Identification of chemical markers for the sensory shelf-life of saveloy.

Authors :: Holm ES
Schäfer A
Skov T
Koch AG
Petersen MA
Source :: Meat science [Meat Sci] 2012 Feb; Vol. 90 (2), pp. 314-22. Date of Electronic Publication: 2011 Jul 30.
Publication Year :: 2012
Abstract: The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of saveloy. The 60 aroma compounds isolated from the saveloy samples by dynamic headspace extraction and measured by Gas Chromatography Mass Spectrometry (GC-MS) were used to model the sensory attributes sour&old odour and meaty odour using partial least squares regression (PLS). 2- and 3-methylbutanal, 2- and 3-methylbutanol, acetoin and diacetyl were found to have the highest impact on both sour&old odour and meaty odour of the samples. The results show that these four aroma compounds have high potential as chemical markers for the sensory shelf-life of sliced and MA-packed saveloy.<br /> (Copyright © 2011 Elsevier Ltd. All rights reserved.)