Techniques for sampling and identification of volatile compounds contributing to sensory perception

Taste, aroma, and texture contribute to the palatability of meat. Flavor is an important sensory aspect of the overall acceptability of meat products [1]. There is no evidence that the acceptability of particular meat products is related to the ability to perceive particular odor or flavor qualities. For instance, although consumers in Asian markets show a poor acceptability of sheep meat odor, they are more sensitive to specific qualities. It is likely that in countries whose diet include a particular type of meat, a long history of consumption promotes a preference for the same flavor qualities that are disliked by those who do not regularly consume that type of meat [2]. These qualities, however, can be related to certain odor-active compounds [3]. Variation in beef quality is large and is due to many factors, such as genetic differences, as well as sex, age, management, and nutrition. These factors interact with one another [4]. The consumer’s decision to purchase beef is based on the perception of health and a variety of sensory traits including color, tenderness, juiciness, and odor/flavor [5]. It is therefore worthwhile considering variations in meat quality at the consumer level, with respect to both sensory traits and health aspects.