A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology

文献类型： 外文期刊

第一作者： Liu, Huan

作者： Liu, Huan;Zhang, Yuping;Li, Junke;Ji, Hengbin;Ma, Qianli;Hamid, Nazimah;Xing, Jiangtao;Gao, Peng;Li, Pi;Li, Jianxun;Li, Qianqian

作者机构：

关键词： Aroma formation; Aroma retention; Volatilomics; Phospholipids; Neutral lipids; TG 16:0_16:0_18:0; Pyrazine

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 play a significant role in aroma formation. However, lipid variations and their impact on aroma during the processing of quail meat remain unknown. Therefore, a comprehensive analysis of lipids and aroma compounds was conducted in circulating non-fried roasted quail meat. Nineteen odorants were identified as key aroma compounds in the roasted quail meat at 40 min with OAVs of >1. The concentrations of most key odorants significantly increased in circulating non-fried roasted (CNR) quail meat within the first 30 min of roasting, reaching maximum values at 40 min. Phospholipids, neutral lipids, and sphingolipids emerged as potential markers for distinguishing different samples. Neutral lipids had the highest peak areas and significantly contributed to the aroma retention. Phospholipids and neutral lipids with unsaturated fatty acids, particularly C-18 acyl groups, played a crucial role in aroma formation. This study provides valuable insights into the role of lipids in determining aroma quality.

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