Ni Qianlin, Khomenko Iuliia, Gallo Luigi, Biasioli Franco, Bittante Giovanni
Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.
Foods. 2020 Nov 30;9(12):1776. doi: 10.3390/foods9121776.
This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarkets and five local butchers. Two burgers were cooked in a water bath and two were grilled. Direct proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) analysis of the sample headspace yielded 129 mass peaks, 64 of which were tentatively identified. The results showed that turkey and chicken had the largest and the smallest total concentrations of all VOCs, respectively. Of the mammalian meats, veal and beef had greater total VOC concentrations than pork. The proportions of the amounts of all the individual VOCs differed significantly according to species. Additionally, 14 of 17 independent latent explanatory factors (LEFs) identified by multivariate analysis exhibited significant differences between meat species/categories, and therefore helped to characterize them. PTR-ToF-MS has been used for the first time for the rapid and non-invasive profiling of cooked meat of different species/categories. Knowledge of specific VOC profiles paves new avenues for research aimed at characterizing species through sensory description, at authenticating species or at identifying abnormalities or fraud.
本研究旨在比较不同种类熟肉的挥发性有机化合物（VOC）谱。从来自五家超市和五家当地肉店的五个物种/类别（鸡肉、火鸡肉、猪肉、小牛肉和牛肉）的100只动物身上获取100个肉样，每个肉样制作并烹饪四个汉堡。两个汉堡用水浴法烹饪，两个用烤制法烹饪。对样品顶空进行直接质子转移反应飞行时间质谱（PTR-ToF-MS）分析，得到129个质量峰，其中64个被初步鉴定。结果表明，火鸡肉和鸡肉的所有VOC总浓度分别最高和最低。在哺乳动物肉类中，小牛肉和牛肉的VOC总浓度高于猪肉。所有单个VOC的含量比例因物种而异。此外，多变量分析确定的17个独立潜在解释因子（LEF）中有14个在肉类物种/类别之间存在显著差异，因此有助于对它们进行特征描述。PTR-ToF-MS首次用于对不同物种/类别的熟肉进行快速、非侵入性的谱分析。特定VOC谱的知识为旨在通过感官描述表征物种、鉴定物种或识别异常或欺诈行为的研究开辟了新途径。
