NDLI: Analysis of Volatile and Flavor Compounds in Grilled Lean Beef by Stir Bar Sorptive Extraction and Thermal Desorption

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Analysis of Volatile and Flavor Compounds in Grilled Lean Beef by Stir Bar Sorptive Extraction and Thermal Desorption—Gas Chromatography Mass Spectrometry

Content Provider	Springer Nature Link
Author	Ruan, Eric D. Aalhus, Jennifer L. Juárez, Manuel Sabik, Hassan
Copyright Year	2014
Abstract	A method of stir bar sorptive extraction (SBSE) and thermal desorption (TD) with gas chromatography–mass spectrometry (GC-MS) has been developed for qualitative and quantitative analysis of volatile and flavor compounds in grilled beef. To achieve optimum extraction and analysis performance for volatile and flavor compounds, desorption temperature and solid extraction conditions of the method were studied. Grilled beef and grilled beef dripping were analyzed by the developed method with short analysis program, and a total of 57 volatile (31 flavor) compounds, including 12 aldehydes, 13 hydrocarbons, 12 alcohols and ketones, 9 nitrogen- and sulfur-containing compounds, and 10 pyrazine compounds, were identified with little variation in triplicates. Four typical flavor compounds: hexanal, methional, 2-ethyl-pyrazine, and nonanal, were selected from main flavor group for quantitative analysis, and the method showed good linearity within the tested concentration range from 2 ng/g to 0.2 μg/g (n = 3, RSDs < 8 %) with good correlation coefficient (R $^{2}$ > 0.998) and good recovery at 38∼45 % by spiked standards of 100 ng/g (n = 3, RSDs ≤ 11 %) in ground grilled beef. The limits of detection (LOD) range was 0.17–0.26 ng/g (S/N = 3, n = 3), and the limits of quantification (LOQ) range was 0.56–0.88 ng/g (S/N = 9, n = 3) for flavor analysts. The simple, fast, and solvent-less method allows us to obtain reliable qualitative and quantitative data of volatile and flavor constituents which are necessary for the beef quality evaluation.
Starting Page	363
Ending Page	370
Page Count	8
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	8
Issue Number	2
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2014-05-30
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Stir bar sorptive extraction GC-MS Volatile and flavor compounds Grilled beef Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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