The role of factors influencing the formation of taste and aroma of meat products (review, part 1)

The first part of the scientific review is devoted to the analysis of molecular mechanisms and key chemical compounds that determine the formation of flavor and aroma characteristics in meat products during thermal processing. Primary focus is placed on the biochemical pathways generating volatile aromatic substances, with central roles attributed to the Maillard reaction between reducing sugars and amino groups of amino acids/peptides, as well as lipid oxidation, primarily of phospholipids. The significance of Strecker degradation and thermal decomposition of thiamine as sources of specific sulfur-containing and heterocyclic compounds is highlighted. The interaction between Maillard reaction products and lipid oxidation products is analyzed, demonstrating how it leads to the formation of a wide spectrum of heterocyclic compounds (pyrazines, thiazoles, thiophenes, furans) that determine the species-specific aroma of meat products. The modulating role of phospholipids is established; they not only serve as the main source of volatile carbonyl compounds but also act as regulators, optimizing the aromatic bouquet by controlling the formation of sulfur-containing heterocycles. The neurophysiological basis of sensory perception is examined, emphasizing the dominant role of retronasal olfaction, which integrates with gustatory and somatosensory signals in the central nervous system. It is concluded that the organoleptic profile results from the synergistic interaction of a complex system of chemical reactions between water-soluble precursors and the lipid fraction, dependent on the biochemical composition of the animal raw material and meat processing parameters.