Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds
文献类型： 外文期刊
第一作者： Wang, Jing
作者： Wang, Jing;Wu, Yun;Song, Yu;Zhao, Laiyu;Yang, Ping;Huang, Feng;Zhang, Chunhui;Zhang, Chunhui
作者机构：
关键词： Lamb breed; Muscle type; Volatile compounds; Aroma precursors
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids) in lamb from different breeds and muscle types. Hong lamb was characterized by greater tenderness and water holding capacity, higher polyunsaturated fatty acids and higher essential/nonessential amino acids in comparison with Hu lamb. Aldehydes, such as heptanal, hexanal, octanal and nonanal were higher in Hong-ST compared with Hu-ST. Principal component analysis (PCA) showed that aroma precursors were closely related to volatile components of cooked lamb. Discriminant analysis results showed that precursors and volatile compounds could be used to identify the breeds and muscle types of lamb. These findings revealed the contributors of lamb aroma and might help understand the regulatory mechanism of aroma in lamb from different breeds and muscle types.
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