Abstract: Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated.
M. Kayim, M. Cimen, E. Can and V. Kizak, 2010. Biochemical Taste Parameters in Meat and Sea Products. Journal of Animal and Veterinary Advances, 9: 2246-2248.