Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388955%3A_____%2F13%3A00397719" target="_blank" >RIV/61388955:_____/13:00397719 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.2174/15734110113099990027" target="_blank" >http://dx.doi.org/10.2174/15734110113099990027</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2174/15734110113099990027" target="_blank" >10.2174/15734110113099990027</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

Popis výsledku v původním jazyce

The applicability of selected ion flow tube mass spectrometry, SIFT-MS, for the study of the quality of meat and meat products in comparison to conventional techniques (SPME-GC-MS) has been investigated. To this end, two different approaches were followed. The first was to study the release of aroma compounds after saliva addition to fermented sausages and the second, the application of SIFT-MS and SPME-GC-MS to the detection of chemical spoilage in retail meat (raw and cooked). The headspace (HS) concentration of volatile compounds was influenced by saliva addition to the fermented sausage. SIFT-MS obtained better correlations than SPME-GC-MS between compound release and their molecular weight, MW, and hydrophobicity properties. Saliva differentiallyaffected the release of the compounds, suppressing the release of hydrophilic and low MW compounds and either having little effect or enhancing the release of hydrophobic and higher MW compounds. These results provide preliminary explanat

Název v anglickém jazyce

Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

Popis výsledku anglicky

The applicability of selected ion flow tube mass spectrometry, SIFT-MS, for the study of the quality of meat and meat products in comparison to conventional techniques (SPME-GC-MS) has been investigated. To this end, two different approaches were followed. The first was to study the release of aroma compounds after saliva addition to fermented sausages and the second, the application of SIFT-MS and SPME-GC-MS to the detection of chemical spoilage in retail meat (raw and cooked). The headspace (HS) concentration of volatile compounds was influenced by saliva addition to the fermented sausage. SIFT-MS obtained better correlations than SPME-GC-MS between compound release and their molecular weight, MW, and hydrophobicity properties. Saliva differentiallyaffected the release of the compounds, suppressing the release of hydrophilic and low MW compounds and either having little effect or enhancing the release of hydrophobic and higher MW compounds. These results provide preliminary explanat

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Current Analytical Chemistry

ISSN

1573-4110

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

622-630

Kód UT WoS článku

000324493100012

EID výsledku v databázi Scopus

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