Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb ^a

Abstract

SUMMARY Paper and ion‐exchange chromatography were used to determine qualitatively certain constituents in lyophilized diffusates from cold‐water extracts of beef, lamb, and pork muscles. The qualitative contents of low‐molecular‐weight diffusible organic constituents in tissue from these three species were remarkably similar. Involvement of constituents studied as flavor and odor precursors is discussed.