TABLE 2.

List of relevant VOCs measured in the headspace of meat during 11 days of storage at 4°Ca

m+1 (amu)Compound(s)FormulaReference(s)
33MethanolCH4O2
47EthanolC2H6O1
49MethanethiolCH4S5
571-Butanol (fragment)C4H87
572-Methylpropan-2-ol (fragment)C4H813, 20
63DimethylsulfideC2H6S1, 2, 4, 5
75MethylacetateC3H6O220
91DiethylsulfideC4H10S20
91Thioacetic acid methyl esterC3H6OS2
912,3-ButanediolC4H10O25
93TolueneC7H81, 7
95Dimethyl disulfideC2H6S21, 2, 5
1131-Octanol (fragment), octeneC8H162, 7
1272,3-Dimethyl trisulfideC2H6S32, 5, 7
127NoneneC9H187
1293-Ethyl-4-methyl hexaneC9H202
129Ethyl tiglateC7H12O25
129NonaneC9H207
129OctanoneC8H16O7
131Isoamyl acetateC7H14O22, 7
1311-OctanolC8H18O5
143Dimethyl octaneC10H222
  • a The VOCs were detected and tentatively identified by PTR-MS based on the protonated masses (m+1), fragmentation patterns, isotopic ratios, and published VOC compositions of spoiling meat.