Literature DB >> 23896153

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME).

José M Lorenzo1.   

Abstract

Extraction of dry-cured loin volatile compounds by solid-phase microextraction (SPME) was optimized. Two different fiber coatings: carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), and three extraction times (15, 30 and 45 min) were assayed. Between the fibers tested, CAR/PDMS coated fibers extracted between two and three times more total amount of volatile compounds than the DVD/CAR/PDMS coating (1314×10(6) vs. 526×10(6) area units). Fifty five compounds were extracted by the CAR/PDMS fiber, while only 48 of these were found with the DVB/CAR/PDMS fiber. On the other hand, 6 additional volatile compounds were extracted by the CAR/PDMS coating, all of them being of low molecular weight. Three of the major compounds extracted, hexanoic acid, methyl ester; butanoic acid, 3-methyl-, methyl ester and hexanal, were found in high proportion in both fiber coatings. The effect of exposure time was more marked for the DVD/CAR/PDMS fiber than for the CAR/PDMS coating. Fifteen minutes of extraction provided a volatile compounds profile with lower area counts for most compounds and significantly different to that obtained with 30 and 45 min of extraction. The extraction yields of dry-cured loin volatile compounds varied according to the fiber coating used and the time of exposure. Therefore, extraction conditions should be selected depending on the objective of the study. Finally, it can be concluded that both porous fibers tested, CAR/PDMS and DVB/CAR/PDMS, provide a similar volatile compounds profile for dry-cured foal loin.
Copyright © 2013 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Dry-cured loin; Extraction time; Solid-phase microextraction; Volatile compounds

Mesh:

Substances:

Year:  2013        PMID: 23896153     DOI: 10.1016/j.meatsci.2013.06.017

Source DB:  PubMed          Journal:  Meat Sci        ISSN: 0309-1740            Impact factor:   5.209


  4 in total

1.  Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.

Authors:  M Pateiro; D Franco; J A Carril; J M Lorenzo
Journal:  J Food Sci Technol       Date:  2014-09-19       Impact factor: 2.701

2.  Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.

Authors:  Jingke Liu; Wei Zhao; Shaohui Li; Aixia Zhang; Yuzong Zhang; Songyan Liu
Journal:  Molecules       Date:  2018-02-20       Impact factor: 4.411

Review 3.  A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Authors:  Rubén Domínguez; Mirian Pateiro; Mohammed Gagaoua; Francisco J Barba; Wangang Zhang; José M Lorenzo
Journal:  Antioxidants (Basel)       Date:  2019-09-25

4.  Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis.

Authors:  Qiuyue Geng; Ping Zhan; Honglei Tian; Peng Wang; Haitao Chen
Journal:  Int J Anal Chem       Date:  2019-04-01       Impact factor: 1.885

  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.