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Metabolomic Approach for Determination of Key Volatile Compounds Related to Beef Flavor in glutathione-Maillard Reaction Products

Metabolomic Approach for Determination of Key Volatile Compounds Related to Beef Flavor in glutathione-Maillard Reaction Products

Sang Mi Lee, Goo Young Kwon, Kwang-Ok Kim, Young-Suk Kim

Anal Chim Acta. 2011 Oct 10;703(2):204-11.

PMID: 21889635

Abstract:

The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP554143	2-Methylthiophene		554-14-3	Price

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