Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map
Min Kyung Park, Bo-Gyeong Kim, Min‐Cheol Kang, Tae‐Kyung Kim, Yun‐Sang Choi
Abstract
• Exploring the flavor profile of raw meats, including beef, pork, chicken, and duck. • Comparison of the volatile compound profile based on the type and cuts of meats. • Flavor mapping based on the amounts and odor description of each volatile compounds and the profile comparison results of meat samples. The volatile compound profile is an important factor among the various constituents used to evaluate the quality of different species of meat. This study aimed to investigate the volatile compound profile of raw meat from commonly consumed meat species, such as beef, pork, chickens, and ducks, and present the characteristic volatile compounds for each species and their different parts. Through a multivariate statistical analysis and flavor chemistry approach, distinct patterns of volatile compounds were mapped, highlighting the characteristic volatile compounds of beef, pork, chicken, and duck. Beef predominantly showed a grassy flavor description (Contributing hexanal, heptanal, pent-1-en-3-ol and etc.), while pork had a high proportion of sweet and fruity flavor (pentan-1-ol, 1-methoxypropan-2-ol, butane-2,3-diol, and etc.). Chicken was characterized by a strong pungent flavor (propan-2-one and 1,4-xylene), while duck had a strong pungent flavor along with a weak hydrocarbon flavor ( (E) -but-2-enenitrile, phenol, 3-methylbut-3-enenitrile). A detailed flavor map can contribute to the understanding of flavor differences between meats and provide insights into the sensory characteristics that define the meat.