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Modeling Volatile Organic Compounds Released by Bovine Fresh Meat Using an Integration of Solid Phase Microextraction and Databases

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Abstract

The influence of volatile organic compounds is often regarded as a critical factor of food flavor quality. Nevertheless, information about the biochemical origin of odorants is not totally available. Quantification of volatile compounds in meat is not easy, but a new approach that helps is the use of GC/MS–SPME. This technique can generate large-scale data sets that allow for the development of computational technologies for better integration and biochemical interpretation. Volatile organic compounds of bovine fresh meat samples were measured by GC/MS–SPME, using four SPME fibers. The compounds were analyzed using an integration of chemical and biological database systems (NIST and KEGG, respectively). Twelve metabolic pathways were identified. A metabolic network model was constructed using graph elements, linking pathways through a central branch mediated by glycolysis. Experimental data indicated that post-mortem glycolysis is associated with the release of volatile compounds in fresh meat. The proposed technique could be used to study possible sources of biochemical compounds in meat to be applied in food analysis.

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Acknowledgment

The authors wish to thank CONICYT from Chile by FONDECYT Grant 11090051.

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Authors and Affiliations

  1. Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España, 1680, Valparaíso, Chile

    Cristian A. Acevedo, Cristina Pavez-Barra, Elizabeth Sánchez, Fernando Albornoz & Manuel E. Young

  2. Departamento de Electrónica, Universidad Técnica Federico Santa María, Avenida España, 1680, Valparaíso, Chile

    Werner Creixell

  3. Center for Spatial Information Science, University of Tokyo, 5-1-5 Kashiwanoha, Kashiwa-shi, Chiba, 277-8568, Japan

    Werner Creixell

Authors
  1. Cristian A. Acevedo
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  2. Werner Creixell
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  3. Cristina Pavez-Barra
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  4. Elizabeth Sánchez
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  5. Fernando Albornoz
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  6. Manuel E. Young
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Correspondence to Cristian A. Acevedo.

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Acevedo, C.A., Creixell, W., Pavez-Barra, C. et al. Modeling Volatile Organic Compounds Released by Bovine Fresh Meat Using an Integration of Solid Phase Microextraction and Databases. Food Bioprocess Technol 5, 2557–2567 (2012). https://doi.org/10.1007/s11947-011-0571-1

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  • DOI: https://doi.org/10.1007/s11947-011-0571-1

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