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Foods

Title:		Bibliometric Review on the Volatile Organic Compounds in Meat
Author(s):		Ni Q; Amalfitano N; Biasioli F; Gallo L; Tagliapietra F; Bittante G;
Address:		"Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy"
Journal Title:		Foods
Year:		2022
Volume:		20221110
Issue:		22
Page Number:		-
DOI:		10.3390/foods11223574
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) contribute in large part to the flavor of meat, and while increasing numbers of articles are published on this topic, reviews of these articles are very scarce. Therefore, our aim was to perform a bibliometric analysis of the scientific publications on VOCs in meat over the period 2000-2020. We selected 611 scientific sources from the Scopus database related to VOCs in meat (seafood excluded). The bibliometric information retrieved included journals, authors, countries, institutions, keywords, and citations. From this analysis, we drew up a list of the most important journals, authors, countries, and institutions, and the trends in VOC research on meat. We conducted a social network analysis (SNA) to identify the collaborations among the many authors and countries, and a keyword analysis to generate a network map of the authors' keywords. We also determined which meat species were most frequently chosen as research subjects, traced the evolution of the various methods/instruments used, and explored the research tendencies. Finally, we point out the need for further research in defining meat quality, improving meat flavor, identifying adulterants, and certifying the authenticity of meat"
Keywords:		Voc beef chicken meat aroma meat flavor meat odor meat sensory traits olfactometry pork;
Notes:		"PubMed-not-MEDLINENi, Qianlin Amalfitano, Nicolo Biasioli, Franco Gallo, Luigi Tagliapietra, Franco Bittante, Giovanni eng Review Switzerland 2022/11/27 Foods. 2022 Nov 10; 11(22):3574. doi: 10.3390/foods11223574"