Meat flavour

SHAHIDI F and PEGG R (1994) Hexanal as an indicator of meat flavour deterioration, /Food Lipids, 1, 177-86. 

Meat flavour. Meat flavour represents a large number of compounds formed during heating of the product. The flavour development mainly depends on constituents in the fresh meat, for example, fat composition, peptides, glycogen concentration, vitamin content and the heat treatment of the product. Increasing temperatures increase flavour development. According to Andersen (2000), the intensity of pork flavour has decreased during recent years, most probably as a result of the production of pork with a minimal content of intramuscular fat. 

Also heterocyclic flavour molecules can be formed from renewable resources. 3,5-Diethyl-1,2,4-trithiolane is an important molecule for onion flavours and can easily be prepared from propanal obtained by biotransformation and hydrogen sulflde (Scheme 13.17). A meat flavour molecule like thialdine [dihydro-2,4,6-trimethyl-l,3,5(4H)-dithiazine] can be prepared from acetaldehyde isolated from molasses and ammonium sulflde (Scheme 13.18). The bacon flavour substance 2,4,6-triisobutyl-5,6-dihydro-4H-l,3,5-dithiazine can be prepared from isovaleraldehyde prepared from essential oils and ammonium sulfide (Scheme 13.19). 

As the final pH of meat increases above the normal range of 5.6-5.8, there is a decrease in meat flavour.101102 The reaction between norfuraneol and cysteine, which plays a crucial role in meat flavour, is very sensitive to pH.103 At pH 4.5, the major volatile products are mercaptoketones, furan- and thiophenethiols, 2-methyltetra-hydrothiophenone, and 3,5-dimethyl-l,2-dithiolan-4-one, whereas, at pH 6.5, these compounds were detected, if at all, only in traces, except for the thiophenone however, pyrroles, pyrazines, thiazoles, and oxazoles had achieved prominence. The sensory observations are a clear reflection of such differences. Similar effects of pH had been found for the ribose-cysteine and other systems.104... 

G. MacLeod, The scientific and technological basis of meat flavours, in Developments in Food Flavours, G. G. Birch and M. G. Lindley (eds), Elsevier Applied Science, London, 1986, 191-223. 

K. Skog, A. Solyakov, P. Arvidsson, and M. Jagerstad, Screening for toxic Maillard reaction products in meat flavours and bouillons, in F, 1998, 444. 

Fig. 3.15 Enzymatically mediated manufacturing of meat flavour 3.2.2.4.3 Seasonings - HVP...

Savoury process flavourings are widely used in culinary products to boost meat flavour (beef, chicken, pork, lamb, veal) or other notes (fish, seafood, vegetable). The development of meat-like process flavours started in the 1950s and the first patents were published in 1960. To date meat-like and other savoury flavours still represent the largest volumes of all process flavourings produced. 

Thiamine is another key sulphur precursor used for meat-like process flavours. Bid-mead and co-workers [95] used thiamine as precursor in combination with an aliphatic carboxylic acid to obtain roasted meat flavours. The reaction can be carried out in presence or absence of a carbohydrate. For example, refluxing thiamine, cysteine hydrochloride and a carbohydrate-free HVP (hydrolysed vegetable protein) for 4 hours results in a product with beef flavour. Giacino [69] proposes the reaction of thiamine with a cysteine-containing peptide, e.g. glutathione or an amino acid mixture containing cysteine, and adding aldehydes and ketones after the reaction. The reaction is preferably carried out in fat. 

Baines, D.A., Mlotkiewicz, J.A. The chemistry of meat flavour. In Recent advances in the chemistry of meat, Bailey, A.J. (Ed.), Royal Society of Chemistry, London, 1984, 119-164. 

Jaeggi, K. Process for the manufacture of meat flavours. US Patent, 1973,3,761,287, assigned to Givaudan. 

Beefy meaty peptide (BMP), also known as delicious peptide Enhances meat flavour. Octapeptide of the sequence Ly s-Gly-Asp-Glu-Glu- Ser-Leu-Ala. 

Meat flavourings are often combinations of the above mentioned chemical classes with reaction products of ... 

Recent research resulted in new and potent impact odorants found in foods or Mail-lard reaction samples [26-28]. Systematic studies revealed common structural elements of sulphur-containing compounds required for developing a basic meat flavour (Fig. 5.53) [29[. The 1,2-oxygen, sulphur grouping has been suggested as a common element of the savoury olfactophore (Fig. 5.54). 

Fig. 5.53 Subclasses of sulphur-containing compounds with meat flavour...

Many of the amino acids, peptides, sugars, lipids, nucleotides and B vitamins present in YEs are important meat flavour precursors (2,4,5), Despite their potential... 

Blake, T. (1987) Trends in meat flavour technology. Food Manufacture 62(5), 43-45. 

Zaika, L.L. Meat flavour method for rapid preparation of the water-soluble low molecular weight fraction of meat tissue extracts, J. Agric. Food Chem., 17,4,893,1969. Wasserman, A.E., A.M. Spinelli, Effect of some water-soluble components on aroma of heated adipose tissue, J. Agric. Food Chem., 20, 2, p. 171, 1972. 

Manley, C.H., Havor Interactions Workshop, IFT sponsored, Orlando, FL, 2003. Blake, A., The world of meat flavours. Food Manuf., 57, 9, p. 65, 1982. Prendergast, K., Protein hydrolysis — a review. Food Trade Rev., 44, p. 14, 1974. Roozen, J.P., The bitterness of protein hydrolysates, in Progress in Flavour Research, J. Adda, Ed., Applied Sci. Publ., London, 1979, p. 321. 

Sugar degradation products were determined as benzimidazole derivatives after reaction with o-phenylenediamine. More than 120 amino-acid specific Maillard products have been isolated and identified from the reaction of L-proline, hydixn roline, < teine and methionine with monosaccharides at 150° for 1-1.5 h, in connection with studies of thermally generated aromas. Proline derived components were important constituents of bread, malt and beer, and cysteine and methionine derived components were predominant in roasted coffee and meat flavours. The effects of temperature, pH, and the relative concentration of rhamnose and proline on the quantity of specific volatiles produced in the Maillard reaction of these substrates have been studied, and the data have been analysed 1 computer methodology. The glucosylated cyclopentenone (44) was one of the products of decomposition of the Amadori product 1-deoxy-l-piperidino-maltulose in warm water. ... 

Mottram, D.S. Some observations on the role of lipids in meat flavour. In Sensory quality in foods and beverages (Eds. Williams. A.A., Atkin, R.K.), p. 394, Ellis Horwood Ltd. Chichester. 1983 Muller, W.-D. Fleischverarbeitung. In Taschenbuch fUr Lebensmittelchemiker und -technologen. Band 2 (Ed. D. Osteroth) Springer-Verlag, Berlin, 1991, pp. 387... 

Calkins C.R., Hodgen J.M. A fresh look at meat flavour. Meat Science, 77 63-80 (2007). 

Keywords PAH benzo[a] pyrene EU regulation Fast GC high resolution HRMS food meat flavour smoke flavouring... 

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