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Food Chem

Title:		Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
Author(s):		Moran L; Aldai N; Barron LJR;
Address:		"Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain. Electronic address: lara.moran@ehu.eus. Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain"
Journal Title:		Food Chem
Year:		2021
Volume:		20210223
Issue:
Page Number:		129380 -
DOI:		10.1016/j.foodchem.2021.129380
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 degrees C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat"
Keywords:		Analytic Sample Preparation Methods/*methods Animals *Cooking Food Analysis *Gas Chromatography-Mass Spectrometry Hot Temperature Meat/*analysis Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis/chemistry/*isolation & purification;
Notes:		"MedlineMoran, Lara Aldai, Noelia Barron, Luis Javier R eng England 2021/03/06 Food Chem. 2021 Aug 1; 352:129380. doi: 10.1016/j.foodchem.2021.129380. Epub 2021 Feb 23"