Distinguishing Aroma Profile of Highly-Marbled Beef according to
                    Quality Grade using Electronic Nose Sensors Data and Chemometrics
                    Approach

Utama, Dicky Tri; Jang, Aera; Kim, Gur Yoo; Kang, Sun Moon; Lee, Sung Ki

doi:10.5851/kosfa.2021.e75

Cited by 7 publications

(4 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The PCA analysis was also used to distinguish dog foods according to the similarity of the nutritional profile of the group [ 9 ]. Recent studies have shown that multivariate analysis of E-nose data can distinguish the aroma of beef and pork [ 41 ] and classify the aroma profile of beef according to quality grade [ 42 ]. In this study, dog foods were separated according to the sensory characteristics of taste (bitterness, saltiness, and sourness) and VACs through the multivariate analysis of chemical sensory analysis data.…”

Section: Resultsmentioning

confidence: 99%

“…These results will provide fundamental information on developing new dog foods with improved palatability and on understanding the sensory characteristics of different varieties of dog food. distinguish the aroma of beef and pork [41] and classify the aroma profile of beef according to quality grade [42]. In this study, dog foods were separated according to the sensory characteristics of taste (bitterness, saltiness, and sourness) and VACs through the multivariate analysis of chemical sensory analysis data.…”

Section: Analyses Of Taste Components and Volatile Compounds Patterns...mentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

et al. 2023

View full text Add to dashboard Cite

Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Analyses Of Taste Components and Volatile Compounds Patterns...mentioning

confidence: 99%

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

et al. 2023

View full text Add to dashboard Cite

show abstract

“…This phenomenon is related to the reducing sugars, the release of free amino acids and peptides, and the increase in the content of inosine monophosphate (IMP), guanosine monophosphate (GMP), inosine, and hypoxanthine due to the breakdown of ribonucleotides [ 94 – 96 ]. In addition, flavor enhancement in aged beef is associated with the production of other flavor-related volatile compounds such as n-aldehydes (e.g., pentanal and hexanal) and ketones, which also contain lipid oxidation-related products [ 10 , 12 , 97 ]. These flavor precursors interact with each other throughout the cooking process, generating new flavor components [ 12 ].…”

Section: Changes In Taste Characteristics Of Meat Due To Agingmentioning

confidence: 99%

“…contain lipid oxidation-related products [10, 12,97]. These flavor precursors interact with each other throughout the cooking process, generating new flavor components [12].…”

Section: A C C E P T E Dmentioning

confidence: 99%

Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

J Anim Sci Technol

View full text Add to dashboard Cite

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

show abstract

Delineating molecular regulatory network of meat quality of longissimus dorsi indicated by transcriptomic, proteomic, and metabolomics analysis in rabbit

Kuang,

Zeng,

et al. 2024

Journal of Proteomics

View full text Add to dashboard Cite

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Abstract: Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

Cited by 7 publications

References 36 publications

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Aging mechanism for improving the tenderness and taste characteristics of meat

Delineating molecular regulatory network of meat quality of longissimus dorsi indicated by transcriptomic, proteomic, and metabolomics analysis in rabbit

Contact Info

Product

Resources

About