在加热过程中,烤羔羊中的脂分子物种和挥发性化合物之间的关系
Kexin Cheng1, Teng Liu1, Cong Yang1
1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Food chemistry: X
|January 31, 2024
概括
这项研究在烤羊羔中确定了关键的挥发性化合物和142个脂分子. 类胆和类乙醇胺对于烤羊羔的风味发展至关重要.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 肉类科学 肉科学
背景情况:
- 烤肉的味道受到挥发性化合物和脂质降解的影响.
- 了解烤肉期间的脂变化对于肉质量至关重要.
研究的目的:
- 为了全面分析烤羊羔中的挥发性化合物和脂.
- 确定负责烧烤过程中形成风味的关键分子基质.
主要方法:
- 头部空间固相微提取气体染色学-质谱学 (HS-SPME-GC-MS) 用于挥发性化合物.
- 对脂的超高性能液体色谱学-电子喷雾电离-并联质谱学 (UPLC-ESI-MS/MS).
- 部分最小平方 (PLS) 和主要组件分析 (PCA) 用于数据解释.
主要成果:
- 在烤羔羊中确定了19种关键的挥发性化合物 (臭味活性值>1).
- 检测到142个脂分子,其中脂胆是最丰富的 (36.62%).
- 确定了63个关键的差异性脂,并将酸丁胆和酸丁乙醇胺与挥发性化合物形成联系起来.
结论:
- 类胆和类乙醇胺是烤羔羊中挥发性化合物生成的主要基质.
- 研究结果为优化烧烤过程和增强肉类风味配置提供了洞察力.
- 这项研究有助于最大限度地减少烤肉产品中不必要的化合物形成.
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