Flavor of muscle foods - An overview: Flavor volatiles of muscle foods. Impact of processing and storage on muscle food flavor. Methodologies and concerns.
The chemistry of meat flavor: Meat flavor precursors. Reactions leading to meat aroma. Compounds contributing to meat flavor. Pathways for the formation of some meat aroma volatiles. Interaction of lipid with the Maillard reaction.
The flavor of beef: Taste-active compounds. Flavor enhancers. aroma components.
The flavor of pork: Precursors and flavor compounds in pork. Major pathways to generate pork flavor. Recently identified pork flavor compounds and their sensory properties. Factors affecting pork flavor.
The flavor of poultry meat: Primary odorants of chicken broth. Sulphur-containing compounds in chicken flavors. Aldehyde compounds in chicken flavor. Heterocyclic compounds in chicken flavors. Duck and turkey flavor.
Sheepmeat odor and flavor: Assessment of sheepmeat odor and flavor by sensory panels and chemical analysis. The tissue source of mutton odor and flavor. Chemical components involved in sheepmeat odor and flavor. Factors affecting sheepmeat odor and flavor.
Flavor of fish meat: Very fresh fish aromas. Species-specific characteristic aromas. Derived or process-induced flavors. Deteriorated fish odors. Environmentally derived flavors. Nonvolatile nitrogenous compounds. Nonvolatile non-nitrogenous compounds.
Flavor of shellfish: Volatile components in shellfish. Nonvolatile flavor components in shellfish.
Umami flavor of meat: Definitions. Historical background. Structural considerations. Stability. Synergism. Taste properties. Food occurrence. Umami compounds and meat flavor. Yeast extracts. Hydrolyzed proteins. Peptides.
Lipid-derived off-flavors in meat: Lipid oxidation in muscle tissues. Critical control points in prevention of lipid oxidation in meat and meat products.
Lipid-derived off-flavors in meat by-products: effect of antioxidants and Maillard reactants: Fatty acid and amino acid composition of meat by-products. Volatile compounds. Changes in volatile composition of meat by-products during storage. Effect of antioxidants on volatile composition. Effect of Mailloard reactants on volatile composition.
Maillard reactions and meat flavor development: The Maillard reaction. The Maillard reaction and meat flavor compounds. Maillard reaction products as preservatives of fresh meat flavor.
The flavor of cured meat: Nitrite curing of meat. Antioxidant role of nitrite in meat curing. Chemistry of the cured-meat flavor. Flavor of defatted meat.
Flavor analysis of dry-cured ham: Sensory characteristics of dry-cured ham. Aroma contributors in dry-cured ham. Taste contributors in dry-cured ham. Relations between sensory analysis and flavor components.
Smoke flavorings in processed meats: Pyrolysis of cellulose. Pyrolysis of hemicellulose. Pyrolysis of lignin. Formation of color in smoked foods. Smoke flavor in processed meats. Natural vaporous versus liquid smoke. Evolution of smoke flavorings. Food preservation with smoke.
Instrumental methods for analyzing the flavor of muscle foods: Isolation of volatile flavor compounds. Instrumental analysis of volatile flavor compounds.
Assessment of lipid oxidation and off-flavor development in meat, meat products and seafoods: Fatty acid analysis. Oxygen uptake. Conjugated dienes. Peroxide value. 2-Thiobarbituric acid test. The Kries test. Anisidine value. Totox value. Carbonyl compounds. hexanal, propanol and other carbonyl compounds. Pentane and other alkanes. Recent developments for quantitation of lipid oxidation..
Sensory and statistical analyses in meat flavor research: Sensory evaluation. Sensory analysis of meat. Chemical and instrumental parameters. Correlations among sensory, chemical and instrumental analyses.

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