Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Loin sections (m. <i>Longissimus lumborum</i>) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (<i&g...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/1143 |
| _version_ | 1797533338602307584 |
|---|---|
| author | Enrique Pavan Yangfan Ye Graham T. Eyres Luis Guerrero Mariza G. Reis Patrick Silcock Patricia L. Johnson Carolina E. Realini |
| author_facet | Enrique Pavan Yangfan Ye Graham T. Eyres Luis Guerrero Mariza G. Reis Patrick Silcock Patricia L. Johnson Carolina E. Realini |
| author_sort | Enrique Pavan |
| collection | DOAJ |
| description | Loin sections (m. <i>Longissimus lumborum</i>) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (<i>n</i> = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (<i>p</i> < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (<i>n</i> = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (<i>n</i> = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others. |
| first_indexed | 2024-03-10T11:14:05Z |
| format | Article |
| id | doaj.art-4cd88f3d99904fb689388073b66fc87b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:14:05Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4cd88f3d99904fb689388073b66fc87b2023-11-21T20:34:26ZengMDPI AGFoods2304-81582021-05-01105114310.3390/foods10051143Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb LoinsEnrique Pavan0Yangfan Ye1Graham T. Eyres2Luis Guerrero3Mariza G. Reis4Patrick Silcock5Patricia L. Johnson6Carolina E. Realini7AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New ZealandAgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New ZealandDepartment of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New ZealandIRTA-Monells, Finca Camps i Armet, 17121 Monells, SpainAgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New ZealandDepartment of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New ZealandAgResearch Invermay, Puddle Alley, Mosgiel 9092, New ZealandAgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New ZealandLoin sections (m. <i>Longissimus lumborum</i>) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (<i>n</i> = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (<i>p</i> < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (<i>n</i> = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (<i>n</i> = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.https://www.mdpi.com/2304-8158/10/5/1143eating qualityfatty acidsflavormeatvolatile compounds |
| spellingShingle | Enrique Pavan Yangfan Ye Graham T. Eyres Luis Guerrero Mariza G. Reis Patrick Silcock Patricia L. Johnson Carolina E. Realini Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins Foods eating quality fatty acids flavor meat volatile compounds |
| title | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_full | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_fullStr | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_full_unstemmed | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_short | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_sort | relationships among consumer liking lipid and volatile compounds from new zealand commercial lamb loins |
| topic | eating quality fatty acids flavor meat volatile compounds |
| url | https://www.mdpi.com/2304-8158/10/5/1143 |
| work_keys_str_mv | AT enriquepavan relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT yangfanye relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT grahamteyres relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT luisguerrero relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT marizagreis relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT patricksilcock relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT patricialjohnson relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins AT carolinaerealini relationshipsamongconsumerlikinglipidandvolatilecompoundsfromnewzealandcommerciallambloins |