Other Compounds and Artificial Poultry Flavor

Many other classes of compounds, such as sugars, nucleotides, esters, fatty acids, and ammonia, also contribute to the total poultry flavor sensation. A number of them, for instance, inosinic acid, may contribute to mouth satisfaction and to the intensity of the flavor of other compounds. Other sulfur precursors that could possibly influence flavor include biotin, thiamine, and coenzyme A. A chicken flavor was developed by heating thiamine with S-containing polypeptides and alkanones or hydroxy-alkanones, then adding diacetyl and hexanal. Another formulation of artificial chicken flavor was generated from the combination of hex-ose, a bland fish or vegetable protein hydrolysate, cysteine, and arachidonic acid heated at 60°C for 10 min (2).

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