Liha töötlemine
flavor by 3-methylbutanal, hexanol, 3-meth- The sensory profile indicated that aroma
ylbutanol, and 2-nonanone; 60% of rancid was at a maximum around 18 months of
odor by hexanal, pentanol, and hexanol; 82% maturation, and flavor and saltiness showed
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
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