The Global Volatile Signature of Veal via Solid-phase Microextraction and Gas Chromatography-mass Spectrometry |
Wei, Jinmei
(Gansu Agricultural University, Gansu Key Laboratory of Herbivorous Animal Biotechnology)
Wan, Kun (Gansu Agricultural University, Gansu Key Laboratory of Herbivorous Animal Biotechnology) Luo, Yuzhu (Gansu Agricultural University, Gansu Key Laboratory of Herbivorous Animal Biotechnology) Zhang, Li (Gansu Agricultural University, Gansu Key Laboratory of Herbivorous Animal Biotechnology) |
1 | 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. DOI ScienceOn |
2 | Liu, Y., Xu, X. L., and Zhou, G. H. (2004) Report of flavor for Nanjing soysauce beef. Jiangsu Agric. Sci. 5, 101-104. |
3 | Mao, J. W. and Xu, H. Z. (2011) Influence factors on young white beef and industrial development. China Cattle Sci. 37, 56-58. |
4 | 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. DOI |
5 | 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. DOI ScienceOn |
6 | 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. DOI ScienceOn |
7 | 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. |
8 | 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. DOI ScienceOn |
9 | 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. |
10 | 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. DOI ScienceOn |
11 | 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. DOI ScienceOn |
12 | 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. |
13 | 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. DOI ScienceOn |
14 | Tan, B. and Ding, X. X. (2004) Flavor compounds-A review. China Food Addit. 6, 73-79. |
15 | Varavinit, S., Shobsngob, S., Bhidyachakorawat, M., and Suphantharik, M. (2000) Production of meat-like flavor. Sci. Asia 26, 219-224. DOI |
16 | 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. DOI ScienceOn |
17 | 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. |
18 | 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. |
19 | Brennand, C. P. and Lindsay, R. C. (1992) Distribution of volatile branched-chain fatty acids in various lamb tissues. Meat Sci. 31, 411-421. DOI ScienceOn |
20 | Calkins, C. R. and Hodgen, J. M. (2007) A fresh look at meat flavor. Meat Sci. 77, 63-80. DOI ScienceOn |
21 | 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. DOI ScienceOn |
22 | 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. DOI ScienceOn |
23 | 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. DOI ScienceOn |
24 | 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. |
25 | 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. DOI ScienceOn |
26 | Wu, H. and Xu, S. Y. (2001) Volatile aroma components in beef flavoring. J. Wuxi Univ. Light Ind. 20, 158-163. |
27 | 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. DOI ScienceOn |
28 | 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. |
29 | 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. DOI ScienceOn |
30 | 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. DOI ScienceOn |
31 | 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. DOI ScienceOn |