Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

@article{Shahidi1986MeatFV,
  title={Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.},
  author={Fereidoon Shahidi and Leona J. Rubin and Lisette D'Souza},
  journal={Critical reviews in food science and nutrition},
  year={1986},
  volume={24 2},
  pages={141-243}
}
Flavor is an important quality attribute which relates to the organoleptic characteristics of meat. Although perception of flavor is a complex phenomenon, odor is the most important single factor contributing to the overall characteristics of flavor. A large number of compounds have been identified in the volatile fraction of red meats and poultry. An overview of the chemical constituents present in the volatiles of beef, pork, mutton, and chicken is presented according to species and arranged… CONTINUE READING

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