Liha töötlemine
of rancid taste by 3-methylbutanal, hexanol, results similar to aroma. Throughout the
and octanol; 86% of fat rancid flavor by maturation period there was no significant
octanol, 3-methybutanal, and limonene; and change in rancidity. The main changes that
78% fat pungent flavor by octanol and limo- occurred in the texture involved attributes of
nene. The integration of volatile data, sensory hardness, crumbliness, pastiness, fibrous-
data, and mathematical procedures showed ness, and adhesiveness. Most of the changes
Sensory Evaluation of Meat Products 461
occurred after about 18 months, and these Further analysis of this data set using
were attributed to proteolysis, which agreed canonical correlation analysis was an attempt
with biochemical maturation indices
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