Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
Meat Sci. 2018 May;139:231-238. doi: 10.1016/j.meatsci.2018.02.006. Epub 2018 Feb 7.
Muscle fatty acid composition and odour-active compounds released during cooking were characterized in lamb chops (Longissimus thoracis et lumborum, n = 48) collected at retail level in northern Spain. Lamb samples were classified in two groups according to their 10 t/11 t-18:1 ratio: ≤1 (10 t-non-shifted, n = 21) and >1 (10 t-shifted, n = 27). Higher n-3 polyunsaturated fatty acid, vaccenic (11 t-18:1) and rumenic acid (9c,11 t-18:2), and iso-branched chain fatty acid contents were found in non-shifted lamb samples while n-6 polyunsaturated fatty acid, internal methyl-branched chain fatty acid, and 10 t-18:1 contents were greater in shifted samples. Regardless the fatty acid profile differences between lamb sample groups, odour-active compound profile was very similar and mostly affected by the cooking conditions. Overall, the main odour-active compounds of cooked lamb were described as "green", "meaty", "roasted", and "fatty" being methyl pyrazine, methional, dimethyl pyrazine, and dimethyl trisulphide the main odour-active compounds. Aldehydes and alcohols were the most abundant volatiles in all samples, and they were mostly originated from the oxidation of unsaturated fatty acids during cooking.
在西班牙北部的零售层面采集了羊排（胸腰椎最长肌，n=48），对其脂肪酸组成和烹饪过程中释放的气味活性化合物进行了研究。根据 10t/11t-18:1 比值，将羊肉样品分为两组：≤1（10t-未移位，n=21）和>1（10t-移位，n=27）。未移位的羊肉样品中含有更高的 n-3 多不饱和脂肪酸、蓖麻油酸（11t-18:1）和反式亚油酸（9c,11t-18:2）以及异支链脂肪酸，而移位的羊肉样品中则含有更高的 n-6 多不饱和脂肪酸、内甲基支链脂肪酸和 10t-18:1。无论羊肉样品组之间的脂肪酸分布存在差异，气味活性化合物的分布非常相似，主要受烹饪条件的影响。总的来说，煮熟的羊肉的主要气味活性化合物被描述为“绿色”、“肉味”、“烤味”和“脂肪味”，其主要气味活性化合物为甲基吡嗪、甲硫醛、二甲基吡嗪和二甲基三硫。在所有样品中，醛类和醇类是最丰富的挥发性化合物，它们主要来源于不饱和脂肪酸在烹饪过程中的氧化。
