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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0141-0229(82)90077-1

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1438-2385

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The effect of free fatty acids on the odour of por

Authors: Margit D Aaslyng Annette Schäfer
Publish Date: 2007/05/22
Volume: 226, Issue: 5, Pages: 937-
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Abstract

The precursors for fried flavour in pork include fatty acids carbohydrates and amino acids The aim of this study was to investigate the effect of free fatty acids on the odour of a pork model system and to identify important aroma compounds detected by GCO The odour of heattreated minced pork to which a free fatty acid had been added was assessed by a sensory panel The following fatty acids were compared with a control meat sample C181 C182ω6 C183ω3 C183ω6 C204ω6 and C226ω3 The fatty acids were added at either 40 or 100 times the natural level present in the minced pork The addition of fatty acids reduced the intensity of the meaty odour C182ω6 resulted in an oily odour while C183ω3 and C226ω3 resulted in a fishy odour The effect of C181 C183ω6 and C204ω6 on the odour was smaller An aroma analysis was performed by GCOMS using eight panellists on a control meat sample and on meat samples after addition of C182ω6 C183ω3 and C226ω3 Sixtytwo odouractive areas were detected An underlying compound was identified in 38 areas A large number of longchain aldehydes alcohols and ketones were detected in the sample to which C182ω6 had been added and this might explain the oily odour of these samples Especially 1penten3ol was detected in the samples to which C183ω3 and C226ω3 had been added and this might explain the fishy odour of these samplesThis study was financed by the Danish Bacon and Meat Council the Ministry of Food Agriculture and Fisheries and the Directorate for Food Fisheries and Agri Business whom we thank Anne Marie Nielsen Camilla Bejerholm and Jonna Andersen are thanked for their skilful technical assistance and Jesper BlomHansen is thanked for creating an excel macro to generate the aromagrams

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