Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception

Puntos clave

• Meat-based broths exhibit distinct volatile compounds that correlate with sensory characteristics, enhancing flavor profile.
• Key findings include significant associations between specific volatile compounds and the overall taste experience of broths.
• Analysis was conducted using HS-SPME coupled with GC-MS to accurately identify volatile compounds in various broths.
• Further research could refine flavor enhancement techniques based on these volatile compounds and their impact on taste.