The flavor of meat is still an uncertain area.

The flavor of meat is still an uncertain area of flavor science. To date, none of the identified volatile compounds relates to directly absolute meaty aroma. Meaty aroma develops during heat processing from the complex interactions among meat components. It is believed that the low molecular weight components--a molecular weight of less than 10,000--in meat muscle may have the potential to contribute to meaty flavor. Researchers at Colorado State University wanted to isolate meaty precursors from enzyme-digested beef tenderloin and to evaluate the sensory properties and their volatile profiles. Enzyme-digested beef was homogenized and centrifuged. Fractionated samples were refluxed for 2 hours in order to perform sensory evaluations, and the volatiles were analyzed using gas chromatography and mass spectrometry. Researchers found seven peaks with a molecular weight of less than 10,000 in the fractions. A combination of two peaks produced a typical meaty aroma. A number of volatile compounds were tentatively identified, including two sulfur-containing compounds. Scientists also found 34 volatiles in other peaks in the volatiles of non-enzyme digested beef tenderloin. Some peaks contained important precursors associated with meaty flavor, and could be the key to access the secret of meat flavor. Contact: J.A. Maga, Colorado State University, Department of Food Science and Human Nutrition, Room 205, Gifford Building, Fort Collins, CO 80523. Phone: [phone]. Fax: [phone]. URL: http://www.colorado.edu/depts/FSHN.