Of various cooking temperatures studied, broth from beef obtained on heating at 85°C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r=0.88, p
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.