The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Abstract

The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could be discriminated using a flash GC E-nose and GC-O-MS combined with multivariate data analysis. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments. Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration. The odour activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odours. The multivariate linear modeling indicated that a lower specific heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.

Keywords: Aroma recombination experiment; Flash GC E-nose; GC-O-MS; Key aroma compounds; Multivariate linear modeling.