Meat Flavor. I. Fractionation of Water‐Soluble Flavor Precursors of Beef

SUMMARY Water‐soluble extracts of beef contain flavor precursors of compounds responsible for a characteristic broiled steak aroma. Dialysis separated the extract into a nondialyzable high‐molecular‐weight fraction having a brothy odor during boiling, and a low‐molecular‐weight fraction having a broiled‐steak odor when pyrolyzed. The fraction responsible for the broiled‐steak aroma was separated on ion‐exchange resins. An aromatic fraction was obtained containing amino acids and peptides. Although sugars have been found in previously described flavor fractions, no sugars were found in this material.