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

Esben Skibsted Holm; A. Scäfer; Thomas Skov; A.G. Koch; Mikael Agerlin Petersen

doi:10.1016/j.meatsci.2011.07.017

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

Esben Skibsted Holm, A. Scäfer, Thomas Skov, A.G. Koch, Mikael Agerlin Petersen

12 Citationer (Scopus)

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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.

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	90
Udgave nummer	2
Sider (fra-til)	314-322
Antal sider	9
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2011.07.017
Status	Udgivet - feb. 2012

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10.1016/j.meatsci.2011.07.017

Identification of chemical markers for the sensory shelf-life of saveloyForlagets udgivne version, 785 KB

Citationsformater

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title = "Identification of chemical markers for the sensory shelf-life of saveloy",

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.",

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T1 - Identification of chemical markers for the sensory shelf-life of saveloy

AU - Holm, Esben Skibsted

AU - Scäfer, A.

AU - Skov, Thomas

AU - Koch, A.G.

AU - Petersen, Mikael Agerlin

PY - 2012/2

Y1 - 2012/2

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2011.07.017

DO - 10.1016/j.meatsci.2011.07.017

M3 - Journal article

C2 - 21856089

SN - 0309-1740

VL - 90

SP - 314

EP - 322

JO - Meat Science

JF - Meat Science

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ER -

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

Abstract

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