Application of volatilomics for meat quality, authenticity, and adulteration detection
Volatile compound analysis has been increasingly utilized in the assessment of meat authenticity, adulteration detection, and quality evaluation. Volatile profiles are influenced by various factors, including species, diet, muscle type, and processing methods; nevertheless, pattern-based differentia...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004871 |
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| author | Jin-Kyu Seo Jeong-Uk Eom Han-Sul Yang |
| author_facet | Jin-Kyu Seo Jeong-Uk Eom Han-Sul Yang |
| author_sort | Jin-Kyu Seo |
| collection | DOAJ |
| description | Volatile compound analysis has been increasingly utilized in the assessment of meat authenticity, adulteration detection, and quality evaluation. Volatile profiles are influenced by various factors, including species, diet, muscle type, and processing methods; nevertheless, pattern-based differentiation using multivariate statistical approaches has shown potential for distinguishing meat species, even under complex or processed conditions. Techniques such as solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS), in combination with chemometric tools, are commonly applied to identify species-associated volatile markers and detect undeclared meat adulteration. Volatilomics is particularly suitable for thermally processed products where conventional DNA- or protein-based techniques may be limited due to molecular degradation. Furthermore, the generation of specific volatile compounds associated with lipid oxidation or microbial metabolism supports its utility in monitoring quality-related attributes, including spoilage. However, the lack of standardized protocols and the difficulty of absolute quantification remain limiting factors. This review synthesizes recent advances in meat volatilomics and discusses the methodological challenges and future research directions needed to enhance its applicability across diverse meat matrices. |
| format | Article |
| id | doaj-art-b1b2820dce62436aa01e867ff5cbdacd |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b1b2820dce62436aa01e867ff5cbdacd2025-08-20T03:32:40ZengElsevierApplied Food Research2772-50222025-12-015210118210.1016/j.afres.2025.101182Application of volatilomics for meat quality, authenticity, and adulteration detectionJin-Kyu Seo0Jeong-Uk Eom1Han-Sul Yang2Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea; Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, 47907 IN, USADivision of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of KoreaDivision of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea; Institute of Agriculture and Life Science Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea; Corresponding author.Volatile compound analysis has been increasingly utilized in the assessment of meat authenticity, adulteration detection, and quality evaluation. Volatile profiles are influenced by various factors, including species, diet, muscle type, and processing methods; nevertheless, pattern-based differentiation using multivariate statistical approaches has shown potential for distinguishing meat species, even under complex or processed conditions. Techniques such as solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS), in combination with chemometric tools, are commonly applied to identify species-associated volatile markers and detect undeclared meat adulteration. Volatilomics is particularly suitable for thermally processed products where conventional DNA- or protein-based techniques may be limited due to molecular degradation. Furthermore, the generation of specific volatile compounds associated with lipid oxidation or microbial metabolism supports its utility in monitoring quality-related attributes, including spoilage. However, the lack of standardized protocols and the difficulty of absolute quantification remain limiting factors. This review synthesizes recent advances in meat volatilomics and discusses the methodological challenges and future research directions needed to enhance its applicability across diverse meat matrices.http://www.sciencedirect.com/science/article/pii/S2772502225004871MeatVolatilomicsAuthenticationAdulterationSPME-GC-MS |
| spellingShingle | Jin-Kyu Seo Jeong-Uk Eom Han-Sul Yang Application of volatilomics for meat quality, authenticity, and adulteration detection Applied Food Research Meat Volatilomics Authentication Adulteration SPME-GC-MS |
| title | Application of volatilomics for meat quality, authenticity, and adulteration detection |
| title_full | Application of volatilomics for meat quality, authenticity, and adulteration detection |
| title_fullStr | Application of volatilomics for meat quality, authenticity, and adulteration detection |
| title_full_unstemmed | Application of volatilomics for meat quality, authenticity, and adulteration detection |
| title_short | Application of volatilomics for meat quality, authenticity, and adulteration detection |
| title_sort | application of volatilomics for meat quality authenticity and adulteration detection |
| topic | Meat Volatilomics Authentication Adulteration SPME-GC-MS |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004871 |
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