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多omics的概况描绘了Yuxiang碎猪肉的重新加热方式驱动的风味分歧

Xuan Wang¹, Shaoran Shi², Xiaomeng Wu²

¹NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China.

|October 19, 2025

概括

烤最好恢复Yuxiang碎猪肉重新加热的风味,而蒸汽和微波重新加热保留了关键的香味化合物. 这项研究指导了传统美食的最佳再加热策略.

科学领域:

食品科学食品科学食品科学
感官分析感官分析
多个omics的多个omics.

背景情况:

在重新加热的厨房中,优化感官质量是必不可少的.
在重新加热的菜中的风味分歧需要进行系统的调查.

研究的目的:

为了比较Yuxiang碎猪肉 (YSP) 经过微波 (MR),蒸汽 (SR) 和 (WR) 再加热的风味,与新鲜制备的风味.
为优化和保存风味制定重新加热的具体指南.

主要方法:

多omics方法包括电子鼻子 (E-nose),电子舌头 (E-tongue),气体染色学质谱学 (GC-MS) 和液体染色学质谱学 (LC-MS).
在不同的加热方法中对挥发性和非挥发性化合物的比较分析.

主要成果:

新鲜的YSP比重新加热的样品含有18.326.7%的挥发性化合物,其中化物,和硫化合物是关键的芳香贡献者.
蒸汽加热 (WR) 将再生的化物 (例如,六) 降至新鲜水平的89.4%,而蒸汽 (SR) 和微波 (MR) 则保留了超过85%的硫化合物.
通过增加氨基酸和有机酸,WR增强了味道,而MR则加速了三甘的降解.

结论:

沃克加热在香味再生方面优越,而蒸汽和微波加热在保存特定香味化合物方面表现出色.
研究结果为选择再加热方法提供了基于证据的指导方针,以优化传统中国美食的风味.

关键词:

风味分歧的分歧.多个omics的配置文件.不易挥发的代谢物.再加热方式的方法.挥发性化合物挥发性化合物

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