Meat odor

Although exact mechanisms have not been described for the formation of other furanoid compounds through amine-carbohydrate interactions, probably many of the 32 furans described by Ohloff and Flament (23) from meat aroma mixtures are from this source. Shiba-moto (24) described many of the same components from mixtures producing meat odors. 

A series of alcohols (C4 - Cll) were identified in the tail meat. Odor threshold concentrations were generally higher for alcohols than the aldehyde counterparts. Except for 1-pentanol, the remainder of alcohol peaks were very small and might not be significant in overall arctna of boiled crayfish tail meat. Josephson et al. (23-25) found l-octen-3-ol, an enzymatic reaction product derived from lipids, to be one of the volatile ccxnponents widely distributed in fresh and saltwater fish. The compound 2-butoxyethanol identified in crayfish tail meat (3) has been reported in beef products (26-27). GC aroma perception of standard 2-butoxyethanol gave a spicy and woody note, hence this compound could be an important flavor component of the boiled crayfish tail meat. 

Products J 0 and J l are meaty in aroma and flavor. 1 possesses a characteristic meaty note reminiscent of 1iver-sausage whilst has a roasted meat odor and a burnt meat taste. In addition, the cis stereoisomer has a carrot-like and mushroom-like aroma and a herbaceous and tropical fruit note. The flavor thresholds in water of JJD and 1 1 are below 100 ppb. 

A. S. Dimoglo, 1. B. Bersuker, and M. Yu. Gorbachov, Die Nahrung-Food, 32(5), 461 (1988). Structural and Electronic Origin of Meat Odor of Organic Heteroatomic Compounds. 

Some of the early work on parasitoid host location involved non-living host food. Thorpe and Jones (1937) found that Venturia canescens is attracted to the odor of oatmeal. Meat odor was found to be attractive to Alysia manducator and Nasonia Mormoniella) vitripennis (Laing, 1937). Since the source and nature of the responsible chemicals was not determined, it may be that microorganisms were involved. 

Massoialactone is a cyclic natural alkyl lactone with a sweet, coconut meat odor and taste that was first isolated in 1937 from the bark oil of the Massoia tree Crypto-carya massoia) It also was found and isolated from... 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Calcium—zinc stabilizers are used in both plasticized PVC and rigid PVC for food contact where it is desired to minimize taste and odor characteristics. AppHcations include meat wrap, water botdes, and medical uses. 

Most packaged foods require a barrier against gases, flavors, or odors to maintain product quality and provide acceptable shelf life. Baked foods usually need moisture protection, while fresh meats and vegetables require low or controlled exposure to oxygen... 

A review by Bailey and Swain ( ) cited several references which indicated nitrite was responsible for cured meat flavor. These same authors presented chromatograms of volatiles from cured and uncured hams and while the chromatograms were similar, some quantitative differences led to the conclusion that the major difference due to nitrite was its reactivity to retard lipid oxidation. Greene and Price ( ) suggested, however, that sodium chloride was the major factor responsible for cured meat flavor rather than sodium nitrite or an absence of lipid oxidation. It has been concluded from other recent work (2) that nitrite was necessary to produce a typical ham aroma and flavor as well as to retard the development of off-odors and flavors during storage of cooked cured meat. 

Enantiomers of the same compound may have differing threshold values. This property was observed for a new, strong and high impact, flavor compound, 3-thio-2-methylpentan-l-ol, first detected in thermally processed materials but that is actually present in raw onions.54 First of all, there is a marked concentration effect at 1 ppm in 5% saltwater, the odor is described as sulfuric, burnt gum, sweaty, onion and at 0.5 ppb as meat broth, sweaty, onion, leek . Since there are two chiral centers (both dependent on carbon) there are four stereoisomers, all of which have been prepared 18a, 18b, 19a, 19b (Scheme 7). For this compound, enantiomers have the following marked differences in odor thresholds (but apparently all have the same general odor). 

In the United States, meat, poultry, fish, and other types of foodstuffs have only rarely been reported to be eontaminated with 1,4-dichlorobenzene. Pork meat has reportedly been tainted with a disagreeable odor and taste as a result of the use of deodorant blocks in pig stalls (EPA 1980a lARC 1982). Eggs also have been similarly tainted after hens were exposed to 20-30 mg/m (3.3-5.0 ppm) of 1,4-dichlorobenzene (lARC 1982). No information was available on the concentrations of... 

Not surprisingly, much research in sharks, skates and rays has focused on the responses of sharks to human body odors. Human blood attracts sharks, while sweat does not, and urine was even slightly repellent (Tester, 1963). Practitioners use whale meat and mixtures of fish meal and fish oils as shark attrac-tants. In both carnivorous and herbivorous bony fish (Osteichthyes) smell deals with prey odors, social odors, and chemical stimuli in homing, and it is mediated by the first cranial nerve, the olfactory nerve. By contrast, taste serves in detection and selection of food and avoidance of toxic food, and it employs the facial, glossopharyngeal, vagal, and hypoglossal nerves. 

Several fish species, notably salmon, respond to the odors of their predators in an adaptive manner (Table 12.4). Coho and spring salmon retreated to the lower parts of a fish ladder when rinses of human hand, bear paw, dog meat, or sea lion meat were added to the water upstream. Even the odor of deer feet had the same effect (Brett and MacKinnon, 1954). L-Serine was identified as the active compound in mammalian skin (Idler etal, 1956). Arctic char, Salvelinus alpinus, also responds to L-serine from human hand wash, while D-serine and several other amino acids were not active. L-Serine is less active than the whole hand wash, suggesting that two or more compounds are required for the full response (Jones and Hara, 1982). 

Increase of shelf life under refrigeration and control of pathogenic nonsporeforming bacteria in fresh meat and poultry can be achieved by a 1-3 kGy dose. Doses for irradiation are selected under the consideration of threshold dose levels for sensory changes (off-odor), which depends on the type of animal meat (Table 7) [45]. Off-odor is due to the generation of volatile compounds from lipids and nitrogenous compounds formed by the reaction of these constituents with the reactive species produced by the radiolysis of water. 

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