Meat

• Published in: Flavoromics pp. 320 - 323
• Main Authors: Ötleş, Semih, Özyurt, Vasfiye Hazal
• Format: Book Chapter
• Language: English
• Published: CRC Press 2024
• Edition: 1
• Subjects: flavoromics; untargeted chemical analysis; chemometric data analysis; meat
• ISBN: 1032210621; 9781032210629; 9781032215129; 1032215127
• DOI: 10.1201/9781003268758-18

Flavoromics means untargeted chemical analysis techniques combined with chemometric data analysis approaches. This approach for food research aims to better understand the changes of flavor-active metabolites during food processing. However, for meat and meat products, this approach needs more research due to the composition of meat and meat products. In this chapter, the flavoromics approaches in meat have been summarized based on scarce literature. Flavoromics means untargeted chemical analysis techniques combined with chemometric data analysis approaches. Flavor chemistry research focuses on the detection and quantification of key flavor-active molecules that are present in food. However, for meat and meat products, the application of flavoromics approach is at a beginning step due to the complexities of composition of meat and meat products. The volatile organic compounds of different ages and genders of different ingredients were analyzed, and the variable importance projection method was established according to the peak intensity of each chemical component to describe the contribution degree of the variable. They analyzed volatile compounds using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and metabolites using solvent extraction-GC/MS. Then, the correlation with volatile compounds and metabolites were presented by partial least-squares regression analysis supported with variable selection. Moreover, flavoromics will also have a role to understand better consumers choice better and produce meat products to meet their demands.