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Extra resources for Flavour Meat Seafoods

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Interactions between compounds produced by the reaction of intermediates of the Maillard reaction with lipid oxidation products leads to a number of heterocyclic compounds with long-chain alkyl substituents, such as pyridines, pyrazines, thiophenes, thiazoles and thiazolines. Some of these compounds may contribute to the aroma of cooked meat, but the reactions by which they are formed will also compete with other flavour-forming Maillard reactions and, thus, influence the overall aroma profiles of cooked meat.

Wiss. , 26, Ill-Ill. Guth, H. and Grosch, W. (1995). Dependence of the 12-methyltridecanal concentration in beef on the age of the animal. Z. Lebensm. Unters. , 201, 25-26. T. S. (1983). Nitrogencontaining heterocyclic compounds identified in the volatile flavour constituents of roast beef. /. Agric. , 31, 1030-1033. T. T. (1989). Formation and aroma characteristics of heterocyclic compounds in foods. In Flavor Chemistry Trends and Developments, eds. R. G. Buttery and F. Shahidi. American Chemical Society, Washington, DC, pp.

The majority occur at low concentrations, but their very low odour thresholds make them important contributors to the aromas of cooked meat. A comparison of boiled and roast beef shows that many more aliphatic thiols, sulphides and disulphides have been reported in the boiled meat (Mottram, 1991). g. trithiolanes, trithianes) have also been found in boiled beef, and thiophenes are much more prevalent in boiled beef than in the roast meat. Many of these sulphur compounds have low odour thresholds with sulphurous, onion-like and, sometimes, meaty aromas (Fors, 1983), and they probably contribute to the overall flavour by providing sulphurous notes which form part of the aroma of boiled meat.

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