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- Title
Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression.
- Authors
Tian, Honglei; Zhan, Ping; Li, Weiguo; Zhang, Xiaoming; He, Xiaoyan; Ma, Yongguang; Guo, Zhili; Zhang, Deqing
- Abstract
Changes in the aroma characteristics of mutton process flavors (MFSs) prepared from non-oxidized suet and oxidized suet (OS) of different oxidation degrees were assessed by GC-MS, descriptive sensory analysis (DSA), and electronic nose (E-nose). Six sensory attributes (muttony, meaty, suety, simulate, burnt, and off-flavor) were selected to assess MFSs. DSA results showed a distinct difference among the sample MFS1 with non-oxidized suet and other MFS samples with added OS of different oxidation degrees in terms of almost all sensory attributes. Also, MFS4 and MFS5 with moderate OS4 and OS5 showed very strong muttony, meaty, suety, and simulate attributes, but the weakest burnt and off-flavor attributes.GC-MSanalysis of volatiles indicated that MFS5, which had moderate OS5, generated a more appropriate content proportion of the characteristic flavor compounds than the others. Moreover, E-nose analysis confirmed the results of GC-MS and DSA. Results of correlation analysis among 19 selected odor-active compounds, DSA, and E-nose data further confirmed that the moderate OS with a peroxide value (PV) of 103.29-287.61meqO2 kg-1, the p-anisidine value (p-AV) of 61.03-262.52, and the acid value (AV) of 1.98-5.11mg KOH/g suet may be a desirable precursor for the sensory characteristics of MFS.
- Subjects
FOOD aroma; ELECTRONIC noses; TASTE testing of food; GAS chromatography/Mass spectrometry (GC-MS); MUTTON; MEAT flavor &; odor; LINEAR free energy relationship
- Publication
European Journal of Lipid Science & Technology, 2014, Vol 116, Issue 11, p1522
- ISSN
1438-7697
- Publication type
Article
- DOI
10.1002/ejlt.201300473