Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

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Wild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first time, the volatile profile of cooked wild sport-hunted Iberian red deer meat. Twenty-three loin samples from male red deer (Cervus elaphus hispanicus) were cooked and the volatile profile was analysed using solid phase microextraction, followed by capillary gas chromatography-mass spectrometry. Fifty-five volatile compounds were found. The major ones in number and relative abundance were aldehydes (84%), followed by alcohols (11%), hydrocarbons (2.4%), ketones (1.7%), furans (0.34%) and sulphur compounds (0.18%). Hexadecanal was the major compound and other long-chain compounds such as (E)-2-tetradecen-1-ol or 2-pentadecanone were also reported in considerable abundance. Several compounds related to grass-based diets were identified (2,3-octanedione, hexadecane or 1-pentadecanol). Odour impact ratio of volatile compounds was calculated and dimethyl trisulphide, (E,E)-2,4-decadienal, decanal and dodecanal were the most odorant compounds affecting the flavour of the cooked deer meat.