Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

Flavour profiles of seven beeflike process flavours (BFs) including non-oxidized or oxidized tallow were comparatively analysed by electronic nose, gas chromatography–mass spectrometry (GC–MS) and descriptive sensory analysis to characterize the headspace of BFs. Analysis of volatiles by GC–MS indicated that the effect of oxidized tallow with moderate oxidization level on Maillard reaction was more prominent than that of others, which potentially could result in an optimal meat flavour with strong, harmony and species-specific characteristics detected by sensory analysis. In addition, electronic nose data confirmed the accuracy of the GC–MS and sensory analysis results. Correlation analysis of the electronic nose measurements, sensory evaluation and characteristic compounds through Partial Least Squares Regression (PLSR) further explained that moderate oxidized tallow with peroxide value (PV) of 87.67–160 mequiv./kg, the p-anisidine value (p-AV) of 30.57–50, and the acid value (AV) of 1.8–2.2 mg KOH/g tallow was a desirable precursor for imparting aroma characteristics of beef flavour.