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Food Res Int

Title:		Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology
Author(s):		Wan J; Liu Q; Ma C; Muhoza B; Huang Y; Sun M; Song S; Ho CT;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Department of Food Science, Tibet Agricultural and Animal Husbandry University, Tibet 860000, China. College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address: sshqingg@163.com. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: ho@aesop.rutgers.edu"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230209
Issue:
Page Number:		112581 -
DOI:		10.1016/j.foodres.2023.112581
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography-olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone with buttery and caramellic attributes were dominated in BT, while (E)-2-nonenal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties"
Keywords:		Animals Cattle Gas Chromatography-Mass Spectrometry/methods Tibet *Disclosure Ion Mobility Spectrometry *Volatile Organic Compounds/analysis Anethole Aroma-active compounds Dzo beef Gc-o Hs-gc-ims Safe;
Notes:		"MedlineWan, Junwen Liu, Qian Ma, Changzhong Muhoza, Bertrand Huang, Yaling Sun, Min Song, Shiqing Ho, Chi-Tang eng Research Support, Non-U.S. Gov't Canada 2023/03/14 Food Res Int. 2023 Apr; 166:112581. doi: 10.1016/j.foodres.2023.112581. Epub 2023 Feb 9"