Aristide Maggiolino, Lucrezia Forte, David Hopkins, Igor Tomašević, Pasquale De Palo
Meat flavor is a critical determinant of consumer acceptance and is largely dictated by a complex array of Volatile Organic Compounds (VOCs) generated primarily during cooking. This review provides a comparative analysis of VOCs profiles across eight distinct meat species: beef, sheep, goat, pig, camel, donkey, horse and alpaca. It delves into the primary chemical pathways responsible for the formation of VOCs, including the Maillard reaction, lipid oxidation, Strecker degradation, and thiamine degradation, highlighting key precursors such as amino acids, reducing sugars, and lipids. Significant variations in the profiles of VOCs arise from intrinsic factors (species, breed, age, sex, and muscle type) and extrinsic factors (diets, feeding systems, post-mortem aging, processing techniques like curing, smoking, and fermentation, cooking methods, and storage conditions). The review critically evaluates the principal analytical methodologies employed for the detection and characterization of VOCs, including headspace sampling techniques (Static, Dynamic, SPME), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), electronic noses (E-noses), and direct-injection mass spectrometry methods like proton-transfer-reaction mass spectrometry (PTR-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), discussing their respective advantages, limitations, and applications. Application of the analysis of VOCs in meat science, such as quality assessment (freshness, spoilage), process monitoring, and understanding flavor perception, are explored. The review synthesizes current knowledge, identifies significant knowledge gaps, particularly concerning less-studied species like camel, donkey, horse and alpaca, and suggests future research directions focusing on pathway interactions, rapid detection methods, and the integration of chemical and sensory data.