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Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction
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| Zeitschriftentitel: | World Rabbit Science |
|---|---|
| Personen und Körperschaften: | , , , |
| In: | World Rabbit Science, 24, 2016, 4, S. 313 |
| Format: | E-Article |
| Sprache: | Unbestimmt |
| veröffentlicht: |
Universitat Politecnica de Valencia
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| Schlagwörter: |
| author_facet |
Xie, Y.J. He, Z.F. Zhang, E. Li, H.J. Xie, Y.J. He, Z.F. Zhang, E. Li, H.J. |
|---|---|
| author |
Xie, Y.J. He, Z.F. Zhang, E. Li, H.J. |
| spellingShingle |
Xie, Y.J. He, Z.F. Zhang, E. Li, H.J. World Rabbit Science Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction Animal Science and Zoology |
| author_sort |
xie, y.j. |
| spelling |
Xie, Y.J. He, Z.F. Zhang, E. Li, H.J. 1989-8886 1257-5011 Universitat Politecnica de Valencia Animal Science and Zoology http://dx.doi.org/10.4995/wrs.2016.4464 <jats:p><p>This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.</p></jats:p> Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction World Rabbit Science |
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| title |
Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_unstemmed |
Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_full |
Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_fullStr |
Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_full_unstemmed |
Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_short |
Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_sort |
technical note: characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| topic |
Animal Science and Zoology |
| url |
http://dx.doi.org/10.4995/wrs.2016.4464 |
| publishDate |
2016 |
| physical |
313 |
| description |
<jats:p><p>This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.</p></jats:p> |
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| author | Xie, Y.J., He, Z.F., Zhang, E., Li, H.J. |
| author_facet | Xie, Y.J., He, Z.F., Zhang, E., Li, H.J., Xie, Y.J., He, Z.F., Zhang, E., Li, H.J. |
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| description | <jats:p><p>This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.</p></jats:p> |
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| spelling | Xie, Y.J. He, Z.F. Zhang, E. Li, H.J. 1989-8886 1257-5011 Universitat Politecnica de Valencia Animal Science and Zoology http://dx.doi.org/10.4995/wrs.2016.4464 <jats:p><p>This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.</p></jats:p> Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction World Rabbit Science |
| spellingShingle | Xie, Y.J., He, Z.F., Zhang, E., Li, H.J., World Rabbit Science, Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction, Animal Science and Zoology |
| title | Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_full | Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_fullStr | Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_full_unstemmed | Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_short | Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_sort | technical note: characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| title_unstemmed | Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction |
| topic | Animal Science and Zoology |
| url | http://dx.doi.org/10.4995/wrs.2016.4464 |