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Molecules

Title:		"Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation"
Author(s):		Wei M; Liu X; Xie P; Lei Y; Yu H; Han A; Xie L; Jia H; Lin S; Bai Y; Sun B; Zhang S;
Address:		"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Chemical Engineering Institute, Shijiazhuang University, Shijiazhuang 050035, China. Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China. Henan Animal Health Supervision, Zhengzhou 450046, China. School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China"
Journal Title:		Molecules
Year:		2022
Volume:		20220602
Issue:		11
Page Number:		-
DOI:		10.3390/molecules27113593
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical analysis was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical analysis. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds. Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle"
Keywords:		Animals Cattle China *Electronic Nose Gas Chromatography-Mass Spectrometry/methods Odorants/analysis *Volatile Organic Compounds/analysis Chinese yellow cattle E-nose GC-Q-Orbitrap multivariate statistical analysis sensory evaluation volatile organic comp;
Notes:		"MedlineWei, Meng Liu, Xiaochang Xie, Peng Lei, Yuanhua Yu, Haojie Han, Aiyun Xie, Libin Jia, Hongliang Lin, Shaohua Bai, Yueyu Sun, Baozhong Zhang, Songshan eng 32072143/National Natural Science Foundation of China/ 201300111200/Major Public Welfare Projects of Henan Province/ CARS-37/Agriculture Research System of China/ HBCT2018130204/Modern Agricultural Industry Technology System and Beef Industry Innovation Construction Project of Hebei Province/ 2021-YWF-ZYSQ-07/Special Basic Research Fund for Central Public Research Institutes/ PXM2021_157102_000005/Food nutrition and Safety Application Technology Collaborative Innovation Center Project Support/ Switzerland 2022/06/11 Molecules. 2022 Jun 2; 27(11):3593. doi: 10.3390/molecules27113593"