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Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham
At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aro...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038465/ https://www.ncbi.nlm.nih.gov/pubmed/33916526 http://dx.doi.org/10.3390/molecules26072073 |
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author | Gómez-Sáez, Elena M. Moratalla-López, Natalia Lorenzo, Cándida Vergara, Herminia Alonso, Gonzalo L. |
author_facet | Gómez-Sáez, Elena M. Moratalla-López, Natalia Lorenzo, Cándida Vergara, Herminia Alonso, Gonzalo L. |
author_sort | Gómez-Sáez, Elena M. |
collection | PubMed |
description | At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aroma. The aim of this study is to propose, develop, and validate a new method that uses headspace-stir bar sorptive extraction-gas chromatography/mass spectrometry (HS-SBSE-GC/MS) to determine the saffron aroma in cured ham flavored with this spice. Results showed that safranal was the main volatile compound that could be identified and quantified in cured ham flavored with saffron. This analytical method was adequate in terms of linearity, selectivity, sensitivity, and accuracy. To our knowledge, this is the first time that an HS-SBSE-GC/MS method for determining the saffron aroma of flavored cured ham has been developed and validated, and it is of interest to agri-food industries. |
format | Online Article Text |
id | pubmed-8038465 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80384652021-04-12 Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham Gómez-Sáez, Elena M. Moratalla-López, Natalia Lorenzo, Cándida Vergara, Herminia Alonso, Gonzalo L. Molecules Article At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aroma. The aim of this study is to propose, develop, and validate a new method that uses headspace-stir bar sorptive extraction-gas chromatography/mass spectrometry (HS-SBSE-GC/MS) to determine the saffron aroma in cured ham flavored with this spice. Results showed that safranal was the main volatile compound that could be identified and quantified in cured ham flavored with saffron. This analytical method was adequate in terms of linearity, selectivity, sensitivity, and accuracy. To our knowledge, this is the first time that an HS-SBSE-GC/MS method for determining the saffron aroma of flavored cured ham has been developed and validated, and it is of interest to agri-food industries. MDPI 2021-04-04 /pmc/articles/PMC8038465/ /pubmed/33916526 http://dx.doi.org/10.3390/molecules26072073 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gómez-Sáez, Elena M. Moratalla-López, Natalia Lorenzo, Cándida Vergara, Herminia Alonso, Gonzalo L. Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham |
title | Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham |
title_full | Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham |
title_fullStr | Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham |
title_full_unstemmed | Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham |
title_short | Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham |
title_sort | determination of saffron volatiles by hs-sbse-gc in flavored cured ham |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038465/ https://www.ncbi.nlm.nih.gov/pubmed/33916526 http://dx.doi.org/10.3390/molecules26072073 |
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