title: Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry.
abstract: 4-Methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid are key-flavor compounds of sheep and goat. Yet, the low amounts of these volatile branched-chain fatty acids (vBCFAs) in the fat of the ruminants hampered their determination on a routine basis. In this work we developed a gas chromatography/mass spectrometry selected ion monitoring (GC/MS-SIM) method for the direct determination of the vBCFAs as methyl esters, which were obtained after transesterification of subcutaneous adipose tissue of sheep. The excellent sensitivity of the GC/MS-SIM method (limit of quantification, LOQ, 3.6-4.8μg/g; limit of detection, LOD, 1.1-1.4μg/g for 4-Me-8:0, 4-Et-8:0 and 4-Me-9:0) enabled us to determine the three vBCFAs without an enrichment step. Subcutaneous adipose sheep tissue of three different breeds contained 23-88μg/g 4-methyloctanoic acid, 13-26μg/g 4-ethyloctanoic acid and ∼2.9-18μg/g 4-methylnonanoic acid. Since all fatty acids were present in the FAME fraction, the samples could be screened for further branched-chain FAMEs. After elimination of unsaturated fatty acids by hydrogenation (the presence of some unsaturated fatty acids could be verified by this measure), additional measurements in SIM and full scan modes of methyl esters and picolinyl esters enabled the determination of further 97 saturated fatty acids in the samples with eight to 20 carbons. The method is suited for routine analysis and may be useful to investigate the reasons for the abundance/absence of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid and further branched-chain fatty acids in sheep and goat.
authors.affiliation: University of Hohenheim, Institute of Food Chemistry, Department of Food Chemistry, Garbenstr. 28, Stuttgart D-70599, Germany.
authors.forename: Stefanie
authors.initials: S
authors.lastname: Kaffarnik
authors.affiliation: University of Hohenheim, Institute of Animal Husbandry and Animal Breeding, Garbenstr. 17, Stuttgart D-70599, Germany.
authors.forename: Siegfried
authors.initials: S
authors.lastname: Preuß
authors.affiliation: University of Hohenheim, Institute of Food Chemistry, Department of Food Chemistry, Garbenstr. 28, Stuttgart D-70599, Germany. Electronic address: walter.vetter@uni-hohenheim.de.
authors.forename: Walter
authors.initials: W
authors.lastname: Vetter
mesh_terms: D000818:Animals; D004952:Esters / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005524:Food Technology / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis / Q000592:standards; D012756:Sheep; D050151:Subcutaneous Fat / Q000737:chemistry*
chemical_list: D004952:Esters; D005227:Fatty Acids
keywords: 4-ethyloctanoic acid; 4-methylnonanoic acid; 4-methyloctanoic acid; GC/MS-SIM.; Sheep fat; Volatile branched-chain fatty acid