Počet záznamů: 1

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

  1. 1.
    0355632 - UFCH-W 2011 RIV US eng J - Článek v odborném periodiku
    Olivares, A. - Dryahina, Kseniya - Navarro, J. L. - Flores, M. - Smith, D. - Španěl, Patrik
    Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages.
    Analytical Chemistry. Roč. 82, č. 13 (2010), s. 5819-5829 ISSN 0003-2700
    Grant CEP: GA ČR GA203/09/0256
    Výzkumný záměr: CEZ:AV0Z40400503
    Klíčová slova: mass spectrometry * aroma compounds * dry fermented sausages
    Kód oboru RIV: CF - Fyzikální chemie a teoretická chemie
    Impakt faktor: 5.874, rok: 2010

    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.
    Trvalý link: http://hdl.handle.net/11104/0194356