Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Abstract

The aim of this article is to examine how the sense of smell and aroma compounds influence the quality of food of animal origin, and to review gas chromatography-olfactometry methods of volatile substances analysis that can help to promote regional animal products. Smell and smell-inducing compounds play an important role in human life. people have made use of aromatic herbs and spices for ages. The classification of smells was developed by, among others, Aristotle, Linnaeus, Zwaardemaker, as well as amoore, the creator of the stereochemical theory of olfaction. Smell is also of exceptional importance in a consumer's evaluation of food quality. achievements in the area of chromatography, mass spectrometry and olfactometry have contributed to the development of tests for the content of volatile compounds in food materials, e.g. milk, cheese or meat. analysis of these compounds is more and more often applied to regional products that are commonly characterised by different olfactory properties. the study's results of raw meat of different animal species show that nutria meat and mutton differ the most from others. apart from genetic factors, meat composition depends on feeding method, quality and type of fodder, method of cutting, meat seasoning, ph and temperature of processing. chromatographic and olfactometric tests on animal products, in conjunction with chemometrics, can contribute to the development of reliable characteristics and help to identify the products' origin. these tests are becoming an inseparable part of the policy of promotion of regional products with specific taste and olfactory properties.

Profile of volatile compounds in frankfurters from culled goat meat during cold storage

“…The formation and composition of the volatile compounds are also affected by pH value, the method of preparation, thermal processing (heating and chilling), aging (storage) time, and ripening processes (Gąsior & Wojtycza, 2016; Karabagias, 2018; Khan et al., 2015; Schilling et al., 2019). In general terms, as regards processed goat meat and its products, because of the extensive tissue disruption resulting from grinding, mincing and blending, sausages are especially susceptible to lipid and protein oxidation (Schilling et al., 2019).…”

Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality

“…Surprisingly, there are only a few studies that have been carried out on the determination of volatile compounds in raw meat by using mild temperature analytical procedures [ 1 , 11 , 12 , 13 , 14 , 15 ] and/or the use of specific volatile compounds for the differentiation of meat origin [ 13 ]. In addition, the specific sense of smell that products of animal origin possess may provide useful information regarding the analysis of quality control [ 16 , 17 ].…”

The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat

“…It can be assumed that the methods will allow to reliably characterize products of animal origin, contribute to the improvement of culinary quality and contribute to the promotion of regional products with specific taste and aroma properties. Despite the many works released so (Gąsior and Wojtycza, 2016;Karpiński et al, 2015;Majcher et al, 2015;Lv et al, 2015;Marney et al, 2013;Nicolotti et al, 2013) this kind of research still has a great development potential.…”