Printer Friendly

Beefing up the flavor arsenal.

Beefing up the flavor arsenal

Flavor chemists have been stymied in their search for the compounds that give beef its characteristic taste. "Most flavors are in the volatile or aromatic components of foods,' notes Chi-Tang Ho at Rutgers University in New Brunswick, N.J. His work has shown that 130 volatiles--readily vaporizable chemicals--contribute to the "fried chicken' flavor. However, he could not find a combination of volatiles that generates a beefy taste. Now, together with Stephen Chang and Tzou-Chi Huang, Ho has identified a single pair of nonvolatile peptides (compounds derived from two or more amino acids) that imparts a beef flavor.

These compounds may make possible the meatless creation of beef-flavored gravy or soups. They also hold promise as an alternative to monosodium glutamate (MSG) as a new "flavor enhancer.' Says Ho, "Our hope is that the compounds we have discovered, since they are routinely eaten in beef, will prove to have the good effects of MSG without its bad effects'--those "Chinese-restaurant-syndrome' headaches and aftertaste.
COPYRIGHT 1986 Science Service, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:research on flavor enhancers
Publication:Science News
Date:May 10, 1986
Previous Article:Two faces of epilepsy.
Next Article:Computing a molecular shortcut.

Related Articles
Where's the beef? In a meaty peptide.
Yeast extracts inhibit lipid oxidation in cooked beef patties.
3 incumbents retain seats on school boards.
Progressive MS.
MS pills are making news.
The Public Policy Conference: MS activists will follow the money trail.
Stem cells & MS: what the investigators see.
Do you know your reader?

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters