[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5851/kosfa.2010.30.1.73

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

Ba, Hoa Van (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)
Oliveros, Maria Cynthia (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)
Ryu, Kyeong-Seon (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)
Hwang, In-Ho (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)

Publication Information

Food Science of Animal Resources / v.30, no.1, 2010 , pp. 73-86 More about this Journal

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, $1^+B$ carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for $75{\mu}m$ CAR/PDMS fiber was 60 min at $60^{\circ}C$ . Thermal cleaning at $250^{\circ}C$ 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;

Citations & Related Records

Times Cited By KSCI : 7 (Citation Analysis)
Times Cited By Web Of Science : 0 (Related Records In Web of Science)
Times Cited By SCOPUS : 2

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1	/ Korean Journal for Food Science of Animal Resources
2	/ Korean Journal for Food Science of Animal Resources