Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat
Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition...
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2010-02-01
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Series: | Italian Journal of Animal Science |
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Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1216 |
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doaj-39f80910b6704d89a28ff3b4a27820cc2020-11-25T01:12:23ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-02-0162s1153115610.4081/ijas.2007.s2.1153Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatA. Di LucciaS. Spagna MussoG. AlvitiP. LoizzoM. FacciaC.M.A. BaroneA. TraniFlavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME) technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS). The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussed.http://www.aspajournal.it/index.php/ijas/article/view/1216Buffalo, SPME, VOC, Meat |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
A. Di Luccia S. Spagna Musso G. Alviti P. Loizzo M. Faccia C.M.A. Barone A. Trani |
spellingShingle |
A. Di Luccia S. Spagna Musso G. Alviti P. Loizzo M. Faccia C.M.A. Barone A. Trani Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat Italian Journal of Animal Science Buffalo, SPME, VOC, Meat |
author_facet |
A. Di Luccia S. Spagna Musso G. Alviti P. Loizzo M. Faccia C.M.A. Barone A. Trani |
author_sort |
A. Di Luccia |
title |
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat |
title_short |
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat |
title_full |
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat |
title_fullStr |
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat |
title_full_unstemmed |
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat |
title_sort |
determination of volatile organic compounds responsible for flavour in cooked river buffalo meat |
publisher |
Taylor & Francis Group |
series |
Italian Journal of Animal Science |
issn |
1594-4077 1828-051X |
publishDate |
2010-02-01 |
description |
Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME) technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS). The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussed. |
topic |
Buffalo, SPME, VOC, Meat |
url |
http://www.aspajournal.it/index.php/ijas/article/view/1216 |
work_keys_str_mv |
AT adiluccia determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat AT sspagnamusso determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat AT galviti determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat AT ploizzo determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat AT mfaccia determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat AT cmabarone determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat AT atrani determinationofvolatileorganiccompoundsresponsibleforflavourincookedriverbuffalomeat |
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