Heterocyclic Constituents of Meat Aroma

Abstract

e n t s i d e n t i f i e d i n t h e f l a v o r o f meat and meat-related products.Among about 3,000 known constituents of aroma,' heterocycZic compounds deseme particular attention.They generally originate from odorless precursors of mostly high molecular weight, either enzymatically or -more frequentzyby the action of heat.Accordingly, we come across these "breakddm" flavors in our daiZy food, consumed after cooking, baking or roasting.It is during this processing that heterocyclic compounds tend to be foned in Large numbers (Table I ) .