Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

Changes in the aroma characteristics of mutton process flavors (MFSs) prepared from non‐oxidized suet and oxidized suet (OS) of different oxidation degrees were assessed by GC–MS, descriptive sensory analysis (DSA), and electronic nose (E‐nose). Six sensory attributes (muttony, meaty, suety, simulate, burnt, and off‐flavor) were selected to assess MFSs. DSA results showed a distinct difference among the sample MFS1 with non‐oxidized suet and other MFS samples with added OS of different oxidation degrees in terms of almost all sensory attributes. Also, MFS4 and MFS5 with moderate OS4 and OS5 showed very strong muttony, meaty, suety, and simulate attributes, but the weakest burnt and off‐flavor attributes. GC–MS analysis of volatiles indicated that MFS5, which had moderate OS5, generated a more appropriate content proportion of the characteristic flavor compounds than the others. Moreover, E‐nose analysis confirmed the results of GC–MS and DSA. Results of correlation analysis among 19 selected odor‐active compounds, DSA, and E‐nose data further confirmed that the moderate OS with a peroxide value (PV) of 103.29–287.61 meqO₂ kg⁻¹, the p‐anisidine value (p‐AV) of 61.03–262.52, and the acid value (AV) of 1.98–5.11 mg KOH/g suet may be a desirable precursor for the sensory characteristics of MFS.

Species‐species mutton flavor can be enhanced by heating suet in air through the coordination of Maillard reaction and lipid oxidation. Through the partial least squares regression analysis of the descriptive sensory analysis data, odor‐active compounds and E‐nose data, moderate oxidized suet was recommended for preparing mutton process flavors.