Comparison of Dynamic Headspace Trapping on Tenax TA and Headspace Stir Bar Sorptive Extraction for Analysis of Grilled Chicken (Yakitori) Volatiles
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Published:
Jul 21, 2020
Keywords:
Grilled chicken Yakitori Volatile compounds Dynamic headspace Headspace stir bar sorptive extraction
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Abstract
Two headspace extractions, dynamic headspace trapping on Tenax TA (DHS-Tenax TA) and headspace stir bar sorptive extraction (SBSE), were performed to compare the volatile profile in Japanese commercially processed grilled chicken produced in two processing steps: after dipping in thin sauce and then grilling (S1) and S1 after dipping in thick sauce (S2). Eighty-two volatile compounds were identified. Although DHS-Tenax TA extracted a larger number and higher amounts of volatile compounds for MS than SBSE, SBSE detected more aromas at the olfactometer than DHS-Tenax. Lipid oxidation products (aldehydes, alcohols, ketone, and phenols) and Maillard reaction products (Strecker aldehydes, nitrogen- and sulfur-containing compounds, furan(one)s, and pyrrole) are major compounds. DHS-Tenax TA was more suitable for the detection of volatile compounds from the Maillard and Strecker degradation products, such as pyrazines and furan(one)s, whereas SBSE was adequate for hydrocarbons and terpenes, and aroma compounds that were not detected by MS. Furan(one)s were only identified in S2 samples due to the presence of sugars in the thick sauce.
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Ngamchuachit, P., Kitai, Y., Keeratipibul, S., & Phuwapraisirisan, P. (2020). Comparison of Dynamic Headspace Trapping on Tenax TA and Headspace Stir Bar Sorptive Extraction for Analysis of Grilled Chicken (Yakitori) Volatiles. Applied Science and Engineering Progress, 13(3), 202–212. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/241540
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References
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[3] B. A. Zellner, P. Dugo, G. Dugo, and L. Mondello, “Gas chromatography–olfactometry in food flavour analysis,” Journal of Chromatography A, vol. 1186, no. 1–2, pp. 123–143, 2008.
[4] P. Werkhoff and W. Bretschneider, “Dynamic headspace gas chromatography: Concentration of volatile components after thermal desorption by intermediate cryofocusing in a cold trap: I. Principle and applications,” Journal of Chromatography A, vol. 405, pp. 87–98, 1987.
[5] H. Lord and J. Pawliszyn, “Evolution of solidphase microextraction technology,” Journal of Chromatography A, vol. 885, no. 1, pp. 153–193, 2000.
[6] E. Baltussen, P. Sandra, F. David, and C. Cramers, “Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles,” Journal of Microcolumn Separations, vol. 11, no. 10, pp. 737–747, 1999.
[7] E. D. Ruan, J. L. Aalhus, M. Juárez, and H. Sabik, “Analysis of volatile and flavor compounds in grilled lean beef by stir bar sorptive extraction and thermal desorption—Gas chromatography mass spectrometry,” Food Analytical Methods, vol. 8, no. 2, pp. 363–370, 2015.
[8] E. D. Ruan, J. Aalhus, and M. Juárez, “A rapid, sensitive and solvent-less method for determination of malonaldehyde in meat by stir bar sorptive extraction coupled thermal desorption and gas chromatography/mass spectrometry with in situ derivatization,” Rapid Communications in Mass Spectrometry, vol. 28, no. 24, pp. 2723–2728, 2014.
[9] I. Benet, C. Ibañez, M. D. Guàrdia, J. Solà, J. Arnau, and E. Roura, “Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates,” Food Chemistry, vol. 185, pp. 75–83, 2015.
[10] M. Wettasinghe, T. Vasanthan, F. Temelli, and K. Swallow, “Volatiles from roasted byproducts of the poultry-processing industry,” Journal of Agricultural and Food Chemistry, vol. 48, no. 8, pp. 3485–3492, 2000.
[11] J. Liu, M. Liu, C. He, H. Song, and F. Chen, “Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide,” LWT - Food Science and Technology, vol. 64, no. 1, pp. 316–325, 2015.
[12] D. D. Jayasena, D. U. Ahn, K. C. Nam, and C. Jo, “Flavour chemistry of chicken meat: A review,” Asian-Australasian Journal of Animal Sciences, vol. 26, no. 5, pp. 732–742, 2013.
[13] R. Zhou, J. Grant, E. M. Goldberg, D. Ryland, and M. Aliani, “Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation,” Journal of the Science of Food and Agriculture, vol. 99, no. 4, pp. 1728–1739, 2019.
[14] N. Ochiai, K. Sasamoto, A. Hoffmann, and K. Okanoya, “Full evaporation dynamic headspace and gas chromatography–mass spectrometry for uniform enrichment of odor compounds in aqueous samples,” Journal of Chromatography A, vol. 1240, pp. 59–68, 2012.
[15] M. S. Madruga, J. S. Elmore, A. T. Dodson, and D. S. Mottram, “Volatile flavour profile of goat meat extracted by three widely used techniques,” Food Chemistry, vol. 115, no. 3, pp. 1081–1087, 2009.
[16] M. Kosowska, M. A. Majcher, and T. Fortuna, “Volatile compounds in meat and meat products,” Food Science and Technology, vol. 37, pp. 1–7, 2017.
[17] R. Srivastava, J. Bousquières, M. Cepeda-Vázquez, S. Roux, C. Bonazzi, and B. Rega, “Kinetic study of furan and furfural generation during baking of cake models,” Food Chemistry, vol. 267, pp. 329– 336, 2018.
[18] S. Peleteiro, S. Rivas, J. L. Alonso, V. Santos, and J. C. Parajó, “Furfural production using ionic liquids: A review,” Bioresource Technology, vol. 202, pp. 181–191, 2016.
[19] A.-N. Yu and A.-D. Zhang, “The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine,” Food Chemistry, vol. 119, no. 1, pp. 214–219, 2010.
[20] P. Wanakhachornkrai and S. Lertsiri, “Comparison of determination method for volatile compounds in Thai soy sauce,” Food Chemistry, vol. 83, no. 4, pp. 619–629, 2003.
[21] Y. Feng, G. Su, H. Zhao, Y. Cai, C. Cui, D. Sun- Waterhouse, and M. Zhao, “Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test,” Food Chemistry, vol. 167, pp. 220–228, 2015.
[22] Z. Xiao and J. R. Lu, “Generation of acetoin and its derivatives in foods,” Journal of Agricultural and Food Chemistry, vol. 62, no. 28, pp. 6487–6497, 2014.
[23] S. Kato, T. Kurata, and M. Fujimaki, “Thermal degradation of aromatic amino acids,” Agricultural and Biological Chemistry, vol. 35, no. 13, pp. 2106– 2112, 1971.
[24] Y. Duan, F. Zheng, H. Chen, M. Huang, J. Xie, F. Chen, and B. Sun, “Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry,” LWT - Food Science and Technology, vol. 60, no. 2, pp. 1235–1242, 2015.
[25] M. Wettasinghe, T. Vasanthan, F. Temelli, and K. Swallow, “Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC–MS investigation,” Food Research International, vol. 34, no. 2, pp. 149–158, 2001.
[26] W. Huang, Y. Wu, Z. Zhao, S. Yi, and Z. He, “Influence of thermal treatment conditions on the release of volatile organic compounds from bamboo,” BioResources, vol. 11, no. 3, pp. 7296–7304, 2016.