Advanced search
1 file | 2.15 MB Add to list

At-line boar taint classification by means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS)

Author
Organization
Abstract
Increasing awareness of animal welfare has led to a European incentive to ban the surgical castration of piglets. A valid alternative for castration is the rearing of entire male pigs, but this allows the (re)occurrence of boar taint, an off-odour in meat from entire boars (1). Hence, due to adverse consumer reactions to pork with boar taint, the rearing of entire boars requires valid boar taint mitigation strategies. However, the introduction of Rapid Evaporative Ionisation MS (REIMS) offers compelling perspectives for the rapid as well as accurate at-line detection of boar taint by significantly reducing analysis time and workload, yet enhancing research output and efficiency (2). In this study, REIMS was used as a direct analysis technique to train predictive models for identification of boar taint above the odour threshold (based on sensory (soldering iron method) as well as chemical analysis (UHPLC-HRMS analysis of indole, skatole and androstenone levels) 3. Adipose tissue was sampled using a prototype bipolar handheld sampling device connected directly to a Xevo G2-XS Q-TOF system equipped with REIMS source (Fig. 1). The results demonstrate that untargeted mass spectrometric profiling in negative ionisation mode enables the construction of predictive models using LiveID, AMX and Simca (Q2 = 0.547, R2Y = 0.652 and p = 0) for the classification of carcasses according to boar taint status based on alterations in lipid profiles. As REIMS eliminates sample pre-treatment with analysis taking < 10 seconds, it offers significant potential as the first technique enabling accurate in-situ detection of boar taint. REIMS is a promising and highly innovative tool for several types of food quality and safety applications, furthermore allowing us to move state-of-the-art equipment and applications from bench to production site. Acknowledgments: This research was partly funded by the Flemish Government, department of animal welfare (LNE/STG/DWZ/16/11). References: [1] K. Verplanken, Ghent University PhD dissertation, (2018) 1-15. [2] K. Verplanken et al., Talanta, 169 (2017) 30–36. [3] K. Bekaert et al., Journal of Chromatography A, 1239 (2012) 49-55.

Downloads

  • Vanhaecke Lynn oral.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 2.15 MB

Citation

Please use this url to cite or link to this publication:

MLA
Hemeryck, Lieselot, et al. “At-Line Boar Taint Classification by Means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS).” EuroFoodChem XX : Book of Abstracts, Sociedade Portuguesa de Química, 2019, pp. 136–136.
APA
Hemeryck, L., Decloedt, A., Balog, J., Huysman, S., De Spiegeleer, M., Wauters, J., … Vanhaecke, L. (2019). At-line boar taint classification by means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS). In EuroFoodChem XX : book of abstracts (pp. 136–136). Porto: Sociedade Portuguesa de Química.
Chicago author-date
Hemeryck, Lieselot, Anneleen Decloedt, Julia Balog, Steve Huysman, Margot De Spiegeleer, Jella Wauters, Steven Pringle, Aurelien Boland, Sara Stead, and Lynn Vanhaecke. 2019. “At-Line Boar Taint Classification by Means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS).” In EuroFoodChem XX : Book of Abstracts, 136–136. Sociedade Portuguesa de Química.
Chicago author-date (all authors)
Hemeryck, Lieselot, Anneleen Decloedt, Julia Balog, Steve Huysman, Margot De Spiegeleer, Jella Wauters, Steven Pringle, Aurelien Boland, Sara Stead, and Lynn Vanhaecke. 2019. “At-Line Boar Taint Classification by Means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS).” In EuroFoodChem XX : Book of Abstracts, 136–136. Sociedade Portuguesa de Química.
Vancouver
1.
Hemeryck L, Decloedt A, Balog J, Huysman S, De Spiegeleer M, Wauters J, et al. At-line boar taint classification by means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS). In: EuroFoodChem XX : book of abstracts. Sociedade Portuguesa de Química; 2019. p. 136–136.
IEEE
[1]
L. Hemeryck et al., “At-line boar taint classification by means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS),” in EuroFoodChem XX : book of abstracts, Porto, 2019, pp. 136–136.
@inproceedings{8619858,
  abstract     = {Increasing awareness of animal welfare has led to a European incentive to ban the surgical castration of piglets. A valid alternative for castration is the rearing of entire male pigs, but this allows the (re)occurrence of boar taint, an off-odour in meat from entire boars (1). Hence, due to adverse consumer reactions to pork with boar taint, the rearing of entire boars requires valid boar taint mitigation strategies. However, the introduction of Rapid Evaporative Ionisation MS (REIMS) offers compelling perspectives for the rapid as well as accurate at-line detection of boar taint by significantly reducing analysis time and workload, yet enhancing research output and efficiency (2). 

In this study, REIMS was used as a direct analysis technique to train predictive models for identification of boar taint above the odour threshold (based on sensory (soldering iron method) as well as chemical analysis (UHPLC-HRMS analysis of indole, skatole and androstenone levels) 3. Adipose tissue was sampled using a prototype bipolar handheld sampling device connected directly to a Xevo G2-XS Q-TOF system equipped with REIMS source (Fig. 1). 

The results demonstrate that untargeted mass spectrometric profiling in negative ionisation mode enables the construction of predictive models using LiveID, AMX and Simca (Q2 = 0.547, R2Y = 0.652 and p = 0) for the classification of carcasses according to boar taint status based on alterations in lipid profiles. As REIMS eliminates sample pre-treatment with analysis taking < 10 seconds, it offers significant potential as the first technique enabling accurate in-situ detection of boar taint. REIMS is a promising and highly innovative tool for several types of food quality and safety applications, furthermore allowing us to move state-of-the-art equipment and applications from bench to production site.

Acknowledgments: This research was partly funded by the Flemish Government, department of animal welfare (LNE/STG/DWZ/16/11).

References:
[1]	K. Verplanken, Ghent University PhD dissertation, (2018) 1-15.
[2]	K. Verplanken et al., Talanta, 169 (2017) 30–36.
[3]	K. Bekaert et al., Journal of Chromatography A, 1239 (2012) 49-55.},
  author       = {Hemeryck, Lieselot and Decloedt, Anneleen and Balog, Julia and Huysman, Steve and De Spiegeleer, Margot and Wauters, Jella and Pringle, Steven and Boland, Aurelien and Stead, Sara and Vanhaecke, Lynn},
  booktitle    = {EuroFoodChem XX : book of abstracts},
  isbn         = {9789898124265},
  language     = {eng},
  location     = {Porto},
  pages        = {136--136},
  publisher    = {Sociedade Portuguesa de Química},
  title        = {At-line boar taint classification by means of Rapid Evaporative Ionisation Mass Spectrometry (REIMS)},
  url          = {https://xxeurofoodchem.eventos.chemistry.pt/images/livro.pdf},
  year         = {2019},
}