School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai, 264025, China.
Yantai Food and Drug Inspection and Testing Center, Yantai, 264025, China.
Food Chem. 2024 Oct 30;456:139960. doi: 10.1016/j.foodchem.2024.139960. Epub 2024 Jun 3.
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of pigeons was investigated. The results presented that 18 aroma compounds, including 5-methy-2,3-diethylpyrazine, were identified as key aroma compounds. A total of 6324 lipids were classed into 47 categories, such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG). Nine lipids, containing PA(P-20:0/22:4(7Z,10Z,13Z,16Z)) and LPC 16:0-SN1, showed promise as potential biomarkers for discriminating differential pigeons using OPLS-DA. PC (13.76%), TG (13.58%), and their products were major lipids, among which TG 16:0 16:0 18:2, LPC 18:2-SN1, and PC 18:1_18:1 played a crucial role in the presence of aroma compounds. Interestingly, the linoleic acid, an important aroma contributor, was predominantly bonded to the sn-2 position of phospholipid and sn-3 position of neutral lipids.
脂质是肉类产品中关键的香气贡献者。然而，不同脂质在烤鸽子中香气化合物存在时的作用尚未得到研究。本研究调查了鸽子在循环非油炸烤焗过程中香气化合物和脂质的形成。结果表明，鉴定出 18 种香气化合物，包括 5-甲基-2,3-二乙基吡嗪，为关键香气化合物。共鉴定出 6324 种脂质，分为 47 类，如磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和甘油三酯（TG）。含有 PA（P-20:0/22:4(7Z,10Z,13Z,16Z))和 LPC 16:0-SN1 的 9 种脂质有望成为区分不同鸽子的潜在生物标志物，使用 OPLS-DA 进行区分。PC（13.76%）、TG（13.58%）及其产物是主要的脂质，其中 TG 16:0 16:0 18:2、LPC 18:2-SN1 和 PC 18:1_18:1 在香气化合物的存在中起着至关重要的作用。有趣的是，作为重要香气贡献者的亚油酸主要键合到磷脂的 sn-2 位和中性脂质的 sn-3 位。
