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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 ® 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 1 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 ® 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 2 6/25/2015 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 ® ® 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 3 6/25/2015 (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 4 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 5
