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Food Chem

Title:		Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
Author(s):		Wu T; Wang P; Zhang Y; Zhan P; Zhao Y; Tian H; He W;
Address:		"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China. Electronic address: zhanping0993@126.com. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China. Electronic address: thl0993@sina.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20230622
Issue:
Page Number:		136666 -
DOI:		10.1016/j.foodchem.2023.136666
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Mutton possesses a typical flavor, known as 'muttony' or 'goaty', which significantly limits consumers' acceptability and its further popularization. Generally, this unpleasant flavor originates from mutton tallow. Thus, we first characterized the key volatiles of the cooked mutton tallow (CMT) via gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and odor activity value (OAV). Combined with aroma recombination and omission tests, eleven compounds, involving 4-methyloctanoic acid, 4-methynonanoic acid, octanoic acid, decanoic acid, hexanal, heptanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, 2-nonanone and 2-penty-furan, were screened out to be responsible for the 'muttony' flavor. The objective of this study was to investigate the sensory property and acceptability of CMTs, elaborated with 4 different levels of thyme phenolic extract (TPE), through descriptive sensory analysis and key muttony-related compounds identification. The results showed that, of different TPEs employed, CMT plus TPE3 was the most effective strategy to control the key 'muttony' contributors, thereby to improve flavor profile of CMT"
Keywords:		*Thymus Plant *Volatile Organic Compounds/analysis Flavoring Agents/analysis Odorants/analysis Olfactometry/methods Cooked mutton tallow (CMT) Gc-ms/o Muttony flavor Omission experiments Thyme phenolic extract (TPE);
Notes:		"MedlineWu, Tianle Wang, Peng Zhang, Yuyu Zhan, Ping Zhao, Yu Tian, Honglei He, Wanying eng England 2023/06/26 Food Chem. 2023 Nov 30; 427:136666. doi: 10.1016/j.foodchem.2023.136666. Epub 2023 Jun 22"