Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

Abstract

The applicability of selected ion flow tube mass spectrometry, SIFT-MS, for the study of the quality of meat and meat products in comparison to conventional techniques (SPME-GC-MS) has been investigated. To this end, two different approaches were followed. The first was to study the release of aroma compounds after saliva addition to fermented sausages and the second, the application of SIFT-MS and SPME-GC-MS to the detection of chemical spoilage in retail meat (raw and cooked). The headspace (HS) concentration of volatile compounds was influenced by saliva addition to the fermented sausage. SIFT-MS obtained better correlations than SPME-GC-MS between compound release and their molecular weight, MW, and hydrophobicity properties. Saliva differentially affected the release of the compounds, suppressing the release of hydrophilic and low MW compounds and either having little effect or enhancing the release of hydrophobic and higher MW compounds. These results provide preliminary explanations of aroma perception during eating. In addition, SIFT-MS was able to detect differences in the same way as SPME-GC-MS in fresh beef meat during refrigerated storage, but the differences were hardly detectable in cooked meat.Therefore, SIFT-MS can be used as a fast monitor of lipid oxidation changes in retail meat packaged in high oxygen atmospheres.

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

“…Nevertheless, some food VOC profiling studies are worth mentioning, and improvement of the sensitivity in instruments with reduced size and cost will certainly open new opportunities . Thus, monitoring of processes or storage conditions during shelf life of various foodstuffs was undertaken with SIFT‐MS instruments: cocoa roasting, beef under modified atmosphere packaging, chemical spoilage in retail meat, storage and transformation of various fruits and vegetables, food fermentations, and storage of cabbage . Iberian hams from pigs reared under different conditions could be distinguished based on SIFT‐MS fingerprints, and microbial VOCs were used to identify microorganisms in various foodstuffs spoilage …”

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

“…High correlation coefficients were found between TBARS and linear aldehydes (C 3 to C 7 ) showing the applicability of SIFT‐MS to monitor lipid oxidation changes. These authors also examined the release of aroma compounds after the addition of saliva to fermented sausages and explored chemical spoilage in retail meat using both SIFT‐MS and SPME‐GC/MS . They found SIFT‐MS provided better correlations than SPME‐GC/MS between compound release and their molecular weight and hydrophobicity properties.…”

“…These authors also examined the release of aroma compounds after the addition of saliva to fermented sausages and explored chemical spoilage in retail meat using both SIFT-MS and SPME-GC/MS. 91 They found SIFT-MS provided better correlations than SPME-GC/MS between compound release and their molecular weight and hydrophobicity properties. They concluded that SIFT-MS can be used as a fast monitor of lipid oxidation changes in retail meat packaged in high oxygen atmospheres.…”

Direct Analysis Mass Spectrometry

“…Several studies of meat and meat products have also been done, where SIFT-MS has been used to quantify aroma compounds in comparison to conventional analytical techniques [141][142][143]. Methods have also been developed using SIFT-MS to examine the spoilage and storage effects on fish and fish products, including cod [144], grey shrimp [145,146], packaged fillets [147] and brown shrimp [148].…”