GC-MS Analysis of Volatile Profiles in Commercial Meat-Based Broths for Korean Home Meal Replacement Development

Although meat-based broths are becoming increasingly popular with consumers, their volatile profiles remain underexplored. A joint study conducted by Sungshin Women's University (Seoul, Republic of Korea) and The Catholic University of Korea (Bucheon-si, Republic of Korea) used headspace solid-phase microextraction-Arrow combined with gas chromatography-mass spectrometry (GC-MS) to identify and quantify volatile compounds in commercial meat-based broths. The analytical method was optimized using response surface methodology and validated through calibration curves, limits of detection and quantification, and recovery analyses to ensure sensitivity and accuracy. A paper based on this research was published in Food Chemistry X.¹

The market for pre-prepared meals for home consumption (ready-to-eat meals and home meal replacement [HMR] products) has steadily increased recent decades, partly because of the growing number of single-person households. For the Korean consumer, recent developments in the HMR sector have accentuated soup- and stew-based products, particularly those which include meat or meat-derived components.² Bone broth has particularly gained popularity as a fundamental base of these products, due to it offering both rich flavor and important nutrients, such as several amino acids and minerals which provide support to the consumer’s physiological functions.³ Certain types of bone broth and soup, for example, have been reported to demonstrate antioxidant properties, aid in bone growth, and prevent osteoporosis.⁴

Although over 1000 volatile compounds have been identified in different meats and meat-derived products,⁵ research into the volatile profiles of meat-based broths has been limited. Most studies on meat-based broths have focused on characterizing non-volatile compounds, such as free amino acids and 5′-nucleotides,^6,7 with little investigation conducted on the quantification of volatile compounds in meat-based broths and the identification of key contributors to their volatile profiles. In addition, previous research regarding bone broths has focused primarily on laboratory-prepared samples,with inadequate consideration given to the analysis of volatile compounds in commercial products.^3,4

Five commercial meat-based broths were obtained from a local supermarket in Seoul, Korea for use in this study. The researchers were able to identify eighteen volatile compounds, with aldehydes being the most abundant. Several of these compounds, including aldehydes contributing fatty characteristics, were identified in meat-based broths as well as beef flavoring ingredients (extract and powder), whereas pyrazines and methional were found only in beef flavoring ingredients. In sensory evaluations, samples with strong meaty odors and rich umami tastes received high ratings, whereas weak odors and flavors or low saltiness yielded poor consumer acceptance.¹

“By identifying key volatile compounds in meat-based broths, this study,” wrote its authors,¹ “provides insight for developing Korean-style home meal replacement products.”

It was the opinion of the researchers that, in the future, ingredients or seasonings should be developed based on the key volatile compounds identified in their study and added to meat-based broths for investigation as to whether they offer improved sensory profiles. Research in this area is expected to aid the development of more appealing meat-based broths that better align with consumer preferences.¹

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References

1. Nam, J. K.; Kim, M. R.; Hyeon, J. E. et al. Characterization of Key Volatile Compounds in Meat-Based Broths Using HS-SPME-Arrow-GC/MS and Their Relationship to Sensory Perception. Food Chem X 2026, 34, 103601. DOI: 10.1016/j.fochx.2026.103601
2. Ahn, H. S.; Yu, S. S.; Kim, C. Y. et al. Heat Penetration and Quality Attributes of Superheated Steam Sterilization (SHS) Home Meal Replacement (HMR) Meat Products Stew. LWT2024, 191, 115621. DOI:10.1016/j.lwt.2023.115621
3. Zhang, J.; Yang, Z.; Yang, Y. et al. Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup. Food Anal. Methods2017, 10, 943-954. DOI: 10.1007/s12161-016-0657-5
4. Meng, Q.; Zhou, J.; Gao, D. et al. Desorption of Nutrients and Flavor Compounds Formation During the Cooking of Bone Soup. Food Control2022, 132, 108408. DOI: 10.1016/j.foodcont.2021.108408
5. Ahamed, Z.; Seo, J.-K.; Eom, J.-U. et al. Optimization of Volatile Compound Extraction on Cooked Meat Using HS-SPME-GC-MS, and Evaluation of Diagnosis to Meat Species Using Volatile Compound by Multivariate Data Analysis. LWT2023, 188, 115374. DOI: 10.1016/j.lwt.2023.115374
6. Wang, L.; Qiao, K.; Duan, W. et al. Comparison of Taste Components in Stewed Beef Broth Under Different Conditions by Means of Chemical Analyzed. Food Sci. Nutr.2020, 8, 955-964. DOI: 10.1002/fsn3.1376
7. Yue, Z.; Lai, J.; Li, Q. et al. Enhancement of Nutritional, Organoleptic, and Umami Qualities of Chicken Soup Induced by Enzymatic Pre-Treatment of Chicken. Food Chem X2024, 24, 101914. DOI: 10.1016/j.fochx.2024.101914