Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition
The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% pro...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0031/pjfns-2016-0031.xml?format=INT |
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| author | Nowicka Katarzyna Jaworska Danuta Przybylski Wiesław Górska Ewa Tambor Krzysztof Półtorak Andrzej |
| author_facet | Nowicka Katarzyna Jaworska Danuta Przybylski Wiesław Górska Ewa Tambor Krzysztof Półtorak Andrzej |
| author_sort | Nowicka Katarzyna |
| collection | DOAJ |
| description | The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identified and quantified. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterification were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA) showed, however, that specific groups of products have their own unique sensory profile. Additionally, the sensory analysis confirmed the significant role of the chemical composition and volatile compounds in the development of the overall quality of półgęsek. |
| format | Article |
| id | doaj-art-f0bf5ce52d5a496ebcc9d64f3544b44a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-f0bf5ce52d5a496ebcc9d64f3544b44a2025-02-03T01:04:19ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-12-0167428329210.1515/pjfns-2016-0031pjfns-2016-0031Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical CompositionNowicka Katarzyna0Jaworska Danuta1Przybylski Wiesław2Górska Ewa3Tambor Krzysztof4Półtorak Andrzej5Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02–776Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02–776Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02–776Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02–776Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02–776Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02–776Warsaw, PolandThe objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identified and quantified. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterification were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA) showed, however, that specific groups of products have their own unique sensory profile. Additionally, the sensory analysis confirmed the significant role of the chemical composition and volatile compounds in the development of the overall quality of półgęsek.http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0031/pjfns-2016-0031.xml?format=INTgoose meatvolatile profileflavorsensory quality |
| spellingShingle | Nowicka Katarzyna Jaworska Danuta Przybylski Wiesław Górska Ewa Tambor Krzysztof Półtorak Andrzej Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition Polish Journal of Food and Nutrition Sciences goose meat volatile profile flavor sensory quality |
| title | Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition |
| title_full | Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition |
| title_fullStr | Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition |
| title_full_unstemmed | Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition |
| title_short | Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition |
| title_sort | determinants of the sensory quality of polgesek in relation to volatile compounds and chemical composition |
| topic | goose meat volatile profile flavor sensory quality |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0031/pjfns-2016-0031.xml?format=INT |
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