title: The development of aromas in ruminant meat.
abstract: This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain. resconi@unizar.es
authors.forename: Virginia C
authors.initials: VC
authors.lastname: Resconi
authors.forename: Ana
authors.initials: A
authors.lastname: Escudero
authors.forename: María M
authors.initials: MM
authors.lastname: Campo
mesh_terms: D000818:Animals; D003296:Cooking; D006358:Hot Temperature; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D010084:Oxidation-Reduction; D012418:Ruminants; D013831:Thiamine / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds; D013831:Thiamine