Molecules, Vol. 23, Pages 3286: Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

Molecules, Vol. 23, Pages 3286: Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression Molecules doi: 10.3390/molecules23123286 Authors: Xinfu Li Jiancai Zhu Cong Li Hua Ye Zhouping Wang Xiang Wu Baocai Xu The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total, 56 VOCs and 6 BAs were identified and quantified. The possible pathways leading to their formation are analyzed and considered as the potential signs of microbial activity, especially by specific spoilage microorganisms (SSOs). Leuconostoc and Lactobacillus, which levels increased markedly with the extension of storage time, were recognized as SSOs. An electronic nose (e-nose) was employed to determine the changes in concentration of the odor components per sample present within half an hour. Partial least squares regression was then carried out to analyze the correlation between SSO growth, metabolite concentration, BA accumulation, and e-nose response. The results show that ten VOCs (ethanol, 2-furanmethanol, 1-hexanol, 1-propanol, phenol, 2-methoxyphenol, acetic acid, 3-ethyl-2-cyclopenten-1-one, furfural, and ethyl hexanoate) and three BAs (putres...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research
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