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6/25/2015
Relationships Between
Descriptive Beef Flavor
Attributes and Consumer Liking
Thanks to our Sponsor
RHONDA MILLER, PH.D.,
TEXAS A&M UNIVERSITY
68th RECIPROCAL MEAT CONFERENCE
68th RECIPROCAL MEAT CONFERENCE
®
®
Outline
Why is Beef Flavor Important
 Introduction
 Whole Muscle Beef Flavor Lexicon
 Use of the Beef Flavor Lexicon
• Heavy beef eaters
• Light beef eaters
 Consumer perceptions of beef flavor
 Relationships between flavor attributes and consumer
liking
 Millennial and Non-Millennial consumers
 Conclusions
Consumers have indicated that flavor is an
important aspect of beef demand (NCBA)
Beef flavor is complicated as it is impacted by:
◦ Lean component
◦ Lipid component
◦ Heat effects
◦ Meillard reactions between reducing sugars and amino
acids
◦ Fatty acid and phospholipid composition
◦ Lipid oxidation and heat denaturation
◦ Level of heat applied and degree of doneness
68TH RECIPROCAL MEAT CONFERENCE
Data will be presented from 4
Beef Check-off Funded projects
from 2009 to 2014
Whole muscle beef flavor lexicon (Adhikari et al.
2011)
Relationships of beef flavor descriptors and volatile
flavor aromatics (Miller and Kerth, 2012; Aquirre et
al., 2014; Laird et al., 2014)
Relationship between beef flavor descriptors and
heavy beef eaters (Miller et al., 2013; Glascock, 2014)
Relationship between beef flavor descriptors and light
beef eaters (Miller et al., 2014; Luckemeyer et al.
2015)
Compare Light and Heavy beef eaters that are
millennial and non-millennials
68TH RECIPROCAL MEAT CONFERENCE
68TH RECIPROCAL MEAT CONFERENCE
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The Lexicon – Adhikari et al. (2011)
®
Major notes
Sour
Spoiled
Beef Identity
Salty
Warmed-Over
Brown/Roasted
Bitter
Animal Hair
Bloody/Serumy
Umami
Dairy*
Metallic
Liver-like
Cocoa*
Fat-like
Green-hay
Green
Overall Sweet
Chemical
Leather*
Sweet
Burnt
Sour Dairy*
Sour Aromatics*
Rancid
Cooked Milk*
Other notes
Smoky – charcoal, Smoky – wood, Buttery, Refrigeratorstale, Soapy, Barnyard, Heated oil, Asparagus, Cumin,
Floral, Beet, and Petroleum-like
*Aroma only
68TH RECIPROCAL MEAT CONFERENCE
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6/25/2015
Relationships of beef flavor descriptors and
volatile flavor aromatics (Miller and Kerth,
2012; Aquirre et al., 2014; Laird et al., 2014)
®
Lexicon – Examples
®
Cuts
Attribute
Definition
References
Beef Identity
Amount of beef
flavor identity in
the sample
Swanson’s Beef Broth = 5.0
80% Lean Ground Beef = 7.0
Brown/Roasted
A round, full
aromatic generally
associated with
beef suet that has
been broiled
Beef Suet (broiled)= 8.5
80% Lean Ground Chuck = 10
An aromatic
associate with
blood on cooked
meat products
Select strip steak = 5.5
Beef brisket = 6.0
Bloody/Serumy
◦
◦
◦
◦
◦
Top Choice and Select top loin steaks
High pH top loin steaks (pH >6.0)
Top Choice and Select top sirloin steaks
Top Choice and Select flat iron steaks
Top Choice and Select bottom round roasts
Internal cooked temperature endpoints: 58, 70, or
82°C (137, 158 or 176°F
Cook methods
◦ Steaks: George Foreman Precision Grill set at 375oF or
Serrated gas grill at 450°F.
◦ Roasts: standard gas oven at 325°F crock-pot with liquid and
cooked on low.
68TH RECIPROCAL MEAT CONFERENCE
68TH RECIPROCAL MEAT CONFERENCE
1 squares regression bi-plot using beef flavor attributes and
Partial least
volatile aromatic compounds.
1-(acetyloxy)- 2Propanone
0.75
0.5
Umami
2-pentyl-4,5- Liver-like
dimethyloxazole
Sweet
t2
0.25
2-Decanone
0
What Flavors do Moderate to
Heavy Beef Eaters Like?
dimethyl
Trisulfide
Beef identity
Brown/roasted
Overall sweet
Salty
Bitter
Fat-like
 High pH top loin steak grill 176
®
 Select top sirloin steaks George Foreman 176
 High pH top loin steak George foremen 176  Select top sirloin steaks Grill 137
 High pH top loin steak grill 137
 Select top sirloin steaks Grill 176
 High pH top loin steak George foreman 137
-0.25
1-Heptanol
-0.5
3-ethyl-2,5dimethylPyrazine
Sour
(1-butylhexyl)Benzene
-0.75
Bloody/serumy
Metallic
2,5-dimethylPyrazine
-1
-1
-0.75
-0.5
2-methylButanal
-0.25
0
0.25
0.5
0.75
1
 Select bottom round roast crockpot 137
 Choice top loin steaks George Foreman 137
 Select bottom round roast crockpot 176
 Choice top loin steaks George Foreman 176
 Choice bottom round roast crockpot 176
 Choice top loin steaks Grill 137
 Choice bottom round roast crockpot 137
 Choice top loin steaks Grill 176
 Select top sirloin steaks George Foreman 137
t1
68TH RECIPROCAL MEAT CONFERENCE
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Principal component analysis of trained descriptive flavor attributes,
cooking treatments and consumer liking for heavy beef eaters
®
Correlations on axes t1 and t2
Measured
1
Overall Sweet
Expert, trained beef flavor descriptive
attribute panel using the Beef Lexicon
Chemical attributes on raw: fatty
acids, pH, myoglobin, non-heme iron,
lipid/moisture %
Warmed Over Flavor
Ch TLoin, Gr176°F Grill Intensity
Ch BR, CP, 176°F
Se BR, CP, 176°F
Grill Liking
Ch TButt, Gr, 176°F Buttery
Cardboardy
Beef Intensity
Off Intensity
Ch TLoin, GF, 176°F
Salty
Overall Liking
Liver-like HpH TLoin, GF, 176°F
Flavor Liking
HpH Tloin, Ch TLoin, Gr, 137°F
Beef Liking
Ch TButt, GF, 176°F
Fat-like
Gr, 137°F
Ch TLoin, GF, 137°F
Musty
Sour Aromatic
HpH TLoin,
Ch TButt, Gr, 137°F
Ch BR, CP, 137°F
GF, 137°F
Medicinal
Se BR, CP, 137°F
Ch TButt, GF, 137°F SourMilk
0.25
t2
Volatile aromatic compounds
Brown/roasted
HpH TLoin, Gr, 176°F
0.5
Consumer overall, flavor, beef, grill
liking
Beef identity
Sweet
Umami
0.75
0
-0.25
-0.5
Sour
-0.75
Bitter
Metallic
Bloody/serumy
-1
-1
-0.75
-0.5
-0.25
0
0.25
0.5
0.75
1
t1
68TH RECIPROCAL
MEAT CONFERENCE
68TH RECIPROCAL
MEAT CONFERENCE
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What Flavors do Light Beef
Eaters Like?
Variables (axes F1 and F2: 59.38 %)
®
1
Alkane
0.75
Alcohol
Likely Lipid
Degradation
Products
Bloody/serumy
0.5
0.25
Fat-like
0
Overall
Consumer Like
-0.25
Acid
Likely Meillard
Degradation
Products to Likely
Lipid Degradation
Product Ratio
 High pH top loin grill 176
 Select top butt George Foreman 137
 High pH top loin George foremen 176
 Select top butt George Foreman 176
Benzene
furan
 High pH top loin grill 137
 Select top butt Grill 137
 High pH top loin George foreman 137
 Select top butt Grill 176


 Select bottom round roasts crockpot 137
 Choice top loin George Foreman 137
 Select bottom round roasts crockpot 176
 Choice top loin George Foreman 176
 Choice bottom round roasts crockpot 176
 Choice top loin Grill 137
 Choice bottom roaund roasts crockpot 137
 Choice top loin Grill 176
 Choice Tenderloin Grill 137
 Choice Tenderloin George Foreman 137
Sulfur
Nitrogen
contain
containing Likely Meillard
Degradation
Product
Pyrazine
-0.5
Ketone
Liver-like
Alkene
Umami
-0.75
Brown/roasted
Beef identity
-1
-1
-0.75
-0.5
-0.25
0
0.25
®
Aldehyde
0.5
0.75
1
 Choice Tenderloin Grill 176
F1 (36.64 %)
 Choice Tenderloin George Foremen 176
68TH RECIPROCAL MEAT CONFERENCE
68TH RECIPROCAL MEAT CONFERENCE
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1
0.75
0.5
0.25
0
-0.25
-0.5
Juiciness
Juiciness liking
Muscle fiber
121
Tenderness Liking
tenderness
521
Overall tenderness
Connective tissue
621
211
amount
111
431
122
222
Overall
liking
622
Fat-like
Musty/
Sour
511
moldy
Beef flavor liking Overall flavor liking
Sweet
522
Aromatic 332 331
112
Salty
Bitter
Overall Grilled flavor
212
Cardboardy
432
sweet
612
liking
512
Beef identity
Umami
Sour 221
611
Brown/roasted
Burnt
-0.75
-1
-1
-0.75
-0.5
-0.25
0
t1
0.25
68TH RECIPROCAL MEAT CONFERENCE
Heavy and Light beef eaters
Millennial versus Non-Millennial
Bloody/serumy
Metallic
Liver-like
Green hay-like
t2
111 = tenderloin steak grilled to 137°F
112 = tenderloin steaks grilled to 176°F
121 = tenderloin steaks GF to 137°F
122 = tenderloin steaks GF to 176°F
211 = high pH top loin steaks grilled to 137°F
212 = high pH top loin steaks grilled to 176°F
221 = high pH top loin steaks GF to 137°F
222 = high pH top loin steaks GF to 176°F
331 = Choice bottom round roasts CP to 137°F
332 = Choice bottom round roasts CP to 176°F
431 = Select bottom round roasts CP to 137°F
432 = Select bottom round roasts CP to 176°F
511 = Choice top loin steaks grilled to 137°F
512 = Choice top loin steaks grilled to 176°F
521 = Choice top loin steaks GF to 137°F
522 = Choice top loin steaks GF to 176°F
611 = Choice top sirloin steaks grilled to 137°F
612 = Choice top sirloin steaks grilled to 176°F
621 = Choice top sirloin steaks GF to 137°F
622 = Choice top sirloin steaks GF to 176°F
0.5
0.75
1
111=tenderloin steak grilled to 137°F
112=tenderloin steaks grilled to 176°F
121=tenderloin steaks GF to 137°F
122=tenderloin steaks GF to 176°F
211=high pH TL steaks grilled to 137°F
212=high pH TL steaks grilled to 176°F
221=high pH TL steaks GF to 137°F
222=high pH TL steaks GF to 176°F
331=Choice BR roasts CP to 137°F
332=Choice BR roasts CP to 176°F
431=Select BR roasts CP to 137°F
432=Select BR roasts CP to 176°F
511=Choice TL steaks grilled to 137°F
512=Choice TL steaks grilled to 176°F
521=Choice TL steaks GF to 137°F
522=Choice TL steaks GF to 176°F
611=Choice TS steaks grilled to 137°F
612=Choice TS steaks grilled to 176°F
621=Choice TS steaks GF to 137°F
622=Choice TS steaks GF to 176°F
68TH RECIPROCAL MEAT CONFERENCE
Drivers of Liking
®
1.2
TButtGrill137
CLoinGrill137
Salty
0.6
Furaldehyde
Removed Tenderloins from Light beef eaters study
Used aromatic compounds common to both studies
(n=49)
®
CGCP137
CGCP176
Combined two previous research studies
Acids
Umami
Aldehydes
Examined Light Millennial, Light Non-millennial,
Heavy Millennial, and Heavy Non-millennial
consumers
Ketones
Benzaldehyde
CLoinGrill176
KHM
Acetylthiazoline
Brown
Fat
KHN
Osweet
Sweet
CLoinGF137
Bitter
Cardboardy
KHM: KS Heavy Millenials
KHN: KS Heavy Non-Millenials
KLM: KS Light Millenials
KLN: KS Light Non-Millenials Liver
KHM: KS Heavy Millenials
KHN: KS Heavy Non-Millenials
KLM: KS Light Millenials
KLN: KS Light Non-Millenials
KHM: KS Heavy Millenials
KHN: KS Heavy Non-Millenials
KLM: KS Light Millenials
KLN: KS Light Non-Millenials
Sour
Samples
Beef
CLoinGF176
PC 2 - 18%
F2 (22.74 %)
Metallic
Methanethiol
HphGrill176
Pyrazines
Metallic
Bloody
KLM
KLN
0.0
TButtGrill176
Limonene
StraightHC
OHM
OHN
OLM
TButtGF137
Alcohols
HphGF176
OLN
Styrene
PHM
PHN
HphGrill137
TButtGF176
-0.6
HphGF137
PLM
PLN
SGCP137
SGCP176
-1.2
-1.2
68TH RECIPROCAL MEAT CONFERENCE
-0.6
0.0
0.6
1.2
PC 1 - 35% MEAT CONFERENCE
68TH RECIPROCAL
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(c)
Correlations with t on axes t1 and t2 for light and heavy beef eaters
Correlations on axes t1 and t2 for non-millennial heavy beef eaters
1
®
1
0.75
®
Sour
Metallic
Bloody/serumy
0.75
Sour
Methanethiol
0.5
Bitter
Alkanes
0.25
Styrene
Alcohols
Acetylthiazoline
0.25
Flavor liking
Fat-like
Limonene
t2
Overall liking
Acids
0
Grill Liking
Liver-like
-0.25
t2
0.5
Ketones
Cardboardy
Benzaldehyde
Aldehydes
-0.25
Pyrazines
-0.5
Overall sweet
0
Furaldehyde
Salty
Brown/roasted
Methanethiol
Metallic
TButtGrill137
TButtGF137
Straight chain
carbons
-0.5
Beef identity
Beef identity
Sweet
-0.75
Sweet
-0.75
Umami
-1
-1
-0.75
-0.5
-0.25
0
0.25
0.5
0.75
Umami
Overall sweet
0.25
0.5
-1
1
-1
t1
-0.75
-0.5
-0.25
0
0.75
1
t1
68TH RECIPROCAL MEAT CONFERENCE
(a)
Bloody/serumy
Bitter
TButtGF176
Flavor liking
Acetylthiazoline
Acids
Styrene CLoinGF137
Overall liking
SGCP137
Alcohols
Benzaldehyde
CLoinGrill137
HphGF137
CGCP137
Liver-like
Grilled liking
Ketones
TButtGrill176
HphGF176
HphGrill137
Furaldehyde
Aldehydes
Cardboardy
Limonene
Salty
Fat-like
CGCP176
CLoinGF176
Pyrazines
SGCP176
HphGrill176
Brown/roasted
CLoinGrill176
68TH RECIPROCAL MEAT CONFERENCE
Correlations on axes t1 and t2 for millennial light beef eaters
1
®
®
Metallic
(c)
Bloody/serumy
Methanethiol
Correlations on axes t1 and t2 for nonmillennial heavy beef eaters
Sour
TButtGF137
0.5
Bitter
Straight chain
carbon
TButtGF176
0
1
TButtGrill137
0.75
0.5
0.25
CGCP137
Liver-like
-0.25
Cardboardy
-0.5
1
Sour
Overall liking
Alcohols
Styrene CLoinGF137
Flavor liking
Acetylthiazoline
SGCP137 Limonene
Fat-like Grill Liking
Acids
HphGF137
HphGrill137 CLoinGrill137
HphGF176 HphGrill176
Furaldehyde
Ketones
Benzaldehyde
TButtGrill176
Salty
CLoinGF176
CGCP176
Brown/roasted
Aldehydes
CLoinGrill176
SGCP176
Pyrazines
t2
t2
0.25
Correlations on axes t1 and t2 for
millennial light beef eaters
(a)
0
-0.25
-0.5
Sweet
Beef identity
Overall sweet
Metallic
Methanethiol
0.75
Metallic
Bloody/serumy
TButtGrill137
TButtGF137
Straight
Bitter
TButtGF176
Hydrocarbons Acetylthiazoline Flavor liking
Acids
Overall liking
SGCP137 Styrene CLoinGF137
Alcohols
Benzaldehyde
CLoinGrill137
CGCP137 HphGF137
Liver-like
Ketones HphGF176
TButtGrill176 Grilled liking
HphGrill137
Furaldehyde
Cardboardy Aldehydes Limonene
Salty Fat-like
CGCP176
Pyrazines
CLoinGF176
SGCP176
HphGrill176
Brown/roasted
CLoinGrill176
Beef identity
Sweet
-0.75
0.5
0.25
0
-0.25
-0.5
TButtGF137
Bloody/serumy
Bitter TButtGrill137
Straight Chain
Overall liking
Alcohols
CarbonStyrene
Flavor liking
CLoinGF137
Acetylthiazoline
SGCP137Limonene
Fat-likeGrill Liking
Acids
HphGF137
HphGrill137
CLoinGrill137
CGCP137 HphGF176HphGrill176
Furaldehyde
Liver-like Ketones Benzaldehyde
TButtGrill176
Salty
CLoinGF176
CGCP176
Cardboardy
Brown/roasted
Aldehydes CLoinGrill176
SGCP176
Pyrazines
TButtGF176
Sweet
Beef identity
Overall sweet
-0.75
Umami Overall sweet
-0.75
Methanethiol
Sour
t2
0.75
Umami
-1
Umami
-1
-1 -0.75 -0.5 -0.25
-1
-1
-0.75
-0.5
-0.25
0
0.25
0.5
0.75
0
0.25 0.5 0.75
1
-1 -0.75 -0.5 -0.25 0
t1
1
t1
68TH RECIPROCAL MEAT CONFERENCE
0.25 0.5 0.75
1
t1
68TH RECIPROCAL MEAT CONFERENCE
(a)
(a)
®
®
(b)
(b)
Word cloud from Wordle.net of consumer positive comments from
(a) heavy beef eaters and (b) light beef eaters.
68TH RECIPROCAL MEAT CONFERENCE
Word cloud from Wordle.net of consumer negative comments
from (a) heavy beef eaters and (b) light beef eaters.
68TH RECIPROCAL MEAT CONFERENCE
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6/25/2015
Funding Acknowledgment
Conclusions and what is next!
 Flavor is a predominant driver of consumer overall liking
 What do consumers NOT like?
®
®
◦ Liver-like, cardboardy, ketones, aldehydes, benzaldehydes
 What do consumers like?
◦ Fat-like, pyrazines, grill flavor, Meillard reaction products,
brown/roasted, beef identity, sweet, salt & umami
◦ Metallic & serumy/bloody related
 Millennials versus Non-Millennials do not differ in
response to flavor of beef; other factors drive
consumption other than palatability factors
 Current: Light, heavy, millennial, & non-millennial
response to beef, pork and chicken
◦ Central location
◦ In-home placement
 Future: Ground beef and flavor drivers
68TH RECIPROCAL MEAT CONFERENCE
Acknowledgments
 Dr. Chris Kerth (Texas A&M University)
 Dr. Koushik Adhikari (University of Georgia Griffin)
 Drs. Edgar Chambers IV, Delores Chamber, and Marianne SwaneyStueve (Kansas State University)
 Ms. Ann Colonna (Oregon State University)
 Ms. Rachel Primrose (Pennsylvania State University)
 Graduate Students: Chrisly Philips, Dr. Adria Grayson, Kaitlyn
Grimshaw, Rachel Glascock, Hannah Laird, Tanner Luckemeyer,
Micheal Berto, Sarah Chu, Maria Aguirre, Crystal Waters, Hillary
Henderson
68TH RECIPROCAL MEAT CONFERENCE
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