Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Food Chem. 2022 Mar 1;371:131112. doi: 10.1016/j.foodchem.2021.131112. Epub 2021 Sep 10.
Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In this study, the lipids in egg yolk were partly removed by acetone or totally removed by chloroform/methanol, and lutein was removed simultaneously by the solvents. Then, the samples were heated, and the volatiles and aroma profiles were analyzed. The results showed that chicken meat aroma and meat aroma were imitated successfully through the removal of neutral lipids and lutein (acetone-treated) and total lipids and lutein (chloroform/methanol-treated) egg yolk samples, respectively. Finally, additional lutein and tert-butylhydroquinone were employed for validating the inhibiting effects of lutein on lipid oxidation and Maillard reaction, and the results demonstrated that it was lutein rather than lipids or their degradation products that determined the flavor formation. These findings push forward the mechanisms for the formation of meat flavor and provide insights for future manufacturing of meat aroma.
蛋黄含有丰富的肉前体，但它的气味与肉香味有很大的不同。在这项研究中，通过丙酮部分去除蛋黄中的脂质，或通过氯仿/甲醇完全去除脂质和叶黄素，同时用溶剂去除叶黄素。然后，加热样品，分析挥发物和香气特征。结果表明，通过去除中性脂质和叶黄素（丙酮处理）以及总脂质和叶黄素（氯仿/甲醇处理）的蛋黄样品，成功模拟了鸡肉香味和肉香味。最后，添加叶黄素和叔丁基对苯二酚以验证叶黄素对脂质氧化和美拉德反应的抑制作用，结果表明，是叶黄素而不是脂质或其降解产物决定了风味的形成。这些发现推动了肉味形成的机制研究，并为未来的肉味制造提供了思路。
