Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain.
Molecules. 2013 Jun 7;18(6):6748-81. doi: 10.3390/molecules18066748.
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.
本综述提供了对烹饪肉类中源自这些反应或其他来源的主要香气化合物的化学变化（脂质氧化、Strecker 和 Maillard 反应、硫胺素降解）的更新理解，并进行了讨论，主要集中在反刍动物物种上。为了理解、控制和改善食品质量，这些知识是必不可少的。需要更多的研究来充分了解每种化合物在整体烹饪肉味中的作用及其对消费者可接受性的可能影响。
