Odour-Active Compounds of Lamb Commercialized in Northern Spain

L. Bravo-Lamas; L.J.R. Barron; L. Farmer; N. Aldai

Odour-Active Compounds of Lamb Commercialized in Northern Spain

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Bravo-Lamas

L. Bravo-Lamas ¹Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Vitoria- Gasteiz, Spain

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L.J.R. Barron

L.J.R. Barron ¹Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Vitoria- Gasteiz, Spain

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L. Farmer

L. Farmer ²Agri-Food and Biosciences Institute (AFBI), Newforge BT9 5PX, Belfast, United Kingdom; leire.bravo@ehu.eus

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N. Aldai

N. Aldai ¹Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Vitoria- Gasteiz, Spain

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Type:: Chapter

Pages:: 198–199

DOI:: https://doi.org/10.3920/9789086868605_079

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The odour-active compounds released during cooking (GC/MS/O) were characterized in lamb chops (Longissimus thoracis et lumborum, n=48) collected at retail level in northern Spain, where light lamb is typically produced. Overall, the main odour-active compounds of cooked lamb were described as ‘green’, ‘meaty’, ‘roasted’, and ‘fatty’. Aldehydes and alcohols were the most abundant volatile compounds, although methional, dimethyl pyrazine, and dimethyl trisulphide related to desirable meaty aromas, were the most powerful odorants.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Odour-Active Compounds of Lamb Commercialized in Northern Spain

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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