Ba H.V., Oliveros M.C., Ryu K.S.,Hwang I.H. (2010). Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPMEGC/MS analysis. Korean J. Food Sci. Anim. Res., 30: 73–86.10.5851/kosfa.2010.30.1.73
Ba H.V., Hwang I., Jeong D., Touseef A. (2012). Principle of meat aroma flavors and future prospect. In: Latest research into quality control, Akyar I., (ed.). IntechOpen, https://www.intechopen.com/chapters/37707 (retrieved 31.08.2021).
Bennato F., Ianni A., Martino C., Grotta L., Martino G. (2021). Evaluation of chemical composition and meat quality of breast muscle in broilers reared under light-emitting diode. Animals, 11: 1505.10.3390/ani11061505
Berezińska A., Bzducha A., Obiedziński M.W. (2007). Investigation of the applicability of SPME-GC/MS technique and principal component analysis in the evaluation of a volatile fraction of blue-veined cheeses. Pol. J. Food Nutr. Sci., 57: 7–11.
Brokl M., Bishop L., Wright C.G., Liu C., McAdam K., Focant J-F. (2014). Multivariate analysis of mainstream tobacco smoke particulate phase by headspace solid-phase micro extraction coupled with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. J. Chromatogr. A., 1370: 216–229.10.1016/j.chroma.2014.10.057
Buzała M., Adamski M., Janicki B. (2014). Characteristics of performance traits and the quality of meat and fat in Polish oat geese. World’s Poultry Sci. J., 70: 531–542.10.1017/S0043933914000580
Calik J., Krawczyk J., Świątkiewicz S., Gąsior R., Wojtycza K., Połtowicz K., Obrzut J., Puchała M. (2017). Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels. Ann. Anim. Sci., 17: 903–917.10.1515/aoas-2017-0002
Cerny C., Briffod M. (2007). Effect of pH on the Maillard Reaction of [13C5] Xylose, Cysteine and Thiamin. J. Agric. Food Chem., 55: 1552–1556.10.1021/jf062874w
Cordero C., Bicchi C., Galli M., Galli S., Rubiolo P. (2008). Evaluation of different internal-diameter column combinations in comprehensive two-dimensional gas chromatography in flavour and fragrance analysis. J. Separ. Sci., 31: 3437–3450.10.1002/jssc.200800280
Cordero C., Liberto E., Bicchi C., Rubiolo P., Schieberle P., Reichenbach S.E., Tao Q. (2010). Profiling food volatiles by comprehensive two-dimensional gas chromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins. J. Chromatogr. A., 1217: 5848–5858.10.1016/j.chroma.2010.07.006
Dreižienė L., Dučinskas K., Paulionienė L. (2015). Correct classification rates in multi-category discriminant analysis of spatial gaussian data. Open J. Statist., 5: 21–26.10.4236/ojs.2015.51003
Elkin L.A., Kay M., Higgins J., Wobbrock J.O. (2021). An aligned rank transform procedure for multifactor contrast tests. Proc. ACM Symposium on User Interface Software and Technology (UIST ‘21). Virtual Event. New York: ACM Press, https://arxiv.org/pdf/2102.11824v1.pdf (retrieved 31.08.2021).
Elmore J.S., Mottram D.S., Enser M., Wood J.D. (2000). The effects of diet and breed on the volatile compounds of cooked lamb. Meat Sci., 55: 149–159.10.1016/S0309-1740(99)00137-0
García-Béjar B., Sánchez-Carabias D., Alarcon M., Arévalo-Villena M., Briones A. (2020). Autochthonous yeast from pork and game meat fermented sausages for application in meat protection and aroma developing. Animals, 10: 2340.10.3390/ani10122340
Gąsior R., Kawęcka A., Wojtycza K., Sikora J. (2021 a). Composition of volatile compounds in heat-treated meat from Polish native sheep breeds using HS-SPME-GC/MS – chemometric classification based on breed and age. Ann. Anim. Sci., 21: 331–346.10.2478/aoas-2020-0058
Gąsior R., Wojtycza K., Majcher M., Bielińska H., Odrzywolska A. (2021 b). Key aroma compounds in roasted White Kołuda Goose. J. Agric. Food Chem., 69: 5986–5996.10.1021/acs.jafc.1c0147534019403
Giri A., Khummueng W., Mercier F., Kondjoyan N., Tournayre P., Meurillon M., Ratel J., Engel E. (2015). Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food. J. Chromatogr. A., 1388: 217–226.10.1016/j.chroma.2015.01.045
Higgins J.J. Blair R.C, Tashtoush S. (1990). The aligned rank transform procedure. Proc. Annual Conference on Applied Statistics in Agriculture. Paper 18, http://newprairiepress.org/agstatconference/1990/proceedings/18 (retrieved 4.07.2021).10.4148/2475-7772.1443
Insausti K., Goni V., Petri E., Gorraiz C., Beriain M.J. (2005). Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds. Meat Sci., 70: 83–90.10.1016/j.meatsci.2004.12.003
Kiefl J., Cordero C., Nicolotti L., Schieberle P., Reichenbach S.E., Bicchi C. (2012). Performance evaluation of non-targeted peak-based cross-sample analysis for comprehensive two-dimensional gas chromatography–mass spectrometry data and application to processed hazelnut profiling. J. Chromatogr. A., 1243: 81–90.10.1016/j.chroma.2012.04.048
Lehallier B., Ratel J., Hanafi H., Engel E. (2012). Systematic ratio normalization of gas chromatography signals for biological sample discrimination and biomarker discovery. Anal. Chim. Acta, 733: 16–22.10.1016/j.aca.2012.04.019
Liu H., Wang Z., Zhang D., Shen Q., Pan T., Hui T., Ma J. (2019). Characterization of key aroma compounds in Beijing roasted duck by gas chromatography–olfactometry–mass spectrometry, odor-activity values, and aroma-recombination experiments. J. Agric. Food Chem., 67: 5847–5956.10.1021/acs.jafc.9b01564
Lv S., Wu Y., Li C., Xu Y., Liu L., Meng Q. (2014). Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods. J. Agric. Food Chem., 62: 1810–1818.10.1021/jf405237u
Lv S-D., Wu Y-S., Song Y-Z., Zhou J-S., Lian M., Wang C., Liu L., Meng Q-X. (2015). Multivariate analysis based on GC-MS fingerprint and volatile composition for the quality evaluation of Pu-Erh Green Tea. Food Anal. Methods, 8: 321–333.10.1007/s12161-014-9900-0
Magagna F., Guglielmetti A., Liberto E., Reichenbach S.E., Allegrucci E., Gobino G., Bicchi C., Cordero C.E.I. (2017). Comprehensive chemical fingerprinting of high-quality cocoa at early stages of processing: effectiveness of combined untargeted and targeted approaches for classification and discrimination. J. Agric. Food Chem., 65: 6329–6341.10.1021/acs.jafc.7b02167
Majcher M., Ławrowski P., Jeleń H. (2010). Comparison of original and adulterated oscypek cheese based on volatile and sensory profiles. Acta Sci. Pol. Technol. Aliment., 9: 265–275.
Majcher M.A., Kaczmarek A., Klensporf-Pawlik D., Pikul J., Jeleń H.H. (2015). SPME-MS-based electronic nose as a tool for determination of authenticity of PDO cheese, oscypek. Food Anal. Methods, 8: 2211–2217.10.1007/s12161-015-0114-x
Moon S-Y., Li-Chan E. C. Y. (2004). Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavor. Food Chem., 88: 141–149.10.1016/j.foodchem.2004.04.002
Narváez-Rivas M., Pablos F., Jurado J.M., León-Camacho M. (2011). Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat. Anal. Bioanal. Chem., 399: 2115–2122.10.1007/s00216-010-4387-z
Nowicka K., Jaworska D., Przybylski W., Górska E., Tambor K., Półtorak A. (2017). Determinants of the sensory quality of Półgęsek in relation to volatile compounds and chemical composition. Pol. J. Food Nutr. Sci., 67: 283–292.10.1515/pjfns-2016-0031
Nuernberg K., Dannenberger D., Nuernberg G., Ender K., Voigt J., Scollan N.D., Wood J.D., Nute G.R., Richardson R.I. (2005). Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livest. Prod. Sci., 94: 137–147.10.1016/j.livprodsci.2004.11.036
Parsons B.A., Pinkerton D.K., Wright B.W., Synovec R.E. (2016). Chemical characterization of the acid alteration of diesel fuel: Non-targeted analysis by two-dimensional gas chromatography coupled with time-of-flight mass spectrometry with tile-based Fisher ratio and combinatorial threshold determination. J. Chromatogr. A., 1440: 179–190.10.1016/j.chroma.2016.02.067
Prebihalo S.E., Ochoa G.S., Berrier K.L., Skogerboe K.J., Cameron K.L., Trump J.R., Svoboda S.J., Wickiser J.K., Synovec R.E. (2020). Control-normalized fisher ratio analysis of comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry data for enhanced biomarker discovery in a metabolomic study of orthopedic knee-ligament injury. Anal. Chem., 92: 15526–15533.10.1021/acs.analchem.0c03456
Reichenbach S.E., Tian, X., Cordero C., Tao Q. (2012). Features for non-targeted cross-sample analysis with comprehensive two-dimensional chromatography. J. Chrom. A, 1226: 140–148.10.1016/j.chroma.2011.07.046
Rivas-Cañedo A., Apeleo E., Muiño I., Pérez C., Lauzurica S., Pérez -Santaescolástica C Díaz M.T., Cañeque V., de la Fuente J. (2013). Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources. Meat Sci., 93: 178–186.10.1016/j.meatsci.2012.08.017
Scollan N., Hocquette J-F., Nuernberg K., Dannenberger D., Richardson I., Moloney A. (2006). Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci., 74: 17–33.10.1016/j.meatsci.2006.05.002
Soncin S., Chiesa L.M., Cantoni C., Biondi P.A. (2007). Preliminary study of the volatile fraction in the raw meat of pork, duck and goose. J. Food Compos. Anal., 20: 436–439.10.1016/j.jfca.2006.09.001
Stanimirova I., Üstün B., Cajka T., Riddelova K., Hajslova J., Buydens L.M.C., Walczak B. (2010). Tracing the geographical origin of honeys based on volatile compounds profiles assessment using pattern recognition techniques. Food Chem., 118: 171–176.10.1016/j.foodchem.2009.04.079
Stetzer A.J., Cadwallader K., Singh T.K., McKeith F.K., Brewer M.S. (2008). Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Sci., 79: 13–19.10.1016/j.meatsci.2007.07.025
Vasta V., Jerónimo E., Brogna D. M. R., Dentinho M. T. P., Biondi L., Santos-Silva J., Priolo A., Bessa R. J. B. (2010). The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil. Food Chem., 119: 1339–1345.10.1016/j.foodchem.2009.09.010
Wang F., Gao Y., Wang H., Xi B., He X., Yang X., Li W. (2021). Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS). Meat Sci., 175: 108449.10.1016/j.meatsci.2021.108449
Węsierska E., Pasternak M., Migdał W., Niemczyńska K., Gąsior R., Wojtycza K. (2021). The effect of catabolic transformations of proteins and fats on the quality and nutritional value of raw ripened products from Zlotnicka Spotted and Zlotnicka White meat. Ann. Anim. Sci., 21: 1571–1597.10.2478/aoas-2021-0031
Wobbrock J.O., Elkin L.A., Higgins J.J., Findlater L., Gergle D., Kay M. (2006). BSD Zero Clause License. ARTool Align-and-rank data for nonparametric factorial ANOVA. Version 2.1.1, http://depts.washington.edu/acelab/proj/art/index.html (retrieved 10.08.2021).
Wobbrock J.O., Findlater L., Gergle D. Higgins J.J. (2011). The aligned rank transform for nonparametric factorial analyses using only ANOVA procedures. Proc. ACM Conference on Human Factors in Computing Systems (CHI ‘11). Vancouver, British Columbia. New York: ACM Press, pp. 143–146. Honorable Mention Paper. https://faculty.washington.edu/wobbrock/pubs/chi-11.06.pdf (retrieved 10.08.2021).