Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients

This study investigates the volatile compounds that contribute to the unique flavor and aroma profiles of cured meat products using alternative ingredients, specifically focusing on commercially available, conventional, and organically produced pre-converted celery (Apium graveolens) and Swiss chard (Beta vulgaris subsp. maritima) juices and powders. Volatile compounds were isolated and analyzed using an optimized method involving steam distillation with liquid–liquid phase extraction coupled with gas chromatography–tandem mass spectrometry (GC-MS/MS). The key volatile compound identified in celery was 3-butylisobenzofuran-1(3H)-one, and in Swiss chard, 2-methoxy-4-vinylphenol. In both conventional and organic celery juice, senkyunolide, sedanolide, and limonene were the primary volatiles, listed in descending order of concentration. This pioneering work on volatile and aromatic compounds in alternative curing ingredients provides foundational knowledge for sensory and volatile compound studies in alternative meat curing. It also offers valuable insights for organic plant and meat producers, processors, and consumers. Practically, this research highlights volatile chemicals that could interact with other meat constituents or residues in finished products, informing and enlightening future studies on the sensory and aromatic properties of alternative cured meats. Overall, this study contributes to the development of alternative cured meats, supporting the research and innovation of organic meats.