Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids

This paper compares the volatile constituents of model systems containing the important meat aroma precursors cysteine and ribose, with and without either methyl linoleate, an n−6 fatty acid, or methyl α-linolenate, an n−3 acid, both of which are present in meat. Many of the volatile compounds formed from the reaction between cysteine and ribose were not formed, or formed in lower amounts, when lipid was present. This may be due to the reaction between hydrogen sulfide, formed from the breakdown of cysteine, and lipid degradation products. In addition, cysteine and ribose modified lipid oxidation pathways, so that alcohols and alkylfurans were formed rather than saturated and unsaturated aldehydes. Several volatile compounds, which have been found at elevated levels in cooked meat from animals fed supplements high in n−3 acids, were formed when methyl α-linolenate reacted with cysteine and ribose. The possible effects of increasing the n−3 content of meat upon flavor formation during cooking are discussed. Keywords: Aroma volatiles; polyunsaturated fatty acids; meat; linoleic acid; α-linolenic acid; cysteine; ribose