Summary And Future Development

Poultry flavors are composed of numerous chemical compounds. Some compounds, such as carbonyls and sulfur-containing compounds, have been shown to be indispensable in poultry flavors, but the literature has also suggested that other compounds play a role in the total flavor sensation of poultry. The flavors of various poultry products are affected by many factors: production, processing, and preparation conditions influence the tissue composition or the precursors of flavor compounds. The formation of flavor notes during heating of meat tissue involves complex chemical reactions; any variations in the precursors or heating conditions may affect the quality and quantity of the final reaction products—the flavor compounds. With the advances in analytical technologies and computer capabilities, it could be possible, in the near future, to identify those compounds critical to poultry flavor and to formulate poultry products with specific and desirable flavor characteristics.

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

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