Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

Abstract

The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, 1 + B carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for 75 µm CAR/PDMS fiber was 60 min at 60 o C. Thermal cleaning at 250 o C for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen-and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

“…The volatile components in the heated samples were extracted using solid phase micro‐extraction (SPME) and then analyzed by gas chromatography and mass spectrometry (GC/MS) following our standardized method (Ba et al . ). The identification of volatile compounds was carried out by comparing their mass spectra with those already present in the Wiley Registry of Mass Spectral Data 7th edition and/or by injection of a number of commercial standards.…”

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

“…The dimethyl sulphide, 2-butanone, ethyl acetate, 2-and 3-methylbutanal, 2-heptanone, dimethyl trisulphide and nonanal were detected as key flavor of cooked meats (Leong et al, 2010;Machiel et al, 2003). On the other hand, our model study revealed that fatty acid composition and protein degradation by postmortem proteolysis activity had a great effect on amount and flavor component (Ba et al, 2010). This result suggested that breed and fatty composition generate different flavor species such as free amino acids/peptides, fatty acids, reducing sugars in meats greatly affect ultimate flavor notes through their effects on the reactions, oxidation and degradation processes on heating (Elmore et al, 2004).…”

“…Relationship of volatile flavor compounds and fatty acids Ba et al (2010) demonstrated that fatty acid composition affected to amount of volatile component from beef, also PUFA generated unpleasant odor, whereas SFA, such Mean±SE in the same row with different superscript differed significantly (p<0.05).…”

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

“…In the study of Ba et al (2010) each flavor component was confirmed by heating individual polyunsaturated fatty acid. The seven aldehydes were all found in beef at higher concentrations while only four among them (petanal, hexanal, benzaldehyde and E, E, 2, 4-decadienal) were found in both Doenjang and Chungukjang samples at lower amounts.…”