Flavour Meat Seafoods

Front Matter......Page 1
Preface......Page 3
Contributors......Page 4
Table of Contents......Page 0
Front Matter......Page 7
Preface......Page 9
Contributors......Page 10
Table of Contents......Page 13
1.1 Introduction......Page 24
1.2 Flavour Volatiles of Muscle Foods......Page 25
1.4 Methodologies and Concerns......Page 26
References......Page 27
2.2 Meat Flavour Precursors......Page 28
2.3 Reactions Leading to Meat Aroma......Page 29
2.3.1 Maillard Reaction......Page 30
2.3.2 Lipid Degradation......Page 32
2.4 Compounds Contributing to Meat Flavour......Page 33
2.5 Pathways for the Formation of Some Meat Aroma Volatiles......Page 36
2.6 Interaction of Lipid with the Maillard Reaction......Page 39
2.6.1 Model Systems......Page 40
2.6.2 Volatiles in Meat Formed Via Lipid-Maillard Interaction......Page 42
References......Page 46
3.2 Taste-Active Compounds......Page 50
3.4 Aroma Components......Page 51
3.4.1 Effect of Heat on Sugars and/or Amino Acids......Page 53
3.4.2 Reactions of Hydroxyfuranones......Page 64
3.4.3 Thermal Degradation of Thiamine......Page 67
3.4.4 Lipid Oxidation/Degradation......Page 70
3.4.5 Selected Aroma Components of High Sensory Significance......Page 75
3.5 Conclusions......Page 78
References......Page 79
4.2 Precursors and Flavour Compounds in Pork......Page 84
4.3.1 Lipid Degradation......Page 86
4.3.2 Maillard Reaction......Page 91
4.3.3 Interaction of Maillard Reaction with Lipids......Page 94
4.3.4 Thiamine Degradation......Page 95
4.3.5 Reactions to Form Polysulphides in Roasted Pork......Page 96
4.4 Recently Identified Pork Flavour Compounds and Their Sensory Properties......Page 97
4.5 Factors Affecting Pork Flavour......Page 98
4.5.1 Composition of Pork Meat......Page 101
4.5.2 Additives and Processing......Page 102
References......Page 104
5.3 Sulphur-Containing Compounds in Chicken Flavours......Page 107
5.4 Aldehyde Compounds in Chicken Flavour......Page 112
5.5.1 Pyrazines......Page 114
5.5.2 Pyridines......Page 115
5.5.3 Pyrroles......Page 116
5.5.4 Thiazoles......Page 117
5.6 Duck and Turkey Flavour......Page 118
5.7 Conclusions......Page 120
References......Page 121
6.1 Introduction......Page 124
6.2 Assessment of Sheepmeat Odour and Flavour by Sensory Panels and Chemical Analysis......Page 125
6.3 the Tissue Source of Mutton Odour and Flavour......Page 126
6.4.1 Fat Oxidation Products......Page 128
6.4.2 Branched-Chain Fatty Acids......Page 129
6.4.3 Phenols......Page 131
6.4.4 Basic Compounds......Page 133
6.4.5 Sulphur-Containing Compounds......Page 134
6.5.1 Pre-Slaughter Factors......Page 135
6.5.2 Post-Slaughter Factors......Page 143
6.6 Concluding Remarks......Page 147
References......Page 148
7.2.1 Carbonyls and Alcohols......Page 154
7.2.2 Sulphur Compounds......Page 157
7.2.3 Bromophenols......Page 158
7.3.1 Canned Tuna......Page 159
7.4.2 Dried and Salted Fish......Page 160
7.4.5 Fermented Fish......Page 161
7.4.6 Cooking......Page 162
7.5.1 Trimethylamine and Related Compounds......Page 163
7.5.3 (Z)-4-Heptenal......Page 164
7.5.4 Volatile Acids......Page 166
7.5.5 Other Compounds......Page 167
7.6.1 Muddy Off-Flavours......Page 169
7.6.3 Environmental Pollutants......Page 170
7.7.1 Free Amino Acids and Related Compounds......Page 171
7.7.2 Nucleotides and Related Compounds......Page 172
7.7.3 Urea and Quaternary Ammonium Compounds......Page 173
7.9 Summary......Page 174
References......Page 175
8.1 Introduction......Page 182
8.2.1 Alcohols......Page 183
8.2.2 Aldehydes......Page 184
8.2.3 Ketones......Page 188
8.2.4 Furans and Other Oxygen-Containing Cyclic Compounds......Page 189
8.2.5 Pyrazines and Other Nitrogen-Containing Compounds......Page 192
8.2.6 Sulphur-Containing Compounds......Page 198
8.2.7 Hydrocarbons......Page 199
8.2.9 Esters......Page 202
8.3.1 Nitrogenous Compounds......Page 205
8.3.2 Non-Nitrogenous Compounds......Page 210
8.4 Summary......Page 211
References......Page 213
9.1 Introduction......Page 220
9.3 Historical Background......Page 221
9.4 Structural Considerations......Page 222
9.5 Stability......Page 223
9.6 Synergism......Page 224
9.7 Taste Properties......Page 225
9.8 Food Occurrence......Page 226
9.9 Umami Compounds and Meat Flavour......Page 228
9.11 Hydrolysed Proteins......Page 235
9.12 Peptides......Page 236
9.13 Conclusions......Page 237
References......Page 238
10.1 Introduction......Page 240
10.2 Lipid Oxidation in Muscle Tissues......Page 241
11.1 Introduction......Page 246
11.3 Volatile Compounds......Page 247
11.4 Changes in Volatile Composition of Meat by-Products During Storage......Page 248
11.5 Effect of Antioxidants on Volatile Composition......Page 251
11.6 Effect of Maillard Reactants on Volatile Composition......Page 252
References......Page 254
12.1 Introduction......Page 256
12.2 The Maillard Reaction......Page 257
12.3 The Maillard Reaction and Meat Flavour Compounds......Page 262
12.3.1 Low-Molecular-Weight Precursors of Meat Flavour......Page 263
12.3.2 Pyrazines......Page 264
12.3.3 Sulphur-Containing Heterocyclics......Page 265
12.3.4 Sulphur Compounds from Furan-Like Components......Page 267
12.3.5 Synthetic Flavours and Antioxidants from Maillard Reaction......Page 270
12.4 Maillard Reaction Products as Preservatives of Fresh Meat Flavour......Page 271
12.5 Summary......Page 272
References......Page 274
13.1 Introduction......Page 279
13.3 Antioxidant Role of Nitrite in Meat Curing......Page 280
13.4 Chemistry of the Cured-Meat Flavour......Page 282
13.5 Flavour of Defatted Meat......Page 301
13.6 Conclusions......Page 305
References......Page 306
14.1 Introduction......Page 309
14.2 Sensory Characteristics of Dry-Cured Ham......Page 310
14.3 Aroma Contributors in Dry-Cured Ham......Page 311
14.4 Taste Contributors in Dry-Cured Ham......Page 321
14.5 Relations between Sensory Analysis and Flavour Components......Page 324
Acknowledgements......Page 327
References......Page 328
15.1 Introduction......Page 331
15.2 Pyrolysis of Cellulose......Page 332
15.3 Pyrolysis of Hemicellulose......Page 333
15.5 Formation of Colour in Smoked Foods......Page 335
15.7 Natural Vaporous Versus Liquid Smoke......Page 338
15.8 Evolution of Smoke Flavourings......Page 339
15.9 Food Preservation with Smoke......Page 341
References......Page 342
16.2 Isolation of Volatile Flavor Compounds......Page 344
16.2.1 Headspace Sampling and Direct Thermal Desorption......Page 345
16.3 Instrumental Analysis of Volatile Flavor Compounds......Page 346
16.3.1 Refinements to Routine GC in GC-MS......Page 347
16.3.2 Refinements to Routine MS in GC-MS......Page 349
16.3.3 Alternative to GC as a Method of Separation Prior to Identification......Page 351
16.3.4 Alternatives to MS as a Method of Identification Following Separation......Page 354
16.4 Conclusions......Page 356
References......Page 357
17.1 Introduction......Page 362
17.2 Fatty Acid Analysis......Page 365
17.5 Peroxide Value......Page 366
17.6 2-Thiobarbituric Acid Test......Page 367
17.6.1 Advantages and Limitations of the TBA Test......Page 369
17.7 The Kries Test......Page 370
17.8 Anisidine Value......Page 371
17.9 Totox Value......Page 372
17.10 Carbonyl Compounds......Page 373
17.11 Hexanal, Propanol and Other Carbonyl Compounds......Page 374
17.12 Pentane and Other Alkanes......Page 377
Acknowledgements......Page 378
References......Page 379
18.1 Introduction......Page 384
18.2.3 General Comfort......Page 385
18.2.5 Sample Preparation and Serving......Page 386
18.3.2 Descriptor Development......Page 388
18.4.1 Thiobarbituric Acid-Reactive Substance......Page 389
18.4.2 Direct Gas Chromatography......Page 391
18.5 Correlations Among Sensory, Chemical and Instrumental Analyses......Page 392
18.5.1 Experimental Designs......Page 394
18.5.2 Statistical Analysis......Page 399
References......Page 406
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