title: A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.
abstract: The objective of the work is to understand the role of the different aroma compounds in the perception of the local "lamb flavour" concept. For this, a set of 70 loins (Longissimus dorsi) from approximately seventy day-old Rasa Aragonesa male lambs were grilled and the aroma-active chemicals released during the grilling process were trapped and analyzed. Carbonyl compounds were derivatizated and determined by GC-NCI-MS, whereas other aromatic compounds were directly analyzed by GC-GC-MS. Odour activity values (OAVs) were calculated using their odour threshold values in air. Lamb flavour could be satisfactory explained by a partial least-squares model (74% explained variance in cross-validation) built by the OAVs of 32 aroma-active chemical compounds. The model demonstrates that the lamb flavour concept is the result of a complex balance. Its intensity critically and positively depends to the levels of volatile fatty acids and several dimethylpyrazines while is negatively influenced by the different alkenals and alkadienals. (E,E)-2,4-decadienal and (E)-2-nonenal showed top OAVs.
authors.affiliation: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Mónica
authors.initials: M
authors.lastname: Bueno
authors.affiliation: Department of Animal Production and Food Science, University of Zaragoza, 50013 Zaragoza, Spain.
authors.forename: M Mar
authors.initials: MM
authors.lastname: Campo
authors.affiliation: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Cacho
authors.affiliation: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
authors.affiliation: Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. Electronic address: escudero@unizar.es.
authors.forename: Ana
authors.initials: A
authors.lastname: Escudero
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D008297:Male; D008460:Meat / Q000032:analysis*; D015233:Models, Statistical; D009812:Odorants / Q000032:analysis*; D034561:Sheep, Domestic; D013649:Taste; D055549:Volatile Organic Compounds
chemical_list: D055549:Volatile Organic Compounds
keywords: Carbonyl compounds; Lamb flavour; Model; Odour activity values; Odour-active compounds