Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Autores
Pavan, Enrique; Yangfan, Ye; Eyres, Graham T.; Guerrero, Luis; Reis, Mariza G.; Silcock, Patrick; Johnson, Patricia L.; Realini, Carolina E.
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Loin sections (m. Longissimus lumborum) 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 (n = 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 (p < 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 (n = 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 (n = 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.
EEA Balcarce
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Pavan, Enrique. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fil: Yangfan, Ye. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fil: Yangfan, Ye. Massey University. School of Agriculture and Environment. Animal Science; Nueva Zelanda.
Fil: Eyres, Graham T. University of Otago. Department of Food Science; Nueva Zelanda.
Fil: Guerrero, Luis. IRTA-Monells; España.
Fil: Reis, Mariza G. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fil: Silcock, Patrick. University of Otago. Department of Food Science; Nueva Zelanda.
Fil: Johnson, Patricia L. AgResearch Invermay; Nueva Zelanda.
Fil: Realini, Carolina E. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fuente
Foods 10 (5) : 1143 (2021)
Materia
Calidad de los Alimentos
Carne de Cordero
Ácidos Grasos
Sabor
Compuesto Volátil
Food Quality
Lamb Meat
Fatty Acids
Flavour
Volatile Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/13455
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oai_identifier_str oai:localhost:20.500.12123/13455
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network_name_str INTA Digital (INTA)
spelling Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb LoinsPavan, EnriqueYangfan, YeEyres, Graham T.Guerrero, LuisReis, Mariza G.Silcock, PatrickJohnson, Patricia L.Realini, Carolina E.Calidad de los AlimentosCarne de CorderoÁcidos GrasosSaborCompuesto VolátilFood QualityLamb MeatFatty AcidsFlavourVolatile CompoundsLoin sections (m. Longissimus lumborum) 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 (n = 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 (p < 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 (n = 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 (n = 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.EEA BalcarceFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Fil: Pavan, Enrique. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.Fil: Yangfan, Ye. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.Fil: Yangfan, Ye. Massey University. School of Agriculture and Environment. Animal Science; Nueva Zelanda.Fil: Eyres, Graham T. University of Otago. Department of Food Science; Nueva Zelanda.Fil: Guerrero, Luis. IRTA-Monells; España.Fil: Reis, Mariza G. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.Fil: Silcock, Patrick. University of Otago. Department of Food Science; Nueva Zelanda.Fil: Johnson, Patricia L. AgResearch Invermay; Nueva Zelanda.Fil: Realini, Carolina E. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.Multidisciplinary Digital Publishing Institute (MDPI)2022-11-28T10:32:15Z2022-11-28T10:32:15Z2021-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/13455https://www.mdpi.com/2304-8158/10/5/11432304-8158https://doi.org/10.3390/foods10051143Foods 10 (5) : 1143 (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:49:38Zoai:localhost:20.500.12123/13455instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:49:38.977INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
title Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
spellingShingle Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Pavan, Enrique
Calidad de los Alimentos
Carne de Cordero
Ácidos Grasos
Sabor
Compuesto Volátil
Food Quality
Lamb Meat
Fatty Acids
Flavour
Volatile Compounds
title_short 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_sort Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
dc.creator.none.fl_str_mv Pavan, Enrique
Yangfan, Ye
Eyres, Graham T.
Guerrero, Luis
Reis, Mariza G.
Silcock, Patrick
Johnson, Patricia L.
Realini, Carolina E.
author Pavan, Enrique
author_facet Pavan, Enrique
Yangfan, Ye
Eyres, Graham T.
Guerrero, Luis
Reis, Mariza G.
Silcock, Patrick
Johnson, Patricia L.
Realini, Carolina E.
author_role author
author2 Yangfan, Ye
Eyres, Graham T.
Guerrero, Luis
Reis, Mariza G.
Silcock, Patrick
Johnson, Patricia L.
Realini, Carolina E.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Calidad de los Alimentos
Carne de Cordero
Ácidos Grasos
Sabor
Compuesto Volátil
Food Quality
Lamb Meat
Fatty Acids
Flavour
Volatile Compounds
topic Calidad de los Alimentos
Carne de Cordero
Ácidos Grasos
Sabor
Compuesto Volátil
Food Quality
Lamb Meat
Fatty Acids
Flavour
Volatile Compounds
dc.description.none.fl_txt_mv Loin sections (m. Longissimus lumborum) 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 (n = 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 (p < 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 (n = 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 (n = 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.
EEA Balcarce
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Pavan, Enrique. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fil: Yangfan, Ye. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fil: Yangfan, Ye. Massey University. School of Agriculture and Environment. Animal Science; Nueva Zelanda.
Fil: Eyres, Graham T. University of Otago. Department of Food Science; Nueva Zelanda.
Fil: Guerrero, Luis. IRTA-Monells; España.
Fil: Reis, Mariza G. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
Fil: Silcock, Patrick. University of Otago. Department of Food Science; Nueva Zelanda.
Fil: Johnson, Patricia L. AgResearch Invermay; Nueva Zelanda.
Fil: Realini, Carolina E. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda.
description Loin sections (m. Longissimus lumborum) 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 (n = 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 (p < 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 (n = 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 (n = 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-05
2022-11-28T10:32:15Z
2022-11-28T10:32:15Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/13455
https://www.mdpi.com/2304-8158/10/5/1143
2304-8158
https://doi.org/10.3390/foods10051143
url http://hdl.handle.net/20.500.12123/13455
https://www.mdpi.com/2304-8158/10/5/1143
https://doi.org/10.3390/foods10051143
identifier_str_mv 2304-8158
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv Foods 10 (5) : 1143 (2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341405558571008
score 12.623145

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