The role of lipid in the flavour of cooked beef

Abstract

The main reactions occurring during the cooking of meat are the Maillard reaction and the degradation of lipid. In particular the reaction between cysteine and ribose is a likely source of compounds with potent meat-like aromas. Compounds formed from lipid oxidation may have important aroma properties but they can also interact with products of the Maillard reaction to give further compounds. This paper reports investigations of model systems that examine the effects of linoleic acid (18:2 n-6) and α-linolenic acid (18:3 n-3) on the reaction between cysteine and ribose. These demonstrate how the breakdown products of polyunsaturated fatty acids can modify the reaction between cysteine and ribose and affect the levels of meat-like aroma compounds after cooking. © 2006 Elsevier B.V. All rights reserved.