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Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

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Abstract

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.

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Funding

INIA granted Cristina Pérez Santaescolástica with a predoctoral scholarship (grant number CPD2015-0212). José M. Lorenzo is member of the Healthy Meat network, funded by CYTED (ref. 119RT0568).

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Authors and Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain

    Rubén Domínguez, Laura Purriños, Cristina Pérez-Santaescolástica, Mirian Pateiro & José M. Lorenzo

  2. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain

    Francisco J. Barba

  3. Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11080, Serbia

    Igor Tomasevic

  4. Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, 97105-900, Brazil

    Paulo Cesar Bastianello Campagnol

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  1. Rubén Domínguez
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  2. Laura Purriños
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  3. Cristina Pérez-Santaescolástica
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  4. Mirian Pateiro
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  5. Francisco J. Barba
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  6. Igor Tomasevic
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  7. Paulo Cesar Bastianello Campagnol
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  8. José M. Lorenzo
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Correspondence to José M. Lorenzo.

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Ruben Dominguez declares that she has no conflict of interest. Laura Purriños declares that she has no conflict of interest. Cristina Pérez-Santaescolástica declares that she has no conflict of interest. Mirian Pateiro declares that he has no conflict of interest. Francisco J. Barba declares that he has no conflict of interest. Igor Tomasevic declares that he has no conflict of interest. Paulo Cesar Bastianello Campagnol declares that he has no conflict of interest. José M. Lorenzo declares that he has no conflict of interest.

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Domínguez, R., Purriños, L., Pérez-Santaescolástica, C. et al. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. Food Anal. Methods 12, 1263–1284 (2019). https://doi.org/10.1007/s12161-019-01491-x

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