Use of a high capacity sorptive extraction technique to assess the volatile compounds in raw and grilled beef steak

In this study, direct immersion high capacity sorptive (DI-HiSorb) extraction gas chromatography mass spectrometry (GCMS) was used to profile volatile organic compounds (VOCs) in both raw and grilled beef steak ( Longissimus lumborum ). Different ratios of blended beef with 15 % MeOH were assessed and compared with finely chopped beef steak in 15 % MeOH extracted under identical conditions using two types of HiSorb probes; triple phase (DVB/CWR/PDMS) and single phase (PDMS). A total of one hundred and nine VOCs were detected in these samples with similar results for the triple or single phase HiSorb probes. The volatile profile of grilled steak differed considerably from the raw steak. Sixty VOCs were impacted by grilling, the abundance of most increased, others decreased, and only four were generated and none lost. Changes in the VOCs post grilling were likely due to a combination of thermal degradation, thermal oxidation, Strecker degradation and Maillard reactions, further impacted by losses due to volatility and changes in moisture content especially at the point of contact between the steak and the surface of the clam grill. Overall DI-HiSorb GCMS successfully profiled VOCs in raw and grilled steak managing to extract a wide range of compounds especially larger less volatile esters, aldehydes and acids. • Direct-Immersion High Capacity Sorptive Extraction used to profile volatiles in beef steak. • 109 volatile compounds identified in raw or grilled steak blended and extracted in 15 % MeOH. • Wide range of chemical classes extracted, with esters dominating the volatile profile. • 60 volatile compounds significantly impacted by grilling beef steak to medium well done conditions.