Table 2 Precursors and compounds attributable to the aroma and flavor of meat.
From: Plant-based and cell-based approaches to meat production
Flavor precursor categories82 | Thermal reaction82 | |||
|---|---|---|---|---|
Sugars nucleotides Amino Acids Peptides | Glucose 5′-Adenosine Monophosphate Cysteine Anserine | Maillard Reaction | Pyrazines, Alkylpyrazines, Alkylpyridines, Acylpyridines, Pyrroles, Furans, Furanones, Pyranones, Oxazoles, Thiophenes | Roasted, Caramel, Meaty |
Lipids fatty acids | Phospholipids Linoleic acid | Oxidation | Hydrocarbons, Alcohols, Aldehydes, Ketones, 2-Alkylfurans | Fatty, Buttery, Sweet |
Vitamins | Thiamine | Degradation | Thiols, Aliphatic Sulfur Compounds, Furans, Thiophenes | Ethereal, Heated Onion, Sulfury |
