School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China.
Food Chem. 2023 Oct 30;424:136310. doi: 10.1016/j.foodchem.2023.136310. Epub 2023 May 6.
The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.
脂质组成和结构强烈影响高脂肪食品中挥发物的形成。通过脂质组学和风味组学研究关键变量脂质种类与特征挥发物之间的关系，解析腌制过程中皮蛋（PEY）中挥发物的形成途径。结果表明，早期非醛和苯甲醛的形成可能分别源于 TG（18:1_18:2_20:4）中 Sn-1 的油酸、PE（22:6_18:1）中 Sn-2 的花生四烯酸和 TG（18:1_18:2_20:4）中 Sn-2 的亚油酸。1-辛烯-3-醇可能是由 TG（18:1_18:2_20:4）中 Sn-2 的亚油酸和 TG（18:1_18:2_20:4）中 Sn-3 的花生四烯酸形成的。吲哚是在后期通过 TGs（16:0_16:1_20:1；16:1_18:1_22:1；23:0_18:1_18:1）形成的，而苯乙酮是通过 TGs（14:0_20:0_20:4；14:0_15:0_18:1；16:0_16:0_22:6）、 PCs（24:0_18:1；O-18:1_18:2）、PEs（P-18:1_20:4；P-18:1_22:6）和 SPH（d18:0）在整个腌制过程中形成的。本研究从分子水平深入精确地揭示了腌制过程中皮蛋中特征挥发物通过脂质降解形成的途径。
