"bonyl" - 1 õppematerjal

Liha töötlemine

1998; Swigert et al. (Pradhan et al. 2000). Some meat processing 2004). operations reduce the activity of these systems (Decker and Mei 1996). Of the 60- plus compounds that contribute specifically Flavor to “meaty” aromas, most are sulfur- or car- bonyl-containing compounds (Shahidi 1994). Meaty Flavor Phospholipids are also the source of several “Flavor” results from the combination of the sulfides that are generated when they react basic tastes (sweet, sour, bitter, salt, umami) with cysteine and/or ribose to produce mild, derived from water-soluble compounds and slightly meaty-flavor/odor compounds, such