Hastie, MelindeeTorrico, DamirLi, ZhenzhaoHa, MinhWarner, Robyn2023-07-192022-10-112022-102020-10-082304-81585P3EV (isidoc)37430916 (pubmed)https://hdl.handle.net/10182/16336The 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.16 pagesElectronicen© 2022 by the authors.check-all-that-applyconsumerfatty acid profilelexiconmuttonsheep meatvolatilesJournal Article10.3390/foods112031672304-81582023-07-06ANZSRC::350602 Consumer-oriented product or service developmentANZSRC::300699 Food sciences not elsewhere classifiedANZSRC::300602 Food chemistry and food sensory scienceANZSRC::3006 Food sciencesANZSRC::3106 Industrial biotechnologyhttps://creativecommons.org/licenses/by/4.0/Attribution