Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

Abstract

The aroma components of cooked beef meatball stored for different times (0, 30, 60, and 90 days) were analyzed by solid‐phase microextraction (SPME) and solvent‐assisted flavor evaporation (SAFE) combined with gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). Sensory evaluation, odor activity value (OAV), and aroma dilution analysis were used to analyze the variation of volatile flavor substances. A total of 80 volatile compounds was identified in cooked beef balls during storage by SPME, 32 of which were aroma‐active; while 42 were identified by SAFE, 15 were aroma‐active. Only when the two extraction methods are combined a comprehensive analysis be conducted. The sensory evaluation results show that the overall aroma profile began to weaken and the overall acceptability gradually decreased during storage. It was found that hexanal, 1‐octene‐3‐ol, linalool, 2‐ethyl hexyl acetate, diallyl disulfide, eugenol, α‐pinene, and anisole were the key aroma components of cooked beef meatballs during storage. Practical applications Beef meatball is a spherical food made by adding various spices and ingredients to minced beef together. It is rich in flavor, red in color, and tender in taste, but the study on the volatile compounds of beef meatball aroma is less. By comprehensive flavor analysis of gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) with sensory evaluation, it was found that hexanal, 1‐octene‐3‐ol, linalool, 2‐ethyl hexyl acetate, diallyl disulfide, eugenol, α‐pinene, and anisole were the key aroma components of cooked beef meatballs during storage. And during the storage of cooked beef ball, its overall aroma began to weaken and the overall acceptability gradually decreased. So by adding natural antioxidant substances and shortening the storage period, the flavor quality of cooked beef ball could be controlled and improved.

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

“…In the SPME method, odor-active compounds accounted for 36.36%, 35.06%, 41.8% and 36.68% (0d, 30d, 60d, 90d) of the total volatile compounds, while in SAFE, odor-active compounds accounted for 36.36%, 35.06%, 41.8% and 36.68% of the total volatile compounds. During the whole storage period, the proportion of odor-active compounds extracted by SAFE was slightly higher than that by SPME, indicating that solvent extraction had a higher extraction rate than headspace extraction, which was consistent with our previous results [13]. The number and concentration of volatile compounds extracted by SPME and SAFE were different; SAFE has a good extraction effect on phenolic compounds and can extract more heterocyclic compounds.…”

“…Understanding the variations in compounds responsible for the flavor of meatballs during storage can provide the theoretical basis for improving product quality by controlling the processes that control the formation of these compounds. Previously, we reported the variation of aroma components during frozen storage of cooked beef balls by SPME/SAFE/GC-O-MS; some results are interesting [13].…”

“…A solid-phase microextraction sampler with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber (50/30 µm, Supelco, Bellefonte, PA, U.S.A.) was used to extract the volatile compounds in headspace for 40 min at 60 • C. The extracted compound was thermally desorbed in the injection port of the GC-O-MS instrument at 250 • C for 5 min for gas chromatography-olfactometry-mass spectrometry (GC-O-MS) (7890A-7000B equipped with EI ion source and NIST 08 database, Agilent Technologies, CA, USA; Sniffer 9000, Brechbuhler, Switzerland) analysis. [13,18]…”

Analysis of Volatiles in Food Products

“…As said by Jeleń et al [65], the main five classes of f The SPME was introduced into numerous applications in cannabis, environmental, forensic, and food analysis. As said by Jeleń et al [65], the main five classes of food products that the SPME was implemented for aroma analysis are: beverages, dairy, fruits/vegetables, honey, meat, seafood, and wine [66][67][68][69][70]. Usage of SPME in the determination of volatile chemicals extracted from various food samples is presented in Table 2.…”

Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage

“…For example, ketones are mainly derived from lipid oxidation and Maillard reaction. Fats are oxidized and degraded to free fatty acids, and then react with alcohols to produce esters, which endow meat products with strong ester aroma (Sun et al, 2021).…”