Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

Abstract

The objective of this study was to determine the sensory quality of a specifi c Polish traditional product made from cured and then smoked goose meat (pgsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identifi ed and quantifi ed. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterifi cation were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA) showed, however, that specifi c groups of products have their own unique sensory profi le. Additionally, the sensory analysis confi rmed the signifi cant role of the chemical composition and volatile compounds in the development of the overall quality of pgsek.