Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality.

• Publication year

  2021

• Venue

  Foods

• Publication date

  2021-02-25

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.3390/foods10030493PMID 33668975PMCID 7996566
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Food Chemistry

  2020cited by this paper
• Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat.

  2019cited by this paper
• Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain.

  2018influential reference
• Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality

  2018cited by this paper
• Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis.

  2018cited by this paper
• Production systems to deliver premium grade lambs to the growing international and Australian markets

  2017cited by this paper
• Effects of Addition of Linseed and Marine Algae to the Diet on Adipose Tissue Development, Fatty Acid Profile, Lipogenic Gene Expression, and Meat Quality in Lambs

  2016cited by this paper
• The effects of linseed or chia seed dietary supplementation on adipose tissue development, fatty acid composition, and lipogenic gene expression in lambs

  2015cited by this paper
• A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.

  2014cited by this paper
• Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.

  2013cited by this paper
• Volatile compound profile of ewe's milk and meat of their suckling lambs in relation to pasture vs. indoor feeding system

  2012cited by this paper
• Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.

  2011cited by this paper
• Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.

  2010cited by this paper
• Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.

  2010cited by this paper
• N-3 fatty acids in glucose metabolism and insulin sensitivity.

  2009cited by this paper
• Volatile flavour profile of goat meat extracted by three widely used techniques

  2009cited by this paper
• Revisión N-3 fatty acids in glucose metabolism and insulin sensitivity

  2009cited by this paper
• Sensory Evaluation by Quantitative Descriptive Analysis

  2008cited by this paper
• Lipids

  2007cited by this paper
• Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers.

  2006cited by this paper
• Effect of feeding lambs oleic acid calcium soaps on growth, adipose tissue development and composition

  2006cited by this paper
• Multivariate Statistical Methods

  2005cited by this paper
• Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds.

  2005cited by this paper
• Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb.

  2005influential reference
• Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef.

  2005cited by this paper
• Saturated Fatty Acid Activates but Polyunsaturated Fatty Acid Inhibits Toll-like Receptor 2 Dimerized with Toll-like Receptor 6 or 1*

  2004cited by this paper
• Principles of Food Chemistry

  2004cited by this paper
• Effect of transport time and ageing on aspects of beef quality.

  2003cited by this paper
• Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

  2002cited by this paper
• Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere

  2002cited by this paper
• DESCRIPTIVE ANALYSIS OF MEAT FROM YOUNG RUMINANTS IN MEDITERRANEAN SYSTEMS

  2000cited by this paper
• The effects of diet and breed on the volatile compounds of cooked lamb.

  2000cited by this paper
• Sensory and Nutritive Qualities of Food

  2000cited by this paper
• Flavour formation in meat and meat products: a review

  1998influential reference
• Fat-borne volatiles and sheepmeat odour.

  1997cited by this paper
• Headspace volatiles and sensory characteristics of ground beef from forage- and grain-fed heifers

  1990cited by this paper
• The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties

  1986cited by this paper
• Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

  1986cited by this paper
• SYMPOSIUM ON MEAT FLAVOR CHEMICAL BASIS FOR MEAT FLAVOR: A REVIEW

  1979cited by this paper

• Advancing meat production and research: targeting the diet–microbiome–muscle axis in small ruminants

  2026cites this paper
• Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization

  2026cites this paper
• Synergistic regulation of microbial metabolism and quality features in liver products using combined ultrasound-pulsed electric field assisted co-fermentation.

  2026cites this paper
• Volatile profile and its application on species authentication of meat-based food

  2025cites this paper
• Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating

  2025cites this paper
• Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages

  2025cites this paper
• Red meat biochemical and flavor changes through postmortem aging.

  2025cites this paper
• A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats.

  2025cites this paper
• Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep

  2025cites this paper
• Meat physicochemical, shelf life, fatty acids and sensory attributes of South African feedlot lamb breeds subjected to varying water restriction levels

  2025cites this paper
• Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

  2025cites this paper
• Enhancement of culled ewes’ meat quality: Effects of aging method and time

  2024cites this paper
• Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry

  2024cites this paper
• Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof

  2024cites this paper
• Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging

  2024cites this paper
• Effect of Physiological State on Meat Quality: An Insight from Buffalo

  2024cites this paper
• A comprehensive study of CYP2E1 and its role in carcass characteristics and chemical lamb meat quality in different Indonesian sheep breeds

  2024cites this paper
• Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs

  2023cites this paper
• Oxidative Stability and Quality Parameters of Veal During Ageing

  2023cites this paper
• Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics.

  2023cites this paper
• Sheep and Goat Meat Processing and Quality

  2023cites this paper
• Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

  2023cites this paper
• PENGGUNAAN TEPUNG TALAS SEBAGAI SUBSTITUSI TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO DOMBA (Using of taro flour as a substitute of tapioca flour on physicochemistryl and organoleptic characteristics of lamb meatballs)

  2022cites this paper
• Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

  2022influential citation
• Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia

  2022cites this paper
• Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

  2022cites this paper
• Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System

  2022influential citation
• Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging.

  2022cites this paper
• Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

  2022cites this paper
• Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages.

  2022cites this paper
• Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas Chromatography-Ion Mobility Spectrometry

  2021cites this paper
• Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat.

  2021cites this paper
• Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

  2021cites this paper
• Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

  2021cites this paper
• Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (Oncorhynchus nerka)

  2021cites this paper