The role of nutrients in meat flavour formation

Abstract

‘The role of meat in the human diet’ addresses a very broad subject, covering the nutritional, social, economic and gustatory aspects of meat eating. Although meat is an important source of nutrients, this is probably not the reason why most people eat it; those who eat meat do so because they like the characteristic aroma, flavour and texture. However, the nutritional aspects of meat and its flavour are related, as many of the nutrients in meat are also involved in flavour formation. Flavour, whether of meat or any other food, comprises mainly the two sensations of taste and smell, although other sensations such as astringency, mouthfeel and juiciness may also play a part. Receptors in the mouth can recognize four main taste sensations (sweet, salt, sour and bitter). In contrast, many hundreds or even thousands of different odours can be distinguished by the human nose. The sensation of odour is produced by volatile chemical substances which stimulate the receptors in the nasal epithelium. Odour compounds may reach these receptors either through the nose (by smelling) or through the posterior nares at the back of the nose and throat while food is being chewed in the mouth. Thus, odour plays a major part in defining the characteristic flavour of a food.