Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2024 Jul 30;447:138877. doi: 10.1016/j.foodchem.2024.138877. Epub 2024 Mar 1.
The UHPLCHRMS and Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) techniques were applied to investigate effects of lipid molecules and heat transfer on the generation of aroma compounds in roasted chicken skin. Nineteen odorants were identified as most important aroma contributors based on odor activity values (OAVs) exceeding 1. Lipidomic analysis identified 3926 lipids in the samples, in which triglycerides (TG), phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ceramide (Cer) had a contribution of 20.63%, 12.46%, 11.95%, and 11.39%, respectively. Furthermore, it was observed that PS(18:3e_22:5) and TG(18:0_18:1_18:1) serve as significant chemical markers for distinguishing chicken skin during the roasting (p < 0.05). TGs, notably TG(16:1_18:1_18:2) and TG(18:1_18:2_18:2), were postulated as key retainers for binding crucial aroma compounds. Meanwhile, PC, PE, and Cer played pivotal roles in aroma compound formation. Additionally, higher thermal conductivity and reduced thermal diffusivity significantly contributed to the formation of key odorants.
UHPLC-HRMS 和气相色谱-嗅闻-质谱联用 (GC-O-MS) 技术被应用于研究脂质分子和热传递对烤鸡皮中香气化合物生成的影响。基于气味活度值 (OAV) 超过 1，确定了 19 种气味物质为最重要的香气贡献者。脂质组学分析鉴定了样品中的 3926 种脂质，其中三酰甘油 (TG)、磷脂酰胆碱 (PC)、磷脂酰乙醇胺 (PE) 和神经酰胺 (Cer) 的贡献率分别为 20.63%、12.46%、11.95%和 11.39%。此外，还观察到 PS(18:3e_22:5) 和 TG(18:0_18:1_18:1) 可作为区分烤鸡皮的重要化学标志物 (p < 0.05)。TG，特别是 TG(16:1_18:1_18:2) 和 TG(18:1_18:2_18:2)，被认为是结合关键香气化合物的关键保留物。同时，PC、PE 和 Cer 在香气化合物形成中发挥着关键作用。此外，较高的热导率和较低的热扩散率显著促进了关键气味物质的形成。
