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Little is known about the mechanism of the reactions leading to formation of cured meat flavor or of the identity of volatile and non-volatile substances responsible for it. This review of the contribution of nitrite to cured meat flavor in products such as ham, bacon and frankfurters includes sensory analyses and studies of the chemical components contributing to cured meat flavor. The antioxidant properties of nitrite in retarding development of warmed-over flavor in cured meats are also discussed.

The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100 degrees C or 121 degrees C with solutions (0.1% w/v) of kanwa rock salt or NaHCO3 in distilled water. The concentration of polyphenols, calculated as tannic acid, was reduced substantially up to 67% under the alkaline conditions employed, but the reduction appeared to be greater (69-79%) at higher temperature. The loss of phytic acid was greater (27-40%) when beans were cooked in NaHCO3 than in kanwa (11-29%). The concentration of reducing sugars was decreased in all treatment groups especially under alkaline conditions. There was no evidence for the formation of lysinoalanine in any of the samples.

Three different plant sterol fractions were added to refined cottonseed oil. The first fraction was isolated from olive oil, the second fraction As-avenasterol was extracted from the green algae (Ulva lactrrca) and the third fraction was a sterol mixture, made up chiefly of /3-sitosterol. Cottonseed oil with the different sterols added was heated at 180f 5°C and the rate of oxidation followed by changes in the composition and in physical constants. Olive oil sterol mixtures containing As-avenasterol and As-avenasterol alone reduced the extent of oxidation. /3-sitosterol was initially ineffective and became slightly prooxidant after prolonged heating.

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