Next Article in Journal
Water Complexes of Cytochrome P450: Insights from Energy Decomposition Analysis
Next Article in Special Issue
Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)
Previous Article in Journal
Eudragit® L100/N-Trimethylchitosan Chloride Microspheres for Oral Insulin Delivery
Previous Article in Special Issue
Carvacrol: From Ancient Flavoring to Neuromodulatory Agent
Article Menu

Export Article

Open AccessReview
Molecules 2013, 18(6), 6748-6781; doi:10.3390/molecules18066748

The Development of Aromas in Ruminant Meat

Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain
Author to whom correspondence should be addressed.
Received: 28 March 2013 / Revised: 26 May 2013 / Accepted: 4 June 2013 / Published: 7 June 2013
(This article belongs to the Special Issue Flavors and Fragrances)


This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
Keywords: lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Resconi, V.C.; Escudero, A.; Campo, M.M. The Development of Aromas in Ruminant Meat. Molecules 2013, 18, 6748-6781.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top