Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Food Chem. 2023 Jan 1;398:133794. doi: 10.1016/j.foodchem.2022.133794. Epub 2022 Jul 28.
To explore the contribution of different lipid oxidation stages to flavor formation in salted egg yolk, potential pathways of flavor formation were characterized by multi-omics strategy and partial least squares structural equation model (PLS-SEM). 72 lipids, 135 metabolites and 5 volatiles related to lipid oxidation were screened out. The degradation of aldehydes and ketones, and the generation of tryptamine and elaidic acid, etc. were promoted by triglycerides (TG) (10:0 16:0 18:1), triglycerides (TG) (18:0 20:1 22:0), etc. at primary and secondary oxidation stage, respectively. The generation of acetophenone, thianaphthene, etc. through the pathway of 2-phenylacetamide, hexanoylcarnitine, etc. was facilitated by these triglycerides (TG) at primary oxidation stage. Furthermore, amino acid metabolisms, pentose phosphate pathway and linoleic acid metabolism occurred at secondary oxidation stage were key pathways to form distinctive flavor. In conclusion, secondary oxidation stage may be more important for the formation of unique flavor (taste) in salted egg yolk.
为了探究不同脂质氧化阶段对咸蛋黄风味形成的贡献，采用多组学策略和偏最小二乘结构方程模型（PLS-SEM）来表征风味形成的潜在途径。筛选出与脂质氧化相关的 72 种脂质、135 种代谢物和 5 种挥发性物质。初级和次级氧化阶段，分别促进了三酰甘油（10:0 16:0 18:1）和三酰甘油（18:0 20:1 22:0）等对醛酮的降解以及色胺和反油酸的生成。通过 2-苯乙酰胺、己酰肉碱等途径，这些三酰甘油（TG）在初级氧化阶段促进了苯乙酮、硫茚等的生成。此外，次级氧化阶段的氨基酸代谢、戊糖磷酸途径和亚油酸代谢是形成独特风味的关键途径。总之，次级氧化阶段可能对咸蛋黄独特风味（味道）的形成更为重要。
