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Characterization of meat aroma concentrates with different aroma notes

✍ Scribed by Schrödter, R. ;Wölm, G. ;Schliemann, J.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
322 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Aroma concentrates with meaty flavour can be obtained by heat treatment of mixtures of glucose, amino acids, and other components in aqueous solution at optimized conditions. The MAILLARD reaction can be carried out under similar conditions by varying the ingredients to form flavour notes corresponding to those of meat of different origin.

The aim of this paper is to report about the formation of the flavour notes “beef‐like” and “chicken‐like”.

The concentrates optimized by sensory evaluation are characterized analytically in both cases. In the centre there are comparising considerations between variants with pure amino acids and those with protein hydrolysate.

Differences as well as conformities are discussed interpreting analytical results, firstly GC‐profiles.

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