Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

Moon, Soo-Yeun; Cliff, Margaret A.; Li‐Chan, Eunice C.Y.

doi:10.1016/j.foodres.2005.08.002

Cited by 119 publications

(62 citation statements)

References 54 publications

(95 reference statements)

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“…30/50 lm CAR/PDMS/DVB fibre permitted to extract higher quantity of Maillard volatile compounds than 75 lm CAR/PDMS and 100 lm PDMS fibres. These results agree with the ones found by Rega, Guerard, Maire, and Giampaoli (2006) and Moon, Cliff, and Li-Chan (2006), who demonstrated that a CAR/PDMS/DVB fibre allowed to extract Maillard compounds in high amounts. The formation and the release of such volatile compounds occurred under high temperature (50°C) or/and long time (60 min).…”

Section: Odour Similaritysupporting

confidence: 92%

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Poinot

Grua‐Priol

Arvisenet

et al. 2007

Food Research International

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Section: Odour Similaritysupporting

confidence: 92%

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Poinot

Grua‐Priol

Arvisenet

et al. 2007

Food Research International

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“…The difference can be attributed to different cooking methods, the inherit difference between breeds and/or pre-and post-slaughter interventions. There are a number of studies reporting that pyrazine compounds were detected for grilled or roasted beef samples, but not for boiled ones (Mussian and Walradt, 1974;Mottram, 1985;Moon et al, 2006).…”

Section: Volatile Compounds Detected From Hanwoo Longissimus Musclementioning

confidence: 99%

“…In recent years, SPME technique has been widely adopted to isolate aroma volatile compounds in cooked meat (Moon et al, 2006;Schilling et al, 2009;Stetzer et al, 2008;Yancey et al, 2006), because the other methods (i.e., dynamic headspace and SDE) require multi-step preparation, prolonged extraction time and high cost. On the other hand, previous studies showed that the extraction efficiency of volatile compounds in test samples by * It is well documented that SPME fiber absorbs volatile components on the theory of equilibrium partitioning of the analytes between the solid phase of the fiber and volatile components of the specimen (Zhang and Pawliszyn, 1993).…”

Section: Introductionmentioning

confidence: 99%

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

Ba¹,

Oliveros²,

Ryu³

et al. 2010

Korean Journal for Food Science of Animal Resources

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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.

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“…31,No. 8 determining fatty acid composition by gas chromatography The lipids were extracted from the samples according to the dry column method 13,14 using dichloromethane and methanol in a ratio of 9:1.…”

Section: Experimental Materialsmentioning

confidence: 99%

Volatile compounds in the thermoplastic extrusion of bovine rumen

et al. 2008

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Recebido em 1/11/07; aceito em 12/6/08; publicado na web em 5/11/08The volatile compounds of raw and extruded bovine rumen, extracted by dynamic headspace, were separated by gas chromatography and analyzed by GC-MS. Raw and extruded materials presented thirty-two volatile compounds. The following compounds were identified in raw bovine rumen: heptane, 1-heptene, 4-methyl-2-pentanone, toluene, hexanal, ethyl butyrate, o-xylene, m-xylene, p-xylene, heptanal, limonene, nonanal, dodecane, tridecane, tetradecane, pentadecane, hexadecane, heptadecane and octadecane. The following compounds were identified in the extruded material: 1-heptene, 2,4-dimethylhexane, toluene, limonene, undecane, tetradecane, pentadecane, hexadecane, heptadecane, octadecane and nonadecane. Mass spectra of some unidentified compounds indicated the presence of hydrocarbons with branched chains or cyclic structure.Keywords: bovine rumen; extrusion; volatile compounds. introductionSlaughterhouse by-products are parts of animals that are not consumed either for cultural reasons or because they are unappealing to one of the senses. These products have been the targets of attempts at using textural improvement through thermoplastic extrusion. 1Among these by-products, the first stomach of bovines, or bovine rumen, is underused when compared with other meat cuts, although it is used in small scale as tripe stew or "buchada" (a traditional Brazilian dish).Taking into account that rumen represents about 0.6% of the bovine weight, i.e. ca 2.7 kg, 2 and that about 30 million animals were slaughtered in Brazil in 2006, 3 around 81 million kg of nutritionally sound tissue were produced last year.Bovine rumen protein has high digestibility (97%) and can provide all of the essential amino acids recommended by FAO/WHO 4 to preschool children.5 Bovine rumen flour, obtained after its mincing, lyophilization and milling, contains 85% of protein and 17% of lipid on a dry basis. 6 One way to use the bovine rumen is through thermoplastic extrusion, provided it is previously defatted to produce enough barrel resistance in the process. The extrusion is a feasible process used to add value to products by texturizing proteins that would not be used in human nutrition otherwise. The process of extrusion employs high temperature and shear rate for a short time, and yields textured and expanded products such as breakfast cereals, snacks, textured vegetable proteins, pet foods, pasta, and confectionery: toffee, chewing gum, wine gums and jellies, taffy, hard candy and caramels, licorice and chocolate. [7][8][9][10] Rumen protein after extrusion can be used as a food ingredient, adding value to a series of comminuted products, especially meat products. Acceptability of this potential ingredient is dependant on several factors like texture, color and aroma.It is known that aroma is affected by any heat processing such as extrusion with carbohydrates, proteins, lipids and water acting as aroma precursors.11 Caramelization, Maillard reaction, oxidation, degradation, fragment...

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Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

Cited by 119 publications

References 54 publications

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

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

Volatile compounds in the thermoplastic extrusion of bovine rumen

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