| Title: | Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products |
| Author(s): | Lee SM; Kwon GY; Kim KO; Kim YS; |
| Address: | "Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea" |
| DOI: | 10.1016/j.aca.2011.07.028 |
| ISSN/ISBN: | 1873-4324 (Electronic) 0003-2670 (Linking) |
| Abstract: | "The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs" |
| Keywords: | Animals Cattle Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry/*methods Glutathione/chemistry/*metabolism Least-Squares Analysis Maillard Reaction Meat/*analysis Metabolomics/*methods Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineLee, Sang Mi Kwon, Goo Young Kim, Kwang-Ok Kim, Young-Suk eng Research Support, Non-U.S. Gov't Netherlands 2011/09/06 Anal Chim Acta. 2011 Oct 10; 703(2):204-11. doi: 10.1016/j.aca.2011.07.028. Epub 2011 Jul 26" |
