Presentation Information
[3Gp03]Comprehensive Analysis of Heating Aroma of Meat Expressed by Salt Marinade and Search for New Compounds by Non-targeting VOC-omics
*shunsuke Hara1, Katsuya IMAI1, Coa OISHI1, Takayoshi TANAKA3, Shuntaro ISOYA2, Tetsuya ARAKI3, Tatsuro MAEDA1 (1. Teikyo Heisei University Department of Health and Dietetics, 2. Teikyo Heisei University Graduate School of Health and Dietetics, 3. The University of Tokyo Graduate School of Agricultural and Life Sciences)
Keywords:
Non-targeting omics,Comprehensive two-dimensional gas chromatography,Marination,Heating Aroma of Meat
[Purpose] The taste of meat has two components, texture and flavor, and it is believed that blood components, fat, free amino acids, and minerals such as Na and K are involved in the flavor of meat. Plant meat and cultured meat, which are being developed as novel food products, can impart a texture similar to that of meat, but the technology is still lacking with regard to their flavor. The purpose of this study is to perform a comprehensive analysis of meat heating aroma by salt marinade using non-targeted VOC-omics with Pegusus BT-4D GC×GC-TOFMS, and at the same time, to explore and identify flavors expressed by salt marinade to verify the effect of salt, an important component in flavor, on meat flavor enhancement. The purpose of this study is to search for and identify the flavors that are expressed by salt marinades.
[Methods] Beef sirloin was used as the analysis sample. Two methods of salt marination were considered: first, 1% salt was applied to the meat by hand on both sides of the meat, followed by heat treatment in a pan; second, the meat was marinated the previous day in distilled water and brine with 0%, 2%, and 5% salt added in a plastic tupperware. For odor, 2 g of each sample was used to capture volatile components using the solid phase microextraction (SPME) method and then concentrated and injected into a Pegasus BT-4D GC x GC-TOFMS by heat desorption followed by 2-dimensional separation. The obtained chromatograms were aligned using ChromaTOF Tile software and library identification by NIST and Wiley, and a data matrix was created. All data were analyzed using JMP pro18/R for multivariate analysis.
[Results]
A combination of non-targeted omics comprehensive analytical methods and multivariate analysis was used to reveal the flavor profile of meat.
[Methods] Beef sirloin was used as the analysis sample. Two methods of salt marination were considered: first, 1% salt was applied to the meat by hand on both sides of the meat, followed by heat treatment in a pan; second, the meat was marinated the previous day in distilled water and brine with 0%, 2%, and 5% salt added in a plastic tupperware. For odor, 2 g of each sample was used to capture volatile components using the solid phase microextraction (SPME) method and then concentrated and injected into a Pegasus BT-4D GC x GC-TOFMS by heat desorption followed by 2-dimensional separation. The obtained chromatograms were aligned using ChromaTOF Tile software and library identification by NIST and Wiley, and a data matrix was created. All data were analyzed using JMP pro18/R for multivariate analysis.
[Results]
A combination of non-targeted omics comprehensive analytical methods and multivariate analysis was used to reveal the flavor profile of meat.
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