000150128 001__ 150128 000150128 005__ 20250131123450.0 000150128 0247_ $$2doi$$a10.3390/molecules18066748 000150128 0248_ $$2sideral$$a82843 000150128 037__ $$aART-2013-82843 000150128 041__ $$aeng 000150128 100__ $$aResconi, V. C. 000150128 245__ $$aThe development of aromas in ruminant meat 000150128 260__ $$c2013 000150128 5060_ $$aAccess copy available to the general public$$fUnrestricted 000150128 5203_ $$aAbstract: This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability. 000150128 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000150128 590__ $$a2.095$$b2013 000150128 591__ $$aCHEMISTRY, ORGANIC$$b30 / 58 = 0.517$$c2013$$dQ3$$eT2 000150128 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000150128 700__ $$aEscudero, A. 000150128 700__ $$aCampo, M. M. 000150128 773__ $$g18, 6 (2013), 6748-6781$$pMolecules (Basel, Online)$$tMolecules$$x1420-3049 000150128 8564_ $$s319849$$uhttps://zaguan.unizar.es/record/150128/files/texto_completo.pdf$$yVersión publicada 000150128 8564_ $$s1716754$$uhttps://zaguan.unizar.es/record/150128/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000150128 909CO $$ooai:zaguan.unizar.es:150128$$particulos$$pdriver 000150128 951__ $$a2025-01-31-12:02:48 000150128 980__ $$aARTICLE