Techniques for Sampling and Identifi cation of Volatile Compounds Contributing to Sensory Perception

Contents 28.1 Introduction................................................................................................................. 504 28.2 Sampling of Volatiles Available for Sensory Perception ................................................ 505

28.2.1 Headspace Sampling ...................................................................................... 506 28.2.1.1 Static Headspace Sampling ............................................................ 506 28.2.1.2 Dynamic Headspace Sampling ...................................................... 506

28.2.2 In Vitro Sampling (Mouth Analogs) ............................................................... 507 28.2.3 In Vivo Sampling ........................................................................................... 507

28.3 Identifi cation of the Volatile Compounds Contributing to Sensory Perception: GC-O .......................................................................................... 508

28.4 Applications to Meat Flavor: Sampling and Identifi cation of Volatiles Contributing to Sensory Perception ............................................................................. 509 28.4.1 Extraction-GC-O ....................................................................................... 509 28.4.2 Static Headspace Sampling-GC-O ............................................................. 509 28.4.3 Dynamic Headspace Sampling-GC-O Analysis ......................................... 509 28.4.4 Mouth Analog Sampling-GC-O Analysis ................................................... 509 28.4.5 In Vivo Sampling ........................................................................................... 509

28.5 Conclusions ..................................................................................................................510 References ................................................................................................................................510

28.1 Introduction Taste, aroma, and texture contribute to the palatability of meat. Flavor is an important sensory aspect of the overall acceptability of meat products [1]. Th ere is no evidence that the acceptability of particular meat products is related to the ability to perceive particular odor or fl avor qualities. For instance, although consumers in Asian markets show a poor acceptability of sheep meat odor, they are more sensitive to specifi c qualities. It is likely that in countries whose diet include a particular type of meat, a long history of consumption promotes a preference for the same fl avor qualities that are disliked by those who do not regularly consume that type of meat [2]. Th ese qualities, however, can be related to certain odor-active compounds [3]. Variation in beef quality is large and is due to many factors, such as genetic diff erences, as well as sex, age, management, and nutrition. Th ese factors interact with one another [4]. Th e consumer’s decision to purchase beef is based on the perception of health and a variety of sensory traits including color, tenderness, juiciness, and odor/fl avor [5]. It is therefore worthwhile considering variations in meat quality at the consumer level, with respect to both sensory traits and health aspects.