Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)

Zang, Mingwu; Wang, Lan; Zhang, Zheqi; Zhang, Kaihua; Li, Dan; Li, Xiaoman; Wang, Shouwei; Si, Shen; Chen, Hongzhang

doi:10.3136/fstr.26.25

Cited by 13 publications

(4 citation statements)

References 47 publications

(49 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Zang et al. (2020) reported that alpha ‐pinene, beta ‐pinene, and limonene were derived from star anise, cinnamon, and fructusamomi; sabinene and myrcene were derived from pepper; and styrene was detected in the mixture of Beijing spices for beef, which included soybean paste, salt, cardamom, star anise, cinnamon, Sichuan pepper, angelica dahurica, and clove. Xi et al.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Al-Dalali

Liu

2021

Journal of Food Biochemistry

View full text Add to dashboard Cite

Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans‐2‐decenal, linalool, and nonanal. The metal oxide sensors of E‐nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. Practical applications Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS‐SPME‐GC‐MS and E‐nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.

show abstract

Section: Resultsmentioning

confidence: 99%

“…and enhanced the mild flavor of the spiced beef (Zhou et al, 2021). Zang et al (2020) reported that myristicin was released from cardamom in spiced beef. However, anethole may originate from star anise (Qin et al, 2019).…”

Section: Ta B L E 3 (Continued)mentioning

confidence: 99%

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Al-Dalali

Liu

2021

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…GC-O was successfully used to determine odor active compounds in pork [ 91 , 92 , 125 , 126 ], beef [ 82 , 83 ], chicken [ 104 , 105 , 106 ], and lamb [ 107 , 108 ]. Table 2 provides further information on compounds identified with this technique.…”

Section: Methods For the Determination Of Volatile And Odor Compoundsmentioning

confidence: 99%

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

2022

View full text Add to dashboard Cite

The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.

show abstract

“…Alcohol has been proposed as one of the food's flavoring agents and is a byproduct of lipid oxidation (Mottram, 1998) and carbohydrate fermentation (Flores, 2018). Alcohol as the odor compound was also found in thermally processed beef (Sun et al, 2021;Rini et al, 2020;Zang et al, 2020). To sum up, each rendang exhibits correlations with the different volatile species, but some of them might have similarities in certain features.…”

Section: Heatmap-samples Distribution and Its Volatiles' Temporal Cor...mentioning

confidence: 99%

Profiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS Analysis

Syukri,

Abdi,

Anggraini

et al. 2024

OnLine Journal of Biological Sciences

View full text Add to dashboard Cite

Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor and aroma. Finding the volatile substances that distinguish the aroma of each rendang was the aim of this investigation. In this experiment, five distinct Indonesian rendangs were used. Using the Head Space-Solid Phase Micro Extraction technique (HS-SPME), the volatile components of the rendang's meat and powder were extracted. The acquired data were examined utilizing a multivariate technique, which included clustering observation (Heat map) and Partial Least Squares Discriminant Analysis (PLS-DA). Fifteen volatile compounds from six volatile chemical classes, including pyrazines, furans, alcohols, aromatics, carboxylic, and aldehydes, were inferred from the GC-MS/MS analysis of the meat component. Based on VIP scores from significant features identified by PLS-DA, five volatile substances (2-methylpyrazine, 2,5-dimethylpyrazine, furfuryl alcohol, 2,6-dimethylpyrazine, and benzyl mercaptan) were discovered to be the discriminant of each process of rending manufacturing. Meanwhile, for the powder part, there were fortyfour volatile compounds tentatively identified that couldn't be clustered and classified properly both in heatmap and PLSD-DA. The process of absorption of spices into the meat as a raw material for rendang turned out to provide more representative data in terms of profiling the compounds responsible for the flavor of rendang. Thus, the powder part can't be used as the representative for the discriminant of volatile compounds of Indonesian rendang.

show abstract

Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)

Cited by 13 publications

References 47 publications

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

Profiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS Analysis

Contact Info

Product

Resources

About