Abstract
Meat flavor consists of the basic tastes, including the “umami” taste, and hundreds of odiferous volatiles. Of more than 1,000 flavor volatiles identified in meat, only a few have “meaty” aromas. The precursors of most meaty volatiles include cysteine and the reducing sugars which react via the browning reaction (BR). Two volatiles, 2-methyl-3-furanthioland bis(2methyl-3-furyl) disulfide, identified in beef, chicken, pork and tuna, are recognized as meat flavor impact compounds. The cooking methods also affect the types of meat volatiles formed with a large number of pyrazines being formed during grilling and frying. Also, the unsaturated fatty acids of cell phospholipids, after oxidation, react with BR products to form different volatiles, some of which may contribute to meat species flavor differences. However, precursors or volatile compounds present in raw meat from different species also contribute to these flavor differences
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Caporaso, F.; Sink, J.D.; Dimick, P.S.; Mussinan, C.J.; Sanderson, A. Volatile flavor constituents of ovine adipose tissue. J. Agric. Food Chem 1977, 25 1230–1233
Cerny, C.; Grosch, W. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Z. Lebensm. Unters. Forsch 1992, 94, 1–4
Ching, J.C-Y. Volatile Flavor Compounds from Beef and Beef Constituents Ph.D. Thesis; University of Missouri; 1979
Chou, C.C.; Wu, C.M The volatile compounds of stewed pork. Research Report 285. Food Industry Research and Development Institute, Hsinchu, Taiwan, 1983. Cited in Ho, C-T.;Oh. Y-C.; Bae-Lee, M. 1994. The flavour of pork. In Flavor of Meat and Meat Products; Shahidi, F., Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 3, p 39
Coppock, B.M.; MacLeod, G. The effect of ageing on the sensory and chemical properties of boiled beef aroma. J. Sci. Food Agric 1977, 28: 206–214
Crouse, J.D.; Ferrel, C.L.; Field, R.A; Busboom, J.R.; Miller, G.J. The relationship of fatty acid composition and carcass characteristics to meat flavor in lamb. J. Food Qual 1982, 5 203–214
de Rijke, D.; van Dort, J.M.; Boelens, H.. Shigematsu variation of the Maillard reaction, In Flavor’81;.Schreier, P. Ed.; de Gruyter: Berlin; 1981; pp 417–431
Dimoglo, A.S.; Gorbachov, M.Y.; Bersuker, I.B.; Greni, A.I.; Vysotskaya, L.E.; Stepanova O.V.; Lukash, E.Y. 1988. Structural and electronic origin of meat odour of organic heteratomic compounds, Nahrung 1988, 32 461–473
Dwivedi, B.K. Meat flavor. CRC Crit. Rev. Food Technol. 1975 5, 487–535
Farmer, L.J.; Mottram D.S. Lipid-maillard interactions in the formation of volatile aroma compounds. In Trends in Flavour Research; Maarse H.; vander Heij, D.G, Eds.; Elsevier Science, B.V.; 1994; pp 313–326
Farmer, L.J.; Mottram, D.S.; F.B. Whitfield. Volatile compounds produced in Maillard reactions involving cyste-ine, ribose and phosholipid. J. Sci. Food Agric 1989, 49 347–368
Farmer, L.J.; Whitfield, F.B. 1993. Some compounds formed from the interaction of lipid in the Maillard interaction. In Proceedings Progress in Flavor Precursor Studies. Wursburg, Germany ed. P. Schreier, Ed.; Allured: Carol Stream, IL.; 1993; pp 387–390
Frankel, E.N. Volatile lipid oxidation products. Prog. Lipid Res 1982, 22 1–33
Gasser, U.; Grosch, W. Identification of volatile flavour compounds with high aroma values from cooked beef. Z. Lebensm. (inters. Forsch 1988, 186 489–494
Gasser, U.; Grosch, W. Primary odorants of chicken broth. Z. Lebensm. Unters. Forsch 1990, 190 3–8
Gray, J.I.; Pearson, A.M. Lipid-derived off-flavours in meat--formation and inhibition, In Flavor of Meat and Meat Products, F. Shahidi, Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 7, pp 116–143
Grosch, W.; Sen, A.; Guth, H.; Ziler-Hilgart, G. Quantitation of aroma compounds using a stable isotope diluted assay. In Flavor Science and Technology, Bessiere, Y; Thomas, A.F., Eds; John Wiley & Sons: Chichester, UK; 1990; pp 191–194
Guadagni, D.G., Buttery, R.G., and Tumbaugh, J.G. 1972. Odour thresholds and similarity ratings of some potato chip components. J. Sci. Food Agric 1972, 23 1435–1444
Hartman, G.J; Carlin, J.T.; Hwang, S.S.; Bao, Y.; Tang, J.; Ho, C.T. Identification of 3,5- diisobutyl-1,2,4-trithio-lane and 2-isobutyl-3,5-diisopropylpyridine in fried chicken flavor. J. Food Sci. 1984, 49, 1398–1400
Hartman, G.J.; Jin, Q.Z.; Collins, G.J.; Lee, K.N.; Ho, C.-T.; Chang, S.S. Nitrogen-containing heterocyclic corn-pounds identified in the volatile flavor constituents of roasted beef. J. Agric. Food Chem 1983,31,1030–1033
Henderson, S.K.; Nawar, W.W. Thermal interaction of linoleic acid and its esters with valine. J. Amer. Oil Chem. Soc 1981, 58 632–635
Ho, C.-T.; Carlin, J.T. Formation and aroma characteristics of heterocyclic compounds in foods. In Flavor Chemistry Trends and Developments. Teranishi, R.; Buttery, R.G.; Shahidi, F. Eds.; American Chemical Society: Washington, DC; 1989; pp 92
Ho, C.-T.; Hartman, G.J. Formation of oxazolines and oxazoles in Strecker degradation of DL- alanine and L-cysteine with 2,3-butanedione. J. Agric. Food Chem 1982, 30 793–794
Ho, C-T.; Jin, Q.Z. Aroma properties of some alkylthiazoles. Perfumer & Flavorist 1984, 9(6) 15–18
Ho, C.-T.; Oh, Y.-C; Bae-Lee, M. 1994. The flavour of pork. In Flavor of Meat and Meat Products F. Shahidi, Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 3, pp 38–51
Hoffman, T.; Schieberle, P. Evaluation of key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem. 1995, 43 2187–2194
Hornstein, I.; Crowe, P.F. Flavor studies on beef and pork. J. Agric. Food Chem. 1960, 8, 494–498
Hornstein, I.; Crowe, P.F. Meat flavor: lamb. J. Agric. Food Chem 1963. 11 147–149
Hsu, C.-M.; Peterson, R.J.; Jin, Q.Z.; Ho, C.-T.; Chang, S.S. Characterization of new volatile compounds in the neutral fraction of roast beef flavor. J. Food Sci 1982, 47 2068–2069
Huang, T.-C.; Bruechert, L.J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T. Effect of lipids and carbohydrates on thermal generation of volatiles from commercial zein. J Agric. Food Chem 1987, 35, 985–990
Igene, J.O.; Pearson, A.M. 1979. Role of phospholipid and triglycerides in warmed-over flavor development in meat model systems. J. Food Sei 1979, 44 1285–1290
Kato, H.; Nishimura, T. Taste components and conditioning of beef, pork, and chicken. In Umami: One of the Basic Tastes Kawamura Y.; Kare, M.R., Eds; Marcel Dekker: New York; 1987
Kato, S.; Kurata, T.; Fujimaki, M. Volatile compounds produced by the reaction of L-cysteine or L-cystine with carbonyl compounds. Agric. Biol. Chem 1973, 37 539–544
Kawamura, Y. Umami: one of the basic tastes. Food Technol. Inter. Europe 1990, pp 151–155
Kuninaka, A. Taste and flavour enhancers. In Flavor Research: Recent Advances. Teranishi, R.; Flath, R.A., Eds; Marcel Dekker: New York; 1981; pp 305–353
Lee, J.-H. Levels of fatty acids, tocopherols, and flavor volatiles in meat from lambs fed treated ground full fat soybean supplements M.S. Thesis; University of Tennessee: Knoxville; 1997
Maarse, H.; Visscher, C.A. Volatile Compounds in Food-Qualitative and Quantitative Data TNO-CIVO: Zeist, The Netherlands; 1989
MacLeod, G. The flavor of beef. In Flavor of Meat and Meat Products Shahidi, F., Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 2, pp 4–37
MacLeod, G.; Seyyedain-Ardebili, M. Natural and simulated meat flavors (with particular reference to beef). CRC Crit. Rev. Food Sci. Nutr 1981, 14 309–487
Macy, R.L.; Naumann, H.D.; Bailey, M.E. Water-soluble flavor and odor precursors of meat. II. Effects of heating on amino nitrogen constituents and carbohydrates in lyophilized diffusates from aqueous extracts of beef, pork, and lamb. J. Food Sci 1964, 29 142–148
Maga, J.A. Pyrazines in foods. CRC Grit. Rev. Food Sci. Nutr 1982, 16 1–115
Min, D.B.S.; Ina, K.; Peterson, R.J.; Chang, S.S. Preliminary identification of volatile flavor compounds in the neutral fraction of roast beef. J. Food Sei 1979, 44 639–642
Moody, W.G. 1983. Beef flavor--a review. Food Technol. 1983, 37(5), 227–232
Mottram, D.S. 1985. The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork. J. Sci. Food Agric 1985, 36 377–382
Mottram, D.S.; Edwards, R.A. The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agric 1983, 34 517–522
Mottram, D.S.; Salter, L.J. Flavor formation in meat-related Maillard systems containing phospholipids. In Thermal Generation ofAromas. Parliament, T.H.; McGorrin, R.J.; Ho, C-T., Eds.; American Chemical Society: Washington DC; 1989; pp 442–451
Mottram, D.S.; Leseigneur, A. The effect of pH on the formation of aroma volatiles in meat-like Mail lard systems. In Flavor Science and Technology. Bessiere, V.; Thomas, A.F. Eds.;Wiley: Chichester, U.K.; 1990; pp 121–124
Mottram, D.S.; Madruga, M.S. 1994. The role of inosine monophosphate as a precursor of meat aroma. In Trends in Flavour Research. Maarse, M.; van der Heij, D.G., Eds.; Elsevier Science B.V.; 1994; pp 339–344
Mulders, E.J. Volatile compounds from the non-enzymic browning reaction of cysteine/cystine-ribose system. Z. Lebensm. Unters. Forsch 1973, 152 193–201
Nishimura, O.; Mihara, S.; Shibamoto, T. Compounds produced by the reaction of 2-hydroxy-3-methyl-2-cy-clopenten-1-one with ammonia and hydrogen sulfide. J. Agric. Food Chem 1980, 28 39–43
Noleau, I.; Toulemonde, B. Volatile components of roasted-chicken fat. Lebensm-Wins. U. - Technol 1987, 2037–41
Ohloff, G.; Flament I. Heterocyclic constituents of meat aroma. Heterocycles 1978, 11 663–695
Ohloff, G.; Flament, I. The role of heteroatomic substances in the aroma compounds of foodstuffs. Fortschr. Chem. Org. Naturst. 1979, 36, 231. Cited in Heath, H.B.; Reineccius, G. Flavor Chemistry and Technol-ogy. The Avi Publishing Co.: Westport, CT.; 1986; pp 84–85
Ohnishi, S.; Shibamoto, T. 1984. Volatile compounds rom heated beef fat and beef fat with glycine. J. Agric. Food Chem 1984, 32 987–992
Purchas, R.W.; Johnson, C.B.; Birch, E.J.; Winger, R.J.; Hagyard, C.J.; Keogh, R.G. Flavor studies with beef and lamb. Massey University, Palmerston North, N.Z; 1986. Cited in Young, O.A.; Reid, D.H.; Smith, M.E.; Braggins, T.J. Sheepmeat odour and flavor. In Flavor of Meat and Meat Products. Shahidi, F., Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 5. pp 71–97
Reineccius, G.A.; Liardon, R. 1985. The use of charcoal traps and microwave desorption for the analysis of head-space volatiles above heated thiamin solution. In Topics in Flavour Research, Berger P.R.G., Nitz, S; Schreier, P., Eds.; Eichorn: Marzling-Hangenhan; 1994; pp 125–136
Roedel, W.; Kruse, H.P. Present problems of meat aroma research. Nahrung 1980, 24 129–139
Scanlan, R.A.; Kayser, S.G.; Libbery, L.M.; Morgan, M.E. Identification of volatile compounds from heated Lcysteine-HCI-D-glucose. J. Agric. Food Chem 1973, 21 673–675
Shahidi, F. 1994. Flavor of meat and meat products-an overview. In Flavor of Meat and Meat Products. Shahidi, Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 1, pp 1–3
Sheldon, S.A.; Russell, G.F.; Shibamoto, T. Photochemical and thermal activation of model Maillard reaction systems. In Amino-Carbonyl Reactions in Food and Biological Systems. Fujimake M.; Namiki, M.; Kato, H., Eds., Elsevier Science: New York; 1986; pp 145–154
Shi, H.; Ho, C.-T. 1994. The flavour of poultry meat. In Flavor of Meat and Meat Products, Shahidi, F., Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 4, pp 52–70
Shibamoto, T. Heretocyclic compounds found in cooked meats. J. Agric. Food Chem 1980, 27 127–243
Shu, C.-K; Hagedorn, M.L.; Mookherjee, B.D; Ho, C.-T. pH effect on the volatile components in the thermal degradation of cysteine. J. Agric. Food Chem 1985a, 33. 446–448
Shu, C.-K.; Mookherjee, B.D.; Bondarovich, H.A.; Hagedorn, M.L. Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide. J. Agric. Food Chem 1985b, 33,130–132
Specht, K.; Baltes, W. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem 1995, 52 2246–2253
Takken, H.J.; van der Linde, L.M.; de Valois, P.J.; van Dort, H.M.; Boelens, M. Reaction products of 2,3-dicarbonyl compounds, aldehydes, hydrogen sulfide and ammonia. In Phenolic, Sulfur and Nitrogen Compounds in Food Flavors Charalambous, G.; Katz I., Eds; American Chemical Society: Washington DC; 1976; pp 114–121
Tang, J.; Jin, Q.Z.; Shen. G.-H.; Ho, C.-T.;Chang, S.S. Isolation and identification of volatile compounds from fried chicken. J. Agric. Food Chem 1983, 31 1287–1292
Tressl, R.; Helak, B.; Grunewald, H.-G.; Silwar, R. Formation of flavour components from proline, hydroxyproline and sulphur-containing amino acids. In Colloque International sur les Aromes Alimentaires. Adda, J.; Richard, H., Eds.; Tech. Doc. Lay.: Paris; 1983; pp 207–230
Tressl, R.; Helak, B.; Martin, N.; Kersten, E. Formation of amino acid specific Maillard products and their contribution to thermally generated aromas. In Thermal Generation ofAromas. Parliament, T.H.; McGorrin, R.J.; Ho, C-T., Eds.; American Chemical Society: Washington, DC; 1989; pp 156–171
Ulrich, F.; Grosch, W. Identification of the most intense volatile flavour compounds formed during oxidation of linoleic acid. Z. Lebensm. Unters. Forsch 1987, 184 277–282
van den Ouweland, G.A.M.; Demote, E.P; Enggist, P. Process Meat flavor development and the Maillard reaction. In Thermal Generation ofAromas; Parliament, T.H.; McGorrin, R.J.; Ho, C-T, Eds.; American Chemical Society: Washington, DC; 1989; pp 433–442
van Laack, R.L.J.M.; Spencer, E. Influence of swine breed on fatty acid composition of phospholipids in longissimus muscle. Submitted to J. Anim. Sci. 1998
Vernin, G.; Parkanyi, C. Mechanisms of formation of heterocylic compounds in Maillard and pyrolysis reactions. In The Chemistry of Heterocyclic Flavouring and Aroma Compounds Vernin, G., Ed,; Ellis Horwood: Chichester; 1982; pp 151
Wenham, L.M. Studies in ewe mutton quality-palatability of beef and mutton patties. N. Z. J. Agric. Res 1974, 17: 203–205
Werkhoff, P.; Emberger, R.; Guntert, M.; Kopsel, M. Isolation and characterisation of volatile sulfur-containing meat flavor components in model systems. In Thermal Generation ofAromas Parliament, T.H.; McGorrin, R.J.; C.-T. Ho, C.T., Eds.; American Chemical Society: Washington DC; 1989; pp 460–478
Werkhoff, P.; Bruning, J.; Emberger, R.; Guntert, M.; Kopsel, M.; Kuhn, W.; Surburg, H. Isolation and characterisation of volatile sulfur-containing meat flavor components in model systems. J. Agric. Food Chem 1990, 38 777–791
Whitfield, F.B.; Mottram, D.S.; Brock, S.; Puckey, D.J.; Salter, L.J. Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. J. Sei. Food Agric 1988, 42 261–272
Whitfield, F.B. Volatiles from interactions of Maillard reactions and lipids. Crit. Rev. Food Sci. Nutr 1992, 31 1–58
Wilson, R.A.; Mussinan, C.J.; Katz, I.; Sanderson, A. Isolation and identification of some sulfur chemicals present in pressure-cooked beef. J. Agric. Food Chem 1974a, 21 873–876
Wilson, R.A.; Vock, M.H.; Katz, I.; Shuster, E.J.. Brit. Pat. 1,364–747. 1974b
Withycombe, D.A.; Mussinan, C.J. Identification of 2-methyl-3-furanthiol in the steam distillate from canned tuna fish. J. Food Sci 1988, 53 658–659
Wong, E.; Mabrouk, A.F. Isolation of precursors of mutton odor. J. Agric. Food Chem. 1979, 23, 1415–1416
Wong, E.; Nixon, L.N.; Johnson, C.B. 1974. Volatile medium chain fatty acids and mutton flavor. J Agric. Food Chem 1974, 23 495–498
Young, O.A., Reid, D.H., Smith, M.E., and Braggins, T.J. Sheepmeat odour and flavor. In Flavor of Meat and Meat Products. Shahidi, F., Ed.; Blackie Academic and Professional: Glasgow; 1994; Chapter 5, pp 71–97
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer Science+Business Media New York
About this chapter
Cite this chapter
Melton, S.L. (1999). Current Status of Meat Flavor. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_8
Download citation
DOI: https://doi.org/10.1007/978-1-4615-4731-0_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7144-1
Online ISBN: 978-1-4615-4731-0
eBook Packages: Springer Book Archive