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
作者： Liu, Junmei 1 ; Huang, Feng 1 ; Han, Dong 1 ; Xu, Ying 1 ; Shen, Shuo 3 ; Luan, Yanlu 4 ; Yang, Ping 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes,2B, B-5030 Gembloux, Belgium
3.Angel Yeast Co Ltd, Yichang 443003, Hubei, Peoples R China
4.Yantai Foodmate Informat Technol Co Ltd, Yantai 264000, Shandong, Peoples R China
5.ACK Co, Beijing 830032, Xinjiang, Peoples R China
6.Yihai Kitchen Tianjing Investment Co Ltd, Tianjin 300461, Peoples R China
7.CAAS, Inst Western Agr, Urumqi 831100, Xinjiang, Peoples R China
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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