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
Tian H.,Shihezi University |
Zhan P.,Shihezi University |
Li W.,Beitun EHe Steppe Food Co. |
Zhang X.,Jiangnan University |
And 4 more authors.
European Journal of Lipid Science and Technology | Year: 2014
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-MS analysis 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 103.29-287.61meqO2kg-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. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Zhan P.,Shihezi University |
Tian H.-L.,Shihezi University |
Li W.-G.,Beitun EHe Steppe Food Co. |
Ma Y.-G.,Beitun EHe Steppe Food Co. |
Zhang X.-M.,Jiangnan University
Modern Food Science and Technology | Year: 2013
Fifteen mutton samples from different districts were analyzed by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O), among which 14 samples were selected to establish a flavour fingerprint according to the results of clustering analysis. Thirty-four compounds were identified as odor-active compounds of characteristic information of mutton flavour fingerprint. The validation of method for fingerprint establishment was evaluated by the test of precision, repeatability and stability, and the similarities of the 14 mutton samples were more than 0.80, indicating that the samples from different batches were relatively consistent. These results also indicated that the method was reliable and applicable to establish chromatographic fingerprint of mutton flavor. Based on the fingerprint, it could be easily to differentiate mutton from other meats a0nd fraud samples by principal component analysis (PCA).