Key Aroma Compounds in Roasted White Kołuda Goose

Abstract

Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography− olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination−omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6−5.8 points, relative to the original roasted goose (5.2−6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat.

Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics

“…This is in accordance with the previous result, in which the pyrazines, including 2-ethyl-3,5-dimethylpyrazine, 5-ethyl-2,3-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, are confirmed as key roasty odorants in the roasted goose and smoked duck by using GC-O and flavor dilution factor analysis ( Gasior et al, 2021 ; Liu, Li, Hamid, et al, 2023 ). The most aldehydes and alcohols mainly originate from the lipid oxidation, such as hexanal, nonanal, and 1-octen-3-ol ( Resconi et al, 2010 ).…”

Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

“…p -Cresol and indole are derived from the metabolism of l -tyrosine and l -tryptophan in the gut microbiota of duck, respectively, and these compounds are the biomarkers for the gastrointestinal immune status of poultry . The 2-acetyl-1-pyrroline, 2-furfurylthiol, methional, 2-acetylthiazole, and 2-acetyl-2-thiazoline with roasty and meaty aromas were confirmed as the key odorants in roasted duck meat , and other meat products, such as goose, ship meat, smoke-cured loin, and smoke-cured bacon . Most of these compounds were derived via the Maillard reaction and Strecker degradation of methionine .…”

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

“…The extraction obtained after distillation was removed moisture by anhydrous sodium sulfate (overnight). Those samples were concentrated to 2–3 mL (about 9 h, actually 1 h at 44℃, and 8 h at 48℃) by Vigreux column, then concentrated to 1 mL (about 10 min) by N 2 ( Gasior et al, 2021 ).…”