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Comprehensive VOC profiling of meat aroma and flavour using automated extraction techniques with GC–MS analysis

Comprehensive VOC profiling of meat aroma and flavour using automated extraction techniques with GC–MS analysis

Presented at Pittcon 2020

The poster entitled “Comprehensive VOC profiling of meat aroma and flavour using automated extraction techniques with GC–MS analysis” was presented by Markes International at Pittcon, which was held on 1–5 March 2020 in Chicago, Illinois.

The importance of profiling food products 

Amongst other organoleptic properties, such as texture and tenderness, the aroma and flavour of cooked meat are important contributors to the consumer sensory experience and a consequence of the presence of a broad range of volatile and semi-volatile organic compounds (VOCs and SVOCs). These are generally the result of biochemical processes during cooking, such as Maillard and Strecker reactions and lipid oxidation. In addition, the components of animal feed may influence the aroma profile, while the development of a microbial flora can confer off-odours.

Headspace aroma profiles of meat samples

In this study, we examine the headspace aroma profiles of bulk samples of ground beef, comparing the sample extraction techniques of SPME–trap, static headspace–trap and HiSorb™, a high-capacity sorptive extraction technique. This multi-mode approach is achieved using Centri®, a fully automated extraction and enrichment platform, in conjunction with analysis by GC–MS. A broad range of VOCs and SVOCs from a variety of chemical classes were detected and identified, including a range of sulfur species, demonstrating the inertness of the flow path and the use of optimised sorbent tubes and desorption conditions.

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