Formation and Analysis of Volatile and Odor Compounds in Meat-A Review

Area of Science:

• Food Science
• Analytical Chemistry
• Sensory Science

Background:

• Meat's volatile composition and odor originate from precursors in raw meat.
• Pre-slaughter factors (species, breed, sex, age, feed, muscle type) and post-mortem conditions (aging, cooking, curing, fermentation) significantly influence these volatiles.
• Volatile organic compounds (VOCs) are key to meat's sensory characteristics.

Purpose of the Study:

• To review the primary reactions forming meat VOCs.
• To discuss factors influencing VOC development in meat.
• To evaluate analytical techniques for meat VOC analysis.

Main Methods:

• The review describes key reactions like Maillard reaction, Strecker degradation, lipid oxidation, and degradation of thiamine, carbohydrates, and nucleotides.
• It discusses pre-slaughter and post-mortem factors impacting meat VOCs.
• It analyzes sample preparation (SPME, SBSE, DHE) and analytical methods (GC-MS, olfactometry, electronic noses).

Main Results:

• Key chemical reactions and biological factors contributing to meat aroma are identified.
• The influence of pre-slaughter and post-mortem conditions on meat VOC profiles is detailed.
• A comprehensive overview of current analytical techniques for meat VOCs is provided, highlighting their strengths and limitations.

Conclusions:

• Understanding meat VOCs requires knowledge of precursor chemistry, pre-slaughter, and post-mortem factors.
• Various analytical methods exist for meat VOC analysis, each with pros and cons.
• Sensorial analysis remains crucial for evaluating meat quality and aroma profiles.