The formation of key aroma compounds in roasted mutton during the traditional charcoal process.

The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could be discriminated using a flash GC E-nose and GC-O-MS combined with multivariate data analysis. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments. Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration. The odour activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odours. The multivariate linear modeling indicated that a lower specific heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.

• Publication year

  2021

• Venue

  Meat Science

• Publication date

  2021-10-02

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.meatsci.2021.108689PMID 34653802
• 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.

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