Advanced SearchSearch Tips
The Global Volatile Signature of Veal via Solid-phase Microextraction and Gas Chromatography-mass Spectrometry
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Global Volatile Signature of Veal via Solid-phase Microextraction and Gas Chromatography-mass Spectrometry
Wei, Jinmei; Wan, Kun; Luo, Yuzhu; Zhang, Li;
  PDF(new window)
The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.
 Cited by
Brennand, C. P. and Lindsay, R. C. (1992) Distribution of volatile branched-chain fatty acids in various lamb tissues. Meat Sci. 31, 411-421. crossref(new window)

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

Gasser, U. and Grosch, W. (1988) Identification of volatile flavour compounds with high aroma values from cooked beef. Z. Lebensm. Unters. Forsch. 186, 489-494.

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)

Guth, H. and Grosch, W. (1994) Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. J. Agric. Food Chem. 42, 2862-2866. crossref(new window)

Insausti, K., Goni, V., Petri, E., Gorraiz, C., and Beriain, M. J. (2005) Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds. Meat Sci. 70, 3-90.

Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2008a) Water-soluble precursors of beef flavour. Meat Sci. 79, 270-277. crossref(new window)

Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2008b) Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Sci. 79, 124-130. crossref(new window)

Lee, K. H., Yun, H., Lee, J. W., Ahn, D. U., Lee, E. J., and Jo, C. (2012) Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack. Radiat. Phys. Chem. 81, 1103-1106. crossref(new window)

Liu, Y., Xu, X. L., and Zhou, G. H. (2004) Report of flavor for Nanjing soysauce beef. Jiangsu Agric. Sci. 5, 101-104.

Mao, J. W. and Xu, H. Z. (2011) Influence factors on young white beef and industrial development. China Cattle Sci. 37, 56-58.

Min, D. B. S., Ina, K., Peterson, R. J., and Chang, S. S. (1979) Preliminary identification of volatile flavor compounds in the neutral fraction of roast beef. J. Food Sci. 44, 639-642. crossref(new window)

Moon, S. Y., Margaret, A. C., Eunice, C. Y., and Li, C. (2006) Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry. Food Res. Int. 39, 294-308. crossref(new window)

Qi, Y. M., Sun, B. G., Huang, M. Q., Liu, Y. P., and Chen, H. T. (2010) Analysis of volatile compounds in Yueshengzhai spiced beef by simultaneous distillation extraction and gas chromatography-mass spectrometry. Food Sci. 31, 370-374.

Rivas-Canedo, A., Fernandez-Garcia, E., and Nunez, M. (2009) Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material. Meat Sci. 81, 321-328. crossref(new window)

Resconi, V. C., Campo, M. M., Montossi, F., Ferreira, V., Sanudo, C., and Escudero, A. (2010) Relationship between odour- active compounds and flavour perception in meat from lambs fed different diets. Meat Sci. 85, 700-706. crossref(new window)

Robbins, K., Jensen, J., Ryan, K. J., Homco-Ryan, C., McKeith, F. K., and Brewer, M. S. (2003a) Effects of dietary vitamin E supplementation on textual and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation. Meat Sci. 65, 317-322.

Robbins, K., Jensen, J., Ryan, K. J., Homco-Ryan, C., McKeith, F. K., and Brewer, M. S. (2003b) Consumer attitudes towards beef and acceptability of enhanced beef. Meat Sci. 65, 721-729. crossref(new window)

Ruiz, J., Cava, R., Ventanas, J., and Jensen, M. (1998) Headspace solid phase microextraction for the analysis of volatiles in a meat product dry cured Iberian ham. J. Agric. Food Chem. 46, 4688-4694. crossref(new window)

Shi, X. X., Yu, Q. L., and Tian, J. C. (2011) Changes in main volatile compounds during aging process of Yak meat. Transactions of the Chinese Society for Agric. Machinery 42, 144-147.

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)

Tan, B. and Ding, X. X. (2004) Flavor compounds-A review. China Food Addit. 6, 73-79.

Varavinit, S., Shobsngob, S., Bhidyachakorawat, M., and Suphantharik, M. (2000) Production of meat-like flavor. Sci. Asia 26, 219-224. crossref(new window)

Vasta, V., Luciano, G., Dimauro, C., Röhrle, F., Priolo, A., Monahan, F. J., and Moloney, A. P. (2011) The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate. Meat Sci. 87, 282-289. crossref(new window)

Vasta, V., Ratel, J., and Engel, E. (2007) Mass spectrometry analysis of volatile compounds in raw meat for the authentication of the feeding background of farm animals. J. Agric. Food Chem. 55, 4630-4639. crossref(new window)

Wang, C. T., Jiang, Y. M., Li, P., and Han, L. (2006) Determination of flavor substances in the meat of Tianzhu white yak by SPME coupled to GC-MS. J. Gansu Agric. Univ. 41, 118-121.

Watkins, P. J., Rose, G., Warner, R. D., Dunshea, F. R., and Pethick, D. W. (2012) A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. Meat Sci. 91, 99-107. crossref(new window)

Wei, J. M., Luo, Y. Z., Wang, J. Q., Shi, X. X., Liu, X., Hu, J., Chen, S. R., and Li, S. B. (2011) Analysis of odors from veal by solid phase microextraction-gas chromatography. Sci. Tech. Food Ind. 32, 73-75.

Wilkes, J. G., Conte, E. D., Kim, Y. K., Holcomb, M., Sutherland, J. B., and Miller, D. W. (2000) Sample preparation for the analysis of flavors and off-flavors in foods. J. Chromatogr. A 880, 3-33. crossref(new window)

Wu, H. and Xu, S. Y. (2001) Volatile aroma components in beef flavoring. J. Wuxi Univ. Light Ind. 20, 158-163.

Xu, H. G., Liu, X., Zhao, J., and Gao, Y. X. (2008) Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide. Food Res. Int. 41, 730-737. crossref(new window)