Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose

ZHAO Zhiping; ZHANG Shengyuan; CHEN Hongfan; LING Ziqing; JIA Xiaohan; LIU Dayu

doi:10.13386/j.issn1002-0306.2023070121

Volume 45 Issue 11

May 2024

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Science and Technology of Food Industry > 2024 > 45(11): 235-244. > DOI: 10.13386/j.issn1002-0306.2023070121

ZHAO Zhiping, ZHANG Shengyuan, CHEN Hongfan, et al. Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose[J]. Science and Technology of Food Industry, 2024, 45(11): 235−244. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070121.

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Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose

Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China

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Received Date: July 16, 2023
Available Online: March 28, 2024

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Abstract

Abstract

In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ion transfer spectroscopy (GC-IMS) and electronic nose. The results showed that a total of 55 volatile flavor substances were detected through GC-IMS, mainly including 12 ketones, 10 alcohols, 9 esters, 8 aldehydes and 4 hydrocarbons. GC-IMS and electronic nose analysis indicated that the types and contents of volatile flavor substances significantly increased during the spoilage process. The alcohols, aldehydes, esters, acids, furans, pyrroles, thiophenes, amines, pyridines and ethers continuously increased during the spoilage process. However, ketones, hydrocarbons, and sulfur compounds gradually increased and reached peak at the seventh day, and then gradually decreased. PCA and PLS-DA analysis suggested that there were significant differences in volatile flavor substances of beeves in spoilage process. Sixteen different volatile flavor substances were identified by variable importance for the projection (VIP) value, with the extension of storage, the contents of irritating and unpleasant flavor substances such as n-hexanal-D, n-hexanal-M, butyraldehyde-M, butyraldehyde-D, tetrahydropyrrole-M, isoamyl-D, isoamyl-M, n-propanol-D, 2,3-butanedione gradually increased, which could be used as potential biomarkers to distinguish beeves with different degrees of spoilage. This work provides a theoretical basis for monitoring beef spoilage process.
- beef,
- spoilage,
- volatile flavor substances,
- gas chromatography-ion transfer spectroscopy

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References

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1.	韩科，王夜梅，周胡怿，梁道崴，赵其阳，焦必宁. 腈吡螨酯在橙汁加工过程中的残留行为. 食品与发酵工业. 2022(12): 24-29 .
2.	郭芫君，黄茜，王鸟，占如意，陈露婷，郝香兰，孟信刚. 甲氧基丙烯酸酯类杀菌剂残留检测方法研究进展. 北方农业学报. 2022(03): 81-88 .
3.	梁亚杰，李晓梅，许春琦，杜颖，孙玉龙，王金玲，纪明山. 戊唑醇和吡唑醚菌酯在苹果中的残留行为及膳食暴露风险评估. 果树学报. 2021(05): 771-781 .
4.	刘炜，刘行，王艺多，杨晓凤，尹全，张富丽. 清洗方法对葡萄中四种农药残留的去除效果分析. 湖北农业科学. 2021(17): 116-120 .
5.	郝莉花，范莹莹，李瑜，张平，王克林，李家寅. 不同加工方式对果蔬中农药残留的影响. 食品工业. 2021(10): 223-227 .
6.	杨振. 果蔬洗涤剂的研究与发展综述. 盐科学与化工. 2020(05): 1-4 .
7.	张娟，秦锦云. 食品/农产品中甲氧基丙烯酸酯类农药残留分析研究进展. 农学学报. 2020(05): 67-71 .
8.	刘炜，刘行，张富丽，杨晓凤，尹全，张义蓉，刘茜. 超高效液相色谱-串联质谱法快速测定黄瓜中8种甲氧基丙烯酸酯类杀菌剂的残留. 食品科技. 2020(11): 306-311 .
9.	过尘杰. 不同清洗方式对水果农残的影响. 科技资讯. 2019(33): 186-187 .