Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry

Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first time, the volatile profile of cooked wild sport-hunted Iberian red deer meat....

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Detalles Bibliográficos
Autores: Morán Lobato, Lara, Vivanco, Carlos, Lorenzo, José Manuel, Rodríguez Barrón, Luis Javier, Aldai Elkoro-Iribe, Noelia
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/57916
Acceso en línea:http://hdl.handle.net/10810/57916
Access Level:acceso abierto
Palabra clave:game meat
aroma
volatile profile
deer
grass based
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spelling Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometryMorán Lobato, LaraVivanco, CarlosLorenzo, José ManuelRodríguez Barrón, Luis JavierAldai Elkoro-Iribe, Noeliagame meataromavolatile profiledeergrass basedWild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first time, the volatile profile of cooked wild sport-hunted Iberian red deer meat. Twenty-three loin samples from male red deer (Cervus elaphus hispanicus) were cooked and the volatile profile was analysed using solid phase microextraction, followed by capillary gas chromatography-mass spectrometry. Fifty-five volatile compounds were found. The major ones in number and relative abundance were aldehydes (84%), followed by alcohols (11%), hydrocarbons (2.4%), ketones (1.7%), furans (0.34%) and sulphur compounds (0.18%). Hexadecanal was the major compound and other long-chain compounds such as (E)-2-tetradecen-1-ol or 2-pentadecanone were also reported in considerable abundance. Several compounds related to grass-based diets were identified (2,3-octanedione, hexadecane or 1-pentadecanol). Odour impact ratio of volatile compounds was calculated and dimethyl trisulphide, (E,E)-2,4-decadienal, decanal and dodecanal were the most odorant compounds affecting the flavour of the cooked deer meat.L.M. thanks the University of the Basque Country (UPV/EHU) and the Basque Government for her researcher contract. C.V. thanks the Department of Competitiveness & Economic Development of the Basque Government for his fellowship. Financial support was provided by the Basque (IT944-16) Government. Authors are grateful to the Ministerio de Economia y Competitividad (Project INCYDEN, grant number RTC-2016-5327-2) and GAIN (Axencia Galega de Innovacion; grant number IN607A2019/01) for their financial support. Special thanks to Carnicas Dibe S.L. for supplying the samples. J.M.L. is member of the Health-yMeat network, funded by (ref. 119RT0568)Elsevier202220222022info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/57916reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MINECO/RTC- 2016-5327-2/https://www.sciencedirect.com/science/article/pii/S0023643822004078?via%3Dihubinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/es/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Atribución-NoComercial-SinDerivadas 3.0 Españaoai:addi.ehu.eus:10810/579162026-06-18T09:23:17Z
dc.title.none.fl_str_mv Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
title Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
spellingShingle Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
Morán Lobato, Lara
game meat
aroma
volatile profile
deer
grass based
title_short Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
title_full Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
title_fullStr Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
title_full_unstemmed Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
title_sort Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
dc.creator.none.fl_str_mv Morán Lobato, Lara
Vivanco, Carlos
Lorenzo, José Manuel
Rodríguez Barrón, Luis Javier
Aldai Elkoro-Iribe, Noelia
author Morán Lobato, Lara
author_facet Morán Lobato, Lara
Vivanco, Carlos
Lorenzo, José Manuel
Rodríguez Barrón, Luis Javier
Aldai Elkoro-Iribe, Noelia
author_role author
author2 Vivanco, Carlos
Lorenzo, José Manuel
Rodríguez Barrón, Luis Javier
Aldai Elkoro-Iribe, Noelia
author2_role author
author
author
author
dc.subject.none.fl_str_mv game meat
aroma
volatile profile
deer
grass based
topic game meat
aroma
volatile profile
deer
grass based
description Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first time, the volatile profile of cooked wild sport-hunted Iberian red deer meat. Twenty-three loin samples from male red deer (Cervus elaphus hispanicus) were cooked and the volatile profile was analysed using solid phase microextraction, followed by capillary gas chromatography-mass spectrometry. Fifty-five volatile compounds were found. The major ones in number and relative abundance were aldehydes (84%), followed by alcohols (11%), hydrocarbons (2.4%), ketones (1.7%), furans (0.34%) and sulphur compounds (0.18%). Hexadecanal was the major compound and other long-chain compounds such as (E)-2-tetradecen-1-ol or 2-pentadecanone were also reported in considerable abundance. Several compounds related to grass-based diets were identified (2,3-octanedione, hexadecane or 1-pentadecanol). Odour impact ratio of volatile compounds was calculated and dimethyl trisulphide, (E,E)-2,4-decadienal, decanal and dodecanal were the most odorant compounds affecting the flavour of the cooked deer meat.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/57916
url http://hdl.handle.net/10810/57916
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO/RTC- 2016-5327-2/
https://www.sciencedirect.com/science/article/pii/S0023643822004078?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Atribución-NoComercial-SinDerivadas 3.0 España
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Atribución-NoComercial-SinDerivadas 3.0 España
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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