ABSTRACT
Characteristic meat Žavor is a product of the volatile and nonvolatile compounds. Volatile compounds identi‘ed in meat Žavor include hydrocarbons, alcohols, carbonyls, carboxylic acids, esters, lactones, ethers, sulfur-containing compounds, as well as different classes of heterocyclic compounds, namely furans, pyridines, pyrazines, oxazoles, thiazoles, and thiophenes (Table 6.1).
