Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

“…It is noteworthy that many VOCs originate from the microbial metabolism and especially from carbohydrate esterase activity. Other VOCs derive from the smoking process or from the spices used for the preparation of meat-based products as highlighted by many authors (Nowicka et al, 2017;Sha et al, 2017;Škrlep et al, 2019). Numerous volatile components of cacholeira samples under study derived from lipid auto-oxidation and enzymatic degradation by the meat itself.…”

Key Aroma Compounds in Roasted White Kołuda Goose

“…Both of these compounds separated well on the polar column, but the former ultimately proved to be an odor-active volatile compound found in the goose meat extract. In the other studies on goose meat, among the volatiles mentioned in this section, hexanal, ( E )-2-decenal, and ( E , E )-2,4-decadienal were identified in the roasted goose; hexanal, 2-decenal, and 2,4-decadienal in dry-cured goose; and hexanal in the smoked półgęsek . Furthermore, 1-octen-3-ol, instead of 1-octen-3-one, was detected in the roasted and dry-cured meat of goose.…”

“…Therefore, these compounds may be found primarily in smoked food products. Thus, 4-methylphenol, 4-ethenyl-2-methoxyphenol (4-vinylguaiacol), 2-methoxyphenol (guaiacol), and 2,6-dimethoxyphenol (syringol), identified in our study as aroma-active compounds, were also observed in the smoked traditional product made from goose meat, called półgęsek . GC–O, however, was not performed in that research.…”

“…These key aroma compounds were not detected in other studies on goose meat either by gas chromatography and olfactometry 4 or by solid-phase microextraction and gas chromatography−mass spectrometry. 3,4,6,7 Nonetheless, these can be found in thermally processed meat. Furaneol and sotolone were identified in sheep meat induced by cooking 25 and in fried prawn meat in studies by Mall and Schieberle.…”

“…Soncin et al 3 as well as Baruth and Ternes 4 discussed the profile of these compounds in goose meat compared to other animal species. Xu et al 5 studied the increase in their concentration in dry-cured goose meat, while the influence of the amount of salt on the profile of volatiles and processes of lipolysis and lipid oxidation in this kind of meat was observed in the research by Ying et al 6 Additionally, these compounds were also determined in studies of Nowicka et al 7 on Polish smoked meat "połgesek" from White Kołuda goose. However, this work did not refer to volatiles composition in nonsmoked or noncured meat.…”