ArticleFoods (Basel, Switzerland)2022
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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Who cites it
2 citing papers in PubMed.
- Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.Food chemistry: X · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indicate that consumers most often associated caramel and roasted flavors with dry-aged patties, and "sheepy" and metallic flavors with wet-aged patties. Volatile analysis supported the consumer characterization as there were more Maillard reaction products, including pyrazines, which are associated with roasted and cooked flavors, found in the dry-aged patty volatile profile. More 1-octen-3-one, which is associated with metallic flavors, was found in the wet-aged patty volatile profile. These results provide validation that the lexicon utilized in this study (i) is suitable for the characterization of mutton flavor and (ii) will have applications for future investigations into the flavor components driving consumer liking for mutton.
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Registered trials
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