ATTEMPT TO IDENTIFY SENSORY FEATURES OF ROASTED MEAT USING VOLATILE COMPOUNDS IN MODEL REACTION BETWEEN LYSINE AND RIBOSE

The volatile compounds were determined produced in a roasted product of minced pork-beef meat and in thermal reactions between lysine and ribose for the purpose of identifying the same compounds produced those two processes. Additionally, upon completion of the roasting process, the sensory features of meat samples were analyzed. The minced meat was used to make products of various percentage rates of pork and beef amounts contained therein [% (w/w)]: 100:0; 95:5; 90:10; and 85:15. The samples were thermally processed in a Phillips gastronomic roaster, type HD4454/A, at a temperature of 185 +/- 5 degrees C. The volatile compounds were analyzed in the surface and inner layers of the meat products. The reactions between lysine and ribose were performed at the same temperature; the process times were changed as follows: 5, 10, 15, 30, 45, and 60 minutes. Based on the research results, there were determined the sensorily active volatile compounds appearing characteristic for the thermal reactions occurring while roasting meat, and those produced during the reactions between lysine and ribose to determine some sensory features of meat. Using a factor analysis, the following significant, common variables were identified: benzaldehyde, butan-2-one, 1-hydroxypropan-2-one, butane-2,3-diol, butyl acetate, heptanal, octanal, pentane-2,3-dione, 2-pentylfuran, burnt aroma, bitter flavour, colour and aroma of meat. Next, a PCA analysis was used to classify the quality features of the meat products analyzed. On the basis of the projection of the cases onto the factor plane, two major subsets of point markers were identified; based thereon it was possible to distinguish between the quality features originating from the two layers of the meat products. Moreover, it was possible to find similarities of and differences among the qualitative features of the individual samples in each of the two subsets. It was evidenced that volatile compounds could be identified in the model reactions between lysine and ribose that might be equated with the sensory features of roasted meat. Thus, the analyses of the product could be made simpler by using detail-focused model analyses.