PMID- 22063866
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20111108
IS  - 0309-1740 (Print)
IS  - 0309-1740 (Linking)
VI  - 80
IP  - 4
DP  - 2008 Dec
TI  - Monitoring of warmed-over flavour in pork using the electronic nose - correlation 
      to sensory attributes and secondary lipid oxidation products.
PG  - 1254-63
LID - 10.1016/j.meatsci.2008.05.040 [doi]
AB  - Sensory analysis of meatballs was carried out to monitor the warmed-over flavour 
      (WOF) development in cooked, cold-stored (at 4 degrees C for 0, 2 and 4days) and reheated 
      meatballs derived from M. longissimus dorsi (LD) and M. semimembranosus (SM) of 
      pigs fed a standard diet supplemented with either 3% of rapeseed oil or 3% of 
      palm oil. This was performed in combination with measurement of volatile 
      compounds using a solid-state-based gas sensor array system (electronic nose) and 
      gas chromatography/mass spectrometry together with measurement of thiobarbitoric 
      acid reactive substances (TBARS). Subsequently, to elucidate the relations and 
      predictability between the obtained data, the gas sensor responses were 
      correlated with chemical (volatile and non-volatile secondary lipid oxidation 
      products) and sensory data (flavour and odour attributes), using partial least 
      squares regression modelling (PLSR). The TBARS, hexanal, pentanal, pentanol and 
      nonanal all correlated to the sensory attributes associated to WOF formation. 
      Moreover, the responses from eight of the MOS (metal oxide semiconductor) sensors 
      within the electronic nose proved to be significantly related to WOF 
      characteristics detected by both sensory and chemical analysis, while six of the 
      MOSFET (metal oxide semiconductor field effect transistor) sensors were related 
      to freshly cooked meat attributes determined by sensory analysis. The obtained 
      results show the potential of the present gas sensor technology to monitor WOF 
      formation in pork.
FAU - Tikk, Kaja
AU  - Tikk K
AD  - Department of Food Science, University of Aarhus, P.O. Box 50, DK-8830 Tjele, 
      Foulum, Denmark.
FAU - Haugen, John-Erik
AU  - Haugen JE
FAU - Andersen, Henrik J
AU  - Andersen HJ
FAU - Aaslyng, Margit D
AU  - Aaslyng MD
LA  - eng
PT  - Journal Article
DEP - 20080624
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
EDAT- 2008/12/01 00:00
MHDA- 2008/12/01 00:01
CRDT- 2011/11/09 06:00
PHST- 2007/09/13 00:00 [received]
PHST- 2008/02/13 00:00 [revised]
PHST- 2008/05/28 00:00 [accepted]
PHST- 2011/11/09 06:00 [entrez]
PHST- 2008/12/01 00:00 [pubmed]
PHST- 2008/12/01 00:01 [medline]
AID - S0309-1740(08)00181-2 [pii]
AID - 10.1016/j.meatsci.2008.05.040 [doi]
PST - ppublish
SO  - Meat Sci. 2008 Dec;80(4):1254-63. doi: 10.1016/j.meatsci.2008.05.040. Epub 2008 
      Jun 24.