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The effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. /. , 42, 261-272. A. , Katz, I. and Sanderson, A. (1973). Isolation and identification of some sulphur chemicals present in pressure-cooked beef. J. Agric. , 21, 873-876. N. B. (1975). Volatile medium chain fatty acids and mutton fat. /. Agric. , 23, 495-498. 3 The flavour of beef G. 1 Introduction The flavour of beef has been investigated more extensively than any other meat flavour, probably because of its greater consumer popularity, and hence its commerical significance in the creation of successful simulated meat flavourings.

J. Agric. , 23, 501-505. G. B. (1978). Occurrence of Amadori and Heyns rearrangement products in processed foods and their role in flavour formation. In Flavor in Foods and Beverages, eds. G. E. Inglett. Academic Press, New York, pp. 131-143. , Boelens, H. and de Rijke, D. (1979). Volatile compounds from thermally degraded thiamin. In Progress in Flavour Research, eds. G. E. Nursten. Applied Science, London, pp. 219-224. Vernin, G. and Parkanyi, C. (1982). Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions.

E. M. (1960). Separation and identification of cooked beef flavour components. , 25, 712-719. A. (1992). Meat Science, 5th edn. Pergamon Press, Oxford. Ledl, F. and Schleicher, E. (1990). New aspects of the Maillard reaction in food and the human body. Angewandte Chemie International Edition in English, 29, 565-706. L. D. E. (1964). Water-soluble flavour and odour precursors of meat. J. Food ScL 29, 136-148. MacLeod, G. (1986). The scientific and technological basis of meat flavours. In Developments in Food Flavours, eds.

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