Wang Jing, Song Yu, Zhao Laiyu, Yang Ping, Huang Feng, Wu Yun, Zhang Chunhui
College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China.
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Food Chem X. 2024 May 3;22:101437. doi: 10.1016/j.fochx.2024.101437. eCollection 2024 Jun 30.
The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids) in lamb from different breeds and muscle types. lamb was characterized by greater tenderness and water holding capacity, higher polyunsaturated fatty acids and higher essential/non-essential amino acids in comparison with lamb. Aldehydes, such as heptanal, hexanal, octanal and nonanal were higher in compared with . Principal component analysis (PCA) showed that aroma precursors were closely related to volatile components of cooked lamb. Discriminant analysis results showed that precursors and volatile compounds could be used to identify the breeds and muscle types of lamb. These findings revealed the contributors of lamb aroma and might help understand the regulatory mechanism of aroma in lamb from different breeds and muscle types.
羊肉独特的香气源于烹饪过程中特征性前体物质之间的化学反应。本研究旨在建立不同品种和肌肉类型的羊肉中挥发性化合物与香气前体物质（蛋白质、脂肪、游离氨基酸和脂肪酸）之间的关系。与[此处原文缺失比较对象]相比，[此处原文缺失具体品种]羊肉的特点是更嫩、持水力更强、多不饱和脂肪酸含量更高以及必需/非必需氨基酸含量更高。与[此处原文缺失比较对象]相比，[此处原文缺失具体品种]中的庚醛、己醛、辛醛和壬醛等醛类物质含量更高。主成分分析（PCA）表明，香气前体物质与熟羊肉的挥发性成分密切相关。判别分析结果表明，前体物质和挥发性化合物可用于识别羊肉的品种和肌肉类型。这些发现揭示了羊肉香气的来源，可能有助于理解不同品种和肌肉类型羊肉香气的调控机制。
