Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which
are responsible for the characteristic odor. It is developed as a result of multi-directional …

Meat flavor is affected by the major precursors, proteins, and lipids. In this chapter, the main
reactions involved in the development of cooked meat aroma are fully described: lipid …

The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Meat product aroma is affected by various meat processing factors. In this review the main
biochemical reactions involved in the development of meat product aroma (wet, dry cured …

The characteristic flavour of cooked meat derives from thermally induced reactions occurring
during heating, principally the Maillard reaction and the degradation of lipid. Both types of …

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 …

Flavour is a very important component of the eating quality of meat and there has been
much research aimed at understanding the chemistry of meat flavour. This has resulted in …

Meat flavor arises from the complex interactions among amino acids, peptides, sugars,
thiamine, metabolites of nucleotides, lipids and products of lipid oxidation. Previous …

This chapter discusses the formation of some of these compounds during the L. C Maillard
reaction in cooking meat. It reviews some of the main chemical reactions that are …

The volatile components of dry-cured ham were isolated by vacuum distillation and
analyzed by gas chromatography-mass spectrometry. The structures of 76 molecules were …