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- W2091216741 abstract "The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some meaty volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat." @default.
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- W2091216741 date "1997-08-01" @default.
- W2091216741 modified "2023-09-23" @default.
- W2091216741 title "Studies on some precursors involved in meat flavour formation" @default.
- W2091216741 doi "https://doi.org/10.1590/s0101-20611997000200016" @default.
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