Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
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2019
Authors
Domínguez, RubénPurrinos, Laura
Perez-Santaescolastica, Cristina
Pateiro, Mirian
Barba, Francisco J.
Tomašević, Igor
Bastianello Campagnol, Paulo Cesar
Lorenzo, José M.
Article (Published version)
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A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, oc...tanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.
Keywords:
Food analysis / Meat products / Gas chromatography-mass spectrometry / Aroma / Volatile compoundsSource:
Food Analytical Methods, 2019, 12, 6, 1263-1284Publisher:
- Springer, New York
Funding / projects:
- INIAInstituto de Investigacion Agropecuaria (INIA) [CPD2015-0212]
- CYTED [116RT0503]
DOI: 10.1007/s12161-019-01491-x
ISSN: 1936-9751
WoS: 000468847900001
Scopus: 2-s2.0-85069831378
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Poljoprivredni fakultetTY - JOUR AU - Domínguez, Rubén AU - Purrinos, Laura AU - Perez-Santaescolastica, Cristina AU - Pateiro, Mirian AU - Barba, Francisco J. AU - Tomašević, Igor AU - Bastianello Campagnol, Paulo Cesar AU - Lorenzo, José M. PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5080 AB - A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products. PB - Springer, New York T2 - Food Analytical Methods T1 - Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique EP - 1284 IS - 6 SP - 1263 VL - 12 DO - 10.1007/s12161-019-01491-x ER -
@article{ author = "Domínguez, Rubén and Purrinos, Laura and Perez-Santaescolastica, Cristina and Pateiro, Mirian and Barba, Francisco J. and Tomašević, Igor and Bastianello Campagnol, Paulo Cesar and Lorenzo, José M.", year = "2019", abstract = "A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.", publisher = "Springer, New York", journal = "Food Analytical Methods", title = "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique", pages = "1284-1263", number = "6", volume = "12", doi = "10.1007/s12161-019-01491-x" }
Domínguez, R., Purrinos, L., Perez-Santaescolastica, C., Pateiro, M., Barba, F. J., Tomašević, I., Bastianello Campagnol, P. C.,& Lorenzo, J. M.. (2019). Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods Springer, New York., 12(6), 1263-1284. https://doi.org/10.1007/s12161-019-01491-x
Domínguez R, Purrinos L, Perez-Santaescolastica C, Pateiro M, Barba FJ, Tomašević I, Bastianello Campagnol PC, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods. 2019;12(6):1263-1284. doi:10.1007/s12161-019-01491-x .
Domínguez, Rubén, Purrinos, Laura, Perez-Santaescolastica, Cristina, Pateiro, Mirian, Barba, Francisco J., Tomašević, Igor, Bastianello Campagnol, Paulo Cesar, Lorenzo, José M., "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique" in Food Analytical Methods, 12, no. 6 (2019):1263-1284, https://doi.org/10.1007/s12161-019-01491-x . .