Gas chromatographic-sensory parallel characterisation of methionine-glucose reaction products and their relation to meat aroma
Article first published online: 19 OCT 2006
Copyright © 1974 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Food / Nahrung
Volume 18, Issue 2, pages 125–132, 1974
How to Cite
Barylko-Pikielna, N., Daniewski, M. and Mielniczuk, Z. (1974), Gas chromatographic-sensory parallel characterisation of methionine-glucose reaction products and their relation to meat aroma. Nahrung, 18: 125–132. doi: 10.1002/food.19740180203
- Issue published online: 19 OCT 2006
- Article first published online: 19 OCT 2006
- Manuscript Received: 3 JUL 1973
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.