Meat flavor

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

“…As an alternative to the major catabolic route, a-ketoisocaproic acid can be used as the starting molecule for the generation of the branched aldehyde, 3-methylbutanal. In some cases they can originate from the Strecker degradation of amino acids; for example 2-methylbutanal may be derived from isoleucine (Dwivedi, 1975). In fish miso, the breakdown of intact protein into peptides and free amino acids is a complex process that involves endogenous enzymes and microbial proteinases and peptidases.…”

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

“…Straight and branched chain aldehydes generally provide herbaceous, grassy and pungent aromas, while unsaturated aldehydes are linked with vegetal and fishy notes. The aldehyde in fermented meat paste products are generally derived from the Strecker degradation of amino acids (Dwivedi, 1975). In some cases they can also be originated from the decomposition of hydroperoxides and peroxyl radicals supposed to be initial product of oxidized fat (Sink, 1973).…”

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5’-Imp and cysteine

“…The final concentrations in each reaction were 12.1 mg/mL and 34.8 mg/mL of cysteine and 5'-IMP respectively. These concentrations were related to the amount of these compounds in meat muscle 11 . The reactions were carried out in triplicate.…”