Dataset Information

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 analysis revealed that 87% of the matrix covariance was explained by 17 independent Latent Explanatory Factors (LEFs), which have been described and characterized. LEFs identified may be valuable tools for reducing the dimensionality of results from VOC analyses and can be useful for better understanding and interpreting the variation in the meat aroma profile, although further study is required to characterize their sensory meaning.

SUBMITTER: Bittante G

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

REPOSITORIES: biostudies-literature

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

Bittante Giovanni G Ni Qianlin Q Khomenko Iuliia I Gallo Luigi L Biasioli Franco F

Foods (Basel, Switzerland) 20201125 12

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 ...[more]

PMID: 33255832

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Project description:Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert 'Tiramisù'). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential-efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.

Dataset Information

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

Publications

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

Similar Datasets

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