Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7769-7777

  Tikk, Meelis ^a   Tikk, Kaja ^a   Tørngren, Mari Ann ^b   Meinert, Lene ^b   Aaslyng, Margit D ^b   Karlsson, Anders H ^c   Andersen, Henrik J ^a,d  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d Arla Foods   (Denmark)

Author keywords

Bitterness; Brothy; Flavor; Hypoxanthine; IMP; Meat quality; Pork

Indexed keywords

HYPOXANTHINE; INOSINE; INOSINE PHOSPHATE; RIBOSE;

ANIMAL; ARTICLE; CHEMISTRY; FEMALE; HUMAN; MALE; MEAT; PH; QUALITY CONTROL; SWINE; TASTE; TIME;

ANIMALS; FEMALE; HUMANS; HYDROGEN-ION CONCENTRATION; HYPOXANTHINE; INOSINE; INOSINE MONOPHOSPHATE; MALE; MEAT; QUALITY CONTROL; RIBOSE; SWINE; TASTE; TIME FACTORS;

EID: 33750483907     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060145a     Document Type: Article

References (28)

1. MacLeod, G. The scientific and technological basis of meat flavours. In Developments in Food Flavours; Birch, G. G., Lindley, M. G., Eds.; Elsevier Applied Science: London, U.K., 1986.
2. Farmer, L. J.; Mottram, D. S. Lipid-Maillard interactions in the formation of volatile aroma compounds. Trends Flavour Res. 1994, 35, 313-326.
3. Mottram, D. S.; Nobrega, C. C. Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose. J. Agric. Food Chem. 2002, 50, 4080-4086.
4. Mottram, D. S. The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork. J. Sci. Food Agric. 1985, 36, 377-382.
5. Salter, L. J.; Mottram, D. S.; Whitfield, F. B. Volatile compounds produced in Maillard reactions involving cystein, ribose and phospholipid. J. Sci. Food Agric. 1989, 46, 227-242.
6. Mottram, D. S. Flavour formation in meat and meat products: a review. Food Chem. 1998, 62, 415-424.
7. Durnford, E.; Shahidi, F. Flavour of fish meat. In Flavour of Meat, Meat Products and Seafoods, 2nd ed.; Shahidi, F., Ed.; Blackie Academic and Professional: London, U.K., 1998.
8. Spurvey, S.; Pan, B. S.; Shahidi, F. Flavour of shellfish. In Flavour of Meat, Meat Products and Seafoods, 2nd ed.; Shahidi, F., Ed.; Blackie Academic and Professional: London, U.K., 1998.
9. Kuninaka, A. Taste and flavor enhancers. In Flavour Research Recent Advances; Teranishi, R., Flath, R. A., Sugisawa, H., Eds.; Dekker: New York, 1981.
10. Arya, S. S.; Parihar, D. B. Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature. Nahrung. 1979, 23, 1253-1256.
11. Cambero, M. I.; Pereira-Lima, C. I.; Ordonez, J. A.; Garcia de Fernando, G. D. Beef broth flavour: relation of components with the flavour developed at different cooking temperatures. J. Sci. Food Agric. 2000, 80, 1519-1528.
12. Matoba, T.; Kuchiba, M.; Kimura, M.; Hasegawa, K. Thermal degradation of flavour enhancers, inosine 5′-monophosphate, and guanosine 5′-monophosphate in aqueous solutions. J. Food Sci. 1988, 53, 1156-1170.
13. Andersen, K. E.; Bjergegaard, C.; Sørensen, H. Analysis of reducing carbohydrates by reductive tryptamine derivatisation prior to micellar elektrokinetic chromatography. J. Agric. Food Chem. 2003, 51, 7234-7239.
14. Kato, H.; Nishimura, T. Taste components and conditioning of beef, pork, and chicken. In Umami: A Basic Taste; Kawamura, Y., Kare, M. R., Eds.; Dekker: New York, 1987.
15. Dannert, R. D.; Pearson, A. M. Concentration of inosine 5′-monophosphate in meat. J. Food Sci. 1967, 32, 49-52.
16. Lindahl, G.; Enfalt, A. C.; von Seth, G.; Josell, A.; Hedebro-Velander, I.; Andersen, H. J.; Braunschweig, M.; Andersson, L.; Lundstrom, K. A second mutant allele (V199I) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin. Meat Sci. 2004, 66, 609-619.
17. Gasser, U.; Grosch, W. Identification of volatile flavour compounds with high aroma values from cooked beef. Z. Lebensm. Unters. Forsch. 1988, 186, 489-494.
18. Farmer, L. J. Meat flavour. In The Chemistry of Muscle Based Foods; Ledward, D. A., Johnston, D. E., Knight, M. K., Eds.; The Royal Society of Chemistry: Cambridge, U.K., 1992.
19. Bryhni, E. A.; Byrne, D. V.; Rodbotten, M.; Moller, S.; Claudi-Magnussen, C.; Karlsson, A.; Agerhem, H.; Johansson, M.; Martens, M. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia. Meat Sci. 2003, 65, 737-748.
20. Jeremiah, L. E.; Murray, A. C.; Gibson, L. L. The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts. Meat Sci. 1990, 27, 305-327.
21. Schlichtherle-Cerny, H.; Grosch, W. Evaluation of taste compounds of stewed beef juice. Z. Lebensm. Unters. Forsch. A 1998, 207, 369-376.
22. Matoba, T.; Hata, T. Relationship between bitterness of peptides and their chemical structues. Agric. Biol. Chem. 1972, 36, 1423-1431.
23. Tanimoto, S.; Watanabe, M.; Arai, S. Bitter flavor of protein hydrolysates and synthetic peptides. Dev. Food Sci. 1992, 28, 547-566.
24. Belitz, H. D.; Wieser, H. Bitter compounds: occurrence and structure-activity relationships. Food Rev. Int. 1985, 271-354.
25. Madruga, M. S. Studies on some precursors involved in meat flavour formation. Cienc. Tecnol. Aliment. (Campinas, Braz.) 1997, 17, 148-153.
26. Maga, J. A. Organoleptic properties of umami substances. In Umami: A Basic Taste; Kawamura, Y., Kare, M. R., Eds.; Dekker: New York, 1987.
27. Murata, M.; Sakaguchi, M. The effects of phosphatase treatment of yellowtail muscle extracts and subsequent addition of IMP on flavor intensity. Bull. Jpn. Soc. Sci. Fish. 1989, 1599-1603.
28. Bremner, H. A.; Olley, J.; Statham, J. A.; Vail, A. M. A. Nucleotide catabolism: influence on the storage life of tropical species of fish from the North West Shelf of Australia. J. Food Sci. 1988, 53, 6-11.