Analysis of Volatile and Flavor Compounds in Grilled Lean Beef by Stir Bar Sorptive Extraction and Thermal Desorption—Gas Chromatography Mass Spectrometry

Dongliang RUAN, Jennifer L. Aalhus, Manuel Juárez*, Hassan Sabik

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

A method of stir bar sorptive extraction (SBSE) and thermal desorption (TD) with gas chromatography–mass spectrometry (GC-MS) has been developed for qualitative and quantitative analysis of volatile and flavor compounds in grilled beef. To achieve optimum extraction and analysis performance for volatile and flavor compounds, desorption temperature and solid extraction conditions of the method were studied. Grilled beef and grilled beef dripping were analyzed by the developed method with short analysis program, and a total of 57 volatile (31 flavor) compounds, including 12 aldehydes, 13 hydrocarbons, 12 alcohols and ketones, 9 nitrogen- and sulfur-containing compounds, and 10 pyrazine compounds, were identified with little variation in triplicates. Four typical flavor compounds: hexanal, methional, 2-ethyl-pyrazine, and nonanal, were selected from main flavor group for quantitative analysis, and the method showed good linearity within the tested concentration range from 2 ng/g to 0.2 μg/g (n = 3, RSDs < 8 %) with good correlation coefficient (R2 > 0.998) and good recovery at 38∼45 % by spiked standards of 100 ng/g (n = 3, RSDs ≤ 11 %) in ground grilled beef. The limits of detection (LOD) range was 0.17–0.26 ng/g (S/N = 3, n = 3), and the limits of quantification (LOQ) range was 0.56–0.88 ng/g (S/N = 9, n = 3) for flavor analysts. The simple, fast, and solvent-less method allows us to obtain reliable qualitative and quantitative data of volatile and flavor constituents which are necessary for the beef quality evaluation.

Original languageEnglish
Pages (from-to)363-370
Number of pages8
JournalFood Analytical Methods
Volume8
Issue number2
DOIs
Publication statusPublished - Feb 2015

Scopus Subject Areas

  • Analytical Chemistry
  • Food Science
  • Applied Microbiology and Biotechnology
  • Safety, Risk, Reliability and Quality
  • Safety Research

User-Defined Keywords

  • GC-MS
  • Grilled beef
  • Stir bar sorptive extraction
  • Volatile and flavor compounds

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