Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

文献类型： 外文期刊

第一作者： Suleman, Raheel

作者： Suleman, Raheel;Hui, Teng;Wang, Zhenyu;Liu, Huan;Zhang, Dequan;Alarcon-Rojo, Alma Delia

作者机构：

关键词： grilling; roasting; flavour; lamb meat; aroma

期刊名称：SEPARATIONS （ 影响因子：3.344； 五年影响因子：2.943 ）

ISSN：

年卷期： 2022 年 9 卷 3 期

页码：

收录情况： SCI

摘要： This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (p < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 mu g/g-27.83 mu g/g. 1-hexanol was highest at 34.74 mu g/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 mu g/g in superheated-steam-roasted patties.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序