title: Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
abstract: The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs.
authors: Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea.
authors: Sang Mi
authors: SM
authors: Lee
authors: Goo Young
authors: GY
authors: Kwon
authors: Kwang-Ok
authors: KO
authors: Kim
authors: Young-Suk
authors: YS
authors: Kim
mesh_terms: D000818:Animals; D002417:Cattle; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D005978:Glutathione / Q000737:chemistry / Q000378:metabolism*; D016018:Least-Squares Analysis; D015416:Maillard Reaction; D008460:Meat / Q000032:analysis*; D055432:Metabolomics / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds; D005978:Glutathione