ABSTRACTA synthetic model meat flavor system was developed by panel testing of various meat flavor precursors at different levels by predicting optimum concentrations using surface response methodology. The final flavor system consisted of an autoclaved mixture of simple sugars, amino acids, 5‐nucleotides, glycoprotein, monosodium glutamate, and salt with fat as an optional component. Results demonstrated that the sulfur‐containing ammo acids and simple sugars played an important role in flavor development, whereas, the other components either masked the harsh sulfury taste or enhanced the meaty flavor. The surface response method was shown to be a good technique for predicting the optimal level of components in the formulation, although panelists were not able to differentiate between small differences in the levels of components in the mixture. Subjection of the final formulation to the panel in comparison to five commercial meat flavor extracts and an authentic beef extract showed it to be equal or superior to all of the commercial samples and nearly equal to authentic beef extr
展开▼
