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Volatile flavour profile of goat meat extracted by three widely used techniques

Madruga, M.S., Elmore, J.S. ORCID:, Dodson, A.T. and Mottram, D.S. (2009) Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chemistry, 115 (3). pp. 1081-1087. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2008.12.065


Three procedures for the isolation of volatiles from grilled goat meat were compared: dynamic headspace entrainment on Tenax TA, simultaneous steam distillation-extraction, and solid-phase microextraction. Headspace entrainment on Tenax TA extracted the highest number of Maillard-derived volatile compounds. Two hundred and three volatile components were identified: 159 are reported for the first time in goat meat. Most of the volatiles detected (155) were lipid oxidation products, such as hydrocarbons, aldehydes, alcohols, ketones, carboxylic acids and esters. Forty-eight Maillard-derived compounds were identified. comprising pyrazines, pyrroles, thiophenes, furanthiol derivatives, alkyl and alicyclic sulphides, pyridines, and thiazoles. Some reported character impact compounds of cooked meat, e.g., 12-methyltridecanal, (EE)-2,4-decadienal, methional, and dimethyl trisulphide were identified in the volatile profile of goat meat, together with a series of C-2 to C-5 alkylformylcyclopentenes, which have been reported in cooked chicken, pork, beef and lamb, as being important for the characteristic flavour impression of different animal species. (C) 2009 Published by Elsevier Ltd.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13180
Uncontrolled Keywords:Goat meat, Simultaneous steam distillation-extraction, Dynamic headspace concentration, Tenax TA, Solid-phase microextraction, Aroma , FATTY-ACID-COMPOSITION, AROMA VOLATILES, COOKED LAMB, BEEF MUSCLE, IDENTIFICATION, CASTRATION, ODORANTS, QUALITY, SHEEP

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