Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME) technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS). The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussed
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat / Trani, A.; Barone, CARMELA MARIA ASSUNTA; Faccia, M.; Loizzo, P.; Alviti, G.; SPAGNA MUSSO, Salvatore; Di Luccia, A. .. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - STAMPA. - 6:Suppl 2(2007), pp. 1153-1156. [10.4081/ijas.2007.s2.1153]
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat
BARONE, CARMELA MARIA ASSUNTA;SPAGNA MUSSO, SALVATORE;
2007
Abstract
Flavour is an important consumer attractive that directly influences the success of food products on the market. The determination of odorous molecules and their identification allows to useful knowledge for producers to valorise their own products. Buffalo meat has a different chemical composition from pork and beef and requires some cautions in cooking and processing. This work aims at the identification of volatile molecules responsible for flavours in river buffalo meat. The determination was carried out by solid phase micro-extraction (SPME) technique and analysed by gas chromatography coupled to mass spectrometry (GC-MS). The most relevant results were the higher odorous impact of buffalo meat and the higher content of sulphide compounds responsible for wild aroma respect to pork and beef. These results were obtained comparing the total area of peaks detected in every chromatogram. We have also found significant differences concerning the contents of pentadecane, 1-hexanol-2 ethyl, butanoic acid, furano-2-penthyl. The origin of volatile organic compounds and their influence on the river buffalo aromas were discussedFile | Dimensione | Formato | |
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