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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.