Volatile Organic Compound Profile

Abstract

AbstractThe intake of meat and meat products provide certain benefits to the consumer as these foods are an important source of vital nutrients such as minerals, fatty acids, vitamins, essential amino acids and proteins. However, it must be taken into account that due to their characteristics, this type of foods is susceptible to deterioration, either by enzymatic degradation, lipid oxidation or by the action of the microorganisms. The spoilage reactions can produce textural and color changes and also the formation of volatile organic compounds that could origin nasty odors in meat which can lead to rejection by consumers. To avoid this, it is necessary to develop new faster and easier analytical techniques to determine volatile organic compounds in meat and meat products.A procedure for the analysis of volatile organic compounds in meat and meat products is detailed below, which includes an extraction stage by solid-phase microextraction with fused-silica fiber coated with divinylbenzene/carboxen/polydimethylsiloxane and its subsequent analysis by gas chromatography with mass spectrometry. All steps and conditions proposed by us are described clearly with the aim reproduced by other researchers.Key words Volatile compounds Meat Meat products SPME extractionGas chromatography-mass spectrometryFood analysis