title: Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.
abstract: Changes in the aroma characteristics of mutton process flavors (MPFs) prepared from sheep bone protein hydrolysates (SBPHs) with different degrees of hydrolysis (DH) were evaluated using gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and descriptive sensory analysis (DSA). Five attributes (muttony, meaty, roasted, mouthful, and simulate) were selected to assess MPFs. The results of DSA showed a distinct difference among the control sample MPF0 and other MPF samples with added SBPHs for different DHs of almost all sensory attributes. MPF5 (DH 25.92%) was the strongest in the muttony, meaty, and roasted attributes, whereas MPF6 (DH 30.89%) was the strongest in the simulate and roasted attributes. Thirty-six compounds were identified as odor-active compounds for the evaluation of the sensory characteristics of MPFs via GC-MS-O analysis. The results of correlation analysis among odor-active compounds, molecular weight, and DSA further confirmed that the SBPH with a DH range of 25.92-30.89% may be a desirable precursor for the sensory characteristics of MPF.
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
authors: Ping
authors: P
authors: Zhan
authors: Honglei
authors: H
authors: Tian
authors: Xiaoming
authors: X
authors: Zhang
authors: Liping
authors: L
authors: Wang
mesh_terms: D000328:Adult; D000818:Animals; D001842:Bone and Bones / Q000737:chemistry*; D002849:Chromatography, Gas; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D006868:Hydrolysis; D016018:Least-Squares Analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D011506:Proteins / Q000737:chemistry*; D034561:Sheep, Domestic / Q000378:metabolism*; D055697:Taste Perception; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D005421:Flavoring Agents; D011506:Proteins; D055549:Volatile Organic Compounds