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 forme...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2002-02, Vol.50 (5), p.1126-1132 |
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| creator | Elmore, J. Stephen Campo, Maria M. Enser, Michael Mottram, Donald S. |
| description | 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 |
| doi_str_mv | 10.1021/jf0108718 |
| format | Article |
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Stephen ; Campo, Maria M. ; Enser, Michael ; Mottram, Donald S.</creator><creatorcontrib>Elmore, J. Stephen ; Campo, Maria M. ; Enser, Michael ; Mottram, Donald S.</creatorcontrib><description>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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0108718</identifier><identifier>PMID: 11853493</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Cysteine - analysis ; Fatty Acids, Unsaturated - analysis ; Food industries ; Fundamental and applied biological sciences. 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Stephen</creatorcontrib><creatorcontrib>Campo, Maria M.</creatorcontrib><creatorcontrib>Enser, Michael</creatorcontrib><creatorcontrib>Mottram, Donald S.</creatorcontrib><title>Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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</description><subject>Biological and medical sciences</subject><subject>Cysteine - analysis</subject><subject>Fatty Acids, Unsaturated - analysis</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Humans</subject><subject>Lipids - analysis</subject><subject>Meat - analysis</subject><subject>Meat and meat product industries</subject><subject>Odorants - analysis</subject><subject>Ribose - analysis</subject><subject>Sensitivity and Specificity</subject><subject>Smell</subject><subject>Sulfhydryl Compounds - analysis</subject><subject>Taste</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkd-LEzEQx4MoXq0--A9IXjwQXJ3Z3ezGx6PeqdjDw54_3kK6O5H0dpOaZMH-96a0XF8EITCQ74fvzHyHsecIbxBKfLsxgCBblA_YDEUJhUCUD9kMslhI0eAZexLjBgCkaOExO8uyqOp31YzFS2OoS9wbvrRb2_OFH7c-2mS94_ldk07FYO-IX_ueBr7axURjzJhL2jrrfvHF_ss6es2_2rWPuWrX8xs_7CYXdZqCTtTzK53Sjl90to9P2SOjh0jPjnXOvl1d3i4-FssvHz4tLpaFrhFSIbE0ppESDcoGqavKljSVBkVbSqCy1mtAQdLUeWW97lFWxpSNKKkxIGqq5uz84LsN_vdEManRxo6GQTvyU1Qt1jkDWf8X3PcHyOycvTqAXfAxBjJqG-yow04hqP0p1P0pMvviaDqtR-pP5DH7DLw8Ajp2ejBBu87GE1cJyNvvmxYHzuac_9zrOtyppq1aoW5vVmr1vpHfP__4qeTJV3dRbfwUXA75HwP-BcSVqtU</recordid><startdate>20020227</startdate><enddate>20020227</enddate><creator>Elmore, J. Stephen</creator><creator>Campo, Maria M.</creator><creator>Enser, Michael</creator><creator>Mottram, Donald S.</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20020227</creationdate><title>Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids</title><author>Elmore, J. Stephen ; Campo, Maria M. ; Enser, Michael ; Mottram, Donald S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a410t-812ff6881f1861ec327eae2f157280e24ab015e8f4520abd183ff2652e6f054e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>Cysteine - analysis</topic><topic>Fatty Acids, Unsaturated - analysis</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Humans</topic><topic>Lipids - analysis</topic><topic>Meat - analysis</topic><topic>Meat and meat product industries</topic><topic>Odorants - analysis</topic><topic>Ribose - analysis</topic><topic>Sensitivity and Specificity</topic><topic>Smell</topic><topic>Sulfhydryl Compounds - analysis</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Elmore, J. Stephen</creatorcontrib><creatorcontrib>Campo, Maria M.</creatorcontrib><creatorcontrib>Enser, Michael</creatorcontrib><creatorcontrib>Mottram, Donald S.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Elmore, J. Stephen</au><au>Campo, Maria M.</au><au>Enser, Michael</au><au>Mottram, Donald S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2002-02-27</date><risdate>2002</risdate><volume>50</volume><issue>5</issue><spage>1126</spage><epage>1132</epage><pages>1126-1132</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>11853493</pmid><doi>10.1021/jf0108718</doi><tpages>7</tpages></addata></record> |
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| subjects | Biological and medical sciences Cysteine - analysis Fatty Acids, Unsaturated - analysis Food industries Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry Humans Lipids - analysis Meat - analysis Meat and meat product industries Odorants - analysis Ribose - analysis Sensitivity and Specificity Smell Sulfhydryl Compounds - analysis Taste |
| title | Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids |
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