Comprehensive SPME-GC-MS analysis of VOCs profiles obtained following high temperature heating of pork back fat with varying boar taint intensities.

Burgeon, Clément; Markey, Alice; Debliquy, Marc; Lahem, Driss; Ly, Ahmadou; Fauconnier, Marie-Laure

doi:10.3390/foods10061311

Article (Scientific journals)

Comprehensive SPME-GC-MS analysis of VOCs profiles obtained following high temperature heating of pork back fat with varying boar taint intensities.

Burgeon, Clément; Markey, Alice; Debliquy, Marc et al.

2021 • In Foods

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/260764

DOI
10.3390/foods10061311

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

foods-10-01311 (1).pdf

Publisher postprint (525.18 kB)

Download

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

back fat; boar taint; entire pig male; GC-MS; lipid oxidation; meat quality; pork meat; SPME; VOC

Abstract :

[en] : Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the development of new rapid and reliable detection methods, which include the VOCs sensor-based methods. The latter are susceptible to sensor poisoning by interfering molecules produced during high-temperature heating of fat. Analyzing the VOC profiles obtained by solid phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS) after incubation at 150 and 180 °C helps in the comprehension of the environment in which boar taint is perceived. Many similarities were observed between these temperatures; both profiles were rich in carboxylic acids and aldehydes. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Aldehydes such as (E,E)-nona-2,4-dienal exhibited higher concentrations at 150 °C, while heating at 180 °C resulted in significantly higher concentrations in fatty acids, several amide derivatives, and squalene. These differences stress the need for standardized parameters for sensory evaluation. Lastly, skatole and androstenone, the main compounds involved in boar taint, were perceived in the headspace at these temperatures but remained low (below 1 ppm). Higher temperature should be investigated to increase headspace concentrations provided that rigorous analyses of total VOC profiles are performed.

Disciplines :

Agriculture & agronomy
Animal production & animal husbandry
Chemistry

Author, co-author :

Burgeon, Clément ; Université de Liège - ULiège > Terra

Markey, Alice

Debliquy, Marc

Lahem, Driss

Ly, Ahmadou

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Language :

English

Title :

Comprehensive SPME-GC-MS analysis of VOCs profiles obtained following high temperature heating of pork back fat with varying boar taint intensities.

Publication date :

07 June 2021

Journal title :

Foods

eISSN :

2304-8158

Publisher :

MDPI AG, Switzerland

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 07 June 2021

Statistics

Number of views

90 (16 by ULiège)

Number of downloads

59 (11 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

Bibliography

Patterson, R.L.S. 5α-androst-16-ene-3-one:—Compound responsible for taint in boar fat. J. Sci. Food Agric. 1968, 19, 31–38, doi:10.1002/jsfa.2740190107.
Vold, E. Fleischproduktionseigenschaftenbei Ebernund Kastraten IV: Organoleptische und gaschromatographische Untersuchungen wasserdampfflüchtiger Stoffe des Rückenspeckes von Ebern. Meld. Norges Landbr. 1970, 49, 1–25.
Backus, G.; Higuera, M.; Juul, N.; Nalon, E.; de Briyne, N. Second Progress Report 2015–2017 on the European Declaration on Alternatives to Surgical Castration of Pigs. Available online: https://www.boarsontheway.com/wp-content/uploads/2018/08/Second-progress-report-2015-2017-final-1.pdf (accessed on 10 April 2021)
Zamaratskaia, G.; Rasmussen, M.K. Immunocastration of Male Pigs—Situation Today. Procedia Food Sci. 2015, 5, 324–327, doi:10.1016/j.profoo.2015.09.064.
Haugen, J.E.; van Wagenberg, C.; Backus, G.; Nielsen, B.E.; Borgaard, C.; Bonneau, M.; Panella-Riera, N.; Aluwé, M. A Study on Rapid Methods for Boar Taint Used or Being Developed at Slaughter Plants in the European Union; BoarCheck Project Final Report. Available online: https://ec.europa.eu/food/sites/default/files/animals/docs/aw_prac_farm_pigs_cast-alt_research_boarcheck_20140901.pdf (accessed on 14 April 2021).
Burgeon, C.; Debliquy, M.; Lahem, D.; Rodriguez, J.; Ly, A.; Fauconnier, M.L. Past, present, and future trends in boar taint detection. Trends Food Sci. Technol. 2021, 112, 1–15, doi:10.1016/j.tifs.2021.04.007.
Verplanken, K.; Stead, S.; Jandova, R.; Van Poucke, C.; Claereboudt, J.; Bussche, J.V.; De Saeger, S.; Takats, Z.; Wauters, J.; Vanhaecke, L. Rapid evaporative ionization mass spectrometry for high-throughput screening in food analysis: The case of boar taint. Talanta 2017, 169, 30–36, doi:10.1016/j.talanta.2017.03.056.
Lund, B.W.; Borggaard, C.; Isak, R.; Birkler, D.; Jensen, K.; Støier, S. High throughput method for quantifying androstenone and skatole in adipose tissue from uncastrated male pigs by laser diode thermal desorption-tandem mass spectrometry. Food Chem. X 2021, 9, doi:10.1016/j.fochx.2021.100113.
Auger, S.; Lacoursière, J.; Picard, P. High-Throughput Analysis of Indole, Skatole and Androstenone in Pork Fat by LDTD-MS/MS Positive MRM Transition LDTD-LC-MS/MS System. 2018. Available online: https://phytronix.com/wp-content/uploads/2018/09/AN-1804-High-throughput-analysis-of-Indole-Skatole-and-Androstenone-in-pork-fat-by-LDTD-MSMS.pdf (accessed on 12 April 2021).
Borggaard, C.; Birkler, R.; Meinert, L.; Støier, S. At-line rapid instrumental method for measuring the boar taint components androstenone and skatole in pork fat. In Proceedings of the 63rd International Congress of Meat Science and Technology: Nurturing locally, growing globally, Cork, Ireland, 13–18 August 2017; pp. 279–280.
Støier, S. A New Instrumental Boar Taint Detection Method. 2019. Available online: https://www.boarsontheway.com/wp-content/uploads/2019/11/Boar-taint-detection-02102019-aangepast.pdf (accessed on 12 April 2021).
Liu, X.; Schmidt, H.; Mörlein, D. Feasibility of boar taint classification using a portable Raman device. Meat Sci. 2016, 116, 133– 139, doi:10.1016/j.meatsci.2016.02.015.
Sørensen, K.M.; Westley, C.; Goodacre, R.; Engelsen, S.B. Simultaneous quantification of the boar-taint compounds skatole and androstenone by surface-enhanced Raman scattering (SERS) and multivariate data analysis. Anal. Bioanal. Chem. 2015, 407, 7787– 7795, doi:10.1007/s00216-015-8945-2.
Hart, J.; Crew, A.; McGuire, N.; Doran, O. Sensor and Method for Detecting Androstenone or Skatole in Boar Taint (Patent No. EP2966441A1); European Patent Application: Munich, Germany, 2016. Available online: https://patents.google.com/patent/EP2966441A1/en (accessed on 10 April 2021).
Westmacott, K.L.; Crew, A.P.; Doran, O.; Hart, J.P. Novel, rapid, low-cost screen-printed (bio)sensors for the direct analysis of boar taint compounds androstenone and skatole in porcine adipose tissue: Comparison with a high-resolution gas chromatographic method. Biosens. Bioelectron. 2020, 150, 111837, doi:10.1016/j.bios.2019.111837.
Verplanken, K.; Wauters, J.; Van Durme, J.; Claus, D.; Vercammen, J.; De Saeger, S.; Vanhaecke, L. Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry. J. Chromatogr. A 2016, 1462, 124–133, doi:10.1016/j.chroma.2016.07.077.
Sørensen, K.M.; Engelsen, S.B. Measurement of boar taint in porcine fat using a high-throughput gas chromatography-mass spectrometry protocol. J. Agric. Food Chem. 2014, 62, 9420–9427, doi:10.1021/jf5022785.
Berdague, J.; Talou, T. Examples of semiconductor gas sensors applied to meat products. Sci. Aliment. 1993, 13, 141–148.
Bourrounet, B.; Talou, T.; Gaset, A. Application of a multi-gas-sensor device in the meat industry for boar-taint detection. Sens. Actuators B Chem. 1995, 27, 250–254, doi:10.1016/0925-4005(94)01596-A.
Annor-Frempong, I.E.; Nute, G.R.; Wood, J.D.; Whittington, F.W.; West, A. The measurement of the responses to different odour intensities of “boar taint” using a sensory panel and an electronic nose. Meat Sci. 1998, 50, 139–151, doi:10.1016/S0309-1740(98)00001-1.
Di Natale, C.; Pennazza, G.; Macagnano, A.; Martinelli, E.; Paolesse, R.; D’Amico, A. Thickness shear mode resonator sensors for the detection of androstenone in pork fat. Sens. Actuators B Chem. 2003, 91, 169–174, doi:10.1016/S0925-4005(03)00084-4.
Vestergaard, J.S.; Haugen, J.E.; Byrne, D.V. Application of an electronic nose for measurements of boar taint in entire male pigs. Meat Sci. 2006, 74, 564–577, doi:10.1016/j.meatsci.2006.05.005.
Ladikos, D.; Lougovois, V. Lipid Oxidation in Muscle Foods: A Review. Food Chem. 1990, 35, 295–314.
Domínguez, R.; Pateiro, M.; Gagaoua, M.; Barba, F.J.; Zhang, W.; Lorenzo, J.M. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants 2019, 8, 1–31.
Vergara, A.; Vembu, S.; Ayhan, T.; Ryan, M.A.; Homer, M.L.; Huerta, R. Chemical gas sensor drift compensation using classifier ensembles. Sens. Actuators B Chem. 2012, 166–167, 320–329, doi:10.1016/j.snb.2012.01.074.
Mortensen, A.B.; Sørensen, S.E. Relationship between boar taint and skatole determined with a new analysis method. In Proceedings of the 30th International Congress of Meat Science and Technology, Bristol, England, 9–14 September 1984; pp. 394-396.
Trautmann, J.; Meier-Dinkel, L.; Gertheiss, J.; Mörlein, D. Boar taint detection: A comparison of three sensory protocols. Meat Sci. 2016, 111, 92–100, doi:10.1016/j.meatsci.2015.08.011.
Whittington, F.M.; Zammerini, D.; Nute, G.R.; Baker, A.; Hughes, S.I.; Wood, J.D. Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat. Meat Sci. 2011, 88, 249–255, doi:10.1016/j.meatsci.2010.12.029.
Byrne, D.V.; Thamsborg, S.M.; Hansen, L.L. A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork. Meat Sci. 2008, 79, 252–269, doi:10.1016/j.meatsci.2007.09.009.
Hansen, L.L.; Stolzenbach, S.; Jensen, J.A.; Henckel, P.; Hansen-Møller, J.; Syriopoulos, K.; Byrne, D.V. Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs. Meat Sci. 2008, 80, 1165–1173, doi:10.1016/j.meatsci.2008.05.010.
Parunovic, N.; Petrovic, M.; Matekalo-Sverak, V.; Parunovic, J.; Radovic, C. Relationship between carcass weight, skatole level and sensory assessment in fat of different boars. Czech. J. Food Sci. 2010, 28, 520–530, doi:10.17221/243/2009-cjfs.
Bekaert, K.M.; Aluwé, M.; Vanhaecke, L.; Heres, L.; Duchateau, L.; Vandendriessche, F.; Tuyttens, F.A.M. Evaluation of different heating methods for the detection of boar taint by means of the human nose. Meat Sci. 2013, 94, 125–132, doi:10.1016/j.meatsci.2013.01.006.
Font-i-Furnols, M. Consumer studies on sensory acceptability of boar taint: A review. Meat Sci. 2012, 92, 319–329, doi:10.1016/j.meatsci.2012.05.009.
Rius, M.A.; Hortós, M.; García-Regueiro, J.A. Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel. Meat Sci. 2005, 71, 595–602, doi:10.1016/j.meatsci.2005.03.014.
Bonneau, M. Use of entire males for pig meat in the European union. Meat Sci. 1998, 49, 257–272, doi:10.1016/S0309-1740(98)00089-8.
Hansen-Møller, J. Rapid high-performance liquid chromatographic method for simultaneous determination of androstenone, skatole and indole in back fat from pigs. J. Chromatogr. B Biomed. Sci. Appl. 1994, 661, 219–230, doi:10.1016/S0378-4347(94)80049-9.
Nea, F.; Tanoh, E.A.; Wognin, E.L.; Kenne Kemene, T.; Genva, M.; Saive, M.; Tonzibo, Z.F.; Fauconnier, M.L. A new chemotype of Lantana rhodesiensis Moldenke essential oil from Côte d’Ivoire: Chemical composition and biological activities. Ind. Crops Prod. 2019, 141, 111766, doi:10.1016/j.indcrop.2019.111766.
Tanoh, E.A.; Boué, G.B.; Nea, F.; Genva, M.; Wognin, E.L.; Ledoux, A.; Martin, H.; Tonzibo, Z.F.; Frederich, M.; Fauconnier, M.L. Seasonal effect on the chemical composition, insecticidal properties and other biological activities of zanthoxylum leprieurii guill. & perr. essential oils. Foods 2020, 9, 550, doi:10.3390/foods9050550.
Werrie, P.; Burgeon, C.; Jean, G.; Goff, L.; Hance, T. Biopesticide Trunk Injection Into Apple Trees: A Proof of Concept for the Systemic Movement of Mint and Cinnamon Essential Oils. Front. Plant. Sci. 2021, 12, 1–13, doi:10.3389/fpls.2021.650132.
Pang, Z.; Chong, J.; Li, S.; Xia, J. MetaboAnalystR 3.0: Toward an Optimized Workflow for Global Metabolomics. Metabolites. 2020, 10, 186.
Zhao, J.; Wang, M.; Xie, J.; Zhao, M.; Hou, L.; Liang, J.; Wang, S.; Cheng, J. Volatile flavor constituents in the pork broth of black-pig. Food Chem. 2017, 226, 51–60, doi:10.1016/j.foodchem.2017.01.011.
Serra, A.; Buccioni, A.; Rodriguez-Estrada, M.T.; Conte, G.; Cappucci, A.; Mele, M. Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Senese pigs as affected by curing time. Meat Sci. 2014, 97, 504–512, doi:10.1016/j.meatsci.2014.03.002.
Mörlein, D.; Tholen, E. Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds—An exploratory study. Meat Sci. 2014, 99, 1–7, doi:10.1016/j.meatsci.2014.08.002.
Li, Y.; Zheng, X.; Liu, B.; Yang, G. Regulation of ATGL expression mediated by leptin in vitro in porcine adipocyte lipolysis. Mol. Cell. Biochem. 2010, 121–128, doi:10.1007/s11010-009-0212-4.
Oleic Acid|C18H34O2—PubChem. Available online: https://pubchem.ncbi.nlm.nih.gov/compound/Oleic-acid#section=Vapor-Pressure (accessed on 14 April 2021).
Mottram, D.S. Flavour formation in meat and meat products: A review. Food Chem. 1998, 62, 415–424, doi:10.1016/S0308-8146(98)00076-4.
Schaich, K.M. Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How Do Products Arise? In Lipid Oxidation: Challenges in Food Systems; AOCS Press: Champaign, IL, USA, 2013; pp. 1–52, ISBN 9780988856516.
Zang, M.; Wang, L.; Zhang, Z.; Zhang, K.; Li, D.; Li, X.; Wang, S.; Chen, H. Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. Int. J. Food Sci. Technol. 2020, 55, 978–987, doi:10.1111/ijfs.14306.
Elmore, J.S.; Mottram, D.S. The role of lipid in the flavour of cooked beef. Dev. Food Sci. 2006, 43, 375–378, doi:10.1016/S0167-4501(06)80089-0.
Yu, A.N.; Sun, B.G.; Tian, D.T.; Qu, W.Y. Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. Food Chem. 2008, 110, 233–238, doi:10.1016/j.foodchem.2008.01.040.
Roldán, M.; Ruiz, J.; del Pulgar, J.S.; Pérez-Palacios, T.; Antequera, T. Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations. Meat Sci. 2015, 100, 52–57, doi:10.1016/j.meatsci.2014.09.010.
Fischer, J.; Gerlach, C.; Meier-Dinkel, L.; Elsinghorst, P.W.; Boeker, P.; Schmarr, H.G.; Wüst, M. 2-Aminoacetophenone—A hepatic skatole metabolite as a potential contributor to boar taint. Food Res. Int. 2014, 62, 35–42, doi:10.1016/j.foodres.2014.02.045.
Brooks, R.I.; Pearson, A.M. Steroid hormone pathways in the pig, with special emphasis on boar odor: A review. J. Anim. Sci. 1986, 62, 632–645.
Han, D.; Zhang, C.H.; Fauconnier, M.L. Effect of seasoning addition on volatile composition and sensory properties of stewed pork. Foods 2021, 10, 1–30, doi:10.3390/foods10010083.
Han, D.; Zhang, C.H.; Fauconnier, M.L.; Jia, W.; Wang, J.F.; Hu, F.F.; Xie, D.W. Characterization and comparison of flavor compounds in stewed pork with different processing methods. LWT 2021, 144, 111229, doi:10.1016/j.lwt.2021.111229.
Gerlach, C.; Leppert, J.; Santiuste, A.C.; Pfeiffer, A.; Boeker, P.; Wüst, M. Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs. J. Agric. Food Chem. 2018, 66, 2403–2409, doi:10.1021/acs.jafc.6b04747.
Heyrman, E.; Janssens, S.; Buys, N.; Vanhaecke, L.; Millet, S.; Tuyttens, F.A.M.; Wauters, J.; Aluwé, M. Developing and understanding olfactory evaluation of boar taint. Animals 2020, 10, 1–17, doi:10.3390/ani10091684.
Font-i-Furnols, M.; Martín-Bernal, R.; Aluwé, M.; Bonneau, M.; Haugen, J.E.; Mörlein, D.; Mörlein, J.; Panella-Riera, N.; Škrlep, M. Feasibility of on/at line methods to determine boar taint and boar taint compounds: An overview. Animals 2020, 10, 1–26, doi:10.3390/ani10101886.
Farmer, L.J.; Mottram, D.S. Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products. J. Sci. Food Agric. 1990, 53, 505–525, doi:10.1002/jsfa.2740530409.
Leon, M.; Garcia, A.N.; Marcilla, A.; Martinez-Castellanos, I.; Navarro, R.; Catala, L. Thermochemical conversion of animal by-products and rendering products. Waste Manag. 2018, 73, 447–463, doi:10.1016/j.wasman.2017.08.010.
Berruti, F.M.; Ferrante, L.; Briens, C.L.; Berruti, F. Pyrolysis of cohesive meat and bone meal in a bubbling fluidized bed with an intermittent solid slug feeder. J. Anal. Appl. Pyrolysis 2012, 94, 153–162, doi:10.1016/j.jaap.2011.12.003.
Haugen, J.E.; Brunius, C.; Zamaratskaia, G. Review of analytical methods to measure boar taint compounds in porcine adipose tissue: The need for harmonised methods. Meat Sci. 2012, 90, 9–19, doi:10.1016/j.meatsci.2011.07.005.
Fischer, J.; Elsinghorst, P.W.; Bücking, M.; Tholen, E.; Petersen, B.; Wüst, M. Development of a candidate reference method for the simultaneous quantitation of the boar taint compounds androstenone, 3α-androstenol, 3β-androstenol, skatole, and indole in pig fat by means of stable isotope dilution analysis-headspace solid-phase micro. Anal. Chem. 2011, 83, 6785–6791, doi:10.1021/ac201465q.
Fischer, J.; Haas, T.; Leppert, J.; Schulze Lammers, P.; Horner, G.; Wüst, M.; Boeker, P. Fast and solvent-free quantitation of boar taint odorants in pig fat by stable isotope dilution analysis-dynamic headspace-thermal desorption-gas chromatography/time-of-flight mass spectrometry. Food Chem. 2014, 158, 345–350, doi:10.1016/j.foodchem.2014.02.113.
Genva, M.; Kemene, T.K.; Deleu, M.; Lins, L.; Fauconnier, M.L. Is it possible to predict the odor of a molecule on the basis of its structure? Int. J. Mol. Sci. 2019, 20, doi:10.3390/ijms20123018.
Hansson, K.-E.; Lundström, K.; Fjelkner-Modif, S.; Persson, J. The importance of androstenone and skatole for boar taint. Swedish J. Agric. Res. 1980, 10, 167–173.
Spinelle, L.; Gerboles, M.; Kok, G.; Persijn, S.; Sauerwald, T. Review of portable and low-cost sensors for the ambient air monitoring of benzene and other volatile organic compounds. Sensors 2017, 17, 1520, doi:10.3390/s17071520.