Soy Meat Aroma Components Analysis Using Microchamber and Thermal Desorption GC-MS
Introduction
One of the challenges of plant-based meat alternatives is replicating the flavor of animal-based meat, and aroma plays a significant role in that flavor. In particular, the reduction of the beany odor is a challenge in soy-based meat products, and it is important to identify the trace compounds responsible for this odor in the aroma components of the samples. The microchamber/heated extraction device is used to collect volatile organic compounds from samples heated in the chamber by a sample tube containing adsorbent. Samples can be placed directly into the chamber and a wide range of sample volumes can be set. Thermal Desorption (TD) is a pretreatment device that heats the sample tube and introduces the desorbed gas into the GC. The gas desorbed from the sample tube is trapped in a cooled focusing trap and then desorbed by rapid heating of the focusing trap. The two-stage thermal desorption system provides high analytical sensitivity. These methods are used in a wide range of fields such as food, fibers, plastics and wood products because of their ability to collect volatile compounds efficiently (MSTips No.435, 436, 459). In this report, we show the useful analysis results of soy meat aroma compounds using this method.