JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis
Ba, Hoa Van; Oliveros, Maria Cynthia; Ryu, Kyeong-Seon; Hwang, In-Ho;
  PDF(new window)
 Abstract
The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for CAR/PDMS fiber was 60 min at . Thermal cleaning at for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.
 Keywords
beef;flavor;volatile component;solid phase microextraction;gas chromatography-mass spectrometry;
 Language
English
 Cited by
1.
Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum,;;;;

한국축산식품학회지, 2010. vol.30. 3, pp.373-384 crossref(new window)
2.
Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds,;;;;;;;;;;;;;

한국축산식품학회지, 2011. vol.31. 6, pp.807-816 crossref(new window)
3.
Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods,;;;

Asian-Australasian Journal of Animal Sciences, 2012. vol.25. 3, pp.435-446 crossref(new window)
4.
Influence of Particular Breed on Meat Quality Parameters, Sensory Characteristics, and Volatile Components,;;;;

Food Science and Biotechnology, 2013. vol.22. 3, pp.651-658 crossref(new window)
1.
Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef, Animal Science Journal, 2014, 85, 2, 164  crossref(new windwow)
2.
Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum, Korean Journal for Food Science of Animal Resources, 2010, 30, 3, 373  crossref(new windwow)
3.
Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems, Meat Science, 2013, 94, 4, 480  crossref(new windwow)
4.
Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology, Microchemical Journal, 2013, 111, 16  crossref(new windwow)
5.
Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup, Food Analytical Methods, 2016  crossref(new windwow)
6.
Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds, Korean Journal for Food Science of Animal Resources, 2011, 31, 6, 807  crossref(new windwow)
7.
Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus, Korean Journal of Food Science and Technology, 2015, 47, 2, 176  crossref(new windwow)
8.
Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components, Food Science and Biotechnology, 2013, 22, 3, 651  crossref(new windwow)
9.
Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat, Small Ruminant Research, 2016, 135, 39  crossref(new windwow)
10.
Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage, Meat Science, 2012, 92, 4, 430  crossref(new windwow)
11.
Meat flavor precursors and factors influencing flavor precursors—A systematic review, Meat Science, 2015, 110, 278  crossref(new windwow)
12.
Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods, Asian-Australasian Journal of Animal Sciences, 2012, 25, 3, 435  crossref(new windwow)
 References
1.
Alpendurada, M. F. (2000) Solid-phase microextraction: a promising technique for sample preparation in environmental analysis. J. Chromatogr. 889, 3-14. crossref(new window)

2.
Beltral, G., Aguilera. M. P., and Gordon, M. H. (2005) Solid phase microextraction of volatile oxidation compounds in oil-water emulsions. J. Food Chem. 92, 401-406. crossref(new window)

3.
Bhuiyan, M. S. A., Yu, S. L., Jeon, J. T., Yoon, D., Cho, Y. M., Park, E. W., Kim, N. K., Kim, K. S., and Lee, J. H. (2009) DNA Polymorphisms in SREBF1 and FASN genes affect fatty acid composition in Korean cattle (Hanwoo). Asian-Aust. J. Anim. Sci. 22, 765-773. crossref(new window)

4.
Brewer, M. S. (2009) Irradiation effects on meat flavor: A review. Meat Sci. 81, 1-14. crossref(new window)

5.
Calkins, R. C. and Hodgen, J. M. (2007) A fresh look at meat flavour. Meat Sci. 77, 63-80. crossref(new window)

6.
Cerny, C. and Grosch, W. (1992). Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Z. Lebensm. For. 194, 322-325. crossref(new window)

7.
Cerny, C. and Grosch, W. (1994) Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef. Z. Lebensm. For. 198, 210-214. crossref(new window)

8.
Cho, S. H., Kim, J. H., Kim, J. H., Park, B. Y., Hwang, I. H., Lee, J. M., Seong, P. N., and Kim D. H. (2008) Effect of fatty acid profiles on sensory properties of beef evaluated by korean and australian consumer groups. Food Sci. Biotechnol. 17, 495-500.

9.
Choy, Y. H., Lee, C. W., Kim, H. C., Choi, S. B., Choi, J. G., and Hwang, J. M. (2008) Genetic models for carcass traits with different slaughter endpoints in selected Hanwoo herds I. Linear covariance models. Asian-Aust. J. Anim. Sci. 21,1227-1232. crossref(new window)

10.
Coggiola, M. J., Oser. H., and Young. S. E. (2004) Volatile organic biomarkers in exhaled breath as a rapid, prodromal diagnosis of bioagent infection. Scientific Conference on Chem. Biol. Def. Res. Hunt Valley, MD.

11.
El-Sayed, A. M. (2008) The Pherobase: Database of insect pheromones and semiochemicals. Available from: http:// www.pherobase.com, accessed on 18th Oct. 2009.

12.
Elmore, J. S. and Mottram, D. S. (2000) Formation of 2- Alkyl-(2H)-thiapyrans and 2-Alkylthiophenes in cooked beef and lamb. J. Agri.. Food Chem. 2420-2424.

13.
Elmore, J. S., Warren, H. E., Mottram, D. S., Scollan, N. D., Enser. M., Richardson, R. I., and Wood. J. D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Sci. 68, 27-33. crossref(new window)

14.
Enser, M. K., Hallett, G., Hewett, B., Fursey, G. A., Wood, J. D., and Harrington, G. (1998) Fatty acids content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 49, 329-341. crossref(new window)

15.
Flores. M., Dura, M. A., Marco, A., and Toldra, F. (2004) Effects of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages. Meat Sci. 68, 439-446. crossref(new window)

16.
Fu, S. G., Yoon, Y., and Bazemore, R. (2002) Aroma-active components in fermented bamboo shoots. J. Agric. Food Chem. 50, 549-554. crossref(new window)

17.
Garcia-Gonzalez, D. L., Tena, N., Ruiz, R. A., and Morales, M. T. (2008) Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Sci. 80,315-325. crossref(new window)

18.
Gorraiz, C., Beriain, M. J., Chasco, J., and Insausti, K. (2002) Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers. J. Food Sci. 67, 916-922. crossref(new window)

19.
Guth, H. and Grosch, W. (1993). 12-Methyltridecanal, a species- specific odorant of stewed beef. Lebensm. Wiss. Technol. 26, 171-177. crossref(new window)

20.
Hajslova, J. and Cajka, T. (2008) Gas chromatography in food analysis. In handbook of food analysis instrument. Semih, O. (ed), pp. 120-145.

21.
Ho, C. W., Wan Aida, W. M., Maskat, M. Y., and Osman, H. (2006) Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry analysis of aroma compounds in palm sugar (Arenga pinnata). J. Food Comp. Ana. 19, 822-830. crossref(new window)

22.
Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004) Meat quality of highly marbled imported beef with reference to Hanwoo. J. Anim. Sci Biotech.(Kor) 46, 659-666 (1598-9429).

23.
James, J. M. and Calkins, C. R. (2008) The influence of cooking rate and holding time on beef chuck and round flavor.Meat Sci. 78, 429-437. crossref(new window)

24.
Jia, M, Zhang, H., and Min, D. (1998) Optimization of solid phase microextraction analysis for headspace flavour compounds of orange juice. J. Food Chem. 46, 2744-2747. crossref(new window)

25.
Kataoka, H., Lord, H. L., and Pawliszyn, J. (2000) Applications of solid-phase microextraction in food analysis. J. Chromatogr. A 880, 35-62. crossref(new window)

26.
Kim, C. M., Kim, J. H., Oh, Y. K., Park, E. K., Ahn, G. C., Lee, G. Y., Lee, J. I., and Park, K. K. (2009) Effects of flaxseed diets on performance, carcass characteristics and fatty acid composition of Hanwoo steers. Asian-Aust. J. Anim. Sci. 22, 1151-1159. crossref(new window)

27.
Kim, K. R. and Yoon, H. R. (1996) Rapid screening for acidic non-steroidal anti-inflammatory drugs in urine by gas chromatography-mass spectrometry in the selected ion monitoring mode. J. Chromatogr. B 682, 55-66. crossref(new window)

28.
Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2007) Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Sci. 79, 270-277.

29.
Kwon, E. G., Park, B. K. Kim, H. C., Cho. Y. M., Kim T. I., Chang, S. S., Oh, Y. K., Kim, N. K., Kim, J. H., Kim, Y. J., Kim, E. J., Im, S. K., and Cho, N. J. (2009) Effects of fattening period on growth performance, carcass characteristics and lipogenic gene expression in Hanwoo steers. Asian-Aust. J. Anim. Sci. 22, 1654-1660. crossref(new window)

30.
Lee, J. H., Kang, J. H., and Min, D. B. (2003) Optimization of solid-phase microextraction for the analysis of the headspace volatile compounds in kimchi, a traditional Korean fermented vegetable product. J. Food Sci. 68, pp.844-848. crossref(new window)

31.
Lee, S. K., Panjono, Kang, S. M., Kim, T. S., and Park, Y. S. (2008) The effects of dietary sulfur and vitamin E supplementation on the quality of beef from the longissimus muscle of Hanwoo bulls. Asian-Aust. J. Anim. Sci. 21, 1059-1066. crossref(new window)

32.
Lee. J. H., Diono. R., Kim. G. Y., and Min. D. M. (2003) Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese. J. Agric. Food Chem. 51, 1136-1140. crossref(new window)

33.
Li, S. and Weber, S. G. (1999) Selectivity in SPME In: Application of solid phase microextraction. Pauliszyn, J.(ed). The Royal Soc. Chem., Hertfordshine, pp. 49-57.

34.
Machiels, D., Istasse, L., and Ruth, S. M. (2004) Gas chromatography- olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls. Food Chem. 86, 377-383. crossref(new window)

35.
Machiels, D. and Istasse. L. (2003) Gas chromatographyolfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta 61, 529-537. crossref(new window)

36.
Machiels, D., van Ruth, S. M., Posthumus, M. A., and Istasse, L. (2003) Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta 60, 755-764. crossref(new window)

37.
Macleod, G. (1994) The flavour of beef, In: The flavour of meat and meat products. Shahidi. F (ed), Blackie, London, pp. 4-37.

38.
Marco, A., Navarro, J. L., and Flores, M. (2006) The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci. 73, 660-673. crossref(new window)

39.
McLafferty, F. W. (2000). Wiley registry of mass spectral data, 7th ed., Jonh Wiley & Sons, NY.

40.
McMaster, M. C. (2008) GC/MS: A practical user's guide. 2nd ed, John Wiley and Sons, Inc., Hoboken, NJ, p. 175.

41.
Moon, S. Y. and Li-Chan, E. Y. C. (2004) Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavour. Food Chem. 88, 141-149. crossref(new window)

42.
Moon, S. Y., Cliff, M. A., and Li-Chan, E. C. Y. (2006) Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatographymass spectrometry and olfactometry. Food Res. Intl. 39, 294-308. crossref(new window)

43.
Mottram, D. S. (1985) The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork. J. Sci. Food and Agri. 36, 377-382. crossref(new window)

44.
Mottram, D. S. (1994) Meat flavour. In: Understanding natural flavors. Piggott, J. R. and Paterson, A. (eds.), Chapman and Hall, Glasgow, pp. 140-163.

45.
Mussian, C. J. and Walradt, J. P. (1974) Volatile constituents of pressure cooked pork liver. J. Agri. Food Chem. 22, 827-831. crossref(new window)

46.
NIST Standard Reference Database Number 69. (2009). NIST Chemistry WebBook, available from: http://webbook. nist.gov/chemistry/, accessed on 18th Oct. 2009.

47.
Penton, Z. (1999) Method development with solid phase microextraction. In: Solid phase microextraction- A practical guide. Wercinski, S. A. S. (ed), Marcel Dekker, Inc., NY, pp.27-57.

48.
Raes, K., Balcaen, A., Dirinck, P., Winne, A. D., Claeys, E., Demeyer, D., and Smet, S. D. (2003) Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci. 65, 1237-1246. crossref(new window)

49.
Rochat, S. and Chaintreau, A. (2005). Carbonyl odorants contributing to the in-oven roast beef top note. J. Agric. Food Chem. 53, 9578-9585. crossref(new window)

50.
Rochat, S., de Saint Laumer, J. Y. and Chaintreau, A. (2007) Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two dimensional gas chromatography. J. Chromatogr. A 1147, 85-94. crossref(new window)

51.
Schilling, M. W., Yoon, Y., Tokarskyy, O., Pham, A. J., Williams, R. C., and Marshall, D. L. (2009) Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat Sci. 81, 705-710. crossref(new window)

52.
Shirey, R E. (1999). SPME fibers and selection for specific applications. In: Solid phase micro-extraction: a practical guide. Wercinski, S.A.S. (ed). Marcel Dekker, Inc., NY, pp. 59-110.

53.
Sitz, B. M., Calkins, C. R., Feuz, D. M., Umberger, W. J., and Eskridge, K. M. (2005) Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks. J. Anim. Sci. 83, 2863-2868.

54.
Specht, K. and Baltes, W. (1994) Identification of volatile flavor compounds with high aroma values from shallowfried beef. J. Agri. Food Chem. 42, 2246-2253. crossref(new window)

55.
Stetzer, A. J., Cadwallader, K., Singh, T. K., Mckeith, F. K., and Brewer, M. S. (2008) Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Sci. 79, 13-19. crossref(new window)

56.
Van den Dool, H. and Kratz, P. D. (1963) A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. 1, 463- 471.

57.
Wercinski, S. A. S. and Pawliszyn, J. (1999) Solid phase microextraction theory. In Solid Phase Microextraction: A Practical Guide. Wercinski, S. A. S. (ed), Dekker, NY, pp. 1-26.

58.
Xie, J., Sun, B., Zheng, F., and Wang, S. (2008) Volatile flavor constituents in roasted pork of mini-pig. Food Chem.109, 506-514. crossref(new window)

59.
Yancey, E. J., Grobbel, J. P., Dikeman, M. E., Smith, J. S., Hachmeister, K. A., Chambers, I. V., Gadgil, P., Milliken, G. A., and Dressler, E. A. (2006) Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Sci. 73, 680-686. crossref(new window)

60.
Young, O. A., Reid, D. H., and Scales, G. H. (1993) Effect of breed and ultimate pH on the odor and flavor of sheepmeat. N. Z. J. Agri. Resource 36, 363-370. crossref(new window)

61.
Yousif, A. N., Scaman, C. H., Durance, T. D., and Girard, B. (1999) Flavor volatiles and physical properties of vacuummicrowaved- and air-dried sweet basil (Ocimum basilicum L.). J. Agric. Food Chem. 11, 4777-4781.

62.
Zhang, M .J. Q. H. and Min, D. B. (1998). Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Food Chem. 65, 445-451.

63.
Zhang, Z. and Pawliszyn, J. (1993). Headspace solid-phase microextraction. Anal. Chem. 65, 1843-1852. crossref(new window)