Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavour

Moon, Soo-Yeun; Li‐Chan, Eunice C.Y.

doi:10.1016/j.foodchem.2004.04.002

Cited by 38 publications

(23 citation statements)

References 26 publications

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“…SPME is a solventfree extraction technique and has been used to extract a wide range of volatile and semi-volatile aroma compounds in solid food samples such as mushroom 11 , beef 20 , breakfast cereal 15 , olive oil 16 and alcoholic beverages 7,29,31 . The volatiles were analyzed and the concentration changes in the volatile compounds during fermentation and storage were documented.…”

Section: Aspergillus Oryzae Emericella Nidulans Clavispora Lusitanimentioning

confidence: 99%

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Fan

2009

Journal of the Institute of Brewing

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In order to understand the optimum time of using wheat Qu for Chinese rice wine brewing on the basis of the contents of volatile compounds, changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage were studied by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrum (GC-MS). It was shown that the concentrations of most groups of volatiles, including alcohols, aldehydes, aromatic compounds, phenols, sulphides, furans, and nitrogen-containing compounds, increased progressively from the first day to the fourth day of fermentation, and then decreased gradually. A minority group of volatile compounds such as acids and ketones peaked after one day of fermentation, esters increased slowly from the first day to the eighth day of fermentation. Lactones and esters rose slowly from the first day to the fifteenth day of fermentation respectively, and decreased afterwards, whereas the evolution of terpenes was somewhat erratic. These results suggested that changes in the concentrations of most groups of volatile compounds during fermentation and storage were uniform. This made it possible to determine the optimum level of fermentation and storage for Chinese rice wine wheat Qu on the basis of the contents of volatile compounds.

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Section: Aspergillus Oryzae Emericella Nidulans Clavispora Lusitanimentioning

confidence: 99%

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Fan

2009

Journal of the Institute of Brewing

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“…The sensitive and reproducible HS-SPME method that was previously established in our laboratory for analyzing simulated beef Xavour (Moon & Li-Chan, 2004) was applied to investigate the volatile components of simulated beef Xavour, boiled beef and roasted beef samples. Two grams of simulated beef Xavour and 5 g of distilled water were mixed in a 15 mL capacity GC sampling vial with a magnetic stirring bar.…”

Section: Headspace Solid Phase Microextraction (Hs-spme)mentioning

confidence: 99%

“…Flavour compounds were analysed by GC-MS coupled with a head space SPME method, which has been considered as a simple, rapid, solvent-free and economical method for extracting Xavour components (Moon & Li-Chan, 2004). In addition, GC-O analysis based on detection frequency method was performed to evaluate the relative importance of the odour-active components and to determine the character impact compounds that contribute to the overall aroma of the simulated beef Xavour.…”

Section: Introductionmentioning

confidence: 99%

Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

Moon

Cliff

Li‐Chan

2006

Food Research International

Self Cite

117

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“…Most of the terpenoids identified in this study have been previously found in beef (Moon et al, 2004;Insausti et al, 2005;Serrano et al, 2011;Vasta et al, 2012). However, to our better knowledge, fenchene, ).…”

Section: Volatile Compounds In Perirenal Fat Analysed Using Simultanementioning

confidence: 48%

Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids

Soto-Simental¹,

Serrano²,

Humada³

et al. 2015

Grasas y Aceites

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SUMMARY:Grazing ruminants and their production systems have been associated with lower environmental impact and higher animal welfare, along with distinctive meat quality characteristics when compared to intensively reared animals. Recent studies have been aimed at finding compounds in ruminant meat and fat which could be used as tracers of herbage feeding. This study determined and compared the volatile composition of the perirenal fat from Tudanca-breed calves reared on semi-extensive (SE; n=8) or intensive (I; n=8) systems. The volatile compounds of perirenal fat were analyzed using simultaneous distillation-extraction and gas chromatography coupled with mass spectrometry (GC/MS) with the mass spectra detector operating in full scan mode. Terpenes were also determined using solid-phase micro-extraction and GC/MS operating in the selective ion monitoring mode. The SE system resulted in decreased levels of octanal, 2-octenal and 2,4-decadienal, and increased levels of 2,3-octanedione and skatole. The levels of α-pinene, aromadendrene, α-phellandrene, eucalyptol and α-gurjunene were higher for the SE system. Fenchene, eucalyptol and α-gurjunene have not been reported in previous studies on beef volatiles. The study showed the possibility of using several terpenes of perirenal fat as indicators of pasture-feeding in Tudanca calves. KEYWORDS:Biomarker; Calf; Meat flavor; Meat quality; Pasture feeding; Terpene; Tudanca RESUMEN: Compuestos volátiles de grasa perirrenal de terneros terminados en sistemas semi-extensivos o intensivos, con especial énfasis en terpenoides. La producción de rumiantes en pastoreo puede suponer un menor impacto ambiental y un mayor bienestar animal, y considerarse como una característica de calidad diferenciada de la carne generada, con respecto a los animales producidos de forma intensiva. En estudios recientes se ha investigado sobre la presencia de compuestos en la carne o grasa de rumiantes que puedan ser utilizados como marcadores de alimentación a base de pasto. En el presente estudio se ha determinado y comparado la composición volátil de la grasa perirrenal de terneros de raza Tudanca criados mediante un sistema semi-extensivo (SE; n=8) o intensivo (I; n=8). Los compuestos volátiles de grasa perirrenal fueron analizados utilizando un método de extracción-destilación simultánea seguido por cromatografía de gases acoplada a un detector de espectro de masas (CG/EM), operando en modo de barrido completo. Por otra parte, se determinaron de forma específica los terpenoides utilizando la técnica de microextracción en fase solida seguida por CG/EM, operando en modo de barrido selectivo de iones. La grasa del sistema SE mostró menores niveles de octanal, 2-octenal y 2,4-decadienal y mayores niveles de 2,3-octanodiona y escatol que el sistema I. Además, los niveles de α-pineno, aromadendreno, α-felandreno, eucaliptol, α-gurjuneno fueron más altos en el sistema SE. La presencia de 2 • S. Soto, E. Serrano, M.J. Humada, A. Fernández-Diez, I. Caro, A. Castro and J. Mateo Grasas Aceites 66 (4)...

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Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavour

Cited by 38 publications

References 26 publications

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids

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