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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarke...

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Autores principales: Ni, Qianlin, Khomenko, Iuliia, Gallo, Luigi, Biasioli, Franco, Bittante, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761320/
https://www.ncbi.nlm.nih.gov/pubmed/33266090
http://dx.doi.org/10.3390/foods9121776
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author Ni, Qianlin
Khomenko, Iuliia
Gallo, Luigi
Biasioli, Franco
Bittante, Giovanni
author_facet Ni, Qianlin
Khomenko, Iuliia
Gallo, Luigi
Biasioli, Franco
Bittante, Giovanni
author_sort Ni, Qianlin
collection PubMed
description This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarkets and five local butchers. Two burgers were cooked in a water bath and two were grilled. Direct proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) analysis of the sample headspace yielded 129 mass peaks, 64 of which were tentatively identified. The results showed that turkey and chicken had the largest and the smallest total concentrations of all VOCs, respectively. Of the mammalian meats, veal and beef had greater total VOC concentrations than pork. The proportions of the amounts of all the individual VOCs differed significantly according to species. Additionally, 14 of 17 independent latent explanatory factors (LEFs) identified by multivariate analysis exhibited significant differences between meat species/categories, and therefore helped to characterize them. PTR-ToF-MS has been used for the first time for the rapid and non-invasive profiling of cooked meat of different species/categories. Knowledge of specific VOC profiles paves new avenues for research aimed at characterizing species through sensory description, at authenticating species or at identifying abnormalities or fraud.
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spelling pubmed-77613202020-12-26 Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat Ni, Qianlin Khomenko, Iuliia Gallo, Luigi Biasioli, Franco Bittante, Giovanni Foods Article This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarkets and five local butchers. Two burgers were cooked in a water bath and two were grilled. Direct proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) analysis of the sample headspace yielded 129 mass peaks, 64 of which were tentatively identified. The results showed that turkey and chicken had the largest and the smallest total concentrations of all VOCs, respectively. Of the mammalian meats, veal and beef had greater total VOC concentrations than pork. The proportions of the amounts of all the individual VOCs differed significantly according to species. Additionally, 14 of 17 independent latent explanatory factors (LEFs) identified by multivariate analysis exhibited significant differences between meat species/categories, and therefore helped to characterize them. PTR-ToF-MS has been used for the first time for the rapid and non-invasive profiling of cooked meat of different species/categories. Knowledge of specific VOC profiles paves new avenues for research aimed at characterizing species through sensory description, at authenticating species or at identifying abnormalities or fraud. MDPI 2020-11-30 /pmc/articles/PMC7761320/ /pubmed/33266090 http://dx.doi.org/10.3390/foods9121776 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ni, Qianlin
Khomenko, Iuliia
Gallo, Luigi
Biasioli, Franco
Bittante, Giovanni
Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
title Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
title_full Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
title_fullStr Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
title_full_unstemmed Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
title_short Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
title_sort rapid profiling of the volatilome of cooked meat by ptr-tof-ms: characterization of chicken, turkey, pork, veal and beef meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761320/
https://www.ncbi.nlm.nih.gov/pubmed/33266090
http://dx.doi.org/10.3390/foods9121776
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