Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods

Abstract

Lipid oxidation has long been r xidation has long been r xidation has long been r xidation has long been r xidation has long been recogniz ecogniz ecogniz ecogniz ecognized as a leading cause of quality deter ed as a leading cause of quality deter ed as a leading cause of quality deter ed as a leading cause of quality deter ed as a leading cause of quality deterior ior ior ior ioration in muscle foods and is ation in muscle foods and is ation in muscle foods and is ation in muscle foods and is ation in muscle foods and is often the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, includoften the decisive factor in determining food product storage life. Lipid oxidation generates a number of products, including volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the ing volatile compounds, which are the major contributors to the development of rancid off-flavors and odors. Over the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the years, methodologies have been developed to quantify lipid oxidation products in muscle foods. This article reviews the analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. analytical methods that have been used to quantify volatile compounds as indicators of lipid oxidation in muscle foods. The sampling methodologies of distillation/solvent extraction and headspace analysis, and isolation methods associated The sampling methodo...

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

“…The individual contribution of each VOC to rancid odour is very difficult to establish, as it depends on the quantity and the detectable odour thresholds of each molecule as well as their interactions. In quantitative terms, the aldehyde group, led by hexanal, is considered the main contributor to rancid odour in raw meat (Ross and Smith, 2006). The detectable odour threshold of hexanal in meat is relatively high (5.9 mg/kg) compared with those for other aldehydes, such as pentanal (2.7), 2-hexenal (7.9), heptanal (0.2), 2-octenal (4.2) or 2,4-decadienal (0.5), which are associated with rancid, painty and herbal odours (Brewer and Vega, 1995).…”

“…The determination of volatile organic compounds (VOCs) has become a popular indicator of lipid oxidation in meat due to the limitations involved in using thiobarbituric acid reactive substances and measurements of primary oxidation products (Ross and Smith, 2006). VOC profiling provides direct information on the potentially odour-active contributors to meat rancidity.…”

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

“…Aldehydes were found to be the most prolific volatile compounds in gelatin hydrolysates obtained from seabass skin. Aldehydes have been used as the index of lipid oxidation in a number of foods because they possess low threshold values and are the major contributors to the development of off-odour and off-flavour (Ross and Smith 2006). The various aldehyde compounds formed during oxidation included octanal, nonanal, pentanal and hexanal.…”

“…Alcohols including 1-penten-3-ol, 1-octen-3-ol, 2-ethylhexanol and 1-hexadecanol were lower in P1-1U than the remaining samples (Table 2). Alcohols are the secondary products produced by the decomposition of hydroperoxides of fatty acids (Ross and Smith 2006). 1-Octen-3-ol is an important contributor to off-flavour due to its low odour threshold and it was reported to be formed from oxidation of arachidonic acid by 12-lipoxygenase (Hsieh and Kinsella 1989).…”

Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg

“…Oxidation of PUFAs is known to produce volatile aldehyde compounds including haxanal, heptanal, octanal, etc (Yasuhara and Shibamoto, 1995). Aldehydes are the most prominent volatiles produced during lipid oxidation and have been used successfully to follow lipid oxidation in a number of foods, including muscle foods (Ross and Smith, 2006). Butanal pentanal, hexanal and heptanal are of those aldehydes found in 0.2% ZnCl 2 treated pidan yolk whereas hexanal is the only aldehyde can detect in 0.2% PbO 2 treated pidan yolk.…”