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| Sensory characteristics analysis and key volatile compounds identification of beef tallow |
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| DOI： |
| KeyWord:beef tallow sensory characteristics key volatile compound drivers of liking |
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| Abstract: |
| In order to develop the favorite beef tallow products of consumer, the sensory characteristics of different technological beef tallow （fragrant beef tallow and hot pot beef tallow） and the volatile compounds related to its sensory characteristics were analyzed, Check-all-that-apply was used to evaluate the sensory characteristics of the two beef tallow, and the relationship between sensory attributes and consumer preference was analyzed. Meanwhile, the contents of the volatile compounds of the two beef tallow were determined using solid phase micro-extraction-comprehensive two-dimensional gas chromatography-mass spectrometry,then the key flavor compounds were identified by odor activity value(OAV).The results showed that meat, fried, hay and mushroom were more prominent in fragrant beef tallow, while fat, cowy and raw were more prominent in hot pot beef tallow. A total of 80 volatile compounds were detected in hot pot beef tallow and fragrant beef tallow, and 13 and 10 key volatile compounds were identified according to OAV, respectively. And the aroma profiles presented by key volatile compounds were consistent with the results of sensory characteristics. When developing beef tallow products, increasing the creamy, freshness and meat flavor of the products can improve consumer preference. |
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