Embed Size (px)
Citation preview
Meat flavour
- What does the Consumer Like?
Linda Farmer
Agri-Food and Biosciences Institute,
Newforge Lane, Belfast BT9 5PX
Meat Flavour
– What does the Consumer Like?
£££ €€€ $$$ - all comes from the consumer!
• Beef
• Lamb
Consumer, sensory and instrumental studies to
understand beef and lamb flavour
BEEF
What does the
consumer want from
beef eating quality?
Prediction of overall acceptability of
beef by tenderness and flavour Grilled sirloin
German, Spanish and British consumers
Regression coefficients (P < 0.001)
Consumer Tenderness Flavour R2
Country coefficient coefficient
German 0.50 0.50 0.99
Spanish 0.40 0.59 0.99
British 0.40 0.59 0.99
Oliver et al., Meat Science 2006
Consumer data from different countries
(Meat Standards Australia)
• Rare, medium or well done beef – same effect
• Cooking method – flavour liking even more
important for RST than GRL
Relative contribution of flavour liking (FL) and tenderness
(TE) to satisfaction in grilled beef for different consumer
countries
Polkinghorne personal communication
FL > TE FL = TE FL < TE
N. Ireland Australia Japan
Ireland France
USA
Poland
S. Africa
Beef Eating Quality
Odour compounds
Taste compounds
Meat
science
Precursors
Production &
processing
factors
Mechanisms
of formation
Consumer perceptions
Can we explain consumer liking?
Appearance
Texture
Flavour Collagen,
proteolysis,
sarcomeres
Flavour
Key tastants
Meat
science
Precursors
Production &
processing
factors
Mechanisms
of formation
Consumer perceptions
Can we explain consumer liking?
Beef Eating Quality
Odour compounds
Appearance
Texture
Meat science
Sensory science
(Bio)chemistry
Preference
mapping
Understanding consumer perceptions
of beef
Farmer et al., ICOMST 2010
Beef from range of production
/processing methods
Consumer
panels
Sensory
profiling
panels
Meat quality
Measurements pHu, shear force…
Chemical
Measurements Sugars, amino acids
Multivariate statistics ANOVA, External and internal preference
mapping, heirarchical cluster analysis
8
SourAT
CardbAT
FattyAT
LiveryAT
ChewyT
CrumblyT
RubberyT
StringyT
JuicyT
TenderT
BitterF
SweetF
SourF
FattyF
OpenAP
ContsApp
PinkAP
OilyAP
BeefyAR
B13
B12
B10
B7
B4
B3
B1
-1
-0.5
0
0.5
1
-1 -0.5 0.5 1
< PC1 (67%) >
< P
C2
(1
6%
) >
Understanding consumers
External preference map for grilled beef sirloin for principal
components, PC1 and PC2
Overall liking
Juiciness
Tenderness Aroma Liking
SourAT
CardbAT
FattyAT
LiveryAT
ChewyT
CrumblyT
RubberyT
StringyT
JuicyT
TenderT
BitterF
SweetF
SourF
FattyF
OpenAP
ContsApp
PinkAP
OilyAP
BeefyAR
B13
B12
B10
B7
B4
B3
B1
-1
-0.5
0
0.5
1
-1 -0.5 0.5 1
< PC1 (67%) >
< P
C2
(1
6%
) >
Flavour Liking
Understanding consumers External preference map for grilled beef sirloin for principal
components, PC1 and PC2
WBSF
pHu
TemppH6
Overall liking
Juiciness
Tenderness Aroma Liking
SourAT
CardbAT
FattyAT
LiveryAT
ChewyT
CrumblyT
RubberyT
StringyT
JuicyT
TenderT
BitterF
SweetF
SourF
FattyF
OpenAP
ContsApp
PinkAP
OilyAP
BeefyAR
B13
B12
B10
B7
B4
B3
B1
-1
-0.5
0
0.5
1
-1 -0.5 0.5 1
< PC1 (67%) >
< P
C2
(1
6%
) >
Flavour Liking
Understanding consumers External preference map for grilled beef sirloin for principal
components, PC1 and PC2
IMP
Totalfat
TotalSat
TotalUnsat MUFA
PUFA n-6
C18-3c
C18-2c WBSF
pHu
TemppH6
Overall liking
Juiciness
Tenderness Aroma Liking
SourAT
CardbAT
FattyAT
LiveryAT
ChewyT
CrumblyT
RubberyT
StringyT
JuicyT
TenderT
BitterF
SweetF
SourF
FattyF
OpenAP
ContsApp
PinkAP
OilyAP
BeefyAR
B13
B12
B10
B7
B4
B3
B1
-1
-0.5
0
0.5
1
-1 -0.5 0.5 1
< PC1 (67%) >
< P
C2
(1
6%
) >
Flavour Liking
Understanding consumers External preference map for grilled beef sirloin for principal
components, PC1 and PC2
R5P
G6P
Ribose
Glucose
Inosine
Hx
IMP
AMP
Totalfat
TotalSat
TotalUnsat MUFA
PUFA n-6
C18-3c
C18-2c WBSF
pHu
TemppH6
Overall liking
Juiciness
Tenderness Aroma Liking
SourAT
CardbAT
FattyAT
LiveryAT
ChewyT
CrumblyT
RubberyT
StringyT
JuicyT
TenderT
BitterF
SweetF
SourF
FattyF
OpenAP
ContsApp
PinkAP
OilyAP
BeefyAR
B13
B12
B10
B7
B4
B3
B1
-1
-0.5
0
0.5
1
-1 -0.5 0.5 1
< PC1 (67%) >
< P
C2
(1
6%
) >
Flavour Liking
Understanding consumers External preference map for grilled beef sirloin for principal
components, PC1 and PC2
a lot of information …
Focusing on flavour
Flavour, odour and aftertaste
only
1
3
4
7 10
12
13
BeefAR
OxoARFatAR
LiverAR
RBeefF
FatF
SourF
SweetF
BitterF
LiverAT
LacticAT
FatAT
CardbAT
ARLikingFLLiking
-1
-0.5
0
0.5
1
-1 -0.5 0 0.5 1
PC
2 (1
2.3
%)
PC2 (17.9%)
Aroma, Flavour and Aftertaste - External Preference Map(PC2 vs PC3)
PC
3
Using flavour and aroma terms only
- trained panel and consumers
Skip
PC
3
1
3
4
7 10
12
13
BeefAR
OxoAR FatAR
LiverAR
RBeefF
FatF
SourF
SweetF
BitterF
LiverAT
LacticAT
FatAT
CardbAT
ARLiking FLLiking
me - thiol
bu - dione
3mebut
2mebut
hexanal heptanal
methional
pinene
DMTS
1octen3one
1octen3ol
2pefuran
octanal
limonene
pheacet
nonanal
decanone
decanal
benzotz
2decenal
Ezdecad - al
undecanal Eedecad - al
2undecenal
tridecanone phyt1ene
phytane
Ino
- 1
- 0.5
0
0.5
1
- 1 - 0.5 0 0.5 1
P C 2 ( 1 2 . 3 % )
PC2 (17.9%)
Aroma, Flavour and Aftertaste - External Preference Map (PC2 vs PC3)
Using flavour and aroma terms only
- adding classes of volatiles
1
3
4
7 10
12
13
BeefAR
OxoARFatAR
LiverAR
RBeefF
FatF
SourF
SweetF
BitterF
LiverAT
LacticAT
FatAT
CardbAT
ARLikingFLLiking
UMb
Ageing
me-thiol
bu-dione
3mebut
2mebut
hexanalheptanal
methional
pinene
DMTS
1octen3one
1octen3ol
2pefuran
octanal
limonene
pheacet
nonanal
decanone
decanal
benzotz
2decenal
Ezdecad-al
undecanalEedecad-al
2undecenal
tridecanonephyt1ene
phytane
IMP
Ino
HxRib
Mann
Fruct
MannP
FrucP
Gluc
C18:0
C18:2c9,12
C18:3c
TotalFA
TotalAA
-1
-0.5
0
0.5
1
-1 -0.5 0 0.5 1
PC
2 (1
2.3
%)
PC2 (17.9%)
Aroma, Flavour and Aftertaste - External Preference Map(PC2 vs PC3)
Using flavour and aroma terms only
- adding classes of volatiles and precursors
Consumer flavour
liking is associated
with Maillard
products and
precursors.
BEEF
Consumer flavour liking is linked to:
– “sweet flavour”
– “Maillard” odour compounds
– Sugars and amino acids in raw meat
Consumer liking is INVERSELY related
to:
– “sour” or “bitter” flavour, “cardboard
aftertaste”
– High pHu, lipid-derived volatiles
LAMB
1. Seven treatment study
(as for beef)
2. Gender and age study
External preference map – lamb loin
R5P
G6P
Ribose
GlucoseInosine
Hx
IMP
AMP
TotalFat
TotalSat
TotalUnsat
MUFA
PUFA
n-6/n-3
n-6
n-3
C18-3c
C18-2cSarcomere
WBSF
Overall Liking
Texture Liking
Flavour LikingAroma Liking
App Liking
BitterAT
MeatyAT
RubberyT
TenderT
SweetF
OpenAP
BrownAP
OilyAR
L13
L11
L8
L7
L4
L3
L1 -1
-0.5
0
0.5
1
-1 -0.5
< PC1 (56%) >
< P
C2
(2
7%
) >
BitterF
RLambF
RLambAT
R5P
G6P
Ribose
GlucoseInosine
Hx
IMP
AMP
TotalFat
TotalSat
TotalUnsat
MUFA
PUFA
n-6/n-3
n-6
n-3
C18-3c
C18-2cSarcomere
WBSF
Overall Liking
Texture Liking
Flavour LikingAroma Liking
App Liking
BitterAT
MeatyAT
RubberyT
TenderT
SweetF
OpenAP
BrownAP
OilyAR
L13
L11
L8
L7
L4
L3
L1 -1
-0.5
0
0.5
1
-1 -0.5
< PC1 (56%) >
< P
C2
(2
7%
) >
BitterF
RLambF
RLambAT
• Effect of age and gender on eating quality
• Treatments
– Ewe and ram lambs
– Ram lambs mixed with ewe lambs or not
– Slaughter dates from 5 to 11 months
• Not focusing on treatments today ...
... What can we learn about consumers?
Gender and age study
Understanding consumer perceptions
of lamb flavour
Hagan et al, EAAP 2016
Lamb from different
age/gender groups
Consumer
Panels
Sensory
profiling
panels
Loin samples
grilled
Multivariate statistics REML, external and internal preference
mapping, hierarchical cluster analysis
22
Lamb loin – flavour and aftertaste (external preference map)
RU9.75RM9.75
RM7.75
RU7.75
RU8.5
RM8.5
RM10.75
RU10.75
RU6.5
RU5.5
RM6.5
E10.75
E5.5
E7.25
IntLambFL
OldFL
RLambFL
SweetFL
SaltyFL
BloodyFL
RoLamAT
RamAT
OilyAT
SweetATSourAT
SaltAT LikingFL
CG1 (29)
CG2 (55)
-1
-0.5
0
0.5
1
-1 -0.5 0 0.5 1
PC
2 (9
.6%
)
PC1 (71.7%)
Lamb loin – flavour and AT attributes (internal preference map – flavour liking)
RU9.75
RM9.75
RM7.75
RU7.75
RU8.5 RM8.5
RM10.75
RU10.75
RU6.5 RU5.5
RM6.5
E10.75
E5.5
E7.25
LikingFL
CG1 (29)
CG2 (55)
- 1
- 0.5
0
0.5
1
- 1 - 0.5 0 0.5 1
PC1 (15.5%)
PC
2 (
12
.5%
)
Lamb loin – flavour and AT attributes (internal preference map – flavour liking)
RU9.75
RM9.75
RM7.75
RU7.75
RU8.5 RM8.5
RM10.75
RU10.75
RU6.5 RU5.5
RM6.5
E10.75
E5.5
E7.25
LikingFL
CG1 (29)
CG2 (55)
IntLambFL OldFL RLambFL
SweetFL
SaltyFL
BloodyFL
RoLamAT
RamAT
OilyAT
SweetAT SourAT
SaltAT
- 1
- 0.5
0
0.5
1
- 1 - 0.5 0 0.5 1
PC1 (15.5%)
PC
2 (
12
.5%
)
Consumers form
two main cluster
groups with
differing likings...
Cluster groups for flavour liking
• CG1 (n=29) like lamb flavour, especially older lambs
• CG2 (n=55) like most lamb flavour, dislike 7.75 mo lambs
0
10
20
30
40
50
60
70
80
CG1 (29) CG2 (55)
Me
an
se
ns
ory
sc
ore
E5.5 RU5.5 RU6.5 RM6.5 E7.25 RM7.75 RU7.75
RU8.5 RM8.5 RU9.75 RM9.75 RM10.75 RU10.75 E10.75
Internal preference map – aroma only
RU9.75
RM9.75
RM7.75
RU7.75
RU8.5
RM8.5RM10.75
RU10.75
RU6.5RU5.5
RM6.5
E10.75
E5.5 E7.25
LikingAR
CG1(68)
CG2 (13)
CG3 (5)
IntAR
BloodAR
AntiseptAR
GrassAR
RamAR
MustyAR
SweetAR
-1
-0.5
0
0.5
1
-1 -0.5 0 0.5 1
PC
2 (1
2.0
%)
PC1 (17.5%)
Consumers can
differentiate dates
of slaughter on
aroma alone!
0
10
20
30
40
50
60
70
CG1(68) CG2 (13) CG3 (5)
Me
an
se
ns
ory
sc
ore
E5.5 RU5.5 RU6.5 RM6.5 E7.25 RM7.75 RU7.75
RU8.5 RM8.5 RU9.75 RM9.75 RM10.75 RU10.75 E10.75
Cluster groups for aroma liking
• CG1 (n=68) like lamb aroma, do not differentiate
• CG2 (n=13) like most lamb aroma, differentiate
• CG3 (n=5) like the lamb aroma others don’t!
LAMB Consumer liking of flavour is linked to:
– “sweet flavour”, “roast lamb flavour”
– Sugars , n-3 fatty acids
– Other precursors > ongoing studies
Consumer liking of flavour is INVERSELY
related to:
– “bitter”, “sour”, “musty”, “ram” flavours
– WBSF, n-6 fatty acids
Conclusions
Consumer liking for flavour can be linked to:
– Sensory profiling attributes
– Precursors
– Odour compounds
– Meat quality measurements
Consumers are discerning!
– Can differentiate as well as trained panels
– Not all alike > different markets?
Consumer liking for flavour can
be explained ...
Flavour
perception
Flavour
precursors
Formation
pathways
Base cause Flavour
• Age/maturity?
• Breed/
genetics?
• Diet
• Marbling, IMF
• pHu
• pH/T decline
• Ageing
• Muscle
• Cooking
method
• Contamination
• Proteolysis
• Glycolysis
• ATP / IMP
breakdown
• Pentose
phosphate
pathway
• Lipid
oxidation
• Impact of pro-
oxidants and
antioxidants
• Amino acids
• H2S
• Sugars
• Fatty acids
• Nucleotides
• Carotenoids
ODOUR
VOLATILES
TASTE
(including
UMAMI)
FLAVOUR
RELEASE
FLAVOUR
as
perceived
by the
consumer
Flavour formation
Flavour
perception
Flavour
precursors
Formation
pathways
Base cause Flavour
• Age/maturity?
• Breed/
genetics?
• Diet
• Marbling, IMF
• pHu
• pH/T decline
• Ageing
• Muscle
• Cooking
method
• Contamination
• Proteolysis
• Glycolysis
• ATP / IMP
breakdown
• Pentose
phosphate
pathway
• Lipid
oxidation
• Impact of pro-
oxidants and
antioxidants
• Amino acids
• H2S
• Sugars
• Fatty acids
• Nucleotides
• Carotenoids
ODOUR
VOLATILES
TASTE
(including
UMAMI)
FLAVOUR
RELEASE
FLAVOUR
as
perceived
by the
consumer
Flavour formation
Thanks!
• My colleagues
– Terence Hagan, David Farrell, Octavio Oltra, Alan
Gordon, Yuka Devlin, many others ....
• Dunbia and InvestNI for funding much of
this work
• You for listening!
