Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors.

ABSTRACT: Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/retailer: 100 meat cuts) were obtained by 10 retailers. Each cut was processed into four burgers, two of which were grilled and two were cooked in a water bath (400 meat burgers). VOCs were detected by Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-ToF-MS). From these, 129 peaks were selected, of which 72 were tentatively identified as relevant VOCs. Pearson correlations revealed a large number of positive and negative relationships among the VOCs. A multivariate statistical analys

SUBMITTER: Bittante G 

PROVIDER: S-EPMC7768462 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature