The Development of Aromas in Ruminant Meat

Molecules

Virginia C. Resconi¹  Ana Escudero² 

[1] Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain; E-Mail:;Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain; E-Mail:

关键词: lipid oxidation;    Maillard reaction;    ruminant meat flavour;    Strecker reaction;    thiamine degradation;   

DOI  :  10.3390/molecules18066748

来源: mdpi

【 摘 要 】

This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.