The Development of Aromas in Ruminant Meat

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 principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. Th...

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Detalles Bibliográficos
Autores principales: Resconi, Virginia C., Escudero, Ana, Campo, María M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270652/
https://www.ncbi.nlm.nih.gov/pubmed/23749162
http://dx.doi.org/10.3390/molecules18066748
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author Resconi, Virginia C.
Escudero, Ana
Campo, María M.
author_facet Resconi, Virginia C.
Escudero, Ana
Campo, María M.
author_sort Resconi, Virginia C.
collection PubMed
description 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 principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
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spelling pubmed-62706522018-12-17 The Development of Aromas in Ruminant Meat Resconi, Virginia C. Escudero, Ana Campo, María M. Molecules Review 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 principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability. MDPI 2013-07-04 /pmc/articles/PMC6270652/ /pubmed/23749162 http://dx.doi.org/10.3390/molecules18066748 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Review
Resconi, Virginia C.
Escudero, Ana
Campo, María M.
The Development of Aromas in Ruminant Meat
title The Development of Aromas in Ruminant Meat
title_full The Development of Aromas in Ruminant Meat
title_fullStr The Development of Aromas in Ruminant Meat
title_full_unstemmed The Development of Aromas in Ruminant Meat
title_short The Development of Aromas in Ruminant Meat
title_sort development of aromas in ruminant meat
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270652/
https://www.ncbi.nlm.nih.gov/pubmed/23749162
http://dx.doi.org/10.3390/molecules18066748
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