Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis

Li, Huanhuan; Geng, Wenhui; Haruna, Suleiman A.; Zhou, Chenguang; Yin, Wang; Ouyang, Qin; Chen, Quansheng

doi:10.1016/j.foodchem.2021.131431

Cited by 34 publications

(38 citation statements)

References 37 publications

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“…Butanal gives green aroma and fruit fragrance and pentanal gives almond flavor ( 21 , 22 ). In addition, (E)-2-octenal and heptenal derived from linoleic acid provide the fatty flavor ( 23 ). Branched aldehyde is generated from amino acid through Strecker degradation.…”

Section: Resultsmentioning

confidence: 99%

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.

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Section: Resultsmentioning

confidence: 99%

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

et al. 2022

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“…This material is of intermediate polarity and is recommended for the analysis of VOCs [ 116 ]. Interestingly, columns with polyethyleneglycol as the stationary phase are used as well in some published articles [ 96 , 148 ]. However, this material is not particularly recommended for VOC analysis [ 116 ] and has a potentially lower resolution for this application in comparison to a column with a 5%-diphenyl-95%-dimethyl-polysiloxane stationary phase [ 101 ].…”

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

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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.

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“…Meat spoilage is a common problem during the different stages of meat production, sale, and storage, causing huge economics losses and concerns in relation to meat safety. The loss attributed to pork spoilage is approximately USD 1 billion per year alone in the USA [ 4 ], emphasizing the need for better monitoring of meat spoilage, including the identification of robust markers related to meat spoilage.…”

Section: Introductionmentioning

confidence: 99%

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

et al. 2022

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Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

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Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis

Cited by 34 publications

References 37 publications

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

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

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

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