Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef

文献类型： 外文期刊

第一作者： Zhou, Longzhu

作者： Zhou, Longzhu;Ren, Yimeng;Shi, Yujie;Fan, Shijie;Zhao, Liyuan;Dong, Miaomiao;Li, Jing;Yang, Youyou;Yu, Yanan;Zhao, Qingyu;Zhang, Junmin;Tang, Chaohua;Ren, Yimeng;Shi, Yujie;Li, Jing

作者机构：

关键词： Beef; Key aroma compounds; Lipids; GC-O-MS; Lipidomics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2024 年 461 卷

页码：

收录情况： SCI

摘要： Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.

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