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Molecules 2013, 18(6), 6748-6781; doi:10.3390/molecules18066748
Review

The Development of Aromas in Ruminant Meat

1,* , 2
 and 1
1 Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain 2 Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain
* Author to whom correspondence should be addressed.
Received: 28 March 2013 / Revised: 26 May 2013 / Accepted: 4 June 2013 / Published: 7 June 2013
(This article belongs to the Special Issue Flavors and Fragrances)
Download PDF [323 KB, 18 June 2014; original version 18 June 2014]

Abstract

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.
Keywords: lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Resconi, V.C.; Escudero, A.; Campo, M.M. The Development of Aromas in Ruminant Meat. Molecules 2013, 18, 6748-6781.

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