Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products

文献类型： 外文期刊

第一作者： Shi, Haonan

作者： Shi, Haonan;Gao, Rongmei;Liu, Huan;Wang, Zhenyu;Zhang, Chunjiang;Zhang, Dequan;Shi, Haonan

作者机构：

关键词： Roast; Meat; Aroma compounds; Advanced glycation end products; Heterocyclic aromatic amines; Maillard reaction

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 436 卷

页码：

收录情况： SCI

摘要： Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. N-epsilon-carboxymethyl lysine (CML, 11.78-49.32 mu g/g) and N-epsilon-carboxyethyl lysine (CEL, 8.48-171.00 mu g/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序