The Global Volatile Signature of Veal via Solid-phase Microextraction and Gas Chromatography-mass Spectrometry
- Jin Mei Wei Kun Wan Yu Zhu Luo Li Zhang
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제34권 제5호
- 등재여부 : KCI등재
- 698 - 706 (9 pages)
The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry(GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%)in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p1). The establishment of the global volatilesignature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.