Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(2021) KLGM01 20201Food Technology and Nutrition (M.Sc.)
- Abstract
- The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. Firstly, a custom-made flavor was created for the experiments covering as much as possible a broad area of compounds precipitated as meaty odors. Secondly, the extraction method was optimized to obtain a rich in compounds headspace. The extraction method used was the solid phase micro-extraction (SPME). Finally, the SPME-GC/O-MS method was holistically optimized using the previously identified odorants as target compounds.
The tested parameters were eight.... (More) - The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. Firstly, a custom-made flavor was created for the experiments covering as much as possible a broad area of compounds precipitated as meaty odors. Secondly, the extraction method was optimized to obtain a rich in compounds headspace. The extraction method used was the solid phase micro-extraction (SPME). Finally, the SPME-GC/O-MS method was holistically optimized using the previously identified odorants as target compounds.
The tested parameters were eight. Specifically, four different fibers and three different values for sample quantity, solute quantity, solute’s salt concentration, incubation temperature, incubation time, exposure time, desorption temperature. The procedure consisted of the preparation of the samples within their respective quantities of solute and sample. Also, the gas chromatography methods were changed, in order to examine the different parameters.
The results of GC-olfactometry revealed the presence of eighteen odors. More than half of the odorants were successfully identified from all three identification parameters, exactly ten odorants. Among them 1-Octen-3-one (mushroom-like), 2-Methyl-3-furanthiol (meat-like) 2-Furfurylthiol (coffee), 2-Methoxyphenol (smoky), (E)-2-nonenal (fatty, greeny), dimethyltrisulfide (cabbage-like), Furaneol (caramel), 2-Ethyl-3,6-dimethylpyrazine (roasty) and 2-Ethyl-3,5-dimethylpyrazine (roasty). The majority of odorants are either Maillard reaction products or lipid degradation products.
Combination of SPME with GC/O-MS allowed to identify 10 out of 18 detected odorants. These odorants together were used as marker compounds for the optimization of the SPME method. The optimization was done in two steps: First the sample preparation, incubation time, incubation temperature, fiber type, exposure time and desorption temperature were selected. In order to optimize incubation time (10,15,20 min), incubation temperature temperature (40,60,80°C), exposure time (10,20,30min), desorption temperature (100,160,220°C), a fractional factorial design was used.
Analyzing the results, is revealed that both the number of detected compounds as well as their peak area are mainly affected by fiber type, sample preparation, incubation time and temperature. The best results were generally achieved with PDMS/CAR/DVB 2cm fiber after hydration of the sample with water (20% of sodium chloride). The peak areas significantly
III
increased with incubation time and temperature. The majority of compounds showed maximum peak areas after incubation for 10 min at 80°C (5 out of 10) or 15 min at 80°C (3 out of 10). (Less) - Popular Abstract
- The aim of the project was to develop a method to identify the key odorants in meaty food products. Thesis’s results could be used from the food industry for the development or reformulation of meaty flavor products. Another, application could be for the development on meat alternative products. Making products clean label, more appeal for the customers.
In order to retrieve these results, theoretical background search performed for aromas’ identification. The main method of extraction used was the solid phase micro-extraction, in which volatiles are isolated from a solid matrix. Gas chromatography and mass spectrometry used to identify the molecular mass of the extracted volatile components. Olfactometry gives the option to the operator... (More) - The aim of the project was to develop a method to identify the key odorants in meaty food products. Thesis’s results could be used from the food industry for the development or reformulation of meaty flavor products. Another, application could be for the development on meat alternative products. Making products clean label, more appeal for the customers.
In order to retrieve these results, theoretical background search performed for aromas’ identification. The main method of extraction used was the solid phase micro-extraction, in which volatiles are isolated from a solid matrix. Gas chromatography and mass spectrometry used to identify the molecular mass of the extracted volatile components. Olfactometry gives the option to the operator to smell the odorants of the tested sample, which helps to distinguish the odorants from each other. In this thesis the odorants were extracted from the solids of an already existing in market product and identified with graphs (gas chromatography), smelling (olfactometry) and the equipment measuring the mass of the chemical fragments.
The results of the developed method depended on 6 parameters. These were flavor quantity, solvent, salt concertation, pH, incubation time and temperature, exposure time, desorption temperature and type of fiber.
The results of the graphs revealed eighteen odors, and more than half of the odorants were successfully identified from all three identification ways, exactly ten odorants. The perception of this odorants was mushroom, meat, coffee, smoky, fatty, grass like, cabbage, caramel, roast. Most odorants are products of the reaction between amino acids with sugars or lipids’ breakdown products. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9068129
- author
- Protopappas, Ioannis LU
- supervisor
- organization
- course
- KLGM01 20201
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Gass Chromatography, Mass spectrometry, Meaty flavors, Aromas, Solid pahse microextraction, Mallaird, Lipid degradation, Food technology
- language
- English
- id
- 9068129
- date added to LUP
- 2022-06-07 16:42:46
- date last changed
- 2022-06-07 16:42:46
@misc{9068129,
abstract = {{The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. Firstly, a custom-made flavor was created for the experiments covering as much as possible a broad area of compounds precipitated as meaty odors. Secondly, the extraction method was optimized to obtain a rich in compounds headspace. The extraction method used was the solid phase micro-extraction (SPME). Finally, the SPME-GC/O-MS method was holistically optimized using the previously identified odorants as target compounds.
The tested parameters were eight. Specifically, four different fibers and three different values for sample quantity, solute quantity, solute’s salt concentration, incubation temperature, incubation time, exposure time, desorption temperature. The procedure consisted of the preparation of the samples within their respective quantities of solute and sample. Also, the gas chromatography methods were changed, in order to examine the different parameters.
The results of GC-olfactometry revealed the presence of eighteen odors. More than half of the odorants were successfully identified from all three identification parameters, exactly ten odorants. Among them 1-Octen-3-one (mushroom-like), 2-Methyl-3-furanthiol (meat-like) 2-Furfurylthiol (coffee), 2-Methoxyphenol (smoky), (E)-2-nonenal (fatty, greeny), dimethyltrisulfide (cabbage-like), Furaneol (caramel), 2-Ethyl-3,6-dimethylpyrazine (roasty) and 2-Ethyl-3,5-dimethylpyrazine (roasty). The majority of odorants are either Maillard reaction products or lipid degradation products.
Combination of SPME with GC/O-MS allowed to identify 10 out of 18 detected odorants. These odorants together were used as marker compounds for the optimization of the SPME method. The optimization was done in two steps: First the sample preparation, incubation time, incubation temperature, fiber type, exposure time and desorption temperature were selected. In order to optimize incubation time (10,15,20 min), incubation temperature temperature (40,60,80°C), exposure time (10,20,30min), desorption temperature (100,160,220°C), a fractional factorial design was used.
Analyzing the results, is revealed that both the number of detected compounds as well as their peak area are mainly affected by fiber type, sample preparation, incubation time and temperature. The best results were generally achieved with PDMS/CAR/DVB 2cm fiber after hydration of the sample with water (20% of sodium chloride). The peak areas significantly
III
increased with incubation time and temperature. The majority of compounds showed maximum peak areas after incubation for 10 min at 80°C (5 out of 10) or 15 min at 80°C (3 out of 10).}},
author = {{Protopappas, Ioannis}},
language = {{eng}},
note = {{Student Paper}},
title = {{Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS}},
year = {{2021}},
}