Skip to main content
SpringerLink
Log in

Comparison of Two Volatile Sampling Techniques Based on Different Loading Factors in Determination of Volatile Organic Compounds Released from Spoiled Raw Beef

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Evaluation of meat volatiles is an increasing concern due to the development studies for spoilage sensors in order to inform consumers if meat spoiled or not. Since the reliable measuring of volatiles in headspace is important for designing a sensor, preconcentration techniques for meat matrix should be investigated. This study describes the effect of three sample amounts: total volume ratio (loading factors) with 0.025, 0.05, and 0.10 kg/L applied in two preconcentration sampling techniques: solid phase microextraction (SPME) and gas flushing on Tenax with thermal desorption to explain the interactions and relationship between sample amount and extracted analytes for spoiled beef striploin. The ratio of the sample amount of beef meat in the chamber and the total volume of chamber is called as “loading factor”. The results showed that the volatile profiles did not vary significantly, but the levels were affected with the extraction technique and loading factor. The volatile organic compounds identified in the early stages of meat spoilage include alcohols, aldehydes, ketones, esters, and amine compounds. While amines were measured only with Tenax, ethyl acetate was detected only with SPME. The total peak area of volatiles with Tenax (~390 × 10−6 AU at 0.05 kg/L) were higher than SPME sampling (~290 × 10−6 AU at 0.05 kg/L) in each loading factor. Although optimum loading factor depended on the type of volatile, 0.05 kg/L loading factor resulted the most efficient extraction by the two preconcentration techniques for most of the volatiles generally.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11
Fig. 12

Similar content being viewed by others

References

  • Agelopoulos NG, Pickett JA (1998) Headspace analysis in chemical ecology: effect of different sampling methods on ratio of volatile compounds present in headspace samples. Journal of Chemical Ecology, Vol 24(7):1161–1172

    Article  CAS  Google Scholar 

  • Ardö Y (2006) Flavour formation by amino acid catabolism. Biotechnol Adv 24:238–242

    Article  Google Scholar 

  • Bartelt RJ (1997) Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles. Analytical Chemisty 69:364–372

    Article  CAS  Google Scholar 

  • Casaburi A, Nasi A, Ferrocino I, Di Monaco R, Mauriello G, Villani F (2011) Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. Appl Environ Microbiol 77:7382–7393

    Article  CAS  Google Scholar 

  • Casaburi A, De Filippis F, Villani F, Ercolini D (2014) Activities of strains of Brochothrix thermosphacta in vitro and in meat. Food Res Int 62:366–374

    Article  CAS  Google Scholar 

  • Casaburi A, Piombino P, Nychas GJ, Villani F (2015) Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol 45:83–102

    Article  CAS  Google Scholar 

  • Chai M, Pawliszyn J (1995) Analysis of environmental air samples by solid-phase microextraction and gas chromatography/ion trap mass spectrometry. J Environ Sci Technol 29:693–701

    Article  CAS  Google Scholar 

  • Chiofalo B, Lo PV (2012) Sampling techniques for the determination of volatile components in food of animal origin. In: Pawliszyn J (ed) Comprehensive sampling and sample preparation, vol 4, 1st edn. Elsevier Inc., Amsterdam, p 61

    Chapter  Google Scholar 

  • Curioni PMG, Bosset JO (2002) Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int Dairy J 12:959–984

    Article  CAS  Google Scholar 

  • Dainty RH, Edwards RA, Hibbard CM (1985) Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air. Journal Applied Bacteriology 59:303–309

    Article  CAS  Google Scholar 

  • Dettmer K, Engewald W (2002) Adsorbent materials commonly used in air analysis for adsorptive enrichment and thermal desorption of volatile organic compounds. Anal Bioanal Chem 373(6):490–500

    Article  CAS  Google Scholar 

  • Elmore JS, Papantoniou E, Mottram DS (2001) A comparison of headspace entrainment on tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef. In: Rouseff RL, Cadwallader KR (eds) Headspace analysis of foods and flavors- theory and practice, vol 488. Kluwer Academic/Plenum Publishers, New York, USA, pp 125–132

    Chapter  Google Scholar 

  • Ercolini D, Russo F, Nasi A, Ferranti P, Villani F (2009) Mesophilic and Psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Applied Environmental Microbiology 75:1990–2001

    Article  CAS  Google Scholar 

  • Ercolini D, Casaburi A, Nasi A, Ferrocino I, Di Monaco R, Ferranti P, Mauriello G, Villani F (2010) Different molecular types of Pseudomonas Fragi have the same overall behaviour as meat spoilers. Int J Food Microbiol 142:120–131

    Article  CAS  Google Scholar 

  • Górecki T, Khaled A, Pawliszyn J (1998) The effect of sample volume on quantitative analysis by solid phase microextraction Part 2. † Experimental verification. Analyst 123:2819–2824

    Article  Google Scholar 

  • Heidari H, Shahtaheri SJ, Golbabaei F, Alimohammadi M, Rahimi-Froushani A (2008) Optimization of headspace solid phase microextraction procedure for trace analysis of toluene. International Journal of Occupational Safety and Ergonomics (JOSE) 14(4):395–405

    Article  CAS  Google Scholar 

  • Jay JM, Vilai JP, Hughes ME (2003) Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5-7 °C. Int J Food Microbiol 81:105–111

    Article  CAS  Google Scholar 

  • Kataoka H, Lord HL, Pawliszyn J (2000) Applications of solid-phase microextraction in food analysis. J Chromatogr A 880:35–62

    Article  CAS  Google Scholar 

  • Machiels D, Istasse L (2003) Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat. Talanta 61:529–537

    Article  CAS  Google Scholar 

  • Madruga MS, Elmore JS, Dodson AT, Mottram DS (2009) Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chem 115:1081–1087

    Article  CAS  Google Scholar 

  • Marco A, Navarro JL, Flores M (2004) Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem 84:633–641

    Article  CAS  Google Scholar 

  • Martos PA, Pawliszyn J (1997) Calibration of solid phase microextraction for air analyses based on physical-chemical properties of the coating. Anal Chemistry 69:206–215

    Article  CAS  Google Scholar 

  • Montel MC, Masson F, Talon R (1998) Bacterial role in flavour development. Meat Sci 49:111–123

    Article  Google Scholar 

  • Namiesnik J, Zygmunt B, Jastrzebska A (2000) Application of solid-phase microextraction for determination of organic vapours in gaseous matrices. J Chromatogr A 885:405–418

    Article  CAS  Google Scholar 

  • Nychas GJE, Drosinos E, Board RG (1998) The microbiology of meat and poultry. In: Board RG, Davies AR (eds) Chemical changes in stored meat. Blackie Academic and Professional, London, UK, pp 288–326

    Google Scholar 

  • Ouyang G, Pawliszyn J (2006) Recent developments in SPME for on-site analysis and monitoring. Trends Anal Chem 25(7):692–703

    Article  CAS  Google Scholar 

  • Pawliszyn J (1997) SPME method development. In: Pawliszyn J (ed) Solid phase microextraction–theory and practice. Wiley-VCH, Inc., New York, USA, p 97

    Google Scholar 

  • Peng CY, Batterman S (2000) Performance evaluation of a sorbent tube sampling method using short path thermal desorption for volatile organic compounds. J Environ Monit 2:313–324

    Article  CAS  Google Scholar 

  • Perez RA, Rojo MD, Gonzalez G, De Lorenzo C (2008) Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef. J AOAC Int 91:1409–1415

    CAS  Google Scholar 

  • Pham AJ, Schilling MW, Mikel WB, Williams JB, Martin JM, Coggins PC (2008) Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Sci 80:728–737

    Article  CAS  Google Scholar 

  • Pikul J, Leszczynski DE, Kummerow FA (1989) Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agriculture and Food Chemistry 37:1309–1313

    Article  CAS  Google Scholar 

  • Prosen H, ICÍ Z, Kralj L (1999) Solid-phase microextraction. Trends Anal Chem 18(4):272–282

    Article  CAS  Google Scholar 

  • Risticevic S, Niri VH, Vuckovic D, Pawliszyn J (2009) Recent developments in solid-phase microextraction. Anal Bioanal Chem 393:781–795

    Article  CAS  Google Scholar 

  • Smit G, Smit BA, Engels WJM (2005) Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol Rev 29:591–610

    Article  CAS  Google Scholar 

  • Soncin S., Chiesa L.M, Cantoni C. & Biondi P.A. (2007) Preliminary study of the volatile fraction in the raw meat of pork, duck and goose. Journal Food Composition and Analysis, 20, 436–439.

  • Soria AC, García-Sarrió MJ, Sanz ML (2015) Volatile sampling by headspace techniques. Trends Anal Chem 71:85–99

    Article  CAS  Google Scholar 

  • Stevenson RJ, Chen XD, Mills OE (1996) Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products. Food Res Int 29:265–290

    Article  CAS  Google Scholar 

  • Toldra F (1998) Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat science, 49. Supplement 1:101–110

    Google Scholar 

  • Valero E, Villaseõr MJ, Sanz J, Martínez CI (2000) Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses. Chromatographia 52:340–344

    Article  CAS  Google Scholar 

  • Wilkes JG, Conte ED, Kim Y, Holcomb M, Sutherland JB, Miller DW (2000) Sample preparation for the analysis of flavors and off-flavors in foods. J Chromatogr A 880:3–33

    Article  CAS  Google Scholar 

  • Wzorek B, Mochalski P, Sliwka I, Amann A (2010) Application of GC-MS with a SPME and thermal desorption technique for determination of dimethylamine and trimethylamine in gaseous samples for medical diagnostic purposes. J Breath Res 4:1–6

    Article  Google Scholar 

  • Xu C, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y (2016) Applications of solid-phase microextraction in food analysis. Trends Anal Chem 80:12–29

    Article  CAS  Google Scholar 

  • Yang KL, Lo JG (1997) Evaluation of capillary gas chromatography for the measurement of hydrocarbons by participating in an intercomparison experiment. Chromatographia 44:405–410

    Article  CAS  Google Scholar 

  • Zhu PL, Liu CL, Liu MC (2003) Solid-phase microextraction from small volumes of sample in a glass capillary. J Chromatogr A 988:25–32

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study is achieved with the financial and infrastructural support of Arçelik A.S.

Author information

Authors and Affiliations

  1. Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey

    Aylin Met & Neşe Şahin Yeşilçubuk

Authors
  1. Aylin Met
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Neşe Şahin Yeşilçubuk
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Aylin Met.

Ethics declarations

Conflict of Interest

Author Aylin Met and Neşe Şahin Yeşilçubuk declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Met, A., Şahin Yeşilçubuk, N. Comparison of Two Volatile Sampling Techniques Based on Different Loading Factors in Determination of Volatile Organic Compounds Released from Spoiled Raw Beef. Food Anal. Methods 10, 2311–2324 (2017). https://doi.org/10.1007/s12161-017-0805-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-017-0805-6

Keywords

Search

Navigation