Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry

Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed...

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Authors: Morán Lobato, Lara, Aldai Elkoro-Iribe, Noelia, Rodríguez Barrón, Luis Javier
Format: article
Publication Date:2021
Country:España
Institution:Universidad del País Vasco
Repository:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/68110
Online Access:http://hdl.handle.net/10810/68110
Access Level:Open access
Keyword:deer meat
volatile compounds
extraction temperature and time
meat preparation
cooking method
stewed meat
grilled meat
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spelling Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometryMorán Lobato, LaraAldai Elkoro-Iribe, NoeliaRodríguez Barrón, Luis Javierdeer meatvolatile compoundsextraction temperature and timemeat preparationcooking methodstewed meatgrilled meatSolid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.The present experiment was performed with the financial support provided by the Basque Country Government (IT944-16).Elsevier202420242021info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/68110reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoIngléshttps://www.sciencedirect.com/science/article/pii/S0308814621003861info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/es/© 2021 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:10810/681102026-06-18T09:23:17Z
dc.title.none.fl_str_mv Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
title Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
spellingShingle Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
Morán Lobato, Lara
deer meat
volatile compounds
extraction temperature and time
meat preparation
cooking method
stewed meat
grilled meat
title_short Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
title_full Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
title_fullStr Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
title_full_unstemmed Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
title_sort Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
dc.creator.none.fl_str_mv Morán Lobato, Lara
Aldai Elkoro-Iribe, Noelia
Rodríguez Barrón, Luis Javier
author Morán Lobato, Lara
author_facet Morán Lobato, Lara
Aldai Elkoro-Iribe, Noelia
Rodríguez Barrón, Luis Javier
author_role author
author2 Aldai Elkoro-Iribe, Noelia
Rodríguez Barrón, Luis Javier
author2_role author
author
dc.subject.none.fl_str_mv deer meat
volatile compounds
extraction temperature and time
meat preparation
cooking method
stewed meat
grilled meat
topic deer meat
volatile compounds
extraction temperature and time
meat preparation
cooking method
stewed meat
grilled meat
description Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.
publishDate 2021
dc.date.none.fl_str_mv 2021
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/68110
url http://hdl.handle.net/10810/68110
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0308814621003861
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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