Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388955%3A_____%2F10%3A00355632" target="_blank" >RIV/61388955:_____/10:00355632 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Popis výsledku v původním jazyce

The meat industry is interested in rapid control of the sensory quality of meat products. Selected ion flow tube mass spectrometry (SIFT-MS) has been applied to the rapid, real-time quantification of 31 volatile aroma compounds present in the headspace (HS) of dry fermented sausages. Three batches of fermented sausages with different fat contents (10, 20, and 30%) were monitored throughout the processing time. SIFT-MS revealed significant changes in the concentration of all the aroma compounds during the processing time. Moreover, among the various batches of the sausages, significant differences were revealed in their HS concentration of butanal, 2-pentenal, hexanal, 2-butanone, 2,3-butanedione, ethanol, ethyl formate, hexanoic acid, and dimethyl disulfide. In addition, highly volatile compounds were detected and quantified using our real-time SIFT-MS technique that are apparently not generally seen by trace gas extraction and GC techniques.

Název v anglickém jazyce

Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Popis výsledku anglicky

The meat industry is interested in rapid control of the sensory quality of meat products. Selected ion flow tube mass spectrometry (SIFT-MS) has been applied to the rapid, real-time quantification of 31 volatile aroma compounds present in the headspace (HS) of dry fermented sausages. Three batches of fermented sausages with different fat contents (10, 20, and 30%) were monitored throughout the processing time. SIFT-MS revealed significant changes in the concentration of all the aroma compounds during the processing time. Moreover, among the various batches of the sausages, significant differences were revealed in their HS concentration of butanal, 2-pentenal, hexanal, 2-butanone, 2,3-butanedione, ethanol, ethyl formate, hexanoic acid, and dimethyl disulfide. In addition, highly volatile compounds were detected and quantified using our real-time SIFT-MS technique that are apparently not generally seen by trace gas extraction and GC techniques.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CF - Fyzikální chemie a teoretická chemie

OECD FORD obor

—

Projekt

<a href="/cs/project/GA203%2F09%2F0256" target="_blank" >GA203/09/0256: Výzkum těkavých látek uvolňovaných bakteriálními kulturami metodou hmotnostní spektrometrie v proudové trubici s vybranými ionty</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Analytical Chemistry

ISSN

0003-2700

e-ISSN

—

Svazek periodika

82

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

—

Kód UT WoS článku

000279253300056

EID výsledku v databázi Scopus

—