TY - JOUR
T1 - Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
AU - Lee, Sang Mi
AU - Kwon, Goo Young
AU - Kim, Kwang Ok
AU - Kim, Young Suk
N1 - 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 ).
PY - 2011/10/10
Y1 - 2011/10/10
N2 - 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.
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.
KW - Beef flavor
KW - Gas-chromatography coupled with time-of-flight mass spectrometry
KW - Glutathione-Maillard reaction products
KW - Non-targeted analysis
KW - Partial least-squares regression
KW - Sensory attributes
UR - http://www.scopus.com/inward/record.url?scp=80052263463&partnerID=8YFLogxK
U2 - 10.1016/j.aca.2011.07.028
DO - 10.1016/j.aca.2011.07.028
M3 - Article
C2 - 21889635
AN - SCOPUS:80052263463
SN - 0003-2670
VL - 703
SP - 204
EP - 211
JO - Analytica Chimica Acta
JF - Analytica Chimica Acta
IS - 2
ER -