Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply

Melindee Hastie, Damir Torrico, Zhenzhao Li, Minh Ha, Robyn Warner

Research output: Contribution to journalArticlepeer-review


The 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.

Original languageEnglish (US)
Article number3167
Issue number20
StatePublished - Oct 2022
Externally publishedYes


  • check-all-that-apply
  • consumer
  • fatty acid profile
  • lexicon
  • mutton
  • sheep meat
  • volatiles

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science


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