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dc.contributor.authorMorán Lobato, Lara
dc.contributor.authorVivanco, Carlos
dc.contributor.authorLorenzo, José Manuel
dc.contributor.authorRodríguez Barrón, Luis Javier ORCID
dc.contributor.authorAldai Elkoro-Iribe, Noelia
dc.date.accessioned2022-10-05T16:49:28Z
dc.date.available2022-10-05T16:49:28Z
dc.date.issued2022-06
dc.identifier.citationLWT 163(15) : (2022) // Article ID 113472es_ES
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttp://hdl.handle.net/10810/57916
dc.description.abstractWild Iberian red deer meat demand and interest are increasing and, therefore, an in-depth characterization of meat quality is needed to meet consumer demands. The objective of the present work was to assess, for the first time, the volatile profile of cooked wild sport-hunted Iberian red deer meat. Twenty-three loin samples from male red deer (Cervus elaphus hispanicus) were cooked and the volatile profile was analysed using solid phase microextraction, followed by capillary gas chromatography-mass spectrometry. Fifty-five volatile compounds were found. The major ones in number and relative abundance were aldehydes (84%), followed by alcohols (11%), hydrocarbons (2.4%), ketones (1.7%), furans (0.34%) and sulphur compounds (0.18%). Hexadecanal was the major compound and other long-chain compounds such as (E)-2-tetradecen-1-ol or 2-pentadecanone were also reported in considerable abundance. Several compounds related to grass-based diets were identified (2,3-octanedione, hexadecane or 1-pentadecanol). Odour impact ratio of volatile compounds was calculated and dimethyl trisulphide, (E,E)-2,4-decadienal, decanal and dodecanal were the most odorant compounds affecting the flavour of the cooked deer meat.es_ES
dc.description.sponsorshipL.M. thanks the University of the Basque Country (UPV/EHU) and the Basque Government for her researcher contract. C.V. thanks the Department of Competitiveness & Economic Development of the Basque Government for his fellowship. Financial support was provided by the Basque (IT944-16) Government. Authors are grateful to the Ministerio de Economia y Competitividad (Project INCYDEN, grant number RTC-2016-5327-2) and GAIN (Axencia Galega de Innovacion; grant number IN607A2019/01) for their financial support. Special thanks to Carnicas Dibe S.L. for supplying the samples. J.M.L. is member of the Health-yMeat network, funded by (ref. 119RT0568)es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO/RTC- 2016-5327-2es_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectgame meates_ES
dc.subjectaromaes_ES
dc.subjectvolatile profilees_ES
dc.subjectdeeres_ES
dc.subjectgrass basedes_ES
dc.titleCharacterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometryes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holder© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).es_ES
dc.rights.holderAtribución-NoComercial-SinDerivadas 3.0 España*
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643822004078?via%3Dihubes_ES
dc.identifier.doi10.1016/j.lwt.2022.113472
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES


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© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Except where otherwise noted, this item's license is described as © 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).