Gas chromatographic‐sensory parallel characterisation of methionine‐glucose reaction products and their relation to meat aroma

Abstract

An attempt to elucidate the contribution of methionine‐glucose reaction products to the formation of typical meat aroma (or related to meat aroma) by means of simultaneous chromatographic‐sensory analysis has been carried out. Among chromatographically separated single odorous substances, the substances with sharp onion‐type dominated, being diminished and softened by carbonyl‐type odours. Only one compound had an odour defined as meat like (“brothy” and “meat hydrolysate”). The method of parallel chromatographic‐sensory analysis on the column exit, applied in the study appeared to be very useful as a direct way of sensory characterisation of separated volatiles. However, it shall be stressed that the method needs further standardisation of olfactory measurement conditions.

Effect of Browning Reactions on the Formation of Flavour Substances

“…A mixture of volatile substances was prepared by heating a dry mixture of L-methionine and D-glucose [38] among which one fraction possessing a brothy or meat-like flavour was detected [39]. Several thiophene derivatives were identified from cysteineglucose mixture heated in strongly acidic medium at 100 "C 1381.…”