Optimization and Evaluation of Traditional SPME and SPME Arrow for Qualitative Analysis of Meat Aroma

Monday, March 08, 2021: 8:30 AM - 6:00 PM

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Description

Raw meat on its own has very little aroma, therefore almost all aromas associated with “meatiness” come from the cooking process, which can drastically affect which non-volatile precursors release volatile aroma compounds. Meat substitutes, sometimes called plant-based meat, are products created to resemble meat in both look and taste. A plant protein such as soy protein concentrate, along with colors, stabilizers, and oils, is used to successfully mimic meat flavor and texture. As a result, both meat and meat substitutes are complex matrices to analyze by 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. Combined with a redesigned tip and outer sheath, both throughput and robustness are increased over conventional SPME analyses. 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. The optimized method is used to profile the aroma of several kinds of cooked-meat substitutes and is then compared against the regular cooked-meat aroma.

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Track(s)

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  Food Science/Agriculture

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Additional Info

Keywords: Please select up to 4 keywords ONLY:
Flavors/Fragrance/Essential Oils,Food Science