"furan" - 1 õppematerjal

Liha töötlemine

of many of these flavor constituents. These is an important contributor to species flavor lipids are composed of fatty acids that may (Mottram et al. 1982). It occurs in much be saturated, unsaturated and/or methyl- smaller amounts in species other than beef. branched (Fig. 2.2). They may be derived Other species-specific flavor compounds directly from the diet, produced as the result include 2-methyl-3-[methyl]-furan and Table 2.1. Flavors and aromas associated with volatile compounds in meat Compound Flavors and Aromas Pentanal Pungent Hexanal Green, grassy, fatty Heptanal Green, fatty, oily