708.x
Subject(s) - chemistry , odor , flavor , nitrogen , food science , amino acid , phosphoric acid , organic chemistry , biochemistry
SUMMARY Paper and ion‐exchange chromatography were used to determine qualitatively certain constituents in lyophilized diffusates from cold‐water extracts of beef, lamb, and pork muscles. The qualitative contents of low‐molecular‐weight diffusible organic constituents in tissue from these three species were remarkably similar. Involvement of constituents studied as flavor and odor precursors is discussed.