Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration

Chen, Yongfang; Bassey, Anthony Pius; Zhou, Guanghong; Teng, Shuang; Dou, Han; Guo, Yonghua; Zhang, Yuanyuan Y.; Ye, Keping

doi:10.1007/s11694-022-01631-8

Cited by 3 publications

(2 citation statements)

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“…Esters in meat are mainly formed by the esterification of alcohols and carboxylic acids [37]. The relative abundance of ethyl acetate increased and then decreased in both I-F and I-S, similar to Chen et al Ethyl acetate is a useful chemical indicator for assessing meat freshness [32], and it is generally believed that esterification of acetic acid and ethanol yields ethyl acetate [38]. Meanwhile, in the KEGG database, ethyl acetate involves reaction R12515, which is the reaction between acetate and ethanol to produce ethyl acetate.…”

Section: Esterssupporting

confidence: 66%

“…Linoleic and linolenic acids might be 1-octen-3-ol precursors. The enzymatic metabolism of linolenic acid and the autoxidation of linoleic acid autoxidation produces 1-octen-3-ol [26,32]. Geeraerts et al [33] regarded 1-octen-3-ol as a biologic for bacterial growth or chemical degradation of cooked poultry product markers and suggested that 1-octen-3-ol is a product of lipid oxidation.…”

Section: Alcoholsmentioning

confidence: 99%

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Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination

Yin

Wang

Huang

et al. 2023

Foods

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To address the potential risks to food safety, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile organic compounds (VOCs) generated from chilled chicken contaminated with Staphylococcus aureus during early storage. Together with the KEGG database, we analyzed differential metabolites and their possible biotransformation pathways. Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to characterize VOCs and identify biomarkers associated with the early stage of chicken meat contamination with S. aureus. The results showed 2,6,10,15-tetramethylheptadecane, ethyl acetate, hexanal, 2-methylbutanal, butan-2-one, 3-hydroxy-2-butanone, 3-methylbutanal, and cyclohexanone as characteristic biomarkers, and 1-octen-3-ol, tetradecane, 2-hexanol, 3-methyl-1-butanol, and ethyl 2-methylpropanoate as potential characteristic biomarkers. This provides a theoretical basis for the study of biomarkers of Staphylococcus aureus in poultry meat.

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Section: Esterssupporting

confidence: 66%