Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms

文献类型： 外文期刊

第一作者： Liu, Junmei

作者： Liu, Junmei;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Blecker, Christophe;Shen, Shuo;Luan, Yanlu;Yang, Ping;Zhang, Chunhui;Zhang, Chunhui

作者机构：

关键词： Precooked Chinese stewed beef; Warmed-over flavor; Lipidomics; Lipid fingerprint; Precursors

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： 2025 年 475 卷

页码：

收录情况： SCI

摘要： The role of lipids in the formation and development of warmed-over flavor (WOF) in precooked Chinese stewed beef was investigated using lipidomics. Fourteen predominant odorants (relative odor activity value >= 1) were identified in the reheated stewed beef. A total of 1236 lipids were detected in cooked and reheated stewed beef. Triadylglycerols (TGs), notably TG (18,0_18:1_18:1) and TG (16,0_18:1_18:1), were considered key lipids associated with predominant odorants. Among 153 differential lipids (VIP > 1, P < 0.05), phosphatidylserine (PS) (18,0_18:2) and PS (16,0_17:2) were identified as potential markers for distinguishing all samples. A total of 142 differential lipids were significantly correlated with the predominant odorants, with ether-bonded phosphatidylethanolamines (ePEs), particularly PE (P-18:0_18:2), serving as crucial precursors in WOF formation. Furthermore, lysophosphatidylcholine (20,3) and phosphatidylcholine (16,0_18:1) notably facilitated WOF development. This study provides a theoretical basis for flavor correction in precooked Chinese stewed beef dishes.

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