Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat

ABSTRACT The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (hea...

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Veröffentlicht in:	Journal of food science 1984-03, Vol.49 (2), p.607-613
Hauptverfasser:	HARTMAN, GUY J., SCHEIDE, JÜRGEN D., HO, CHI-TANG
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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Zusammenfassung:	ABSTRACT The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (heated at 135°C) were found. Qualitative changes were observed to occur at about aw 0.4. Compounds identified in high and low aw systems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1984.tb12480.x