A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose

O’Sullivan, Maurice G.; Byrne, Derek V.; Jensen, Mogens H.; Andersen, Henrik J.; Vestergaard, Jannie S.

doi:10.1016/s0309-1740(02)00342-x

Cited by 71 publications

(38 citation statements)

References 20 publications

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“…Among the 36 compounds included in Table 2. 16 of them have been associated with lipid oxidation reactions, and even some of them are lipid oxidation markers (Shahidi et al, 1987;Cava et al, 1999;Shahidi, 2001;O´Sullivan et al, 2003); 15 compounds are generated from amino acids through Strecker and Maillard reactions; and 5 of them could generate through lipid oxidation or Strecker and Maillard reactions (Belitz and Grosh, 1992;Mottram, 1998;Pripis-Nicaulau et al, 2000) ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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PALABRAS CLAVES: Compuestos volátiles -JamónIbérico -Microextracción en fase sólida -Sistema de alimentación -SPME -Tiempo de curación. SUMMARYChanges in SPME-extracted volatile compounds from Iberian ham during ripening.A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly (p Ͻ 0.05) during the ripening time. This trend was clear for the volatile compounds 2-methylpropanal, 2-methylbutanal, 2-methy-l-butanol, disulfide dimethyl, 2,6-dimethylpyrazine ϩ dihidro-2(3H) furanone and benzenemethanol and, therefore they could be used as indicators of the ripening time. Conversely, some of the lipid oxidation-derived compounds decreased significantly throughout ham processing. Feeding system had a weak effect on volatile compounds, but it was significant for some compounds (p Ͻ 0.05). Some of them (butanoic acid, 2,6-dimethylpirazyne and 1-octen-3-ol) were more abundant in Montanera than in Pienso hams. These small differences could be important because they involve compounds that have been identified as Iberian ham odorants.

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Section: Resultsmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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“…However, these kinds of studies may help to provide useful data for the interpretation of responses obtained from electronic nose analyses applied in the quality assurance and quality control for meat products. SPME-GC/MS has been often used for the analysis of cured or cooked meat products (22,36,38,50,52). However, there is still a lack of available data on the chemical composition and structural identity of the volatile metabolites in the HS of raw meat samples kept under controlled conditions that can be related to species-specific microbial metabolism.…”

Section: Discussionmentioning

confidence: 99%

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

314

182

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Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twentynine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7°C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7°C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.

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“…Nowadays, E-nose has already been used in various field, such as: pork (O'Sullivan et al, 2003), mandarin (Gomez et al, 2007), peach (Benedetti et al, 2008;Di Natale et al, 2001), apple (Li and Heinemann, 2007), pear (Oshita et al, 2000), wine (Garcia et al, 2006) and grain (Balasubramanian et al, 2007;Evans et al, 2000). Moreover, E-nose and GC-MS have also been used for detection of spoilage of grain and mycotoxins, ergosterol, and odour volatiles in durum wheat (Abramson et al, 2005;Presicce et al, 2006).…”

Section: Bo Zhoumentioning

confidence: 99%

“…In contrast to the well known analytical gas chromatography mass spectrometry (GC-MS) and sensory techniques that have been used for the analysis of flavour compounds, the E-nose does not give any information about the compounds causing the investigated aroma; neither about the identity of the compounds nor their sensorial properties. Using E-nose the aroma is judged by the so-called 'aroma pattern', which should be characteristic to the investigated substrate (O'Sullivan et al, 2003). With the use of appropriate mathematical methods, E-nose should be capable of recognizing the aroma pattern or of distinguishing it from aroma patterns of other samples (Peris and EscuderGilabert, 2009;Zhang and Wang, 2008).…”

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confidence: 99%

Identification of different wheat seeds by electronic nose

Zhang¹,

Wang²,

2012

International Agrophysics

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A b s t r a c t. The potential of electronic nose to distinguish of wheat seeds was studied. The reproducibility and practicability of electronic nose data was evaluated by repeating the analysis of samples with a time difference of two months. The principle components analysis and linear discriminant analysis were applied to the generated patterns to distinguish the varieties of wheat seeds. The results showed that they could distinguish the wheat varieties properly. The stepwise discriminant analysis and a three-layer backpropagation neural network were developed for pattern prediction models. The results showed that both models could identify the wheat varieties, the back-propagation neural network presented the higher percent of correct classifications in comparison to stepwise discriminant analysis. Moreover, gas chromatography mass spectrometry analysis of the headspaces of same samples confirmed that electronic nose as a powerful tool is able to identify the wheat seeds.K e y w o r d s: electronic nose, wheat seeds, identification, gas chromatography mass spectrometry INTRODUCTIONThe usual methods for identification of wheat seeds are seed protein electrophoresis, DNA molecular markers techniques, morphological identification and field evaluation (Li et al., 2006). In most cases, these methods are expensive and time-consuming, have low reproducibility, both in their commercial as well as in their technological implications. Several attempts have been made recently to classify wheat varieties using nondestructive methods such as machine vision (Douik and Abdellaoui, 2008;, near infrared spectrometer (Li et al., 2008) and thermal imaging (Manickavasagan et al., 2010). Most of them used kernel morphological features of a single grain for variety identification. It would be highly desirable to have an alternative method for classification of wheat varieties, which may use some characteristics of the kernels other than morphological features. A simple variety identification system with less complexity for bulk sample testing (not single grain analysis) would be most desirable in the grain-handling facilities.Electronic nose (E-nose) is instrument which mimics the sense of smell. These devices are typically array of sensors used to detect and distinguish odours precisely in complex samples and at low cost (Peris and EscuderGilabert, 2009). In contrast to the well known analytical gas chromatography mass spectrometry (GC-MS) and sensory techniques that have been used for the analysis of flavour compounds, the E-nose does not give any information about the compounds causing the investigated aroma; neither about the identity of the compounds nor their sensorial properties. Using E-nose the aroma is judged by the so-called 'aroma pattern', which should be characteristic to the investigated substrate (O'Sullivan et al., 2003). With the use of appropriate mathematical methods, E-nose should be capable of recognizing the aroma pattern or of distinguishing it from aroma patterns of other samples (Peris and EscuderGilab...

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A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose

Cited by 71 publications

References 20 publications

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Identification of different wheat seeds by electronic nose

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