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标题：Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors
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作者：Giovanni Bittante ; Qianlin Ni ; Iuliia Khomenko 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：12
页码：1738-1756
DOI：10.3390/foods9121738
出版社：MDPI Publishing
摘要：Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/retailer: 100 meat cuts) were obtained by 10 retailers. Each cut was processed into four burgers, two of which were grilled and two were cooked in a water bath (400 meat burgers). VOCs were detected by Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-ToF-MS). From these, 129 peaks were selected, of which 72 were tentatively identified as relevant VOCs. Pearson correlations revealed a large number of positive and negative relationships among the VOCs. A multivariate statistical analysis revealed that 87% of the matrix covariance was explained by 17 independent Latent Explanatory Factors (LEFs), which have been described and characterized. LEFs identified may be valuable tools for reducing the dimensionality of results from VOC analyses and can be useful for better understanding and interpreting the variation in the meat aroma profile, although further study is required to characterize their sensory meaning.
关键词：cooked meat aroma; meat odor fingerprint; volatile organic compounds cooked meat aroma ; meat odor fingerprint ; volatile organic compounds