| Title: | A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins |
| Author(s): | Bueno M; Campo MM; Cacho J; Ferreira V; Escudero A; |
| Address: | "Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. Department of Animal Production and Food Science, University of Zaragoza, 50013 Zaragoza, Spain. Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. Electronic address: escudero@unizar.es" |
| DOI: | 10.1016/j.meatsci.2014.06.019 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The objective of the work is to understand the role of the different aroma compounds in the perception of the local 'lamb flavour' concept. For this, a set of 70 loins (Longissimus dorsi) from approximately seventy day-old Rasa Aragonesa male lambs were grilled and the aroma-active chemicals released during the grilling process were trapped and analyzed. Carbonyl compounds were derivatizated and determined by GC-NCI-MS, whereas other aromatic compounds were directly analyzed by GC-GC-MS. Odour activity values (OAVs) were calculated using their odour threshold values in air. Lamb flavour could be satisfactory explained by a partial least-squares model (74% explained variance in cross-validation) built by the OAVs of 32 aroma-active chemical compounds. The model demonstrates that the lamb flavour concept is the result of a complex balance. Its intensity critically and positively depends to the levels of volatile fatty acids and several dimethylpyrazines while is negatively influenced by the different alkenals and alkadienals. (E,E)-2,4-decadienal and (E)-2-nonenal showed top OAVs" |
| Keywords: | "Animals Cooking/*methods Gas Chromatography-Mass Spectrometry Male Meat/*analysis Models, Statistical Odorants/*analysis Sheep, Domestic *Taste Volatile Organic Compounds Carbonyl compounds Lamb flavour Model Odour activity values Odour-active compounds;" |
| Notes: | "MedlineBueno, Monica Campo, M Mar Cacho, Juan Ferreira, Vicente Escudero, Ana eng Research Support, Non-U.S. Gov't England 2014/08/05 Meat Sci. 2014 Dec; 98(4):622-8. doi: 10.1016/j.meatsci.2014.06.019. Epub 2014 Jun 26" |
