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

Title
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
Authors
Lee S.M.Kwon G.Y.Kim K.-O.Kim Y.-S.
Ewha Authors
김광옥김영석이상미
SCOPUS Author ID
김광옥scopus; 김영석scopus; 이상미scopus
Issue Date
2011
Journal Title
Analytica Chimica Acta
ISSN
0003-2670JCR Link
Citation
vol. 703, no. 2, pp. 204 - 211
Indexed
SCI; SCIE; SCOPUS WOS scopus
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. © 2011 Elsevier B.V.
DOI
10.1016/j.aca.2011.07.028
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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