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Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

Authors :
Song, Shiqing
Zhang, Xiaoming
Xiao, Zuobing
Niu, Yunwei
Hayat, Khizar
Eric, Karangwa
Source :
Journal of Chromatography A. Sep2012, Vol. 1254, p115-124. 10p.
Publication Year :
2012

Abstract

Abstract: Flavour profiles of seven beeflike process flavours (BFs) including non-oxidized or oxidized tallow were comparatively analysed by electronic nose, gas chromatography–mass spectrometry (GC–MS) and descriptive sensory analysis to characterize the headspace of BFs. Analysis of volatiles by GC–MS indicated that the effect of oxidized tallow with moderate oxidization level on Maillard reaction was more prominent than that of others, which potentially could result in an optimal meat flavour with strong, harmony and species-specific characteristics detected by sensory analysis. In addition, electronic nose data confirmed the accuracy of the GC–MS and sensory analysis results. Correlation analysis of the electronic nose measurements, sensory evaluation and characteristic compounds through Partial Least Squares Regression (PLSR) further explained that moderate oxidized tallow with peroxide value (PV) of 87.67–160mequiv./kg, the p-anisidine value (p-AV) of 30.57–50, and the acid value (AV) of 1.8–2.2mg KOH/g tallow was a desirable precursor for imparting aroma characteristics of beef flavour. [Copyright &y& Elsevier]

Details

Language :
English
ISSN :
00219673
Volume :
1254
Database :
Academic Search Index
Journal :
Journal of Chromatography A
Publication Type :
Academic Journal
Accession number :
78544376
Full Text :
https://doi.org/10.1016/j.chroma.2012.07.056