Optimization and evaluation of traditional SPME vs SPME Arrow for qualitative analysis of meat aroma

Raw meat on its own has very little aroma, therefore almost all aromas associated with “meatiness” are created during the cooking process by the Maillard Reaction between amino acids and reducing sugars. This reaction determines which non-volatile precursors release volatile aroma compounds. As a result, both meat and meat alternatives are complex matrices to analyze by gas chromatography–mass spectrometry (GCMS) without additional sample preparation. Solid phase microextraction (SPME) is a solvent-less extraction technique which makes use of a sorbent fiber to ad/absorb compounds from a headspace or liquid sample. Headspace-SPME improves selectivity and sensitivity for volatile compounds and reduces matrix effects. The new SPME Arrow contains a greater quantity of sorbent phase and larger surface area than a traditional fiber, allowing for greater analyte extraction in less time. This work describes the development and optimization of a SPME-GCMS method suitable for qualitative analysis of cooked-meat aroma, and a comparison of several SPME fibers and the new SPME Arrow.

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Gas Chromatography Mass Spectrometry (GC-MS)
Meat Aroma, Food, Beverages, GCMS-QP2020 NX Single Quadrupole GC-MS, AOC-6000 Plus Multifunctional Autosampler
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