Key Aroma Compounds in Roasted White Kołuda Goose

Area of Science:

• Food Chemistry
• Sensory Science
• Analytical Chemistry

Background:

• Roasted meat flavor is complex and influenced by numerous volatile compounds.
• Understanding the specific aroma profile of White Kołuda goose is crucial for quality assessment and product development.

Purpose of the Study:

• To identify and quantify aroma-active compounds in roasted White Kołuda goose leg meat.
• To determine the key odorants responsible for the characteristic meaty, roasted, and fatty flavors.

Main Methods:

• Gas chromatography-olfactometry (GC-O) with aroma extract dilution analysis (AEDA) and solvent-assisted flavor evaporation (SAFE).
• Quantitation, recombination-omission tests, and descriptive sensory evaluation.
• Calculation of odor activity values (OAVs) to identify aroma-active compounds.

Main Results:

• Thirty aroma compounds with flavor dilution factors (FDF) ≥ 1 were identified, with concentrations ranging from 0.06 to 633 μg/kg.
• Highest OAVs (>1024) were observed for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one.
• Nine key aroma compounds were identified, which, when recombined, simulated the original roasted goose aroma profile.

Conclusions:

• Specific aroma compounds, notably 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one, are critical contributors to the desirable flavor of roasted goose.
• The identified key odorants predominantly define the meaty, roasted, and fatty sensory attributes of the meat.