1. bookTom 16 (2016): Zeszyt 1 (January 2016)
Informacje o czasopiśmie
Pierwsze wydanie
25 Nov 2011
Częstotliwość wydawania
4 razy w roku
Otwarty dostęp

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Data publikacji: 23 Jan 2016
Tom & Zeszyt: Tom 16 (2016) - Zeszyt 1 (January 2016)
Zakres stron: 3 - 31
Otrzymano: 14 Nov 2014
Przyjęty: 02 Jul 2015
Informacje o czasopiśmie
Pierwsze wydanie
25 Nov 2011
Częstotliwość wydawania
4 razy w roku

Acree T.E. (1997). GC olfactometry. Anal. Chem. New; Feature;. 69: 170A-175A.Search in Google Scholar

Acree T.E.. Barnard J.. Cunningham D.G. (19S4). Procedure for the sensory analysis of gas chromatographic effluent;. Food Chem.. 14: 273-2S6.10.1016/0308-8146(84)90082-7Search in Google Scholar

Adahchour M.. Van Stee L.L.P., Been; J., Vreuls R.J.J.. Batenburg M.A., Brink man U.A.T. (2003). Comprehensive two-dimensional gas chromatography with time-of-flight mas; spectrometnc detection for the trace analysis of flavour compounds m food. J. Chromatogr. A, 1019: 157-172.Search in Google Scholar

Ames J.M., Guy R.C.E.. Kipping G.J. (2001). Effect of pH and temperature on the formation of volatile compounds m cysteine'reducing sugar starch mixtures dining extrusion coo long. J. Asnc. Food Chem . 49: 1SS5-1S94.Search in Google Scholar

Amoore J.E. (1952). The stereochemical specificities of human olfactorv receptors. Perfumery & Essential Oil 43: 321-330.Search in Google Scholar

Amoore J.E. (1963 a). The stereochemical theory of olfaction Nature. 19S: 271-272.10.1038/198271a0Search in Google Scholar

Amoore J.E. (1963 b). The stereochemical theory of olfaction. Nature. 199: 912-913.10.1038/199912b0Search in Google Scholar

Arnold J.W.. Senter S.D.. (199S). Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry. J. Sci. Food Agric., 78: 343-34S.10.1002/(SICI)1097-0010(199811)78:3<343::AID-JSFA124>3.0.CO;2-5Search in Google Scholar

Avellone G.. Filizolla F.. Monte L.G., Catanzaro P.. Agozzino P. (2013). Determi­nation of terpene alcohols m Sicilian Muscat wines by HS-SPME-GC-MS. Nat. Prod. Res., 27: 541-547.Search in Google Scholar

Ba H.V., Oliveros M.C.. Ry u K.S., Hwang I.H. (2010). Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPME-GC'MS analysis. J. Food Sci. Arum Res., 30: 73-S6.Search in Google Scholar

Ba H.V., Hwang L, Jeong D., Touseef A. (2012). Principle of meat aroma flavors and future prospect, latest research into quality control, Dr. Mohammad Saber Fallah Nezhad (ed.). In Tech. DOI: 10.5772/51110. Retrieved September 30, 2014 from: http:' 'www.mtechopeneombooks <http://www.mtechopeneombooks/lat-est-research-into-quality-control/principle-of-meat-aroma-flavors-and-future-prospectSearch in Google Scholar

Baba LKumazawa K. (2014). Characterization of the potent odorants con&ibutmg to the char­acteristic aroma of Chinese green tea infusions by aroma extract dilution analysis. J. Agric. Food Chem.. 62: S30S-S313.Search in Google Scholar

Baruth S., Ternes W. (2011). Volatile compounds of three types of roasted waterflow (duck, mallard and goose) and of roasted duck marinated in oranse juice. Arch. Gefluzelkd.. 75: 204-214.Search in Google Scholar

Bordiga M., Rinaldi M., Loc ate 111 M., Piana G., Travaglia F., Coisson J.D., Ar- lorio M. (2013). Characterization of Muscat wines aroma evolution using comprehensive gas chromatoeraphy followed by a post-analvtic approach to 2D contour plots comparison. Food Chem.. 140: 57-67.Search in Google Scholar

Bordiga M.,Piana G., Coisson J.D., Travaglia F., Arlorio M. (2014). Headspace solid- phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spec­trometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing. Int. J. Food Sci. Technol.. 49: 787-796.Search in Google Scholar

Brunton N.P., Cronin DA, Monahan FJ. (2002). Volatile components associated with freshly cooked and oxidized off-flavours m turkey breast meat. Flavour Fragr. J., 17: 327-334.Search in Google Scholar

Bueno M., C ampo M.M., Cacho J., Ferreira V., Escudero A. (2014). A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins. Meat Sci., 9S: 622-62S.Search in Google Scholar

Butkhup L., Jeenphakdee M., Jorjong S.,Samappito S.,Samappito W., Chow- tivannakul S. (2011). HS-SPME-GC-MS analysis of volatile aromatic compounds m alcohol related beverages made with mulberry fruits. Food Sci. Biotechnol., 20: 1021-1032.Search in Google Scholar

Calkins C.R. Hodgen J.M. (2007). A fresh look at meat flavor. Meat Sci., 77: 63-S0.Search in Google Scholar

Campbell RE.. Hunt M.C., Levis P.. Chambers EJ.V. (2001). Dry-aging effects on pay­ability of beef longissimus muscle. J. Food Sci.. 66: 196-199.Search in Google Scholar

Carpino S., Mallia S., La Terra S., Melilli C., Licitra G., Acree T.E.. Barba- no D.M., Van S oes t P.J. (2004). Composition and aroma compounds of Ragusano Cheese: na­tive pasture and Total Mixed Rations. J. Dairy Sci., S7: S16-S30.Search in Google Scholar

Carrascon V., Escudero A.. Ferreira V., Lopez R (2014). Characterisation of the key odor­ants in a squid broth (27lex argentmes). LWT - Food Sci. Technol., 57: 656-662.Search in Google Scholar

Cerny C.,Grosch W. (1992). Evaluations of potent odorants m roasted beef by aroma extract dilu­tion analysis. Z. Lebensm. Unters. Forsch A. 194: 323-325.Search in Google Scholar

Cerny C.,Briffod M. (2007). Effect of pH on the Maillard reaction of ["CJ xylose, cysteine and thiamin J. Agric. Food C'hem.. 55: 1552-1556.Search in Google Scholar

Chen S., Wang D.,Xu Y. (2013). Characterization of odor-active compounds in sweet-type Chinese rice wine bv aroma extract dilution analysis with special emphasis on sotolon J. Agric. Food Chem.. 61:9712-9718.Search in Google Scholar

Chin S.T., Eyres G.T., Marriott PJ. (2011). Identification of potent odourants m wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography. J. Chromatogr. A,121S: 74S7-749S.Search in Google Scholar

Chin S.T., Eyres G.T., Marriott P.J. (2012). System design for integrated comprehensive and multidimensional gas chromatography with mass spectrometry and olfactometry. Anal. Chem. S4: 9154-9162.Search in Google Scholar

Commission Regulation (EC) No 642'2007. Retrieved May 11, 2015 from: https:/www.fsai.ie/upload-edFiles/Legislation/Legislafion_UpdateReg642_2007.pdfSearch in Google Scholar

Commission Regulation (EC) No 127/2008. Retrieved Mav 11, 2015 from: http://eur-lex.europa.eu/LexUriSercLexUriServ.do?un=OJ:L:200S:040:0005:0006:EN:PDFSearch in Google Scholar

Contarini G., Pavolo M. (2002). Volatile fraction of null;: comparison between purge and trap and solid phase microextraenon techniques. J. Agnc. Food Chem., 50: 7350-7355.Search in Google Scholar

Cordero C., Bicchi C.. Galli M., Galli S., Rubiolo P. (200S). Evaluanon of different internal diameter column combinations in comprehensive two dimensional gas chromatography m flavour and fiagrance analysis. J. Sep. Sei., 31: 3437.10.1002/jssc.200800280Search in Google Scholar

Cordero C., Liberto E. Bicchi, C. Rubiolo, P. Schieberle, P. Reichenbach S.E., Tao Q. (2010). Profiling food volatiles by comprehensive two-dimensional gas chromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Cotylus avellana L.) from different origins. J. Chromatogr. A,1217:S4S-5S5S.Search in Google Scholar

Cordero C.. Kiefl J., Schieberle P..Reichenbach S.E.. Bicchi C. (2015). Comprehen- give two-dimensional gas chromatography and food sensory properties: potential and challenges. Anal. Bioanal. Chem.. 407: 169-191.Search in Google Scholar

Cornu A., Martin B.. Pradel P., Kondjoyan N., Ferlay A., Coulon J-B.. Berda- gue J-L. (2002). Milk terpene profiles used as fingerprints to trace animal feed. Caseus Interna­tional. 3: 27-29.Search in Google Scholar

Crocker E.C., Henderson L.F. (1928). A new system for classification of odors. Amen J. Psy­chol. 40: 345-349.Search in Google Scholar

Dugo G.,Franchina F.A., Scandinaro M.R.. Bonaccorsi I., Cicero N., Tranchida P.Q., Mondello L. (2014). Elucidation of the volatile composinon of marsala wines by using comprehensive two-dimensional gas chromatography. Food Chem.. 142: 262-26S.Search in Google Scholar

Dymerski T., Chmiel T., Mostafa A., Sliwinska M., Wisniewska P., Warden- c k i W., Namlesnik J., Görecki T. (2013). Botanical and geographical ongm characteriza­tion of Polish honeys by headspace SPME-GC <GC-TOFMS. Curr. Org. Chem.. 17: S53-S70.Search in Google Scholar

Dyson G.M. (193S). The scientific basis of odour. Chem. Ind. 57: 647-651.10.1002/jctb.5000572802Search in Google Scholar

Elmore J.S., Mottr am D.S.,Enser M., Wood J.D. (1999). Effect of the polyunsaturated fat­ty- acid composition of beef muscle on the profile of aroma volatiles. J. Agnc. Food Chem.. 47: 1619-1625.Search in Google Scholar

Elmore J.D., Mollram D.S., Enser M., Wood J.D. (2000). The effects of diet and bleed on the volatile compounds of cooked lamb. Meat Sei., 55: 149-159.Search in Google Scholar

Engel E., Bahr W., Schieberle P. (1999). Solvent assisted flavour evaporanon - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matnces. Eur. Food Res. Technol.. 209: 237-241.Search in Google Scholar

Flavomet. Retneved September 30, 2014 from: http://www.flavomet.org/flavomet.hlmlSearch in Google Scholar

Frank D.C.. Owen CM., Pattrson J. (2004). Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for charactenzation of cheese aroma compounds. LWT-Food Sci. Technol.. 37: 139-154.Search in Google Scholar

Gasser U., Grosch W. (19SS). Identification of volatile flavour compounds with high aroma values from cooked beef. Z. Lebensm. Unters. Forsch.. 1S6: 4S9-494.Search in Google Scholar

Giddings J.C. (1995). Sample dimensionality: a predictor of order-disorder m component peak distribution in multidimensional separation. J. Chromatogr. A, 703: 3-15.Search in Google Scholar

Giri A..Khummueng W.,Mercier F.,Kondjoyan N.,Tournayre P.,Meurillon M., Ratel J., Engel E. (2015). Relevance of two-dimensional gas chromatography and high resolu­tion olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food. J. Chromatogr. A, 13SS: 217-226.Search in Google Scholar

Gorraiz C.. Beriain M.J., Chasco J., Insausti K. (2002). Effect of 3ging tune on volatile compounds, odor, and flavor of cooked beef from Puenaica and Friesian bulls and heifers. J. Food Sci., 67: 916-922.Search in Google Scholar

Greenberg MJ. (19S1). Charactenzation of meat and bone meal flavor volatiles. J. Agnc. Food Chem.. 29: 1276-12S0.10.1021/jf00108a043Search in Google Scholar

Grosch W. (1994). Determination of potent odorants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs) models and omission. Flavour Fragrance J., 9: 147-158.Search in Google Scholar

Grosch W. (2001). Evaluation of the key odorants of foods by dilution experiments. aroma models and omission. Ckem. Senses, 26: 533-545.Search in Google Scholar

Grosshauser S., Schieberle P. (2013). Characterization of the key odorants m pan-fried white mushrooms (Jlgaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. J. Agnc. Food Chem.. 61: 3S04-3S13.Search in Google Scholar

Guerreiro J.S.,Barros M,Fernandes R.Pires P.Bardsley R. (2013). Piinapal com­ponent analysis of proteolytic profiles as markers of authenticity of PDO cheeses. Food Chem.. 136: 1526-1532.Search in Google Scholar

Hansen T.J., Chen G..Shieh JJ. (19S7). Volatiles in skin of low dose uradiated fresh chicken. J. Food ScL, 52: 11S0-1182.10.1111/j.1365-2621.1987.tb14038.xSearch in Google Scholar

Hausch B.J., Lorj aroenphon Y., Cadwallader K.R. (2015). Flavor chemistry of lemon- lime carbonated beverages. J. Agric. Food Chem., 63: 112-119.Search in Google Scholar

Henning H. (1916). Der Geruch J.A. Barth. Leipzig.Search in Google Scholar

Hodgen J.M. (2006). Factors influencing off-flavor m beef. Theses and Dissertations in Animal Scien­ce. Paper 1. Retrieved June 16, 2012 from: <http://digitalcommons.unl.edU/animalscidiss/l>Search in Google Scholar

Insausti K..Goni V.. Petri E.,Gorraiz C., Beriain M.J. (2005). Effect of weight 3t slaugh­ter on the volatile compounds of cooked beef from Spanish cattle breeds. Meat Sd., 70: S3-90.Search in Google Scholar

Inui T., Tsuchiy a F.,Ishimaru M., Oka K. Kornur a H. (2013). Different beers with differ­ent hops. Relevant compounds for then aroma characteristics. J. Agric. Food Chem.. 61:475S-4764.Search in Google Scholar

Jacob T. (2014). Smell. Cardiff University. Retrieved August 29,2014 from: http://www/cardiff.ac.uk/biosi/staffinfoSearch in Google Scholar

Jacob teaching'sensory.'olfactl.htmlgTheories Kerscher R.. Grosch W. (1997). Compaiative evaluation of potent odorants of boiled beef by aroma extracts dilution and concentration analysis. Z. Lebensm. Unters. Forsch A, 204: 3-6.10.1007/PL00005496Search in Google Scholar

Kiefl J., Cordero C., Nicolotti L., Schieberle P., Reichenbach S.E., Bicchi C. (2012). Performance evaluation of non-targeted peak-based cross-sample analysis for comprehen­sive two-dimensional gas chromatography-mass spectrometry data and application to processed hazelnut profiling. J. C hromatogr. A, 1243: SI-90.Search in Google Scholar

Kiefl J.,Schieberle P. (2013). Evaluation of process parameters governing the aroma generation m thee hazelnut cultivars (Cory lus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation. J. Agric. Food Chem.. 61: 5236-5244.Search in Google Scholar

Komura H. (2006). Comprehensive two-dimensional gas chromatographic analysis of commercial lemon-flavored beverages. J. Sep. Sd., 29: 2350-2356.Search in Google Scholar

Konieczny P. Kij owski J. (2005). Animal origin food preservation and its safety- issues. PoL J. FoodNutr. ScL, 14/55, SI 1: 21-29.Search in Google Scholar

Langos D., Granvogl M., Schieberle P. (2013). Characterization of the key aroma com­pounds in two Bavarian wheat beers bv means of the sensomics approach. J. Asric. Food Chem.. 61:11303-11311.Search in Google Scholar

Latou E., Mexis SE., B adek a A.V., Kontakos S., Kontominas M.G. (2014). Combined effect of chitosan and modified atmosphere pack asms for shelf life extension of chicken breast fil­lets. LWT - Food Sci. TechnoL 55: 263-26S.Search in Google Scholar

Lehallier B.. Ratel J., Hanafi M., Engel E. (2012). Systematic ratio normalization of gas chromatosraphy signals for biological sample discrimination and biomarker discovery. Anal. Chun. Acta. 733:16-22.Search in Google Scholar

Leroy F., Vasilopoulos C., Van Hemelryck S., Falony G.. De Vuyst L. (2009). \blanle analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures. Food Microbiol.. 26: 94-102.Search in Google Scholar

Liu Z., Phillips J.B. (1991). Comprehensive two-dimensional gas chromatography using an on- column thermal modulator interface. J. Chromatogr. Sci., 29: 227-231.Search in Google Scholar

Lu P. Zhang L.Y., Yin J.D., Everts A.K.R_. L i D.F. (200S). Effects of soybean oil and linseed oil on fatty- acid compositions of muscle lipids and cooked pork flavor. Meat ScL, SO: 910-91S.10.1016/j.meatsci.2008.04.010Search in Google Scholar

L v S., Wu Y., L i C., Xu Y., Liu L.Meng Q. (2014). Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography- mass spectrometry' and chemometnc methods. J. Agric. Food Chem.. 62: 1810-1818.Search in Google Scholar

Lv S-D..Wu Y-S., Song Y-Z.,Zhou J-S.,Lian M.,Wang C.,Liu L,Meng Q-X. (2015). Multivariate analysis based on GC-MS Fingerprint and volatile composition for the quality evalua­tion of pu-erh green tea. Food Anal. Methods, S: 321-333.Search in Google Scholar

Machiels D..van Ruth S.M., Posthumus M.A.,Istasse L. (2003). Gaschromatography- olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60: 755-764.Search in Google Scholar

Machiels D., Istasse L., van Ruth S.M.. (2004). Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue. Limousin and Aberdeen Angus bulls. Food Chem.. S6: 377-3S3.Search in Google Scholar

Maikhunthod B.. Morrison P.D., Small DAL, Marriott P.J. (2010). Development of a switchable multidimensional comprehensive two-dimensional gas chromatographic analytical system. J. Chromatogr. A, 1217: 1522-1529.Search in Google Scholar

Maillard L.C. (1912). Action des acides amines sur les sucres; formation des melanoidines par vote methodique. Comptes rendus hebdomadaires des seances de l’Academie des Sciences. 154: 66-6S.Search in Google Scholar

Majcher M.A., Jelen H.H. (2005). Identification of potent odorants formed during the preparation of extruded potato snacks. J. Agric. Food Chem.. 53: 6432-6437.Search in Google Scholar

Majcher M.A., Jelen H.H. (2011). Key odorants of oscvpek. a traditional Polish ewe's milk cheese. J. Agric. Food Chem.. 59: 4932-4937.Search in Google Scholar

Majcher M.,Lawrowski P.. Jelen H. (2010). Comparison of original and adulterated oscvpek cheese based on volatile and sensory profiles. Acta Sci. PoL, Technol. Aliment- 9: 265-275.Search in Google Scholar

Majcher MA., Goderska K.. Pikul J., Jelen H.H. (2011). Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese, wilevonlmelibraiv.com. DOI 10.1002/ jsfa.4326.Search in Google Scholar

Majcher M.A.. Klensporf-Pawlik D.. Dziadas M.. Jelen H.H. (2013). Identification of aroma active compounds of cereal coffee blew and its roasted ingredients. J. Agric. Food Chem.. 61: 264S-2654.10.1021/jf304651bSearch in Google Scholar

Majcher M.A.. Kaczmarek A., Klensporf-Pawlik D., Pikul J., Jelen H.H. (2015). SPME-MS-based electronic nose as a tool for determination of authenticity of PDO cheese, oscv­pek. Food Anal. Methods. DOI 10.1007'sl2161-015-0114-x.Search in Google Scholar

Mandell I.B., B uc ha nan-S mith J.G.,Holub B.J., Campbell CP. (1997). Effects of fish meal m beef cattle diets on growth performance, carcass characteristics, and fatty acid composition of longissimus muscle. J. Aram. Sci.. 75: 910-919.Search in Google Scholar

Manzano P., Diego J.C., Bernal JX., Noza 1 M.J., Bernal J. (2014). Comprehensive two- dimensional gas chromatography coupled with static headspace sampling to analyze volatile com­pounds: application to almonds. J. Sep. Sci., 37: 675-6S3.Search in Google Scholar

Meynier A., Mollram D.S. (1995). The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chem.. 52: 361-366.Search in Google Scholar

Mommers J.. Pluimakers G., Knooren J., Dutriez T., van der Wal S. (2013). Tun­able secondary dimension selectivity in comprehensive two-dimensional gas chromatography. J. Chromatogr. A. 1297: 179-1S5.Search in Google Scholar

Moncrieff R.W. (1967). The Chemical Senses. Leonard Hill, London. 3rd ed.. pp. 3S1-3S2.Search in Google Scholar

Moon S.Y., Cliff M.A.. Li-Chan E.C.Y. (2006). Odour-active components of simulated beef flavor analyzed by solid phase microextraction and gas chromatography-mass spectrometry and olfactometry. Food Res. Int., 39: 294-30S.Search in Google Scholar

Morton ID.. Akroyd P.Mav C.G. (1960). Flavouring substances and their preparation GB Pat­ent. S36.694.Search in Google Scholar

Mottram D.S. (199S). Flavour formation in meat and meat products: a renew. Food Chem.. 62: 415-424.10.1016/S0308-8146(98)00076-4Search in Google Scholar

Nicolotti L.,Cordero C.,Cagliero C.,Liberto E.,Sgorbim B..Rubiolo P.,Bic- chi B. (2013). Quantitative fingerprinting by headspace - Two-dimensional comprehensive gas chromatography-mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles. Anal. Chim. Acta. 79S: 115-125.Search in Google Scholar

NIST Chemistry WebBook. Retnved September 30, 2014 from: http://webbookjnst.govSearch in Google Scholar

Nuernberg K.Wood J.D., Scollan N.D., Richardson RL.Nute G., Nuernberg G. (2005). Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fattv acid composition of longissimus muscle in different cattle breeds. Livest. Prod. Sci.. 94: 137-147.Search in Google Scholar

Omar J., Alonso L, Olivares M.. Vallej o A.. Etxebarna N. (2012). Optimization of comprehensive two-dimensional gas-chromatography (GC‘GC) mass spectrometiy for the deter­mination of essential oils. Talanta. SS: 145-151.Search in Google Scholar

Øverland M..Borge G.L.Vogt G..SchØyen H.F..Skrede A. (2011). Oxidative stability and sensorv quality of meat from broiler chickens fed a bacterial meal produced on natural gas. Poultry ScL, 90: 201-210.10.3382/ps.2010-00784Search in Google Scholar

Pawliszyn J. (2000). Theory of solid-phase nncroextraction. J. Chromatogr. Sci., 38: 270-278.Search in Google Scholar

Peng F., Sheng L.. Liu B.. Tong H., Liu S. (2004). Comparison of different extraction methods: steam distillation, simultaneous distillation and extraction and headspace co-distillation, used for the analysis of the volatile components in aged flue-cured tobacco leaves. J. Chromatogr. A. 1040: 1-17.Search in Google Scholar

Pherobase. Retrieved September 30,2014 from: http://www.pherobase.comSearch in Google Scholar

Purcaro G., Cordero C., Liber to E., Bicchi C., Conte L.S. (2014). Toward a definition of blueprint of virgin olive oil bv comprehensive two-dimensional gas chromatography. J. Chromatogr. A, 1334: 101-111.Search in Google Scholar

Ramarathnam N.,Rubin L.J., Diosady L.L. (1993). Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles fr om uncured and cured beef and chicken. J. Agric. Food Chem.. 41: 939-945.Search in Google Scholar

Reichenbach S.E., Tian X., Cordero C., Tao Q. (2012). Features for non-targeted cross­sample analysis with comprehensive two-dimensional chromatography. J. Chromatogr. A, 1226: 140-14S.Search in Google Scholar

Rivellmo S.R.,Hantao L.W.,Risticevie S.,Carasek E.,Pawliszyn J.,Augusto F. (2013). Detection of extraction artifacts in the analysis of honey volatiles using comprehensive two- dimensional gas chromatography. Food Chem. 14: 1S2S-1S33.Search in Google Scholar

Robinson A.L.. Boss P.K.. Heymann H., Solomon PS.,Trengove R.D. (2011 a). Devel­opment of a sensitive non-targeted method for characterizing the wine volatile profile using head- space solid-phase microextraction comprehensive two-dimensional gas chromatography tune-of- flight mass spectrometry. J. Chromatogr. A, 12IS: 504-517.10.1016/j.chroma.2010.11.008Search in Google Scholar

Robinson A.L., Boss P.K.. Heymann H.. Solomon P.S., Trengove RD. (2011 b). Influ­ence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of Cabernet Sauvignon wines fr om Western Australia. J. Agric. Food Chem. 59: 3273-32S4.10.1021/jf104324dSearch in Google Scholar

Rochat S., ChamtreauA. (2005). Carbonyl odorants contributing to the in-oven roast beef top note. J. Agnc. Food Chem.. 53: 957S-95S5.Search in Google Scholar

Rochat S., de Saint Laumer J.Y., Chaintreau A. (2007). Analysis of sulfur compounds fr om the in-oven roast beef aroma bv comprehensive two-dimensional gas chromatography. J. Chro­matogr. A. 1147: S5-94.Search in Google Scholar

Samykanno K.. Pang E., Marriott P.J. (2013). Chemical characterization of two Australian- grown strawberry varieties by using comprehensive two-dimensional gas chromatography-mass spectrometry. Food Chem.. 141: 1997-2005.Search in Google Scholar

Schmarr H.G., Ganfl S.. Koschinski S., Fischer U., Riehle C., Kinnart J..Po- touridis T., Kutyrev M. (2010). Pitfalls encountered during quantitative determination of 3-alkyl-2-methoxypyrazine3 in grape must and wine using gas chromatography-mass spectrometry with stable isotope dilution analysis. Comprehensive two-dimensional gas chromatography-mass spectrometry and on-line liquid chromatography-multidimensional gas chromatography-mass spec­trometiy as potential loopholes. J. Chromatogr. A, 1217: 6769-6777.Search in Google Scholar

Scollan N.. Richardson L, Moloney A., Dannenberger D., Hocquette J.F., Nu­ernberg K. (2006). Innovations in beef production systems that enhance the nutritional and health value of beef lipids and then relationship with meat quality. Meat Sci., 74: 17-33.Search in Google Scholar

Seeley J.V., Seeley S.K. (2013). Multidimensional gas chromatography: fundamental advances and new applications. Anal. Chem., 85: 557-578.Search in Google Scholar

Shahidi F., Rubin L.J., D’Souza L.A., Teranishi R.. Buttery R.G. (19S6). Me3t flavor volatiles: A renew of the composition, techniques of analysis, and sensory evaluation. CRC Critic. Rev. Food Sci. Nutr., 24: 141-243.10.1080/10408398609527435Search in Google Scholar

Soncin S., Chiesa L.M., Cantoni C., Biond 1 PA. (2007). Preliminary study of the volatile fraction in the raw meat of pork, duck and goose. J. Food Comp. Anal., 20: 436-439.Search in Google Scholar

Song H.. Cadwallader K.R (200S). Aroma components of American country ham. J. Food Sci., 73: C29-35.10.1111/j.1750-3841.2007.00593.xSearch in Google Scholar

Spanier A.M.. Flores M.. Mc Millin K.W.. Bidner T.D. (1997). The effect of post mortem aging on meat flavor quality in Brangus beef Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chem. 59: 531-53S.10.1016/S0308-8146(97)00003-4Search in Google Scholar

Specht K.. Balles W. (1994). Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem. 42: 2246-2253.Search in Google Scholar

Stanimirova L, Ustun B., Cajka T., Riddelova K.. Hajslova J., Buy dens LAIC., Walczak B.(2010). Tracing the geographical origin of honeys based on volatile compounds pro­files assessment using pattern recognition techniques. Food Chem.. 11S: 171-176.Search in Google Scholar

Stetzer A.J., Cadwallader K.. Singh T.K.. Mckeith FX., Brewer MS. (2008). Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Sci., 79: 13-19.Search in Google Scholar

Stoops J., Ruyters S., Busschaert P., Spaepen R.. Verreth C., Claes J., Lie- vens B.,Van Campenhout L. (2015). Bacterial community' dynamics during cold storage of mmced meat packaged under modified atmosphere and supplemented with different preservatives. Food Microbiol.. 48:192-199.Search in Google Scholar

Tai C.C., Ho C.T. (1998). Influence of glutathione oxidation and pH on thermal formation of Maillard- type volatile compounds. J. Agric. Food Chem. 46: 2260-2265.Search in Google Scholar

Takakura Y., Sakamoto T.. Hirai S., Masuzawa T., Wakabayashi H., Nishimura T. (2014). Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis. Meat Sci., 97: 27-31.Search in Google Scholar

Thierry A.,Maillard M.B.. Le Quere J.L. (1999). Dynamic headspace analysis of Emmental aqueous phase as a method to quantity- changes in volatile flavour compounds during ripening. Int. Dairy J., 9: 453-63.Search in Google Scholar

Tranchida P.Q., Purcaro G., Visco A., Conte L.. Dugo P.. Dawes P., Luigi Mon­dello L. (2011). A flexible loop-type flow modulator for comprehensive two-dimensional gas chromatography. J. Chromatogr. A, 121S: 3140-3145.Search in Google Scholar

Tranchida P.Q., Sciarrone D.. Dugo P.. Mondello L. (2012). Heart-cutting multidimen­sional gas chromatography: A review of recent evolution, applications, and future prospects. Anal. Chim. Acta. 716: 66-75.Search in Google Scholar

Tranchida P.Q., Franchma F.A., Zoccali M., Bonaccorsi I., Cacciola F., Mon­de 11 o L. (2013). A direct sensitivity comparison between flow-modulated comprehensive 2D and ID GC m untargeted and targeted MS-based experiments. J. Sep. Sci., 36: 2746-2752.Search in Google Scholar

Tu D., Li H.. Wu Z., Zhao B., Li Y. (2014). Application of headspace solid-phase microextraction and multivariate analysis for the differentiation between edible oils and waste cooking oil. Food Anal. Methods. 7: 1263-1270.Search in Google Scholar

Turin L. (1996). A spectroscopic mechanism for primary olfactory reception. Chem. Senses.. 21: 773-791.Search in Google Scholar

Usami A., Nakaya S., Nakahashi H., Miyazawa M (2014). Chemical composition and aroma evaluation of volatile oils from edible mushrooms {Pleura Tus salmoneosrrammeus and Pleu- rotu: :ajor-caju). J. Oleo. Sci.. 63: 1323-1332.Search in Google Scholar

Varlet V.,Knockaert C., Prost C., Serot T. (2006). Comparison of odor-active volatile com­pounds of fresh and smoked salmon. J. Agric. Food Chem.. 54: 3391-3401.Search in Google Scholar

Vazguez-Landa verde P. A., Torres JA., Q i a n M.C. (2006). Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J. Dairy- Sci.. S9: 2919-2927.Search in Google Scholar

Wińska K, Potamec B., Maczk a W., Grabarczy k M., Aniol M., Wawrzenczyk C. (2014). Isomers and smell or nose as stereochemist (in Polish). Chemik. 6S: S3-90.Search in Google Scholar

Wright R.H. (1961). Odour and molecular vibration. Nature. 190: 1101-1102.Search in Google Scholar

Yancey E.J.. Grobbel J.P., Dike man M.E., Smith J.S., Hachmeister K.A.. Cham­bers E.C. (2006). Effects of total iron myoglobin, hemoglobin and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Sci., 73: 6S0-6S6.Search in Google Scholar

Yang C., Wang J. L1 D. (2013). Microextraction techniques for the determination of volatile and semivolatile organic compounds from plants: a re-view. Anal. Chim. Acta.. 799: S-22.Search in Google Scholar

Yuan L.,Xing-LianX.,Gang-FengO., Guang-Hong Z. (2006). Changes in volatile com­pounds of traditional Chinese Nanjing w3ter-boiled salted duch during processing. J. Food Sci.. 71: 371-377.Search in Google Scholar

Zimo M.. Condurso C.. Romeo V.. Giuffrida D.. Verzera A. (2005). Characterization of "Provola dei Nebrodi”, a typical Sicilian cheese, bv volatiles analysis using SPME-GC MS. Int. Dairy J., 15: 5S5-593.10.1016/j.idairyj.2004.07.024Search in Google Scholar

Zviely M. (2009). Molecule of the Month: 2,3-Pentanedione. Perfumer & Flavorist. July 2009.Search in Google Scholar

Polecane artykuły z Trend MD

Zaplanuj zdalną konferencję ze Sciendo