Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat

GUY J. HARTMAN; JÜRGEN D. SCHEIDE; CHI‐TANG ‐T HO

doi:10.1111/j.1365-2621.1984.tb12480.x

Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat

GUY J. HARTMAN, JÜRGEN D. SCHEIDE, CHI‐TANG ‐T HO

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

32 Scopus citations

Abstract

The effects of water activity (a_w) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low a_w systems (heated at 135°C) were found. Qualitative changes were observed to occur at about a_w 0.4. Compounds identified in high and low a_w systems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.

Original language	English (US)
Pages (from-to)	607-613
Number of pages	7
Journal	Journal of Food Science
Volume	49
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1984.tb12480.x
State	Published - Mar 1984

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1984.tb12480.x

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title = "Effect of Water Activity on the Major Volatile{\'s} Produced in a Model System Approximating Cooked Meat",

abstract = "The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (heated at 135°C) were found. Qualitative changes were observed to occur at about aw 0.4. Compounds identified in high and low aw systems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.",

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year = "1984",

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AB - The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium‐l‐glutamate, L‐ascorbic acid, thiamin HCl and cystine was investigated Quantitative and qualitative differences in volatiles produced between high and low aw systems (heated at 135°C) were found. Qualitative changes were observed to occur at about aw 0.4. Compounds identified in high and low aw systems fell into classes which are associated with boiling and roasting cooking techniques (respectively) of known naturahy occurring compounds.

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Effect of Water Activity on the Major Volatileś Produced in a Model System Approximating Cooked Meat

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