Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef

Detalhes bibliográficos
Autor(a) principal: WANG,Li-Mei
Data de Publicação: 2022
Outros Autores: CHEN,Qin-yi, ZHONG,Zhen, YI,Yang, HOU,Wen-Fu, WANG,Hong-Xun
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101115
Resumo: Abstract Spices play an important role in the formation of stewed meat flavor, and it is necessary to establish a rapid detection technology for flavor in stewed meat production. The aim of this work was to discover the variation of volatiles from Cinnamomum cassia Presl in different processing processes and to establish a real-time detection method during processing. The relative content of volatile components of Cinnamomum cassia Presl from powder to extract and from extract to beef was compared in different processes. The volatile compounds were analyzed by headspace sampling and gas chromatography-mass spectrometry (HS-GC-MS). A total of 20 components were detected in the cinnamon powder. In the marinade processing, the most volatile components was detected in marinade when marinating for 1 hour, such as cinnamic acid(4.39%), cinnamaldehyde (46.57%), anethole(8.05%), α-pinene(7.38%), naphthalene,1,2,4a,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-(0.93%), α-muurolene(8.99%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-(20.31%), naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(3.03%) and α-calacorene(0.35%). In the bittern processing, the flavor components in the bittern when cooking for 15 minutes were the most and 7 components were detected which were cinnnamic acid(3.69%), cinnamaldehyde(70.67%), anethole(4.37%), α-pinene(1.62%), α-muurolene(3.69%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-, (1S-cis)-(14.17%) and naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(1.79%). The relative content of the volatile components in two bittern were slightly different. In two processes, only cinnamaldehyde was detected in the stewed beef, where a small amount of α-pinene was detected when marinating for 1 hour and bitterning for 45 minutes. Cinnamaldehyde can be used as the main indicator for the detection of processing. HS-GC-MS can be used as a real-time detection method in the marinade and bittern processing.
id SBCTA-1_bf55fd087f10d2facd0c4d5a6cc97b66
oai_identifier_str oai:scielo:S0101-20612022000101115
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beefHS-GC-MSvolatile compoundsstewed beefvariationAbstract Spices play an important role in the formation of stewed meat flavor, and it is necessary to establish a rapid detection technology for flavor in stewed meat production. The aim of this work was to discover the variation of volatiles from Cinnamomum cassia Presl in different processing processes and to establish a real-time detection method during processing. The relative content of volatile components of Cinnamomum cassia Presl from powder to extract and from extract to beef was compared in different processes. The volatile compounds were analyzed by headspace sampling and gas chromatography-mass spectrometry (HS-GC-MS). A total of 20 components were detected in the cinnamon powder. In the marinade processing, the most volatile components was detected in marinade when marinating for 1 hour, such as cinnamic acid(4.39%), cinnamaldehyde (46.57%), anethole(8.05%), α-pinene(7.38%), naphthalene,1,2,4a,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-(0.93%), α-muurolene(8.99%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-(20.31%), naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(3.03%) and α-calacorene(0.35%). In the bittern processing, the flavor components in the bittern when cooking for 15 minutes were the most and 7 components were detected which were cinnnamic acid(3.69%), cinnamaldehyde(70.67%), anethole(4.37%), α-pinene(1.62%), α-muurolene(3.69%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-, (1S-cis)-(14.17%) and naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(1.79%). The relative content of the volatile components in two bittern were slightly different. In two processes, only cinnamaldehyde was detected in the stewed beef, where a small amount of α-pinene was detected when marinating for 1 hour and bitterning for 45 minutes. Cinnamaldehyde can be used as the main indicator for the detection of processing. HS-GC-MS can be used as a real-time detection method in the marinade and bittern processing.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101115Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09322info:eu-repo/semantics/openAccessWANG,Li-MeiCHEN,Qin-yiZHONG,ZhenYI,YangHOU,Wen-FuWANG,Hong-Xuneng2022-05-03T00:00:00Zoai:scielo:S0101-20612022000101115Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-03T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
title Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
spellingShingle Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
WANG,Li-Mei
HS-GC-MS
volatile compounds
stewed beef
variation
title_short Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
title_full Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
title_fullStr Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
title_full_unstemmed Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
title_sort Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef
author WANG,Li-Mei
author_facet WANG,Li-Mei
CHEN,Qin-yi
ZHONG,Zhen
YI,Yang
HOU,Wen-Fu
WANG,Hong-Xun
author_role author
author2 CHEN,Qin-yi
ZHONG,Zhen
YI,Yang
HOU,Wen-Fu
WANG,Hong-Xun
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv WANG,Li-Mei
CHEN,Qin-yi
ZHONG,Zhen
YI,Yang
HOU,Wen-Fu
WANG,Hong-Xun
dc.subject.por.fl_str_mv HS-GC-MS
volatile compounds
stewed beef
variation
topic HS-GC-MS
volatile compounds
stewed beef
variation
description Abstract Spices play an important role in the formation of stewed meat flavor, and it is necessary to establish a rapid detection technology for flavor in stewed meat production. The aim of this work was to discover the variation of volatiles from Cinnamomum cassia Presl in different processing processes and to establish a real-time detection method during processing. The relative content of volatile components of Cinnamomum cassia Presl from powder to extract and from extract to beef was compared in different processes. The volatile compounds were analyzed by headspace sampling and gas chromatography-mass spectrometry (HS-GC-MS). A total of 20 components were detected in the cinnamon powder. In the marinade processing, the most volatile components was detected in marinade when marinating for 1 hour, such as cinnamic acid(4.39%), cinnamaldehyde (46.57%), anethole(8.05%), α-pinene(7.38%), naphthalene,1,2,4a,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-(0.93%), α-muurolene(8.99%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-(20.31%), naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(3.03%) and α-calacorene(0.35%). In the bittern processing, the flavor components in the bittern when cooking for 15 minutes were the most and 7 components were detected which were cinnnamic acid(3.69%), cinnamaldehyde(70.67%), anethole(4.37%), α-pinene(1.62%), α-muurolene(3.69%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-, (1S-cis)-(14.17%) and naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(1.79%). The relative content of the volatile components in two bittern were slightly different. In two processes, only cinnamaldehyde was detected in the stewed beef, where a small amount of α-pinene was detected when marinating for 1 hour and bitterning for 45 minutes. Cinnamaldehyde can be used as the main indicator for the detection of processing. HS-GC-MS can be used as a real-time detection method in the marinade and bittern processing.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101115
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101115
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.09322
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126334214078464