Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

WEI, Meng; Liu, Xiaochang; Xie, Peng; Lei, Yuanhua; Yu, Haojie; Han, Aiyun; Xie, Libin; Jia, Hongyan; Lin, Shaohua; Bai, Yueyu; Sun, Bin; Zhang, Songshan

doi:10.3390/molecules27113593

Cited by 11 publications

(7 citation statements)

References 47 publications

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“…Two breeds were clearly differentiated which meant that the VOC profiles of Hanwoo and Chikso rump were different. Wei et al [ 6 ] reported that the difference in the VOC of different breeds of cattle might be attributed to the fatty acid composition or intramuscular fat content, derived from the genetic difference in lipid metabolism. Furthermore, numerous metabolites including amino acids and nucleotides participate in flavor formation, and therefore the difference in metabolites may also affect the change in VOC profiles of beef [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the beef quality of other cattle breeds, especially Chikso, has not well been evaluated. another Korean native cattle breed, Chikso beef, is difficult to commercialize due to the Despite the limited scientific information on Chikso beef quality, the rarity of Chikso beef in the market due to the limited population of approximately 4,000 heads in restricted areas [6]. Its rarity in the market makes it captivating to consumers [5].…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have reported flavor differences between cooked Hanwoo and Chikso beef through sensory assessment or instrumental analyses [45,56]. Wei et al [6] emphasized that the provision of beef products with flavor differences from a variety of cattle breeds is important to attract consumers with different preferences. Therefore, it is necessary to investigate Chikso A c c e p t e d A r t i c l e beef quality and its differentiated characteristics from common Hanwoo beef to diversify Korean native cattle products in response to a variety of consumer demands.These results imply the need for further investigation of Chikso beef quality and comparison with Hanwoo beef.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging

Lee¹,

Kim²,

Ismail³

et al. 2023

Anim Biosci

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Objective: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging.Methods: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4°C . The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured.Results: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet Aaging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Conclusion: Chikso had different metabolomic and sensory characteristics compared toHanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging

Lee¹,

Kim²,

Ismail³

et al. 2023

Anim Biosci

View full text Add to dashboard Cite

show abstract

“…These substances form unique flavor substances in meat through thermal degradation, fat oxidation, and Maillard reactions during cooking, and include aldehydes, alcohols, ketones, esters, etc. [52]. Aldehydes are the main volatile flavor substances in cooked mutton, rabbit and horse meat [15,53,54].…”

Section: Effect Of Different Processing Methods On the Flavor Of Bts ...mentioning

confidence: 99%

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

et al. 2022

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There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.

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“…Second, the sensor arrays in self-developed portable electronic nose systems are often limited, thereby restricting their ability to comprehensively detect and analyze the various odors present in cigarettes. In contrast, traditional detection methods, such as gas chromatography-mass spectrometry, are hampered by their complex operation and lengthy detection cycles [15]. Our research seeks to address these limitations by proposing a new electronic nose system that features a shorter preconcentration time and a more extensive array of sensors.…”

Section: Introductionmentioning

confidence: 99%

Intelligent Detection and Odor Recognition of Cigarette Packaging Paper Boxes Based on a Homemade Electronic Nose

Wang,

Li,

Wang

et al. 2024

Micromachines

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The printing process of box packaging paper can generate volatile organic compounds, resulting in odors that impact product quality and health. An efficient, objective, and cost-effective detection method is urgently needed. We utilized a self-developed electronic nose system to test four different cigarette packaging paper samples. Employing multivariate statistical methods like Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), Statistical Quality Control (SQC), and Similarity-based Independent Modeling of Class Analogy (SIMCA), we analyzed and processed the collected data. Comprehensive evaluation and quality control models were constructed to assess sample stability and distinguish odors. Results indicate that our electronic nose system rapidly detects odors and effectively performs quality control. By establishing models for quality stability control, we successfully identified samples with acceptable quality and those with odors. To further validate the system’s performance and extend its applications, we collected two types of cigarette packaging paper samples with odor data. Using data augmentation techniques, we expanded the dataset and achieved an accuracy rate of 0.9938 through classification and discrimination. This highlights the significant potential of our self-developed electronic nose system in recognizing cigarette packaging paper odors and odorous samples.

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Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

Cited by 11 publications

References 47 publications

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

Intelligent Detection and Odor Recognition of Cigarette Packaging Paper Boxes Based on a Homemade Electronic Nose

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