Relationship between internal temperature and parameters measured by an electronic nose during meat cooking

The electronic nose appears to be very useful in order to investigate global aroma characteristics of cooking meat. It emerges from this experiment that the chemicals produced during cooking are dependent in different ways on the internal temperature and the sampling mode. A minced preparation is considered to be a more representative sampling in comparison to steak. It releases volatiles in more homogeneous patterns and is less dependant on human error. Further experiments, to better define the correlation patterns, according to the proper mode of meat consumption, are necessary.