Selection of methods appropriated for quality testing of meat-like flavourings

✍ Scribed by Specht, M. ;Rothe, M.

• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 439 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260709

✦ Synopsis

Abstract

Flavours produced by nonenzymic browning reactions are generally very complex. The lack of key substances within the flavour, however, prevents a simple selection of control methods. As such indices have no direct causative but only a predictive correlation to flavour quality their data are valid in known and proved limits only.

In the case of meat‐like flavourings intensity, of the thermic treatment and corresponding flavour quality can be controlled better by means of a fluorescence value than by simple photometric tests. Fluorescence values show lower changes during storage of the concentrates than photometric absorption values. Another procedure proposed for quality control is the gel chromatographic separation of the complex MAILLARD mixture on Sephadex G 15. The high molecular coloured substances eluated in the first peak do not contribute very much to the flavour, they can be used, however, as an aroma index. The procedure is appropriated for separation of nucleotides and aromatic amino acids, too.