| Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. | |
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MedLine Citation:
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PMID: 21889635 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs. |
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Authors:
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Sang Mi Lee; Goo Young Kwon; Kwang-Ok Kim; Young-Suk Kim |
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Publication Detail:
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Type: Journal Article Date: 2011-07-26 |
Journal Detail:
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Title: Analytica chimica acta Volume: 703 ISSN: 1873-4324 ISO Abbreviation: Anal. Chim. Acta Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-09-05 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0370534 Medline TA: Anal Chim Acta Country: Netherlands |
Other Details:
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Languages: eng Pagination: 204-11 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier B.V. All rights reserved. |
Affiliation:
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Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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