Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design, Wageningen University, PO Box 8130, 6700 EW Wageningen, the Netherlands.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2024 Mar 15;436:137742. doi: 10.1016/j.foodchem.2023.137742. Epub 2023 Oct 13.
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. N-carboxymethyl lysine (CML, 11.78-49.32 μg/g) and N-carboxyethyl lysine (CEL, 8.48-171.00 μg/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.
研究香气与有害物质之间的相互作用和联系的工作还不够充分。对 25 个烤肉样品中的关键香气化合物、典型有害物质及其前体进行了全面分析。鉴定出 49 种香气化合物为具有气味活性值超过 1 的必需气味物质。N-羧甲基赖氨酸（CML，11.78-49.32μg/g）和 N-羧乙基赖氨酸（CEL，8.48-171.00μg/g）被鉴定为肉类中高浓度的代表性晚期糖基化终产物（AGEs）。哈曼和诺哈曼是典型的杂环芳香胺。同时，相关分析表明，醛和醇与 AGEs 呈负相关（p<0.01），而吡嗪类可能影响哈曼和诺哈曼的形成。糠醛、1-己醇、2,4-十二烯醛、AGEs 和肌酸被认为是区分不同烤肉产品的潜在生物标志物。因此，该研究可为协同调控烤肉制品中香气和有害物质提供新的思路。
