Removal of warmed-over flavor using absorbent and pattern recognition analysis of overall flavors by SPME-GC/MS-MVA.

摘要

The development of warmed-over flavor (WOF) was initially observed about 40 years ago, and it is now accepted to be the result of lipid oxidation, specifically oxidation of phospholipids in precooked meat during refrigerated storage. Because WOF continues to be one of the major quality concerns of pre-cooked meat products, studies of removing WOF from cooked meat still continue.; Our research was aimed at using an absorbent to remove WOF from cooked ground beef and to determine the resulting change in flavor profile by using Gas chromatography/mass spectrometry (GC/MS) as an e-nose (MS-only) as well as a traditional GC-MS.; A Carboxen/Polydimethylsiloxane (CAR/PDMS) SPME fiber was found to be the more appropriate fiber to extract beef flavors as compared to a Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fiber. Using the absorbent significantly reduced markers of WOF, such as pentanal, hexanal, heptanal and 2,3-octanedione. Changes in flavor profile pattern could be followed by traditional and e-nose GC-MS-MVA. Beef flavor volatiles, other than WOF compounds, changed to a lesser extent than oxidation products.; The results suggested that absorbent could have potential use in food packaging materials to absorb warmed-over flavor components. (Abstract shortened by UMI.)