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Meat Flavor and Maillard References

Volatile Compounds in Food and Beverages
edited by Henk Maarse
Marcel Dekker, Inc.
ISBN 0-8247-8390-5

Flavor Precursors
Thermal and Enzymatic Conversions
edited by Roy Teranishi
ACS Symposium Series 490
ISBN 0-8412-2222-3

The Maillard Reaction in Foods and Nutrition
edited by George Waller
ACS Symposium Series 215
American Chemical Society
Washington D C 

Maillard Reaction References
Oregon State University
http://osu.orst.edu/food-resource/color/maillard/ref.html
Many references to meat flavors and maillard reactions

Meat Flavor Generation from Cysteine and Sugars
K.B. de Roos
American Chemical Society 1992

Volatile Compounds formed from Cooked Whole Egg, Egg Yolk, and Egg White
Katsumi Umano, et al. . and Takata Koryo Co., Ltd. Amagasaki-City, Japan
Dept. of Environmental Toxicology, U. of California, Davis, California
American Chemical Society 1990

Evaluation of potent Odorants in Roasted Beef by Aroma Extract Dilution Analysis
Christoph Cerny and Werner Grosch
Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtengergstrasse 4, W-8046 Garching, Federal Republic of Germany  October 1991

Interactions between Umami and other flavor characteristics
S. Fuke and Y. Ueda
Trends in Food Science & Technology
December 1996 [vol.7]

The effect of pH on the formation of Aroma Volatiles in Meat-like Maillard Systems
Donald S. Mottram and Anne Leseigneur
U. of Reading, Dept. of Food Science and Technology
Whiteknights, Reading RG6 2 AP, UK
Flavour Science and Technology

Maillard browning of common Amino Acids and Sugars
S.H. Ashoor and J.B. Zent
Journal of Food Science,  Volume49 (1984)

Studies of the Carbonyl Compounds produced by Sugar-Amino Acid Reactions.
Lloyd W. Rooney, Ali Salem, and John A. Johnson
Kansas Agricultural Experiment Station,   Manhattan, Kansas

Interaction of Lipid in the Maillard Reaction between Cysteine and Ribose; the effect of a Triglyceride and three Phospholipids on the Volatile products
Linda J. farmer and Donald S. Mottram
J Science Food Agriculture  1990, 53, pages 505-525

Compounds formed during the Maillard Reaction
Donald S. Mottram
Dept. of Food Science and Technology, U. of Reading
Whiteknights, Reading RG6 2A, England
Chapter 10,  1993

Effect of Water Activity on the Major Volatiles produced in a Model System approximating cooked meat.
Guy J. Hartman, Jurgen D. Scheide, and Chi-tang Ho
Journal of Food Science, volume 49 (1984)

Flavorants Derived from Fats and OIls
US Patent  5,158,795 (October 1992)
Chen et al.
Nestec S.A.  Vevey Switzerland

Volatile Sulfur containing compounds generated from the Thermal Interaction of Corn Oil and Cysteine
Carlos Macku and Takayuki Shibamoto
J. Agric. Food Chem. 1991, 39