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Development of a HS-GC-IMS predictive method for estimating meat spoilage via VOCs profiling

delete2026-04-28
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PRE
AI
A
Andrés Martín-Gómez
F
Francisco J. Ruiz‐Castilla
V
Vicente Rodríguez‐Estévez
L
Lourdes Arce *
DOI：10.1016/j.meatsci.2026.110117delete
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Abstract

Abstract

En 中文
• The method allows to detect the decay of meat before sensory signs appear. • A direct relationship between VOCs and TVCs of microorganisms was established. • HS-GC-IMS demonstrated higher sensitivity and predictive performance than HS-SPME-GC–MS. • 3-Methyl-1-butanol was identified as a robust spoilage marker with both techniques.
Keywords:
VOCs
meat spoilage
HS-GC-IMS
TVCs
3-Methyl-1-butanol

Journal

Meat Science cover
Meat Science
IF:
6.1
Papers:
7.6K
Citations:
2.8W

Organization

U
University of Cordoba
Scholars:
411
Papers: 161
Citations: 204
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