Pork flavors formation

Frying temperature was found to be the crlterial parameter that determined the flavor quality in Chinese pork bundle. Cooked meat aroma increased as the heating temperature varied from 134°C to 172°C., as shown in Figure 3. Below 130°C neither cooked meat aroma nor brown color developed. Slightly higher temperatures have been reported for the optimum flavor formation in fried potato chips at 180°C (2), and roasted beans at 200°C (3). 

The flavor industry has introduced, over the years, methods of developing meat flavors by processing appropriate precursors under carefully controlled reaction conditions. As a result, meat flavors having a remarkably genuine meat character in the beef, chicken and pork tonalities are available for the food industry. It has repeatedly been stated that the Maillard reaction is particularly important for the formation of meat flavors. However, of the 600 volatile compounds isolated from natural beef aroma, only 12% of them find their origin in sugar/amino acid interactions and of these 70% are pyrazine derivatives. 

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