C R C Critical Reviews in Food Science and Nutrition

MacLeod, Glesni; Seyyedain‐Ardebili, M.; Chang, Stephen S.

doi: 10.1080/10408398109527309pmid: 7023846

Current information relating to the chemical composition of both natural and simulated meat flavors is presented, with particular reference to beef flavor. The origin of natural meat flavor is described in terms of the nature of the precursors and the formation pathways of volatile components contributing to meat flavor. A table listing the aroma components of natural beef is included and their relative contributions to the overall flavor is considered. The historical development of commercial meat flavorings is traced from the early spice blends and meat extracts to the thermally produced imitation meat flavors (processed meat flavorings) including “reaction products” and flavorings derived from natural meat. Some G.B. and U.S. “reaction products” patents and meat flavor contributing compounds patented since 1960 are summarized in tabular form.