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 Printable version |
Fats and aromas in animal products : the example of meat |
Oléagineux, Corps Gras, Lipides. Volume 6, Number 4, 320-5, Juillet - Août 1999, Dossier : Saveurs, arômes, lipides
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 Résumé
Article gratuit
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Author(s) : Gilles GANDEMER |
Summary : Muscle lipids consist of triacylglycerols (TGs) and phospholipids (PLs) which have different physical and chemical properties. The TGs, which are less reactive than PLs, are good solvents of aroma compounds. PLs, the most reactive lipids, play a key role in the formation of aroma compounds. PLs directly provide many volatiles through oxidation because they contain a large amount of long chain polyunsaturated fatty acids (10-15%) and they modulate the formation of the volatiles arising from other reactions such as the Maillard reaction. Lipids are involved in off-flavour when they are too oxidised. However, they also contribute to the positive aroma of meat because species-specific aroma comes from lipids and because lipids modulate the formation of the compounds of typical cooked meat aroma arising from the Maillard reaction. The overall aroma of cooked meat results from the equilibrium between aroma compounds arising from lipid oxidation and from Maillard reaction. Even if a large part of the factors involved in the control of this equilibrium remains unknown, lipid oxidation can be controlled through dietary lipids (decrease in polyunsaturated fatty acid supply, increase in vitamin E supply). |
Keywords : lipid, aroma, oxidation, Maillard reaction, meat. |
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