Table 1.
Chemical composition of different breeds of beef.
Fig 1.
The stability of sensors response to various taste materials in the last three cycles of meat extract sample.
Richness is Aftertaste from Umami.
Fig 2.
Flavor assessment of different breed beef.
Table 2.
The Pearson correlation coefficients between flavor and chemical composition.
Table 3.
The regression formula between chemical composition and flavor.
Fig 3.
PCA score plot of different breed beef.
The mean flavor values of the last three cycles were processed by PCA, which include sourness, umami, saltiness, bitterness, astringency, Aftertaste-B, Aftertaste-A and Aftertaste-U.
Table 4.
Eigenvalues of the flavor traits within the Principal components.