Campo M M, Nute G R, Wood J D, Elmore S J, Mottram D S, Enser M
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
Meat Sci. 2003 Mar;63(3):367-75. doi: 10.1016/s0309-1740(02)00095-5.
We have investigated the contribution of muscle components to the development of cooked meat odour in an aqueous model system using trained taste panels. Reaction mixtures were prepared with oleic, linoleic and linolenic acids with or without cysteine and ribose in a buffer with or without ferrous sulphate. Odour profiles were assessed and triangular tests were used to determine the ability of panellists to discriminate between mixtures. The presence of sugar and amino acid was highly detectable by panellists independently of the fatty acid considered (P<0.001). However, the presence of C18:3 made differences more obvious between mixtures than the presence of C18:1 or C18:2. 'Meaty' notes were only associated with cysteine and ribose. 'Fishy' notes were only apparent in C18:3 mixtures with or without sugar and amino acid, although the presence of cysteine and ribose decreased the perception. The addition of Fe(++), a pro-oxidant present in the muscle, produced a reduction in the score of the attributes although the pattern was the same as when Fe was not used in the mixtures. Only 'fishy' notes that were exclusively perceived in C18:3 mixtures showed a higher score in the presence of iron. Iron also produced a better discrimination in C18:3 mixtures, which were closely related to 'grassy' notes in the presence of cysteine and ribose.
我们使用经过训练的味觉小组，在水相模型系统中研究了肌肉成分对熟肉气味形成的贡献。在含有或不含硫酸亚铁的缓冲液中，将油酸、亚油酸和亚麻酸与半胱氨酸和核糖一起或不一起制备反应混合物。评估气味特征，并使用三角试验来确定小组成员区分混合物的能力。无论考虑哪种脂肪酸，小组成员都能高度检测到糖和氨基酸的存在（P<0.001）。然而，与C18:1或C18:2相比，C18:3的存在使混合物之间的差异更加明显。“肉味”只与半胱氨酸和核糖有关。“鱼腥味”只在含有或不含糖和氨基酸的C18:3混合物中明显，尽管半胱氨酸和核糖的存在会降低这种感知。添加肌肉中存在的促氧化剂Fe(++)会使属性得分降低，尽管模式与混合物中不使用Fe时相同。只有在C18:3混合物中唯一能察觉到的“鱼腥味”在有铁的情况下得分更高。铁还能更好地区分C18:3混合物，在存在半胱氨酸和核糖的情况下，这些混合物与“草味”密切相关。
