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Molecules

Title:		Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression
Author(s):		Li X; Zhu J; Li C; Ye H; Wang Z; Wu X; Xu B;
Address:		"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. lixinfu316@126.com. State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China. lixinfu316@126.com. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. zjc01@163.com. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. cobralc@126.com. State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China. cobralc@126.com. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. yehua_2004@163.com. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. wangzp@jiangnan.edu.cn. State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China. wuxiang985@126.com. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. baocaixu@163.com. State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China. baocaixu@163.com. School of Food Science and Biology Engineering, Hefei University of Technology, Hefei 230009, China. baocaixu@163.com"
Journal Title:		Molecules
Year:		2018
Volume:		20181211
Issue:		12
Page Number:		-
DOI:		10.3390/molecules23123286
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total, 56 VOCs and 6 BAs were identified and quantified. The possible pathways leading to their formation are analyzed and considered as the potential signs of microbial activity, especially by specific spoilage microorganisms (SSOs). Leuconostoc and Lactobacillus, which levels increased markedly with the extension of storage time, were recognized as SSOs. An electronic nose (e-nose) was employed to determine the changes in concentration of the odor components per sample present within half an hour. Partial least squares regression was then carried out to analyze the correlation between SSO growth, metabolite concentration, BA accumulation, and e-nose response. The results show that ten VOCs (ethanol, 2-furanmethanol, 1-hexanol, 1-propanol, phenol, 2-methoxyphenol, acetic acid, 3-ethyl-2-cyclopenten-1-one, furfural, and ethyl hexanoate) and three BAs (putrescine, cadaverine, and tyramine) can be associated with the growth of SSOs. Thus, they can be adopted as potential indicators to evaluate and monitor the quality of the bacon and develop appropriate detection methods. E-noses can used to recognize odors and diagnose quality of bacon"
Keywords:		*Electronic Nose/statistics & numerical data Food Microbiology Food Quality Food Storage Gas Chromatography-Mass Spectrometry/*methods/statistics & numerical data Least-Squares Analysis Red Meat/*microbiology Refrigeration Volatile Organic Compounds/*anal;
Notes:		"MedlineLi, Xinfu Zhu, Jiancai Li, Cong Ye, Hua Wang, Zhouping Wu, Xiang Xu, Baocai eng 31571909/National Natural Science Foundation of China/ Switzerland 2018/12/14 Molecules. 2018 Dec 11; 23(12):3286. doi: 10.3390/molecules23123286"