Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Wang, Xiaodan; Zhu, Lin; Han, Yunxiu; Xu, Li-Ping; Jin, Jiahui; Cai, Yingming; Wang, Hongmei

doi:10.1111/jfpp.13503

Cited by 32 publications

(27 citation statements)

References 30 publications

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“…Using the SPME‐GC‐MS method, 16 volatile compounds, including seven aldehydes (benzaldehyde, nonanal, hexanal, heptanal, decanal, phenylacetaldehyde, and 2‐methylbutanal), five pyrazines (methylpyrazine, 2,5(6)‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrzines, 2‐ethyl‐6‐methylpyrazine, and 2‐ethyl‐5‐methylpyrazine), two alcohols (1‐octen‐3‐ol and 1‐octanol), one sulfur compound (methanethiol), and one furan (2‐pentyl furan) were identified in the control; among the volatile compounds, aldehydes and alkylpyrazines displayed the highest peak intensity, while the alcohols, sulfur compound, and furan were relatively low (Figure 3 to 6). The overall volatile profile of fried beef patties was also comparable with previously reported research of cooked beef products (Moon, Cliff, & Li‐Chan, 2006; Wang et al., 2018).…”

Section: Resultssupporting

confidence: 88%

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

Linghu

Karim

Taghvaei

et al. 2020

Journal of Food Science

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The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan-fried beef patties (230°C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations, 0.05%, 0.20%, and 0.50% (w/w), were tested. The meat crusts were analyzed for HCA content using liquid chromatography-tandem mass spectrometry. Results showed that surface application of all tested amino acids significantly reduced total HCA content (P < 0.05), and the interaction of amino acid type and concentration significantly affected (P < 0.05) both individual and total HCA formation. Tryptophan at 0.50% reduced total HCAs the most (0.92 ng/g, 93% inhibition), followed by 0.50% lysine (1.94 ng/g, 84% inhibition), while leucine (3.95 ng/g, 64% inhibition) and proline (4.71 ng/g, 56% inhibition) were less effective at 0.50%. In addition, applying amino acids to meat surface significantly influenced (P < 0.05) pH and surface color change of beef crusts; particularly, lysine at 0.20% and 0.50% increased pH and a * (redness) but reduced b * (yellowness), while tryptophan and leucine at 0.50% increased L * (whiteness). No significant effect was observed on cooking loss. Adding amino acids at 0.50% affected (P < 0.05) formation of aldehydes and pyrazines (as the key flavor compounds of fried beef). Overall, the results of this study suggested that adding amino acids to ground beef patties could effectively mitigate mutagenic HCA formation during cooking.

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Section: Resultssupporting

confidence: 88%

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

Linghu

Karim

Taghvaei

et al. 2020

Journal of Food Science

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“…For instance, as depicted in Butyl isocyanatoacetate 56 TA B L E 3 (Continued) DVB/Car/PDMS fiber was not significantly (p > 0.05) different from one another. This result is in agreement with those of Chiesa, Soncin, Biondi, Cattaneo, and Cantoni (2006) and Wang et al (2018) who reported that the use of CAR/PDMS and DVB/Car/PDMS provide different profiles of VOCs in ham and beef, respectively. Both previous studies reported that, as compared to Car/PDMS, DVB/Car/ PDMS display adsorption of the VOCs over a wider molecular weight range but with less sensitivity.…”

Section: Re Sults and Discussionsupporting

confidence: 93%

Comparison of two commercial solid‐phase microextraction fibers for the headspace analysis of volatile compounds in different pork and beef cuts

Mansur

Lee

Choi

et al. 2018

J Food Process Preserv

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The performance of carboxen/polydimethylsiloxane (Car/PDMS) and divinylbenzene/Car/PDMS (DVB/Car/PDMS) fibers in extracting volatile organic compounds (VOCs) from different pork and beef cuts by headspace solid‐phase microextraction (HS‐SPME) was compared. A principal component analysis (PCA), cluster analysis (CA), and an analysis of variance were employed subsequently to evaluate the extraction performance. DVB/Car/PDMS fibers exhibited similar VOC profiles, but were less effective than Car/PDMS fibers which showed significantly (p < 0.05) higher extraction yields of major volatile groups including acids, alcohols, aldehydes, amines, and ketones in most of the tested meat cuts. There were no significant (p > 0.05) differences in the amount of aliphatic hydrocarbon, aromatic hydrocarbon, esters, and sulfur compounds extracted by both fibers. Car/PDMS exhibited significant (p < 0.05) differences in the amount of VOCs extracted from different meat cuts, while DVB/Car/PDMS fiber did not. These findings might provide insights into HS‐SPME of VOCs from different meat cuts. Practical applications The application of HS‐SPME for the determination of VOCs in raw or processed meats, particularly pork and beef cuts, has been extensively studied in recent years. Among the commercial SPME fibers available, Car/PDMS and DVB/Car/PDMS fibers are the most frequently employed. However, no adequate information regarding the selection process and comparison of the fibers has been provided. The results of this study demonstrate that the profile of VOCs in different cuts of pork and beef was strongly influenced by the type of fiber used for extraction. Thus, these findings might provide new insights into the HS‐SPME analysis of VOCs in different meat cuts, especially the selection of fibers for the extraction of specific VOC analytes.

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“…Generally speaking, the FD factor is positively correlated with the contribution of aroma compound to the overall aroma. (Wang et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

Sun

Song

2020

J Food Process Preserv

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The aroma components of cooked beef meatball stored for different times (0, 30, 60, and 90 days) were analyzed by solid‐phase microextraction (SPME) and solvent‐assisted flavor evaporation (SAFE) combined with gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). Sensory evaluation, odor activity value (OAV), and aroma dilution analysis were used to analyze the variation of volatile flavor substances. A total of 80 volatile compounds was identified in cooked beef balls during storage by SPME, 32 of which were aroma‐active; while 42 were identified by SAFE, 15 were aroma‐active. Only when the two extraction methods are combined a comprehensive analysis be conducted. The sensory evaluation results show that the overall aroma profile began to weaken and the overall acceptability gradually decreased during storage. It was found that hexanal, 1‐octene‐3‐ol, linalool, 2‐ethyl hexyl acetate, diallyl disulfide, eugenol, α‐pinene, and anisole were the key aroma components of cooked beef meatballs during storage. Practical applications Beef meatball is a spherical food made by adding various spices and ingredients to minced beef together. It is rich in flavor, red in color, and tender in taste, but the study on the volatile compounds of beef meatball aroma is less. By comprehensive flavor analysis of gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) with sensory evaluation, it was found that hexanal, 1‐octene‐3‐ol, linalool, 2‐ethyl hexyl acetate, diallyl disulfide, eugenol, α‐pinene, and anisole were the key aroma components of cooked beef meatballs during storage. And during the storage of cooked beef ball, its overall aroma began to weaken and the overall acceptability gradually decreased. So by adding natural antioxidant substances and shortening the storage period, the flavor quality of cooked beef ball could be controlled and improved.

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Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Cited by 32 publications

References 30 publications

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

Comparison of two commercial solid‐phase microextraction fibers for the headspace analysis of volatile compounds in different pork and beef cuts

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

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