The Flavor Components of Roasted Meat

The volatile flavor components of roasted beef, pork and chicken were studied in this paper. The volatile flavor components from meat while being roasted were absorbed by Tenax GC. The absorbed flavor components were thermally desorbed. All fractions were analyzed by GC MS. A large amount of sulfur, nitrogen, oxygen containing compounds were identified. Most of them contribute to meaty flavor, roasted meaty flavor, burnt flavor and nutty note, which produced roasted meaty flavor profile. The sulfur containing compounds were the key factors among them.