Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Domínguez, Rubén; Purriños, Laura; Pérez-Santaescolástica, C.; Pateiro, Mirian; Barba, Francisco J.; Tomašević, Igor; Campagnol, Paulo Cezar Bastianello; Lorenzo, José M.

doi:10.1007/s12161-019-01491-x

Cited by 150 publications

(211 citation statements)

References 61 publications

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“…Nowadays, a wide variety of meat products are produced around the world (Gomez et al, 2015;Dom ınguez et al, 2019). As occurs with other dry-cured meat products, dry-cured loin is one of the most valuable cured meat product which present a characteristic flavour (Ram ırez & Cava, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…As occurs with other dry-cured meat products, dry-cured loin is one of the most valuable cured meat product which present a characteristic flavour (Ram ırez & Cava, 2007). The different compounds derived from the reactions during manufacture process and from the spices contribute to the formation of the "typical" aroma (Dom ınguez et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

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Summary The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process. On the whole, except for pH values (≈5.6) and composition (fat: 4.6–5.2%; protein: ≈73%; ash: ≈17.5%) that did not show differences between the processing days, the other physico‐chemical parameters were affected by curing process. Colour parameters and moisture (from 69 to 38.4%) decreased while the hardness increase from 12.35 to 342 N and lipid oxidation (from 0.2 to 0.52 mg MDA/kg) increased as dry‐cured stage progresses. In similar way, free fatty acid (2250 mg per 100 g of fat at 0 day and 5940 mg per 100 g of fat at 60 days) and free amino acid content (914 mg per 100 g DM at 0 day and 1253 mg per 100 g DM at 60 days) increased progressively as the curing process progressed. The behaviour of this product during processing is similar to that described for the same product made with other animal species. Therefore, deer meat is an excellent candidate for the production of dry‐cured loin, which would allow introducing a new product on the market.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

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“…Then, this vial was conditioning at 37 • C during 15 min and the extraction process was carried out at the same temperature during 30 min. At that point, volatile compounds adsorbed into SPME fiber were desorbed in gas chromatograph inlet and separated, identified, and quantified in a gas chromatograph 7890B GC-System (Agilent Technologies, Santa Clara, CA, USA) equipped with a mass selective detector 5977B MSD (Agilent Technologies), following the method described by Domínguez et al [22]. The chromatogram integration was done with Agile2 algorithm (MassHunter Quantitative Analysis B.07.01), while peak detection was done with deconvolution.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Zamuz

Purriños

Tomašević

et al. 2020

Foods

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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

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“…2,2,4,4-tetramethyloctane is also the major compound of all the liquid fermentation samples (FC20d, FC40d, FC60d, FC80d, and FC100d). It was reported also in aged vinegar as an aroma compound [35], common wasp Vespula vulgaris colonies [36], Manchego and Gouda cheeses [37], Allium macrostemon flowers and aerial parts [38], the seeds and leaves of Synsepalum dulcificum [39], green teas [40], dry-cured meat products [41], and the stem of Guanyin tea [42]. It appears that this volatile mainly acts as an aroma compound from the plants and foods.…”

Section: Major Compounds In Different Productsmentioning

confidence: 99%

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

Qiu¹,

Cao²,

Han³

2020

Molecules

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The artificial production of Ophiocordyceps sinensis mycelia and fruiting bodies and the Chinese cordyceps has been established. However, the volatile components from these O. sinensis products are not fully identified. An efficient, convenient, and widely used approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography and quadrupole time-of-flight mass spectrometry (GC×GC-QTOFMS) was developed for the extraction and the analysis of volatile compounds from three categories of 16 products, including O. sinensis fungus, Thitarodes hosts of O. sinensis, and the Chinese cordyceps. A total of 120 volatile components including 36 alkanes, 25 terpenes, 17 aromatic hydrocarbons, 10 ketones, 5 olefines, 5 alcohols, 3 phenols, and 19 other compounds were identified. The contents of these components varied greatly among the products but alkanes, especially 2,5,6-trimethyldecane, 2,3-dimethylundecane and 2,2,4,4-tetramethyloctane, are the dominant compounds in general. Three categories of volatile compounds were confirmed by partial least squares-discriminant analysis (PLS-DA). This study provided an ideal method for characterizing and distinguishing different O. sinensis and insect hosts-based products.

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Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Cited by 150 publications

References 61 publications

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

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