Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Lambloins were subjected to sous-vide cooking at different combinations of temperature (60 and 80 °C) and time (6 and 24 h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60 °C for 6 and 24 h, 80 °C for 6 h),while a more intense time and temperature combination (80 °C for 24 h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat.