Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
文献类型： 外文期刊
作者： Liu, Junmei 1 ; Deng, Siyang 1 ; Wang, Jingfan 1 ; Huang, Feng 1 ; Han, Dong 1 ; Xu, Ying 1 ; Yang, Ping 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;
作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2B, B-5030 Gembloux, Belgium
3.Yihai Kitchen Tianjing Investment Co Ltd, Tianjin 300461, Peoples R China
4.Jiangsu Fangyang Water Co Ltd, Lianyungang 222000, Jiangsu, Peoples R China
关键词： Precooked stewed beef; Warmed-over flavor; Key aroma-active compounds; Sensomics approach; Lipid oxidation; Interaction
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 23 卷
页码：
收录情况： SCI
摘要： The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma recombination, and omission test, 11 compounds mainly derived from lipid oxidation were characterized as the key odorants contributing to the formation of WOF. In particular, 3(methylthio)propanal, which was positively correlated with meaty aroma, was implicated in an overall increase in WOF. Thus, these odorants were elected as potential markers of WOF in the reheated precooked stewed beef. In summary, the WOF of the precooked stewed beef could be attributed to an overall increase in lipid oxidation products and a decrease in the odorants with desirable aromas. The characterization of WOF in precooked stewed beef will aid in the flavor quality control of precooked stewed beef dishes.
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