Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding

Sebastian, I.; Viallon-Fernandez, Christine; Bergé, Philippe; Berdagué, Jean‐Louis

doi:10.3166/sda.23.497-511

Cited by 30 publications

(25 citation statements)

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“…Accordingly, these compounds may be considered as relevant for pasture diet authentication. According to Table 1, some compounds were shown to be significantly more abundant in fats of concentrate-fed lambs, whereas they were reported as potential pasture diet tracers by previous works (18,19,31). These discrepancies can be due to differences in the composition of the concentrate diet used in these studies, suggesting the poor robustness of these compounds as lamb diet tracers.…”

Section: Resultsmentioning

confidence: 81%

Latency and Persistence of Diet Volatile Biomarkers in Lamb Fats

Sivadier

Ratel

Engel

2008

J. Agric. Food Chem.

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Several studies have shown that volatile compounds are particularly well-suited for the authentication lamb diet by gas chromatography-mass spectrometry (GC-MS) analysis of adipose tissue. The aim of the present work was to use dynamic headspace-GC-MS to study the variations in the amounts of volatile diet tracers in perirenal fat (PRF) and caudal subcutaneous fat (CSCF) in lambs (n = 24) that were fed with concentrate and then allowed to graze for 0, 17, 51, or 85 days. Twenty-six volatile compounds were found to distinguish between the four diets (p < 0.05) in both PRF and CSCF. Of these diet tracers, 16 were found to be related to the pasture diet and increased at different rates according to the time spent at pasture (latency), while 10 were found in higher amounts in tissues of lambs fed with exclusive concentrate and exhibited different rates of clearance (persistence). Twenty-four of these discriminant compounds, including alkanes, ketones, terpenes, and 2,3-octanedione, were previously stated as pasture diet tracers in several earlier studies, suggesting their potential universality. All degrees of latency or persistence were exhibited by the pasture and concentrate diet tracers, respectively. A principal component analysis performed on ratios of selected diet tracers from both adipose tissues evidenced successful differentiation of the four feeding situations.

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Section: Resultsmentioning

confidence: 81%

Latency and Persistence of Diet Volatile Biomarkers in Lamb Fats

Sivadier

Ratel

Engel

2008

J. Agric. Food Chem.

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“…The presence of 1-octen-3-one, 3-(methylthio)propanal (methional) and (Z)-2-nonenal in the consumer blank is also consistent with findings made by Buettner (2004) in blanks obtained by BOSS (Buccal Odour Screening System). These compounds, therefore, and surely also (E)-2-octenal, are normal constituents of the vapours present in the oral (Osorio et al, 2008), (5) (Madruga & Mottram, 1995), (6) (Elmore et al, 2005), (7) (Sutherland & Ames, 1995), (8) (Almela et al, 2010),(9) (Elmore et al, 2000), (10) (Estevez, Morcuende, Ventanas, & Cava, 2003), (11) (Gasser & Grosch, 1988), (Larick et al, 1987), (13) (Madruga, Elmore, Dodson, & Mottram, 2009), (14) (Raes et al, 2003), (15) (Ramarathnam, Rubin, & Diosady, 1993a), (16) (Ramarathnam, Rubin, & Diosady, 1993b), (17) (Rochat & Chaintreau, 2005), (18) (Vasta & Priolo, 2006), (19) (Sebastian, Viallon-Fernandez, Berge, & Berdague, 2003), (23) (Young et al, 2003), (24) , (25) (Kerler & Grosch, 1996), (26) (Braggins, 1996), (27) (Rota & Schieberle, 2006), (28) (Aliani & Farmer, 2005), (29) (Priolo et al, 2004), (30) (Brennand & Lindsay, 1992), (31) (Sutherland & Ames, 1996). cavity of the panellists prior to food consumption.…”

Section: Consumer and Grill Blanksmentioning

confidence: 97%

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

et al. 2011

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“…Lactones appear to be more concentrated in the fat of animals finished on concentrate than in those finished with on pasture or grass. That has been the case with γ-pentalactone, γ-butyrolactone, δ-tetradecalactone, and δ-hexadecalactone [96,97,103]; however, γ-butyrolactone, δ-decalactone, δ-dodecalactone are predominant when the animals are finished on pasture [97,104].…”

Section: Aroma Compounds Of Cooked Meatmentioning

confidence: 99%

The Development of Aromas in Ruminant Meat

2013

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Abstract:This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

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Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding

Cited by 30 publications

References 0 publications

Latency and Persistence of Diet Volatile Biomarkers in Lamb Fats

Latency and Persistence of Diet Volatile Biomarkers in Lamb Fats

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

The Development of Aromas in Ruminant Meat

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