"pyrroles" - 1 õppematerjal

Liha töötlemine

derived from water-soluble compounds and slightly meaty-flavor/odor compounds, such odors derived from a variety of substances as 2-methyl-3-[methylthio]thiophene (Rowe present in the raw meat. Flavor- and odor- 2002). active volatiles include alcohols, aldehydes, aromatic compounds, esters, ethers, furans, Species-Specific Flavor hydrocarbons, ketones, lactones, pyrazines, pyridines, pyrroles, and sulfides (Shahidi Species-specific flavor has traditionally 1994). The relationship between some of the been associated with the lipid portion more common volatiles and their respective of meat. It may result from quantitative dif- flavors is shown in Table 2.1. ferences of several compounds (3,5-dimethyl- The lipids present in muscle tissue (sub- 1,2,4,trithiolane, 2,4,6-trimethylperhydro-