The volatile compounds in lamb fat are affected by the time of grazing

Vasta, Valeria; Ventura, Valentina Anna; Luciano, Giuseppe; Andronico, Valeria; Pagano, Renato Italo; Scerra, Manuel; Biondi, L.; Avondo, Marcella; Priolo, Alessandro

doi:10.1016/j.meatsci.2011.09.006

Cited by 29 publications

(33 citation statements)

References 25 publications

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“…Aldehydes are mainly produced from the oxidation of lipids (Vasta et al, 2011), and high amount of aldehydes can be associated with great PUFA oxidation in animal fats (Elmore et al, 2005;Vasta et al, 2012). Overall, the aldehydes concentration in the raw meat was lower than in the cooked meat, which is in agreement with the positive relation between volatile concentration and extraction temperature observed by Ahn et al (1999).…”

Section: Resultssupporting

confidence: 71%

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL ( P < 0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L ( P < 0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C ( P < 0.01) and OC ( P < 0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC ( P < 0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

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Section: Resultssupporting

confidence: 71%

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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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%

“…Moreover, feeding systems have effects on beef quality. According to a number of studies conducted over the last few years, pasture feeding resulted in increased values of unsaturated fatty acids, vitamin E and β-carotenes and lower intramuscular fat content (Yang et al, 2002;Descalzo et al, 2005;Röhrle et al, 2011;Vasta et al, 2012;Humada et al, 2012;Humada et al, 2014). Taking into account this information, there is an increasing consumer interest in beef from pasture-based production systems.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies have managed to find compounds in beef that could be used as herbage feeding tracers, based on the significant effect of the feeding system on the volatile composition of beef (Prache et al, 2005;Serrano et al, 2011;Vasta et al, 2012). Higher levels in the volatile fraction of meat and fat of skatole, 2,3-octanodione and several terpenoids, especially sesquiterpenes, such as aromadendrene, γ-cadinene or germacrene D, among others, led to the conclusion that those compounds could be used as indicators of pasture diets in cattle (Vasta and Priolo, 2006;Serrano et al, 2011;Vasta et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Higher levels in the volatile fraction of meat and fat of skatole, 2,3-octanodione and several terpenoids, especially sesquiterpenes, such as aromadendrene, γ-cadinene or germacrene D, among others, led to the conclusion that those compounds could be used as indicators of pasture diets in cattle (Vasta and Priolo, 2006;Serrano et al, 2011;Vasta et al, 2012). The ketone 2,3-octanedione could originate from the lipoxygenase activity of leafy plants during the mastication of green forages and then accumulate in the fat via absorption from the rumen or the lungs (Young et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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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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Volatile markers of cholesterol thermal changes

Derewiaka

Zaręba

Obiedziński

et al. 2017

Euro J Lipid Sci & Tech

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The goal of the study was to determine profile of volatile compounds and asses the markers of cholesterol transformations during thermal processing using SPME‐GC‐MS technique. The profile of volatile compounds of cholesterol is dependent on the temperature (120, 150, 180 and 220°C) and time (30, 60, 120 and 180 min) used during processing. The highest contents of volatile compounds were observed during thermal processing of cholesterol at 180 and 220°C. The most abundant group of volatiles were carbonyl compounds, for example, aldehydes, ketones and hydrocarbons. Statistical analysis of data allowed to point out markers of cholesterol changes like degradation, oxidation, polymerisation and formation of cholestadienes. 4‐methylpentan‐2‐ol was recognized as possible marker of cholesterol oxidation, 6‐methylheptan‐2‐one was markers of cholesterol degradation and 4‐mehyldec‐2‐ene and 5‐methylhexanal as markers of cholesterol polymerization. Volatile components that can be associated with formation of cholestadienes were 2‐pentanone and 2‐methylheptane. Practical application: The method reported in this study may be used for determination of volatile compounds in thermally processed sterol standards especially cholesterol. The developed method able us to determine the profile and content of volatiles, which were used during evaluation of cholesterol changes after thermal treatment. The reported data are crucial for assessment of markers of cholesterol degradation, for example, 6‐methylheptan‐2‐one or thermal oxidation, for example, was 4‐methylpentan‐2‐ol. Markers of cholesterol dimerization were 4‐methyldec‐2‐ene and 5‐methylhexanal. Moreover 2‐pentanone and 2‐methylheptane are volatiles which presence can be associated with formation of cholestadienes. This method can be used as evaluation method for changes of sterols, without a need of determination of sterols and other compounds like oxysterol, polymers of cholesterol and cholestadienes. During heating, cholesterol can undergo few processes for example degradation, polymerisation and oxidation. The aim of this study is to select volatile compounds, which can be used as markers of mentioned above processes. Due to performed SPME‐GC‐MS analysis of aroma components and other component like oxysterols, cholestadienes and cholesterol polymers (determined in previous study) and statistical analysis, it is possible to evaluate the volatile markers of particular processes for example 4‐methylpentan‐2‐one as marker of cholesterol oxidation, 6‐methylheptan‐2‐one as marker of cholesterol degradation and 5‐methylhexanal as dimerization marker.

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The volatile compounds in lamb fat are affected by the time of grazing

Cited by 29 publications

References 25 publications

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

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

Volatile markers of cholesterol thermal changes

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