MEAT FLAVOR .2. PROCEDURES FOR SEPARATION OF WATER-SOLUBLE BEEF AROMA PRECURSORS

被引：29

作者：

ZAIKA, LL

WASSERMAN, AE

MONK, CA

SALAY, J

机构：

[1] Eastern Utilization Research and Development Division, Agricultural Research Service, U S. Department of Agriculture, Philadelphia, Pennsylvania

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00883.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— Water‐soluble, low molecular weight beef aroma precursors have been separated by column chromatography on Bio‐Gel P‐2, Amberlite XAD‐2 and DEAE‐Sephadex. Separations on the basis of gel filtration, adsorption, and anion exchange resulted in a number of fractions that developed roast beef aroma on pyrolysis, but differed in composition. Either sugar phosphates or free sugars are involved in aroma development. Tyrosine, phenylalanine, taurine and glutamic acid may be removed without affecting aroma. A number of amino acids were present in the aorma producing fractions in trace amounts, thus the requirement for their presence may be questionable. Creatine, creatinine and the purine derivatives (inosinic acid, inosine, and hypoxanthine) may also be removed without affecting aroma development. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：53 / +

页数：1

共 24 条

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