Volatile compounds in meat and meat products

Kosowska, Monika; Majcher, Małgorzata; Fortuna, Teresa

doi:10.1590/1678-457x.08416

Cited by 140 publications

(105 citation statements)

References 51 publications

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“…Two additional biomarkers were observed, the N ‐acetyl cysteine conjugate of 5‐MCTA (Figure b) and norfuraneol sulphate. 5‐MCTA is a thiophene found in heated red meat, while norfuraneol is not specific to beef and is therefore not considered further.…”

Section: Resultsmentioning

confidence: 99%

“…Except for α-Glu-Hyp-Gly, all peptides I-IV indicate levels of identification: I, confirmed with analytical standard; II, putatively annotated, based on spectral similarity to a compound; III, putatively characterized, based on spectral similarity to a chemical class; IV, unknown [18] ; were confirmed in Study-V. Two additional biomarkers were observed, the N-acetyl cysteine conjugate of 5-MCTA ( Figure 2b) and norfuraneol sulphate. 5-MCTA is a thiophene found in heated red meat, [20] while norfuraneol is not specific to beef [21] and is therefore not considered further.…”

Section: Red Meatmentioning

confidence: 99%

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Combined Markers to Assess Meat Intake—Human Metabolomic Studies of Discovery and Validation

Cuparencu

Rinnan

Dragsted

2019

Molecular Nutrition Food Res

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Scope Biomarkers of red meat may clarify the relationship between meat intake and health. This paper explores the discovery of biomarkers of intake for three types of meat with varying heme iron content. Candidate biomarkers for red and general meat are further evaluated based on defined validation criteria. Methods and results In a randomized cross‐over meal study, healthy volunteers consume a randomized sequence of four test meals: chicken, pork, beef, and a control made of egg white and pea. Fasting and postprandial urine samples are collected to cover 48 h and profiled by untargeted LC‐ESI‐qTOF‐MS metabolomics. The profiles following the meal challenges are explored by univariate and multivariate analyses. Nine red, four white, and eight general meat biomarkers are selected as putative biomarkers, originating from collagen degradation, flavour compounds, and amino acid metabolism. Heme‐related metabolites are masked by the chlorophyll content of the control meal. The candidate biomarkers are confirmed in an independent meal study and validated for plausibility, robustness, time‐response, and prediction performance. Combinations of biomarkers are more efficient than single markers in predicting meat intake. Conclusion New combinations of partially validated biomarkers are proposed to assess terrestrial meat intake and thus help disentangle the effects of meat consumption on human health.

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Section: Resultsmentioning

confidence: 99%

Section: Red Meatmentioning

confidence: 99%

Combined Markers to Assess Meat Intake—Human Metabolomic Studies of Discovery and Validation

Cuparencu

Rinnan

Dragsted

2019

Molecular Nutrition Food Res

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“…In the case of grilled meat, there were 18 compounds in the control group, O and O + B groups, and 17 in the B group. Raw meat is characterized by a very weak odour; however, it constitutes a matrix rich in non-volatile precursors of volatile compounds responsible for the development of meat products flavor (Kosowska, Majcher, & Fortuna, 2017). Free amino acids, particularly the sulfuric ones like cysteine and methionine, are the basic substrates in Maillard reactions and Strecker's degradation reaction (Whitfield, 2009).…”

Section: Rawmentioning

confidence: 99%

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2019

CyTA - Journal of Food

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“…Koutsidis et al [6] reported that glucose, fructose, and mannose were the main carbohydrates in raw lamb. Kosowska et al [26] pointed out that the synthesis of glucose and glucose-6phosphate in meat was due to glycogenolysis and glycolysis. e increase in glycolytic compounds implies that glycogenolysis and glycolysis were enhanced from day 0 to day 4 in the present study.…”

Section: Differential Characteristic Metabolitesmentioning

confidence: 99%

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

You

Luo

2019

Journal of Food Quality

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The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotide degradation products significantly increased (P<0.05) due to the adjusted biosynthesis of alkaloids derived from histidine and purine from day 0 to day 4. Additionally, the content of glycolytic compounds significantly increased (P<0.05) due to enhanced glycolysis, and the content of organic acid increased (P<0.05) because of the altered tricarboxylic acid cycle (TCA) from day 0 to day 4. In addition, the content of total free amino acids significantly increased (P<0.05), owing to the altered biosynthesis of amino acids from day 4 to day 8. These results are significant proof that there were quantitative changes observed in lamb flavour precursors during chilled ageing.

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Volatile compounds in meat and meat products

Cited by 140 publications

References 51 publications

Combined Markers to Assess Meat Intake—Human Metabolomic Studies of Discovery and Validation

Combined Markers to Assess Meat Intake—Human Metabolomic Studies of Discovery and Validation

Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

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