Wang Yong-Rui, Wang Song-Lei, Luo Rui-Ming
College of Agriculture, Ningxia University, Yinchuan, China.
College of Food and Wine, Ningxia University, Yinchuan, China.
Front Nutr. 2022 Oct 18;9:1003126. doi: 10.3389/fnut.2022.1003126. eCollection 2022.
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds were identified, among which 14 compounds, including ()-2-octenal, 1-heptanol, hexanal, 1-hexanol, heptanal, 1-octen-3-ol, 1-pentanol, ()-2-nonenal, octanal, 2-undecenal, nonanal, pentanal, 2-pentylfuran and 2-methypyrazine, were confirmed as key aroma compounds through the odor activity values (OAV) and aroma recombination experiments. The OAV and contribution rate of the 14 key aroma compounds were maintained at high levels, and nonanal had the highest OAV (322.34) and contribution rate (27.74%) in the samples after roasting for 10 min. The content of α-helix significantly decreased ( < 0.05), while the β-sheet content significantly increased ( < 0.05) during the roasting process. The content of random coils significantly increased in the samples roasted for 0-8 min ( < 0.05), and then no obvious change was observed. At the same time, β-turn content had no obvious change. Correlation analysis showed that the 14 key aroma compounds were all positively correlated with the content of α-helix and negatively correlated with the contents of β-sheet and random coil, and also positively correlated with the content of β-turn, except hexanal and 2-methypyrazine. The results are helpful to promoting the industrialization of roasted Tan mutton.
采用传统的木炭技术来测定滩羊肉在烤制过程中关键香气成分的变化。结果表明，结合气相色谱 - 质谱联用仪（GC-MS）和偏最小二乘判别分析（PLS-DA）可区分不同烤制时间的样品。共鉴定出26种挥发性化合物，其中包括（）-2-辛烯醛、1-庚醇、己醛、1-己醇、庚醛、1-辛烯-3-醇、1-戊醇、（）-2-壬烯醛、辛醛、2-十一碳烯醛、壬醛、戊醛、2-戊基呋喃和2-甲基吡嗪在内的14种化合物，通过气味活性值（OAV）和香气重组实验被确认为关键香气成分。这14种关键香气成分的OAV和贡献率维持在较高水平，烤制10分钟后的样品中壬醛的OAV最高（322.34），贡献率也最高（27.74%）。在烤制过程中，α-螺旋含量显著降低（<0.05），而β-折叠含量显著增加（<0.05）。在烤制0 - 8分钟的样品中，无规卷曲含量显著增加（<0.05），之后未观察到明显变化。同时，β-转角含量无明显变化。相关性分析表明，除己醛和2-甲基吡嗪外，这14种关键香气成分均与α-螺旋含量呈正相关，与β-折叠和无规卷曲含量呈负相关，且与β-转角含量也呈正相关。这些结果有助于推动烤滩羊肉的产业化发展。
