Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS.
Food Chem
; 456: 139960, 2024 Oct 30.
Article
de En
| MEDLINE
| ID: mdl-38870809
ABSTRACT
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of pigeons was investigated. The results presented that 18 aroma compounds, including 5-methy-2,3-diethylpyrazine, were identified as key aroma compounds. A total of 6324 lipids were classed into 47 categories, such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG). Nine lipids, containing PA(P-200/224(7Z,10Z,13Z,16Z)) and LPC 160-SN1, showed promise as potential biomarkers for discriminating differential pigeons using OPLS-DA. PC (13.76%), TG (13.58%), and their products were major lipids, among which TG 160 160 182, LPC 182-SN1, and PC 181_181 played a crucial role in the presence of aroma compounds. Interestingly, the linoleic acid, an important aroma contributor, was predominantly bonded to the sn-2 position of phospholipid and sn-3 position of neutral lipids.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Columbidae
/
Cuisine (activité)
/
Chromatographie gazeuse-spectrométrie de masse
/
Odorisants
Limites:
Animals
Langue:
En
Journal:
Food Chem
Année:
2024
Type de document:
Article
Pays d'affiliation:
Chine
Pays de publication:
Royaume-Uni