Meat Flavor.

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Abstract
SUMMARY— Water‐soluble, low molecular weight beef aroma precursors have been separated by column chromatography on Bio‐Gel P‐2, Amberlite XAD‐2 and DEAE‐Sephadex. Separations on the basis of gel filtration, adsorption, and anion exchange resulted in a number of fractions that developed roast beef aroma on pyrolysis, but differed in composition. Either sugar phosphates or free sugars are involved in aroma development. Tyrosine, phenylalanine, taurine and glutamic acid may be removed without affecting aroma. A number of amino acids were present in the aorma producing fractions in trace amounts, thus the requirement for their presence may be questionable. Creatine, creatinine and the purine derivatives (inosinic acid, inosine, and hypoxanthine) may also be removed without affecting aroma development.