"sulfides" - 1 õppematerjal

Liha töötlemine

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 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,