Index

acid aspartic 4 glutamic 4, 5 inosinic 4 lactic 4 ortho-phosphoric 4 succinic 4

aging effect of increasing amino acids on 4, 5,

107-108 aliphatic acids

importance in smoke flavouring 202 in inhibition of bacteria and fungi 207,

208 alkylpyridines

formation of 225-226 N-alkyl substituents 225

in cooked meats 225-227 Amadori rearrangement

compounds; 1,2 enolization of 10, 11, 159

1,2 enolization pathway 10, 11 in Maillard reaction 155 intermediates/products 165

amines in Maillard reaction 7

amino acids 4 anisidine value (An V)

use of p-anisidine 257 p-anisidine value (PA V)

in chemical analysis 145, 146 ANOV A (a univariate analysis of variance 283

antibotulinal activity of nitrite 129

antimicrobial agent 133 antioxidants (s) 129

Aro Smoke P.50 207 char oil 207 curing without nitrite 132-133 effects of in an experiment 147-149 herbs, spices in sheep meat 92 primary 248 role of nitrite in cured meats 129, 175-

176 secondary 249 spice extracts 137 uses of 248 vitamin E 133-137

Aro Smoke P.50 antioxidant role 207 smoke flavouring agent 207

aroma characteristics 216 fatty-fried 228

aroma extract dilution analysis on chicken and beef flavour 52, 53,

67 aroma modifiers 7

aroma value 29 aromatization

in chicken flavour 64 ascorbic acid

in reduction of oxidation 149-150 autocatalytic 116 autoxidation

formation of volatiles in pork 38 in meats 247 susceptability of EPA/DHA to 247

beef aroma bicyclic pyrazines 10 compounds identified in 8 mercaptofurans 2 mercaptothiophenes 2 precursors for 19, 20

beef broth sulphur compound odorants 52

beef flavour taste sensations, umami 4

beefy flavour 271 benzenoids

in lipid degradation 26 BHA (butylated hydroxyanisole) 133,249, 253

BHT (butylated hydroxy toluene) 249 blind control 279-280 branched-chain fatty acids

effects of breed on 86 involvement in sheep meat odour 76, 81,84

brothy 273

capillary zone electrophoresis (CZE) 237, 238

Captech process 89 caramelization 155 carbonyl compounds 191, 196

292 INDEX

carbonyl compounds contd contribution to smoky flavours 206 contribution to uncured meat flavour

180, 194 determination in meats 258-262 differences attributed to fat content 183 formation of 194 in aroma concentrates 192-193 in chicken flavour 62, 63 in cured and uncured beef 183 in cured and uncured chicken 183 in cured and uncured pork 48, 177,

179, 183 in food flavour 56 in Maillard reaction 117 in sheep meat odour 75 possible reactions with substances in soy sauce 49

potential precursors 128 catalysts

ferritin 123, 124 identification of 119 role of haem and non-haem iron in lipid oxidation 118, 119

charm analysis 68 CharOil

antioxidant role of 207 components of 206 preparation of 206, 207

CharSol C-IO preparation of low flavour smoke flavouring 207

CharSol LFB in smoke flavouring 207

chelator/chelating agents 123, 249, 129 in prevention of oxidation 130, 132 uses 253

chemical analysis of sheep meat 72

chemical ionization mass spectrometry 234,235

Chichibabin condensation 64, 66 chicken broth

primary odorants 52, 53, 55 chiral gas phase chromatography 232, 233 chiral stationary phase 233 cholesterol oxidation 136 cholesterol oxides

formation of 247 chromatographic determination 249 collision activated dissociation (CAD) 238 conjugated dienes 251 cooked cured-meat pigment (CCMP) 254 cryofocus 72 cured-ham aroma

extracted with chloroform-methanol mixture 179

steam distillation under reduced

pressure 179 cured-meat flavour

chemistry of 177-195 combination of reactions 176 nature of 180

cured meats antioxidant role of nitrite 176

curing in meat flavour 2, 48 in sheep meat 89-92

cylotene formation of 158, 165 reactions of 165

cysteine/cystine in an experiment 148 in synthetic flavours 167 reactions involving 13, 14, 15, 17 role in meat flavour formation 211 thermal degradation 55 thermal stability of disulphide bonds 19

decarboxylation formation of furanone 158

I-deoxyosone formation 156, 157

depot fats 74 detection threshold 74 dipropyl disulphide 59 direct gas chromatography (DGC)

methods 274-276 dry-rendering 144

Eigen value see variance enzymatic catalysts 116 enzymatic mechanisms

generation of oxygen species 126 enzymic hydrolysis

of chicken with papain 57 experimental design 278

applications of treatment 281 preferred design 279,280 summary 282

experimental objective 278, 279 experimental unit 273 exploratory factor analyses 289

factor solution desirable characteristics 287 ways to choose 286

factors 284 fat-soluble vitamins

destruction of 247 fatty acid analysis 250 fatty odour/flavour

compound contributors 150 FD factors

and aroma quality 29-31 Fenton-Haber-Weiss reaction 126

INDEX 293

ferritin as a catalyst 123-124 definition 123 in development of off-flavours 123

flavour in acceptability of meat 1 in meat quality; contribution of N­containing compounds 2

of beef; taste-active compounds 4, 5 of meat; impact of processing and storage 2

of pork; effects of ingredients on 57 of poultry; effects of lipid oxidation on 57

aldehydes in chicken 57, 58 cooked and roasted chicken 57,58 fried chicken flavour 56, 58 sulphur-containing compounds 52-57

role of fat and lean tissue concentrations in meat 41, 43

role of hydrolysis of proteins 2 triangle taste test 43

flavour-active compounds identification of 3

flavour quality cooked meats 175

flavour volatiles in meat I

fluorescence test 249 foreign aroma 83 foreign flavour 83 Fourier transform infrared spectroscopy (FTIR) 237,239-241

free radical chain mechanism catalysts in 247

free radical scavenging 79 in antioxidants 137

furanones reaction with sulphur compounds 162-

165

gas chromatography (GC) alternatives to 235-239 examination

of volatiles of cured and uncured ham 179

of cured and uncured pork aroma compounds 180-182

in addition of umami compounds to meat 112

in amino acid analysis 145 in flavour and aroma analysis 231 in sheep meat assessment 72,75 in volatile identification 146, 150

GC-MS refinements to routine GC 232, 233 refinements to routine MS 233-235

glutamate levels in foods 106-109

glutathione involvement in sheep meat odour 79

5'-gnanosine monophosphate (GMP) 4, 98 effects of pH 101 identification of 99 structure 100 taste threshold 103

haem pigments 120-123, 128 catalysis

probable mechanism 119 inhibition of 129

stabilization of 132 haem proteins

as major pro-oxidants 176 haemoglobin

in lipid oxidation 122 headspace analysis 260 hedonic scale

sheep meat assessment 72 heterocyclic compounds 6, 194

in chicken flavour 61 in pork aroma 43, 44, 45 in removal of triglycerides from beef 26 in sheep meat 77 N,S-O-heterocyclic compounds 159

hexanal see carbonyl compounds Heynes rearrangement 155

compound formed 10, II high-performance liquid chromatography (HPLC) 236 interfacing with MS 236

high resolution MS 233 hydrogen peroxide

involvement in lipid oxidation 120-122, 127

stabilization of membranes against 136 hydrogenation

of fatty acids in sheep rumens 85 hydroperoxides 116, 124, 125, 127, 128

degradation of 215 definition of 248 formation during lipid oxidation 40, 215

hydroxyl radical 126

infrared spectroscopy (IR) 240 initiation

in lipid oxidation 124 species responsible for 127

5' -inosine monophosphate (IMP) 4, 98 effects of pH 101 identification of 99 structure 102-103 taste threshold 103

instrumental analysis of meat flavour 231

294 INDEX

intensity scale sheep meat assessment 72

2-isobutyl-3,5-diisopropyl pyridine mechanism of formation 66

isoelectric point (IEP) 18, 19

Kries test 257

lecithin in inhibition of heterocycles 29, 31

light-pipe 240, 241 lipid degradation

during cooking 38 of lipids in chicken 5, 6, 57~59 oxidative breakdown 215 products in pork flavour 38 role of flavour development 214-216 volatile compounds of 38, 39

lipid oxidation (peroxidation) acceleration by non-haem iron 176 contribution to sheep meat odour 75 contribution to species odour/flavour

74 definition/mechanisms 116 differences in chicken and beef broth 57 effect of haem pigments for chicken off-flavours 61 e~atic 127, 128 in beef 5 in cured and uncured pork 176 in liver microsomes 126 initiation of 124 methods of evaluation 247,249 of unsaturated fatty acids in meat 176,

118-124 prevention of 90, 129-137 primary products 116 products in chicken flavour 57 reaction pathways 28 retardation of 176, 179 secondary products 116, 148

lipids importance in Maillard reaction 117 in meat aroma 222 in meat flavour 1, 115-117,211,228 oxidation/degradation of see lipid oxidation and lipid degradation

lipoxygenase 128

Maillard reactions 7,11, 13-15, 154 as antioxidants in sheep meat 88 degradation products 155-157 factors affecting ISS formation of heterocycles 26,27,29,

159 formation of 4-methyl-2-pentanone 191 formation of smoke colour 203 interaction of lipids for flavour

compounds 117,221-228 phospholipids in 222 production of flavour compounds in meat 212-214

products of 219 reactants; an experiment 147-148 synthetic flavours 167

marbling 26 mass analysed ion kinetic energy

spectrometry (MIKES) 239 mass chromatography 234 mass fragmentography see selection ion monitoring mass spectrometry

mass spectrometry alternatives; as a method of identification 239-241

in flavour and aroma analysis 231 in MS-MS 238, 239

matrix isolation interface-improved sensitivity 240

meat-curing process advantages of nitrite 175

meat flavour cooked 179 impact compounds 167 impact of processing and storage 2 in meat 1 low molecular weight precursors 160 precursors of 211 reactions leading to 211, 212 volatiles responsible for 153

meat-flavour deterioration (MFD) 118, 267-277

meatiness 6 meat-like derivatives 163 meat-meal 147-149 'meaty meat sauce-like meat soup odour' 32,33

meaty odour/flavour compounds associated with IS, 220 flavour; compound contribution of, in chicken broth 52, 53

in beef and chicken 46 in sheep meat 73 odour; generalized molecular fragment

32 melanoidins 154 metmyoglobin 130

effect on lipid oxidation 120, 121 interaction with H20 2 127 stabilization of in curing 130 stabilization with Vitamin E 136

monosodium glutamate (MSG) 4, 5, 98, 99 effects of pH 101 structure; D and L forms 100 synergism with GMP 100 taste threshold and properties 103, 104

multidimensional gas chromatography 232

multivariate analysis 281,282,284,285 muscle fibre model system 121-123 mutton see sheep meat muttonness 83-84 muttony (sheepy) volatiles 76, 77 myoglobin denaturation

of mutton 89

negative ion chemical ionization mass spectrometry 235

nitrite advantages in the meat curing system

175 antimicrobial effect 175 antioxidant role in cured meats 129,

175, 176 effects on sheep meat fat 90-91 in prevention of carbonyl formation

129 in retarding lipid oxidation 176, 180 in retarding WOF 176 interaction with pork 48

ni trite-curing role in prevention of flavour deteriorations 249

nitrite-free curing mixtures 132, 133 N-nitrosamine 131 non-enzymatic browning see Maillard reaction

non-enzymatic catalysts 116 non-enzymatic mechanisms

generation of oxygen species 126 non-haem iron

as a catalyst in lipid oxidation 176, 119-123, 128

non-heterocyclic compounds 47,48 non-visible (intramuscular) fat

in generation of species flavour 73, 74 non-volatile compounds 153

effect of continuous heating 5 non-volatile precursors

of meat flavour I

odour threshold value in fried chicken 58, 60 in sheep meat 79, 80

off-flavours 116, 117 development of 14 effect of ferritin on 123 in cooked meat 117 in poultry 59 in sheep meat 84 in uncooked meat 118 prevention of 129-137 role of phospholipids in 61 sources of 128

INDEX

variation in species 118 off-line analysis 233 oxidation

295

chances in colour, texture, nutritional values 2,3

dependence on species and lipid content 2

of cooked meats 2 thermally induced, formation of aroma volatiles 214

oxidative deterioration in quality changes 116 of lipids in poultry 59

oxirane test 249 oxygen uptake 250,251

painty 284 peptides 4, 5

anserine 4 carnosine 4 guanine 4 hypoxanthine 4, 5 in Maillard reaction 7

peroxide value (PV) in chemical analysis 145, 146 uses 249

PG (propyl gallate) 249 pH

effects on GMP and IMP 101, 102 effects on MSG forms 101 effects on odour/flavour 68, 82

phenolic compounds contribution to smoke flavour 205,

206 in inhibition of bacteria and fungi growth 207

phospholipids contribution to aroma 221,223-225 effect on volatile products 222, 224 fraction in chicken 61 importance in volatiles 26, 43, 117 in beef; importance of 29 in lipid oxidation of chicken and turkey

skin 61 in pork; importance of 38 stabilization of curing 130 susceptibility to oxidation 118, 119

pilot-scale extraction process 74 polar solvent

extraction of lipids 222 polarographic determination 249 polysulphides

in roasted pork 47,48 pork aroma

heterocyclic constituents 43, 44 pork flavour

effects of ingredients 48-50 role of lipid degradation 38

296

poultry by-products in pet foods 59 volatile flavour compounds present 59

poultry flavour 52-57 preparation method

of an experiment 269, 270 preparative gas chromatography 233 principal factor analysis 287 pro-oxidants

inactivation of 249 role of haem pigments 119

propagation 248, 125 catalysts 127 prevention of 129

pseudo-molecular ions 235 pyrolysis

of amino acids 14 of cellulose 199-202 of hemicellulose 20 I, 202 of lignin 202, 203

pyrrolidone carboxylic acid distinct off-flavour 5

rancidity causes of 247 of fats in mechanically deboned chicken

59-61 reducing agent

ascorbate 127 NADPH 126, 127 superoxide anion 127 thiol compounds 127

reducing sugars in Maillard reaction 10 in meaty flavour 169

reductions from Maillard reaction 155, 156

replication 281 residual fat

of sheep meat 75 retro-adolization 155

in producing chicken flavour 57, 59 ribose

role in meat flavour formation 211 roast flavour

compounds that contribute to 217 rotated factor pattern 287, 288

savoury quality effect of conditioning meat 4

scission reactions 40 selected ion monitoring mass spectrometry 234

sensory analysis in lipid oxidation assessment 250

sensory evaluation 267-270 correlations with chemical and instrumental analysis 276-289

INDEX

ideal temperature 268 lighting 268 odour control 268 of meat 271-273 preparation area 269 room size 268

sensory panels to assess sheep meat 72, 75

session effect 280 sheep meat

alkylpyridines in roast lamb fat 217 feeds 82-85 methyl-branched saturated fatty acids 216

odour/flavour of 71 sheep meat odour/flavour

assessment 72 chemical components 74 contribution of fatty acids 76 culinary practice 86, 87 3,5-dimethyl-l,2,4-triolane 2 effects of aging 81 effects of breed and sex 85 effects of curing and anoxia 89-92 effects of diet 82-85 effects of sugar 88 high content of sulphurous amino acids

2 post-slaughter effects 85-92 pre-slaughter effects 80 tissue source 73 2,4,6-trimethylperhydro-l,3, 5-dithiazine

2 smoke colour

formation in processed meats 203 smoke flavourings

contribution to processed meats 199-209

contribution to shelf-life 207 smoking

in meat flavour 2 sodium nitrite see nitrite standard sample 280 statistical analysis 282-289

preparation of data 282, 283 statistical techniques

of experimental design 278-289 steam distillation followed by solvent extraction effectiveness 183 isolation of volatile compounds 180

steam distillation-extraction (SDF) effectiveness 183 isolation of volatile compounds 180,

183 Strecker aldehydes 7 Strecker degradation 7,9, 10, 117, 155

aldehydes in 7, 14

in chicken volatiles 56, 57 in the fonnation of pyrazines 161 products of 159 role in meat flavour 212, 213, 219

subcutaneous fat in sheep meat odour/flavour 73, 76, 81

sulphanilamide (SA) in prevention of nitrosation of

malonaldehyde 254, 256 sulphides

mechanism for fonnation of 49 sulphur-containing compounds

contribution to aroma of cooked meat 217,218,219, 220

contribution to flavour of cooked meat 162, 218

effects of garlic on 87 fonnation 222 from furan-like components 162, 163 in cooked meats 217 in cured and uncured pork 177 in Maillard reaction 117, 162 in meaty odour 166 in sheep meat odour/flavour 78-81

super-critical fluid chromatography (SFC) 237

synthetic flavours from Maillard reaction 167, 168

tallow odour 74, 77, 81 tandem analysis 231 Tarladgis procedure 274 TBARS see TBA test TBA test 252-256

advantages and limitations 254, 274 colorimetry; factors-influencing results

252,253 TBARS 120, 127

effects of vitamin E 133 uses 249, 251, 252, 274

TBA values in cured and uncured pork 176 in flavour acceptability 176 overestimation of 254

TBHQ (t-butylhydroquinone) 133, 249 termination 248 thennal degradation 153

of cysteine/cystine 55, 56, 66, 67 of glutathione 55 of pork; products 38 of thiamine 6, 77

thennal oxidation variables affecting 40

thialdine effects of pH 55 mechanism of fonnation 56 role in chicken flavour 55

thiamine

INDEX 297

fonnation of meaty compounds 22-26, 53

in synthetic flavours 167 key intennediates 23 oxidation by dimerization 23, 25 possible role in pork volatiles 45-47 primary products of 22, 23 thennal degradation of 22

(X-tocopherol see vitamin E totox value

definition 258 triglycerides

effect on volatiles 225 fractions in chicken 61 role in volatiles 26, 43, 223, 224

triothiolanes fonnation of 227 in fried chicken 226, 227 in stewed pork 50

umami compounds definition 98 in meat flavour 107 occurrence in food 105, 106 stability 10 I structures 100, 10 1 synergism 102 taste properties 103

uncured-meat flavour contribution of carbonyl compounds

180, 194 univariate analysis 281-283 unsaturated fatty acids

of pork 40 polyunsaturated; role in oxidation 118 sites of oxidation 116, 118 stabilization of 129 susceptibility to change 250

vacuum-packaging 150 variance 287 vitamin E

as an antioxidant 133-137 influence on muscle 250

volatiles alcohols I, 6, 26 aldehydes I, 6,26

absence responsible for flavour 179 acetaldehyde; Strecker degradation

162 effect of nitrite 179 importance in smoke flavouring 202 in brown colour 203 in chicken 61 in Maillard reaction 10

carbonyl-containing see carbonyl compounds

carboxylic acids 1, 6

298

volatiles contd contribution to smoky flavours 206

esters I, 6, 26 contribution to smoky flavours 206 effect of phospholipids and triglycerides on 224

ethers 1,6 from lipid oxidation/degradation 26, 27 furans 1,6,26,213,217,218

in pork 46 GC examination of 179 heterocyclic; in meat 226 hydrocarbons I, 6, 26

formation of 195 in cured and uncured beef 195 in cured and uncured chicken 194,

195 in cured and uncured pork 177, 195

identification of constituents 150 in cured and uncured beef 183, 186,

188-189 in cured and uncured chicken 183, 187,

190, 191 in cured and uncured pork

comparison of 180 composition of 177, 184, 185

in dry cured country-style hams 177-179

isolation; using SDE 180 ketones I, 6, 26

in Maillard reaction 10 lactones 1, 6, 12, 26

contribution to smoky flavours 206 of pork

effects of cooking methods 43 effect of soy sauce 50 of cooked pork 40 heterocyclic compounds 43-45

INDEX

of poultry 52-57 oxazoles/oxazolines I , 6 pyrazines I, 6, 12-13

alkylpyrazines: definition 10, 61 alkylpyrazines: mechanism 63 formation of in cooked pork 43, 45 in chicken 61 in sheep meat 77 reaction conditions 161-162 reaction pathways 161

pyridines I, 6, 12 alkylpyridines: formation 225, 226 alkylpyridines: in roast lamb fat 225 in chicken 61, 64 in pork 1, 6, 12 in sheep meat 77

pyrroles I, 6 in chicken 65-66 in cured ham 178-179 in pork 46

qualitative and quantitative aspects 12, 15

sulphurous see sulphur-containing compounds

thiazoles/thiazolines 1, 6, 12, 13, 18, 19 alkylthiazole, in pork 45 in pork 47

thiophenes I, 18 generation in Maillard reaction 12, 15 in pork 45

warmed-over flavour (WOF) 117, 118, 267

development retardation 176 mechanism of prevention of nitrite 176

whole tissue homogenates 254 composition 199 functioning food preservation 199

Q o o u. z

~ o o m ~ w z

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