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.
- Content Type:
- Document Number:
- Product Type:
- Gas Chromatography Mass Spectrometry (GC-MS)
- Meat Aroma, Food, Beverages, GCMS-QP2020 NX Single Quadrupole GC-MS, AOC-6000 Plus Multifunctional Autosampler
- File Name:
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