The formation of key aroma compounds in roasted mutton during the traditional charcoal process

文献类型： 外文期刊

第一作者： Liu, Huan

作者： Liu, Huan;Hui, Teng;Fang, Fei;Li, Shaobo;Wang, Zhenyu;Zhang, Dequan

作者机构：

关键词： Key aroma compounds; GC-O-MS; Flash GC E-nose; Aroma recombination experiment; Multivariate linear modeling

期刊名称：MEAT SCIENCE （ 影响因子：7.077； 五年影响因子：6.632 ）

ISSN： 0309-1740

年卷期： 2022 年 184 卷

页码：

收录情况： SCI

摘要： The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could be discriminated using a flash GC Enose and GC-O-MS combined with multivariate data analysis. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments. Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration. The odour activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odours. The multivariate linear modeling indicated that a lower specific heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.

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