Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

Sang Mi Lee; Goo Young Kwon; Kwang Ok Kim; Young Suk Kim

doi:10.1016/j.aca.2011.07.028

Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

Sang Mi Lee, Goo Young Kwon, Kwang Ok Kim, Young Suk Kim

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

40 Scopus citations

Abstract

The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1. H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs.

Original language	English
Pages (from-to)	204-211
Number of pages	8
Journal	Analytica Chimica Acta
Volume	703
Issue number	2
DOIs	https://doi.org/10.1016/j.aca.2011.07.028
State	Published - 10 Oct 2011

Bibliographical note

Funding Information:
This work was supported by the Korea Research Foundation Grant funded by the Korean Government (MOEHRD, Basic Research Promotion Fund ) ( KRF-2008-314-F00056 ).

Keywords

Beef flavor
Gas-chromatography coupled with time-of-flight mass spectrometry
Glutathione-Maillard reaction products
Non-targeted analysis
Partial least-squares regression
Sensory attributes

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title = "Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products",

abstract = "The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1. H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs.",

keywords = "Beef flavor, Gas-chromatography coupled with time-of-flight mass spectrometry, Glutathione-Maillard reaction products, Non-targeted analysis, Partial least-squares regression, Sensory attributes",

author = "Lee, {Sang Mi} and Kwon, {Goo Young} and Kim, {Kwang Ok} and Kim, {Young Suk}",

note = "Funding Information: This work was supported by the Korea Research Foundation Grant funded by the Korean Government (MOEHRD, Basic Research Promotion Fund ) ( KRF-2008-314-F00056 ).",

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AB - The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1. H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs.

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Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

Abstract

Bibliographical note

Keywords

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