scholarly journals Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

2016 ◽  
Vol 24 (4) ◽  
pp. 313 ◽  
Author(s):  
Y.J. Xie ◽  
Z.F. He ◽  
E. Zhang ◽  
H.J. Li
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Internal Standard ◽  
Gas Chromatography Mass Spectrometry ◽  
Female Rabbit ◽  
Chromatography Mass Spectrometry ◽  
Odour Activity Value ◽  
Simultaneous Distillation Extraction ◽  
Rabbit Meat

<p>This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.</p>

Analysis of Volatile Compounds in Bean Sprout by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

2011 ◽  
Vol 396-398 ◽  
pp. 1570-1574 ◽  
Author(s):  
Yong Zuo ◽  
Shuai Ju ◽  
Li Ping Liu ◽  
Yang Li ◽  
Hui Xie
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Flavor Compounds ◽  
Chromatography Mass Spectrometry ◽  
Volatile Flavor ◽  
Simultaneous Distillation Extraction ◽  
Bean Sprouts

Simultaneous distillation and extraction (SDE), Gas chromatography-mass spectrometry (GC-MS) are used to analyze the volatile flavor compounds of bean sprouts, which are fermented with composite strains of different compatibility .The results showed that bean sprouts fermented by compound bacteria AN1: AE produced maximum flavor compounds. The number of the flavor compounds is 22, of which 5 were alcohols, 11 were esters and 6 others. Combined with organoleptic investigation, compound bacteria AN1: AE were preliminarily picked up as the best fermentation strain of bean sprouts

Comparison of Volatile Compounds in Pepper (Piper nigrum L.) by Simultaneous Distillation Extraction (SDE) and GC-MS

2011 ◽  
Vol 236-238 ◽  
pp. 2643-2646 ◽  
Author(s):  
Wen Xue Chen ◽  
Hai Gang Dou ◽  
Chang Ge ◽  
Cong Fa Li
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Black Pepper ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Data Sets ◽  
White Pepper ◽  
Chromatography Mass Spectrometry ◽  
Simultaneous Distillation Extraction

In this study, the volatile compounds of pepper (Piper Nigrum L.) were extracted and analyzed by simultaneous distillation-extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The differences in volatile compounds were observed by GC-MS data sets. Results showed vinyl compounds were the most dominant volatiles in pepper by simultaneous distillation-extraction (SDE) and GC-MS, and 22 volatile compounds in the white pepper and black pepper were the same.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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