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KMID : 1024620100300010073
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.73 ~ p.86
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Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis
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Hoa Van Ba
Ryu Kyeong-Seon
Hwang In-Ho
Maria Cynthia Oliveros
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Abstract
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The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and
analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, 1+B carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for 75 μm CAR/PDMS fiber was 60 min at 60oC. Thermal cleaning at 250oC for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor
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KEYWORD
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beef, flavor, volatile component, solid phase microextraction, gas chromatography-mass spectrometry
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