한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권1호
  • /
  • Pages.73-86
  • /
  • 2010
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis

  • Ba, Hoa Van (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) ;
  • Oliveros, Maria Cynthia (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) ;
  • Ryu, Kyeong-Seon (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) ;
  • Hwang, In-Ho (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)
  • 발행 : 2010.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, $1^+B$ carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for $75{\mu}m$ CAR/PDMS fiber was 60 min at $60^{\circ}C$. Thermal cleaning at $250^{\circ}C$ for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.

키워드

참고문헌

  1. Alpendurada, M. F. (2000) Solid-phase microextraction: a promising technique for sample preparation in environmental analysis. J. Chromatogr. 889, 3-14. https://doi.org/10.1016/S0021-9673(00)00453-2
  2. Beltral, G., Aguilera. M. P., and Gordon, M. H. (2005) Solid phase microextraction of volatile oxidation compounds in oil-water emulsions. J. Food Chem. 92, 401-406. https://doi.org/10.1016/j.foodchem.2004.07.030
  3. Bhuiyan, M. S. A., Yu, S. L., Jeon, J. T., Yoon, D., Cho, Y. M., Park, E. W., Kim, N. K., Kim, K. S., and Lee, J. H. (2009) DNA Polymorphisms in SREBF1 and FASN genes affect fatty acid composition in Korean cattle (Hanwoo). Asian-Aust. J. Anim. Sci. 22, 765-773. https://doi.org/10.5713/ajas.2009.80573
  4. Brewer, M. S. (2009) Irradiation effects on meat flavor: A review. Meat Sci. 81, 1-14. https://doi.org/10.1016/j.meatsci.2008.07.011
  5. Calkins, R. C. and Hodgen, J. M. (2007) A fresh look at meat flavour. Meat Sci. 77, 63-80. https://doi.org/10.1016/j.meatsci.2007.04.016
  6. Cerny, C. and Grosch, W. (1992). Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Z. Lebensm. For. 194, 322-325. https://doi.org/10.1007/BF01193213
  7. Cerny, C. and Grosch, W. (1994) Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef. Z. Lebensm. For. 198, 210-214. https://doi.org/10.1007/BF01192597
  8. Cho, S. H., Kim, J. H., Kim, J. H., Park, B. Y., Hwang, I. H., Lee, J. M., Seong, P. N., and Kim D. H. (2008) Effect of fatty acid profiles on sensory properties of beef evaluated by korean and australian consumer groups. Food Sci. Biotechnol. 17, 495-500.
  9. Choy, Y. H., Lee, C. W., Kim, H. C., Choi, S. B., Choi, J. G., and Hwang, J. M. (2008) Genetic models for carcass traits with different slaughter endpoints in selected Hanwoo herds I. Linear covariance models. Asian-Aust. J. Anim. Sci. 21,1227-1232. https://doi.org/10.5713/ajas.2008.60001
  10. Coggiola, M. J., Oser. H., and Young. S. E. (2004) Volatile organic biomarkers in exhaled breath as a rapid, prodromal diagnosis of bioagent infection. Scientific Conference on Chem. Biol. Def. Res. Hunt Valley, MD.
  11. El-Sayed, A. M. (2008) The Pherobase: Database of insect pheromones and semiochemicals. Available from: http:// www.pherobase.com, accessed on 18th Oct. 2009.
  12. Elmore, J. S. and Mottram, D. S. (2000) Formation of 2- Alkyl-(2H)-thiapyrans and 2-Alkylthiophenes in cooked beef and lamb. J. Agri.. Food Chem. 2420-2424.
  13. Elmore, J. S., Warren, H. E., Mottram, D. S., Scollan, N. D., Enser. M., Richardson, R. I., and Wood. J. D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Sci. 68, 27-33. https://doi.org/10.1016/j.meatsci.2004.01.010
  14. Enser, M. K., Hallett, G., Hewett, B., Fursey, G. A., Wood, J. D., and Harrington, G. (1998) Fatty acids content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 49, 329-341. https://doi.org/10.1016/S0309-1740(97)00144-7
  15. Flores. M., Dura, M. A., Marco, A., and Toldra, F. (2004) Effects of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages. Meat Sci. 68, 439-446. https://doi.org/10.1016/j.meatsci.2003.04.001
  16. Fu, S. G., Yoon, Y., and Bazemore, R. (2002) Aroma-active components in fermented bamboo shoots. J. Agric. Food Chem. 50, 549-554. https://doi.org/10.1021/jf010883t
  17. Garcia-Gonzalez, D. L., Tena, N., Ruiz, R. A., and Morales, M. T. (2008) Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Sci. 80,315-325. https://doi.org/10.1016/j.meatsci.2007.12.015
  18. Gorraiz, C., Beriain, M. J., Chasco, J., and Insausti, K. (2002) Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers. J. Food Sci. 67, 916-922. https://doi.org/10.1111/j.1365-2621.2002.tb09428.x
  19. Guth, H. and Grosch, W. (1993). 12-Methyltridecanal, a species- specific odorant of stewed beef. Lebensm. Wiss. Technol. 26, 171-177. https://doi.org/10.1006/fstl.1993.1035
  20. Hajslova, J. and Cajka, T. (2008) Gas chromatography in food analysis. In handbook of food analysis instrument. Semih, O. (ed), pp. 120-145.
  21. Ho, C. W., Wan Aida, W. M., Maskat, M. Y., and Osman, H. (2006) Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry analysis of aroma compounds in palm sugar (Arenga pinnata). J. Food Comp. Ana. 19, 822-830. https://doi.org/10.1016/j.jfca.2006.05.003
  22. Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004) Meat quality of highly marbled imported beef with reference to Hanwoo. J. Anim. Sci Biotech.(Kor) 46, 659-666 (1598-9429).
  23. James, J. M. and Calkins, C. R. (2008) The influence of cooking rate and holding time on beef chuck and round flavor.Meat Sci. 78, 429-437. https://doi.org/10.1016/j.meatsci.2007.07.012
  24. Jia, M, Zhang, H., and Min, D. (1998) Optimization of solid phase microextraction analysis for headspace flavour compounds of orange juice. J. Food Chem. 46, 2744-2747. https://doi.org/10.1021/jf971020w
  25. Kataoka, H., Lord, H. L., and Pawliszyn, J. (2000) Applications of solid-phase microextraction in food analysis. J. Chromatogr. A 880, 35-62. https://doi.org/10.1016/S0021-9673(00)00309-5
  26. Kim, C. M., Kim, J. H., Oh, Y. K., Park, E. K., Ahn, G. C., Lee, G. Y., Lee, J. I., and Park, K. K. (2009) Effects of flaxseed diets on performance, carcass characteristics and fatty acid composition of Hanwoo steers. Asian-Aust. J. Anim. Sci. 22, 1151-1159. https://doi.org/10.5713/ajas.2009.90096
  27. Kim, K. R. and Yoon, H. R. (1996) Rapid screening for acidic non-steroidal anti-inflammatory drugs in urine by gas chromatography-mass spectrometry in the selected ion monitoring mode. J. Chromatogr. B 682, 55-66. https://doi.org/10.1016/0378-4347(96)00045-X
  28. Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2007) Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Sci. 79, 270-277.
  29. Kwon, E. G., Park, B. K. Kim, H. C., Cho. Y. M., Kim T. I., Chang, S. S., Oh, Y. K., Kim, N. K., Kim, J. H., Kim, Y. J., Kim, E. J., Im, S. K., and Cho, N. J. (2009) Effects of fattening period on growth performance, carcass characteristics and lipogenic gene expression in Hanwoo steers. Asian-Aust. J. Anim. Sci. 22, 1654-1660. https://doi.org/10.5713/ajas.2009.90257
  30. Lee, J. H., Kang, J. H., and Min, D. B. (2003) Optimization of solid-phase microextraction for the analysis of the headspace volatile compounds in kimchi, a traditional Korean fermented vegetable product. J. Food Sci. 68, pp.844-848. https://doi.org/10.1111/j.1365-2621.2003.tb08253.x
  31. Lee, S. K., Panjono, Kang, S. M., Kim, T. S., and Park, Y. S. (2008) The effects of dietary sulfur and vitamin E supplementation on the quality of beef from the longissimus muscle of Hanwoo bulls. Asian-Aust. J. Anim. Sci. 21, 1059-1066. https://doi.org/10.5713/ajas.2008.70372
  32. Lee. J. H., Diono. R., Kim. G. Y., and Min. D. M. (2003) Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese. J. Agric. Food Chem. 51, 1136-1140. https://doi.org/10.1021/jf025910+
  33. Li, S. and Weber, S. G. (1999) Selectivity in SPME In: Application of solid phase microextraction. Pauliszyn, J.(ed). The Royal Soc. Chem., Hertfordshine, pp. 49-57.
  34. Machiels, D., Istasse, L., and Ruth, S. M. (2004) Gas chromatography- olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls. Food Chem. 86, 377-383. https://doi.org/10.1016/j.foodchem.2003.09.011
  35. Machiels, D. and Istasse. L. (2003) Gas chromatographyolfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta 61, 529-537. https://doi.org/10.1016/S0039-9140(03)00319-9
  36. Machiels, D., van Ruth, S. M., Posthumus, M. A., and Istasse, L. (2003) Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta 60, 755-764. https://doi.org/10.1016/S0039-9140(03)00133-4
  37. Macleod, G. (1994) The flavour of beef, In: The flavour of meat and meat products. Shahidi. F (ed), Blackie, London, pp. 4-37.
  38. Marco, A., Navarro, J. L., and Flores, M. (2006) The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci. 73, 660-673. https://doi.org/10.1016/j.meatsci.2006.03.011
  39. McLafferty, F. W. (2000). Wiley registry of mass spectral data, 7th ed., Jonh Wiley & Sons, NY.
  40. McMaster, M. C. (2008) GC/MS: A practical user's guide. 2nd ed, John Wiley and Sons, Inc., Hoboken, NJ, p. 175.
  41. Moon, S. Y. and Li-Chan, E. Y. C. (2004) Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavour. Food Chem. 88, 141-149. https://doi.org/10.1016/j.foodchem.2004.04.002
  42. Moon, S. Y., Cliff, M. A., and Li-Chan, E. C. Y. (2006) Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatographymass spectrometry and olfactometry. Food Res. Intl. 39, 294-308. https://doi.org/10.1016/j.foodres.2005.08.002
  43. Mottram, D. S. (1985) The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork. J. Sci. Food and Agri. 36, 377-382. https://doi.org/10.1002/jsfa.2740360510
  44. Mottram, D. S. (1994) Meat flavour. In: Understanding natural flavors. Piggott, J. R. and Paterson, A. (eds.), Chapman and Hall, Glasgow, pp. 140-163.
  45. Mussian, C. J. and Walradt, J. P. (1974) Volatile constituents of pressure cooked pork liver. J. Agri. Food Chem. 22, 827-831. https://doi.org/10.1021/jf60195a002
  46. NIST Standard Reference Database Number 69. (2009). NIST Chemistry WebBook, available from: http://webbook. nist.gov/chemistry/, accessed on 18th Oct. 2009.
  47. Penton, Z. (1999) Method development with solid phase microextraction. In: Solid phase microextraction- A practical guide. Wercinski, S. A. S. (ed), Marcel Dekker, Inc., NY, pp.27-57.
  48. Raes, K., Balcaen, A., Dirinck, P., Winne, A. D., Claeys, E., Demeyer, D., and Smet, S. D. (2003) Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci. 65, 1237-1246. https://doi.org/10.1016/S0309-1740(03)00031-7
  49. Rochat, S. and Chaintreau, A. (2005). Carbonyl odorants contributing to the in-oven roast beef top note. J. Agric. Food Chem. 53, 9578-9585. https://doi.org/10.1021/jf058089l
  50. Rochat, S., de Saint Laumer, J. Y. and Chaintreau, A. (2007) Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two dimensional gas chromatography. J. Chromatogr. A 1147, 85-94. https://doi.org/10.1016/j.chroma.2007.02.039
  51. Schilling, M. W., Yoon, Y., Tokarskyy, O., Pham, A. J., Williams, R. C., and Marshall, D. L. (2009) Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat Sci. 81, 705-710. https://doi.org/10.1016/j.meatsci.2008.10.023
  52. Shirey, R E. (1999). SPME fibers and selection for specific applications. In: Solid phase micro-extraction: a practical guide. Wercinski, S.A.S. (ed). Marcel Dekker, Inc., NY, pp. 59-110.
  53. Sitz, B. M., Calkins, C. R., Feuz, D. M., Umberger, W. J., and Eskridge, K. M. (2005) Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks. J. Anim. Sci. 83, 2863-2868.
  54. Specht, K. and Baltes, W. (1994) Identification of volatile flavor compounds with high aroma values from shallowfried beef. J. Agri. Food Chem. 42, 2246-2253. https://doi.org/10.1021/jf00046a031
  55. Stetzer, A. J., Cadwallader, K., Singh, T. K., Mckeith, F. K., and Brewer, M. S. (2008) Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Sci. 79, 13-19. https://doi.org/10.1016/j.meatsci.2007.07.025
  56. Van den Dool, H. and Kratz, P. D. (1963) A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. 1, 463- 471.
  57. Wercinski, S. A. S. and Pawliszyn, J. (1999) Solid phase microextraction theory. In Solid Phase Microextraction: A Practical Guide. Wercinski, S. A. S. (ed), Dekker, NY, pp. 1-26.
  58. Xie, J., Sun, B., Zheng, F., and Wang, S. (2008) Volatile flavor constituents in roasted pork of mini-pig. Food Chem.109, 506-514. https://doi.org/10.1016/j.foodchem.2007.12.074
  59. Yancey, E. J., Grobbel, J. P., Dikeman, M. E., Smith, J. S., Hachmeister, K. A., Chambers, I. V., Gadgil, P., Milliken, G. A., and Dressler, E. A. (2006) Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Sci. 73, 680-686. https://doi.org/10.1016/j.meatsci.2006.03.013
  60. Young, O. A., Reid, D. H., and Scales, G. H. (1993) Effect of breed and ultimate pH on the odor and flavor of sheepmeat. N. Z. J. Agri. Resource 36, 363-370. https://doi.org/10.1080/00288233.1993.10417733
  61. Yousif, A. N., Scaman, C. H., Durance, T. D., and Girard, B. (1999) Flavor volatiles and physical properties of vacuummicrowaved- and air-dried sweet basil (Ocimum basilicum L.). J. Agric. Food Chem. 11, 4777-4781.
  62. Zhang, M .J. Q. H. and Min, D. B. (1998). Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Food Chem. 65, 445-451.
  63. Zhang, Z. and Pawliszyn, J. (1993). Headspace solid-phase microextraction. Anal. Chem. 65, 1843-1852. https://doi.org/10.1021/ac00062a008

피인용 문헌

  1. Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components vol.22, pp.3, 2013, https://doi.org/10.1007/s10068-013-0127-4
  2. Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle vol.57, pp.5, 2017, https://doi.org/10.1071/AN15676
  3. Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods vol.25, pp.3, 2012, https://doi.org/10.5713/ajas.2011.11286
  4. Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup vol.10, pp.4, 2017, https://doi.org/10.1007/s12161-016-0657-5
  5. Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum vol.30, pp.3, 2010, https://doi.org/10.5851/kosfa.2010.30.3.373
  6. Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds vol.31, pp.6, 2011, https://doi.org/10.5851/kosfa.2011.31.6.807
  7. Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat vol.135, 2016, https://doi.org/10.1016/j.smallrumres.2015.12.020
  8. Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef vol.85, pp.2, 2014, https://doi.org/10.1111/asj.12100
  9. Meat flavor precursors and factors influencing flavor precursors—A systematic review vol.110, 2015, https://doi.org/10.1016/j.meatsci.2015.08.002
  10. Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.176
  11. Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage vol.92, pp.4, 2012, https://doi.org/10.1016/j.meatsci.2012.05.006
  12. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems vol.94, pp.4, 2013, https://doi.org/10.1016/j.meatsci.2013.04.029
  13. Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology vol.111, 2013, https://doi.org/10.1016/j.microc.2012.10.007
  14. Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef vol.31, pp.9, 2018, https://doi.org/10.5713/ajas.17.0902
  15. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket vol.31, pp.2, 2018, https://doi.org/10.5713/ajas.17.0217
  16. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat pp.13443941, 2019, https://doi.org/10.1111/asj.13187
  17. Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging vol.31, pp.8, 2010, https://doi.org/10.5713/ajas.17.0677
  18. Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method vol.39, pp.3, 2019, https://doi.org/10.5851/kosfa.2019.e27
  19. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles vol.39, pp.4, 2010, https://doi.org/10.5851/kosfa.2019.e58
  20. Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old vol.33, pp.1, 2010, https://doi.org/10.5713/ajas.19.0205
  21. Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork vol.33, pp.4, 2010, https://doi.org/10.5713/ajas.19.0262
  22. Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins vol.40, pp.4, 2020, https://doi.org/10.5851/kosfa.2020.e17
  23. Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades vol.41, pp.2, 2010, https://doi.org/10.5851/kosfa.2020.e91
  24. Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts vol.41, pp.3, 2010, https://doi.org/10.5851/kosfa.2021.e4
  25. Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly vol.36, pp.4, 2021, https://doi.org/10.7318/kjfc/2021.36.4.362
  26. Meat quality characteristics of pork bellies in relation to fat level vol.34, pp.10, 2010, https://doi.org/10.5713/ab.20.0612