Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients.

ABSTRACT: This study investigates the volatile compounds that contribute to the unique flavor and aroma profiles of cured meat products using alternative ingredients, specifically focusing on commercially available, conventional, and organically produced pre-converted celery (Apium graveolens) and Swiss chard (Beta vulgaris subsp. maritima) juices and powders. Volatile compounds were isolated and analyzed using an optimized method involving steam distillation with liquid-liquid phase extraction coupled with gas chromatography-tandem mass spectrometry (GC-MS/MS). The key volatile compound identified in celery was 3-butylisobenzofuran-1(3H)-one, and in Swiss chard, 2-methoxy-4-vinylphenol. In both conventional and organic celery juice, senkyunolide, sedanolide, and limonene were the prim

SUBMITTER: Sheng S 

PROVIDER: S-EPMC11858521 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature