Abstract
THE PRESENT work aimed to examine the chemical composition and antioxidant activity of the constituents generated during the reaction between beef fat with cysteine and serine model system. Sixty three and seventy three volatile compounds were isolated and identified with the predominance of esters and sulfur-containing compounds. Sensory evaluation was also performed for the model systems according to (ISO) and the results revealed that the presence of volatiles having roasted meat-like aroma might be due to presence of certain classes such as pyrazine and thiazoles derivatives as the main compounds. The radical scavenging activity of the model systems was quantified spectrophotometrically, using DPPH radical and beta-carotene bleaching assays.