Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography

After a previous investigation of carbonyl compounds in the in-oven top note of roast beef [S. Rochat, A. Chaintreau, J. Agric. Food Chem. 53 (2005) 9578], this paper focuses on the role of sulfur compounds. Because of the complexity of the roast beef headspace where sulfur compounds occur in trace amounts, a high resolution and sensitive technique, comprehensive two-dimensional gas chromatography (GC x GC), was chosen, that allowed the detection of thousands of compounds in the oven headspace. As identifying all of them would be too time consuming, a strategy had to be developed to extract the pertinent information. More than 70 sulfur compounds were found by GC x GC hyphenated to time-of-flight mass spectrometry (TOF-MS), and the identity of 50 of them was confirmed. To overcome the absence of many retention indices in databanks, the missing values were simulated using a multiple linear regression to help the peak identification. The selection of the most important sulfur odorants from this list was achieved by GC-olfactometry, using the GC-SNIF technique. Seven compounds have been found for the first time in beef aroma, of which only one has been previously found in nature. (c) 2007 Elsevier B.V. All rights reserved.