## 4 Conclusions  
In this study, it is obvious that PEF significantly affected volatile composition and sensory characteristics of the seven lamb meat cuts. Temporal dominance of sensations (TDS) results showed that both storage and PEF treatments affected the temporal flavour profiles of meaty and oxidized flavour attributes. A longer storage period was associated with oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and liver flavour attributes. Furthermore, PEF processing contributed to more oxidized flavour in PEF treated frozen-thawed rib cut stored for 7 days. PLSR revealed that with PEF treatment of chilled samples, meaty and juicy flavours were associated with the presence of fatty acids such as C18:0, SFA, 20:5(n-3), and n-3. In contrast, with PEF treatment of frozen meat, meaty and juicy flavours were associated with some volatile compounds especially 2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene. Livery and browned flavours were associated with amino acids especially threonine, phenylalanine, isoleucine, tyrosine, methionine, and some volatile compounds, namely, heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine in both PEF treated chilled and frozen lamb meat. These results imply that type of sample pre-treatments (chilled or frozen-thawed) and cuts, as well as storage, are important factors to consider when applying PEF treatments to lamb meat. One of the limitations of this study was the limited number of animals used in the study. Future studies should consider including more animal samples to validate the results of this study. The following are available online at [[https://www.mdpi.com/article/10.3390/foods10051148/s1](https://www.mdpi.com/article/10.3390/foods10051148/s1)]([https://www.mdpi.com/article/10.3390/foods10051148/s1](https://www.mdpi.com/article/10.3390/foods10051148/s1)), Supplementary Table S1: Description of sensory attributes used in the TDS trial; Supplementary Table S2. The volatile composition of chilled lamb with and without PEF treatments (mg/100 g dry meat) during 0 or 7 days of storage; Supplementary Table S3. The volatile composition of frozen-thawed lamb with and without PEF treatments (mg/100 g dry meat) during 0 or 7 days of storage; Supplementary Table S4. Variable of Importance (VIP) coefficients of chilled samples for different variables; Supplementary Table S5. Variable of Importance (VIP) coefficients of chilled samples for fatty acids, amino acids, volatiles together with sensory; Supplementary Table S6. Variable of Importance (VIP) coefficients of frozen samples for different variables; Supplementary Table S7. Variable of Importance (VIP) coefficients of frozen samples for fatty acids, amino acids, volatiles together with sensory. Conceptualization, N.H., Q.M., I.O. and M.M.F. ; Data curation, K.K. and Q.M. ; Formal analysis, K.K. and Q.M. ; Funding acquisition, N.H. and I.O. ; Investigation, N.H., Q.M., I.O. and M.M.F. ; Methodology, K.K., N.H., D.C. and Q.M. ; Project administration, N.H. and Q.M. ; Resources, D.C., Q.M. and I.O. ; Software, K.K. ; Supervision, N.H., I.O. and M.M.F. ; Validation, D.C.; Visualization, K.K. ; Writing-original draft, K.K., N.H., D.C., Q.M., I.O. and M.M.F. ; Writing-review & editing, K.K., N.H. and D.C. All authors have read and agreed to the published version of the manuscript. This research received no external funding. The study was conducted according to the guidelines of the Declaration of Helsinki, and approved by the Institutional Review Board (or Ethics Committee) of The Auckland University of Technology Ethics Committee (AUTEC 13/317; Approval date: 12 November 2013). Informed Consent Statement: Informed consent was obtained from all subjects involved in the study. The authors have no conflict of interest with the information shared in this article.