Thermally produced flavor components in the aroma of meat and poultry

Wasserman, Aaron E.

doi:10.1021/jf60182a015

Cited by 63 publications

(48 citation statements)

References 34 publications

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“…The small differences observed between the broth at 85°C and 95°C may be attributed to different components (such as sugars) and amino acids reactions (Maillard-type) made possible at higher heating temperatures (Bailey, 1988;Bowers et al, 1987). Wasserman (1972) reported that browning began at about 90°C and increased with time and temperature. It was also observed that peptides and amino acids were formed and removed during processing of cooked principles and/or precursors for the formation of Maillard prodand stored meat by Spanier et al, 1988.…”

Section: Results and Discussion Sensory Evaluation And Analytical Datamentioning

confidence: 99%

“…myofibrillar protein (Wasserman, 1972). Cheng and Parrish (1979) studied heat-induced changes in myofibrillar protein solubility and as Wasserman (1972) reported most of the proteins are coagulated between 55°C and 80°C. Spanier et al (1990) studied the activity of some hydrolytic enzymes in beef at temperatures similar to those during cooking.…”

Section: Introductionmentioning

confidence: 99%

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Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Cambero¹,

Seuss²,

Honikel³

1992

Journal of Food Science

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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

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Section: Results and Discussion Sensory Evaluation And Analytical Datamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Cambero¹,

Seuss²,

Honikel³

1992

Journal of Food Science

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“…Its aroma resembles blood serum (Wasserman, 1972; Joo and Kim, 2011). However, significant changes take place in the flavour of meat during cooking.…”

Section: General Chemistry Of Chicken Meat Flavourmentioning

confidence: 99%

Flavour Chemistry of Chicken Meat: A Review

Jayasena

Ahn

Nam

et al. 2013

Asian Australas. J. Anim. Sci

239

162

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Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.

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“…Generally, raw meat has a bloody, metallic, salty taste, with an aroma resembling blood serum (Wasserman, 1972). The Maillard reaction, the thermal degradation of lipids and Maillard-lipid interactions are considered to be the main reactions, which result in flavour and aroma compounds during cooking (Brunton et al, 2002).…”

Section: Chemistry Of Cooked Chicken Meat Flavourmentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

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Thermally produced flavor components in the aroma of meat and poultry

Cited by 63 publications

References 34 publications

Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Flavor Compounds of Beef Broth as Affected by Cooking Temperature

Flavour Chemistry of Chicken Meat: A Review

Factors affecting cooked chicken meat flavour: a review

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