| Title: | Formation and Analysis of Volatile and Odor Compounds in Meat-A Review |
| Author(s): | Bleicher J; Ebner EE; Bak KH; |
| Address: | "Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinarplatz 1, 1210 Vienna, Austria. FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria" |
| DOI: | 10.3390/molecules27196703 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed" |
| Keywords: | Carbohydrates Lipids Meat/analysis Nucleotides *Odorants/analysis Solid Phase Microextraction/methods Thiamine/analysis *Volatile Organic Compounds/analysis Gc-ms Gc-o Sbse Spme aroma dynamic headspace electronic nose meat odor sensorial analysis; |
| Notes: | "MedlineBleicher, Julian Ebner, Elmar E Bak, Kathrine H eng C20-P14-W04 Pork Quality/Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI)/ Review Switzerland 2022/10/15 Molecules. 2022 Oct 8; 27(19):6703. doi: 10.3390/molecules27196703" |
