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Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics.
Liang, Bin; Li, Jingyu; Zhao, Shuqi; Pan, Xiaoming; Zhang, Yanfang; Gao, Peng; Li, Pi; Xing, Jiangtao; Suleman, Raheel; Gong, Hansheng; Liu, Huan.
Affiliation
  • Liang B; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
  • Li J; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
  • Zhao S; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
  • Pan X; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
  • Zhang Y; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
  • Gao P; Thermo Fisher Scientific, Beijing 100102, China.
  • Li P; Thermo Fisher Scientific, Beijing 100102, China.
  • Xing J; Thermo Fisher Scientific, Beijing 100102, China.
  • Suleman R; Department of Food Science and Technology, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan, Pakistan.
  • Gong H; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
  • Liu H; School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
Food Chem X ; 23: 101593, 2024 Oct 30.
Article in En | MEDLINE | ID: mdl-39036480
ABSTRACT
Little information is known about the increased aroma compounds and possible mechanism in Tamarix ramosissima Ledeb roasted mutton (TRM). A comprehensive analysis of aroma compounds and lipids were firstly performed by lipidomics and sensomics approach. The results indicated that 9 out of 53 aroma compounds were considered as key odorants, including 5-methyl-2,3-diethylpyrazine. The roasted mutton contained highest levels of phosphatidylcholine (PC, 13.95%), triglyceride (TG, 13.50%), and phosphatidylethanolamine (PE, 12.25%). TG 180_180_181 and nine odorants were the potential biomarkers for discriminating differential samples due to variable importance in projection (VIP) > 1 and p < 0.05. PCs and TGs, including PC 210_131 and TG 160_181_181, might be predominantly responsible for the formation and retention of aroma compounds, respectively. This will clarify the enhanced effect of Tamarix ramosissima Ledeb on the presence of aroma compounds via lipid pathways in roasted mutton.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2024 Document type: Article Affiliation country: China Country of publication: Netherlands
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2024 Document type: Article Affiliation country: China Country of publication: Netherlands