羊肉中的风味形成:以脂质为中心的高海拔和低海拔品种的比较研究
Jingjing Li1, Yidan Xu1, Zhenzhen Zhang1
1College of Life Science and Agri-Forestry, Southwest University of Science and Technology, Mianyang 621010, China.
Foods (Basel, Switzerland)
|March 14, 2026
概括
高海拔的西山羊肉具有鲜明的果味,这是由于其富含脂的脂质组,从而产生果味. 这与低海拔的建州大耳山羊肉形成鲜明对比,由甘油三主导.
科学领域:
- 食品科学与技术 食品科学与技术
- 动物科学动物科学
- 生物化学 生物化学
背景情况:
- 羊肉的味道对质量至关重要,并受到各种因素的影响.
- 脂质成分显著影响肉类的风味特征.
- 不同的山羊品种表现出独特的感官特征.
研究的目的:
- 调查高海拔的西山羊 (XG) 和低海拔的建州大耳山羊 (JBG) 之间的风味差异的脂质基础.
- 为了识别关键脂质和挥发性有机化合物 (VOCs),驱动风味分歧.
- 为了建立脂质特征和山羊肉味道之间的分子联系.
主要方法:
- 使用液体染色学-并联质谱法 (LC-MS/MS) 对脂质资料进行比较分析.
- 使用气体染色体质谱法 (GC-MS) 评估风味变化.
- 基于统计学意义和风味贡献 (rOAV) 的差异性脂质和关键VOCs的识别.
主要成果:
- 在XG和JBG之间确定了630种不同的脂质.
- 在XG肉中,高糖脂含量 (如PC,PE) 较高,而在JBG肉中,高糖脂含量较高.
- 在XG中,特定的脂与果实性 (例如,乙烯酸,丁酸) 有积极的相关性,有助于其独特的风味.
结论:
- 富含脂的XG脂质组是形成果实性的关键基质,创造了一个首选的感觉形状.
- 在JBG中,三糖占主导地位的脂质组导致了不同的风味特征.
- 脂质代谢在决定山羊肉质量和风味方面发挥着至关重要的作用.
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