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

GUY J. HARTMAN, JÜRGEN D. SCHEIDE, Chi-Tang Ho

Research output: Contribution to journalArticlepeer-review

30 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)607-613
Number of pages7
JournalJournal of Food Science
Volume49
Issue number2
DOIs
StatePublished - Jan 1 1984

All Science Journal Classification (ASJC) codes

  • Food Science

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