A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

P.J. Watkins; G. Rose; R.D. Warner; F.R. Dunshea; D.W. Pethick

doi:10.1016/j.meatsci.2011.12.004

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A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

Journal article

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Peer reviewed

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

P.J. Watkins, G. Rose, R.D. Warner, F.R. Dunshea and D.W. Pethick

Meat Science, Vol.91(2), pp.99-107

2012

DOI: https://doi.org/10.1016/j.meatsci.2011.12.004

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Abstract

A comparison has been made on the application of SPME and SDE for the extraction of volatile compounds from heated beef and sheep fats with separation and measurement by gas chromatography-mass spectrometry. As far as we know, this report represents the first time that such a comparison has been made for the measurement of volatile compounds in heated sheep fat. Approximately 100 compounds (in relatively high abundance) were characterised in the volatile profiles of heated beef and sheep fats using both techniques. Differences were observed in the volatile profiles obtained from each technique, independent of compound class. Rather than rate one technique as superior to another, the techniques can be regarded as complementary to each other.

Details

Title: A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats
Authors/Creators: P.J. Watkins (Author/Creator) - University of New England
G. Rose (Author/Creator) - Department of Primary Industries, 600 & 621 Sneydes Road, Werribee, Vic. 3030, Australia
R.D. Warner (Author/Creator) - University of New England
F.R. Dunshea (Author/Creator) - University of New England
D.W. Pethick (Author/Creator) - University of New England
Publication Details: Meat Science, Vol.91(2), pp.99-107
Publisher: Elsevier BV
Identifiers: 991005545318007891
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences