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SYMPOSIUM ON MEAT FLAVOR CHEMICAL BASIS FOR MEAT FLAVOR: A REVIEW
Author(s) -
WASSERIWAN A. E.
Publication year - 1979
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.1365-2621.1979.tb09993.x
Subject(s) - aroma , flavor , food science , chemistry
Considerable research has been done on model systems in which possible meat components have been heated. Many aroma components have been identified including carbonyls, pyrazines, thiols, thiazoles and other nitrogenous and sulfur‐containing compounds. Some of these have been identified in the aroma of meat products. Some of the effects of processing on several beef aroma components were assessed. The relationship of concentration of a number of compounds in the aroma and their threshold of detection are discussed, as well as the “GRAS” concentrations permitted. Patents covering the development of meat aroma products are reviewed.