Fully automated aroma and flavor analysis of ground beef

Analysis of volatile organic compounds (VOCs) that contribute to the aroma and flavor of a food product is important for quality control. The results can indicate whether a product is spoiled, and can reveal the source of this spoilage, such as contamination from packaging. Markes International describes the headspace analysis of ground beef samples using Centri^®, a fully automated, multi-mode extraction and enrichment platform. Two sampling modes are compared – static headspace–trap and high-capacity sorptive extraction (HiSorb™) – to assess the VOCs that contribute to the aroma and flavor of ground beef as well as give an insight into other compounds of concern that cause a negative impact on human health.