Aroma compounds identified in cooked meat: A review.

Area of Science:

• Food Chemistry
• Sensory Science
• Analytical Chemistry

Background:

• Early research focused on volatile compounds in cooked meat using GC-MS.
• Only a subset of volatile compounds, known as odorants, significantly impacts meat aroma.
• Understanding these key odorants is vital for controlling and enhancing meat flavor.

Purpose of the Study:

• To comprehensively review and summarize odorants identified in thermally cooked meat species over the past 40 years.
• To analyze the formation mechanisms and sources of these odorants.
• To provide guidance for improving the flavor of cooked meat and meat flavorings.

Main Methods:

• Extensive literature search for odorants identified in cooked meat species using Gas Chromatography-Olfactometry (GC-O).
• Categorization of identified odorants based on their formation pathways: lipid degradation, Maillard reaction, and their interaction.
• Statistical analysis (PLS-DA) to compare odorant profiles across different meat types.

Main Results:

• A total of 332 odorants were identified, with 157 from lipid degradation, 98 from Maillard reaction, 18 from lipid-Maillard interaction, and 59 from other sources.
• Aliphatic aldehydes were the most abundant class, followed by sulfur-containing and nitrogen-containing heterocyclic compounds.
• Odorant variations among beef, pork, poultry, and sheep were primarily attributed to lipid degradation pathways.

Conclusions:

• Lipid degradation significantly influences the odorant profile of cooked meats compared to the Maillard reaction.
• Short-chain aliphatic aldehydes (C6-C10), 1-octen-3-ol/one, and heterocyclic compounds are frequently potent odorants.
• This review serves as a valuable resource for manipulating meat flavor and developing meat flavorings.