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Modelling the odour of cooked meat in vitro using different fatty acids

Published online by Cambridge University Press:  20 November 2017

Campo M.M. ,
Nute G.R. ,
Wood J.D. ,
Elmore S.J. ,
Mottram D.S.  and
Enser M.
Campo M.M.
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
Nute G.R.
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
Wood J.D.
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
Elmore S.J.
Affiliation:
School of Food Biosciences, University of Reading, Reading RG6 6AP, UK
Mottram D.S.
Affiliation:
School of Food Biosciences, University of Reading, Reading RG6 6AP, UK
Enser M.
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
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Extract

The odour/flavour of beef from animals raised on cereal concentrates differs from that of forage fed animals and this is thought to be caused, at least in part, by differences in fatty acid composition (cereals, high in linoleic acid, C18:2; grass, high in linolenic acid, C18:3). During cooking, the thermal oxidation of fatty acids produces aroma volatiles and intermediates (Mottram, 1991) that modify the Maillard reaction between amino acids and reducing sugars. In this study, we have investigated the reactions that naturally occur in the muscle during cooking by heating together a sugar (ribose), a sulphur amino acid (cysteine) and several unsaturated fatty acids to evaluate the organoleptic contribution of fatty acids to meat aroma development.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2002 , 2002 , pp. 184
Copyright
Copyright © The British Society of Animal Science 2002

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References

Melton, S.L. 1990. Effect of feeds on flavor of red meat: a review. Journal of Animal Science, 68, 4421–4435.CrossRefGoogle ScholarPubMed
Mottram, D.S. 1991. Meat. In: Volatile compounds in food and beverages. Eds: Maarse, H.. Marcel Dekker, New York. pp. 107–177.Google Scholar