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The effects of water activity (a,) on the major volatiles produced from a meat flavor model system containing monosodium-l-glutamate, L-ascorbic acid, thiamin HCl and cystine was investigated. Quantitative and qualitative differences in volatiles produced between high and low a, systems (heated at 135°C) were found. Qualitative changes were observed to occur at about a, 0.4. Compounds identified in high and low a, y s stems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.

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Volatile flavor compounds were isolated from 500 lb of roasted beef. The flavor isolate was subjected to extensive gas chromatographic fractionation, and the pure fractions obtained were identified by GC-mass spectrometry. A total of 44 nitrogen-containing heterocyclic compounds were identified. They included 15 thiazoles, 1 thiazoline, 6 oxazoles, 11 pyrazines, 6 pyrroles, 2 piperidines, and 3 pyridines.Due to the great sensory and economic value of beef, an enormous amount of research has been conducted on beef