| Title: | Key Aroma Compounds in Roasted White Koluda Goose |
| Author(s): | Gasior R; Wojtycza K; Majcher MA; Bielinska H; Odrzywolska A; Baczkowicz M; Migdal W; |
| Address: | "Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Krakow, Poland. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland. Institute's Experimental Station in Koluda Wielka, 88-160 Janikowo, Poland. Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Aroma-active compounds in the roasted leg meat of White Koluda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (mug/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat" |
| Keywords: | Animals Geese Meat *Odorants Olfactometry *Volatile Organic Compounds Aeda Gc-o White Koluda geese aroma-active compounds native breeds recombination and omission tests; |
| Notes: | "MedlineGasior, Robert Wojtycza, Krzysztof Majcher, Malgorzata A Bielinska, Halina Odrzywolska, Angelika Baczkowicz, Malgorzata Migdal, Wladyslaw eng 2021/05/22 J Agric Food Chem. 2021 Jun 2; 69(21):5986-5996. doi: 10.1021/acs.jafc.1c01475. Epub 2021 May 21" |
