Formation of volatile flavours and heterocyclic aromatic amines in roasted lamb leg

文献类型： 外文期刊

第一作者： Wei, Xiangru

作者： Wei, Xiangru;Nie, Ruotong;Zhang, Chunjiang;Wang, Zhenyu;Zhang, Dequan;Zhang, Chunjiang;Zhang, Dequan;Wei, Xiangru;Brunton, Nigel P.;Dunne, Peter G.;Monahan, Frank J.;Nie, Ruotong

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关键词： Maillard reaction intermediates; Thermal processing; Meat flavour; (3-carboline heterocyclic amines; Kinetic modelling

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 231 卷

页码：

收录情况： SCI

摘要： This study investigated the effect of roasting time on the formation of volatile odour compounds (VOCs), heterocyclic aromatic amines (HAAs) and changes in related precursors in roasted lamb legs. Samples were roasted at 230 degrees C for 0, 9, 18, 27, 36, 45 and 54 min. A total of 89 VOCs were detected using gas chromatography-mass spectrometry, spanning the progression from raw to charred lamb. Flavour compounds resulting from lipid oxidation were released much earlier than those formed via the Maillard reaction. (3-Carbolines-particularly norharman-were the dominant HAAs detected in roasted lamb legs. Glucose and free amino acids were gradually depleted over roasting time, contributing to the formation of VOCs and HAAs. As key intermediate compounds, alpha-dicarbonyl compounds-including glyoxal and methylglyoxal-and monocarbonyls such as formaldehyde and acetaldehyde were formed after 9 min of roasting and subsequently engaged in further reactions after 27 min. Results indicated that the period between 18 and 27 min was critical for the formation of Nand S-containing VOCs and (3-carboline HAAs. The kinetic modelling revealed that the formation of key intermediates (e.g., glyoxal, methylglyoxal, aldehydes such as formaldehyde) could not be adequately described by either first-or second-order model, suggesting that more complex or multi-step kinetic approaches may be required for accurate characterization.

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