Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

Ma, Qianli; Hamid, Nazimah; Bekhit, Alaa El‐Din A.; Robertson, J.; Law, Tin-yau

doi:10.1016/j.microc.2012.10.007

Cited by 101 publications

(61 citation statements)

References 34 publications

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“…Compounds 29 and 34 were found in headspace of cooked beef. [23] Compound 34 was the predominant alcohol in cooked meat. [36] The straight chain primary alcohol has been reported to have greenish, woody, and fatty floral.…”

Section: Control Samplementioning

confidence: 99%

“…[18,21] Generally, flavour of beef products are derived from the complex interaction of flavour precursors such as amino acids, peptides, sugars, thiamine, nucleotides, and products of lipid oxidation. [21][22][23] B 52 1306 (E, Z) 2,4-Decadienal…”

Section: Volatile Compounds In Beef Soup Samplesmentioning

confidence: 99%

“…[36] The straight chain primary alcohol has been reported to have greenish, woody, and fatty floral. [43] Pentyl furan, which had been identified in the volatiles of different beef products, [23,29,30] was found in the volatiles of the control sample ( Table 2). The three disulfide compounds, bis (2-methyl-3-furyl) disulfide (63), 1-(2-furylmethyldithio) propanone (64), and 2-(2-furylmethylditio) 2-butanone (65), were detected in the volatiles of control sample.…”

Section: Control Samplementioning

confidence: 99%

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Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample were compared with beef soup supplemented with 5-IMP and control sample. Each investigated enhancer revealed significant release of thiol-containing compounds. 3-Mercapto-2-butanone was the major identified compound in the headspace volatiles of all samples. However, the sample supplemented with 5-IMP + NM showed the highest release of this compound followed by S-NM compared with other samples. The high palatability of sample S-NM may be correlated to the high content of 2-methyl-3-furanthiol.ARTICLE HISTORY

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Section: Control Samplementioning

confidence: 99%

Section: Volatile Compounds In Beef Soup Samplesmentioning

confidence: 99%

Section: Control Samplementioning

confidence: 99%

See 1 more Smart Citation

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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“…The extraction parameters equilibrium time, extraction time and extraction temperature should be tested so as to obtain the optimum conditions for that permits the capture of a greater amount of the compounds, since these factors are the most frequently reported in the literature as factors that influence the performance of the analysis (Ma et al, 2013).…”

Section: Optimization Of the Hs-spme-gc/msmentioning

confidence: 99%

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

et al. 2016

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“…In this way, no evaluation of the interactions existing between the parameters can be accomplished. Experimental design techniques have also been applied [33][34][35][36][37][38][39][40][41][42][43] but few applications are present regarding honey [44][45][46].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

Robotti

Campo

Riviello

et al. 2017

Journal of Chemistry

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Head space (HS) solid phase microextraction (SPME) followed by gas chromatography with mass spectrometry detection (GC-MS) is the most widespread technique to study the volatile profile of honey samples. In this paper, the experimental SPME conditions were optimized by a multivariate strategy. Both sensitivity and repeatability were optimized by experimental design techniques considering three factors: extraction temperature (from 50 ∘ C to 70 ∘ C), time of exposition of the fiber (from 20 min to 60 min), and amount of salt added (from 0 to 27.50%). Each experiment was evaluated by Principal Component Analysis (PCA) that allows to take into consideration all the analytes at the same time, preserving the information about their different characteristics. Optimal extraction conditions were identified independently for signal intensity (extraction temperature: 70 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) and repeatability (extraction temperature: 50 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) and a final global compromise (extraction temperature: 70 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) was also reached. Considerations about the choice of the best internal standards were also drawn. The whole optimized procedure was than applied to the analysis of a multiflower honey sample and more than 100 compounds were identified.

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Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

Cited by 101 publications

References 34 publications

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

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