College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China.
Food Chem. 2024 Dec 1;460(Pt 2):140435. doi: 10.1016/j.foodchem.2024.140435. Epub 2024 Jul 14.
The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This study aimed to reveal its aroma quality and perception mechanism through electronic nose, sensory evaluation and gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) coupled with chemometric methods and molecular docking. Sensory evaluation and electronic nose analysis indicated ginger could greatly modify aroma profile of beef. Most C6-C10 aldehydes significantly decreased and terpenes increased in ginger-infused stewed beef. Orthogonal partial least squares-discriminant analysis (OPLS-DA) found 7 key markers for distinguishing stewed beef with or without ginger. Ginger additions could reduce fatty acids consumption. Moreover, the key contributors of fatty, bloody, meaty, ginger and mint aroma attributes, namely (E)-2-octenal, 1-octen-3-ol, 2-acetylthiazole, zingiberene and γ-elemene, respectively, selected by partial least squares regression (PLSR) analysis were docked with the olfactory receptor. Hydrogen bonds and hydrophobic interactions were the main interaction forces between olfactory receptor and the five compounds.
在中餐烹饪中，姜味炖牛肉具有令人满意的气味。本研究旨在通过电子鼻、感官评价和气相色谱-质谱联用（GC-MS）、气相色谱-离子迁移谱联用（GC-IMS）结合化学计量学方法和分子对接技术，揭示其香气品质和感知机制。感官评价和电子鼻分析表明，姜可以极大地改变牛肉的香气特征。在姜味炖牛肉中，大多数 C6-C10 醛类显著减少，萜烯类增加。正交偏最小二乘判别分析（OPLS-DA）发现了 7 个区分炖牛肉中是否添加姜的关键标志物。姜的添加可以减少脂肪酸的消耗。此外，通过偏最小二乘回归（PLSR）分析选择的脂肪味、血腥味、肉味、姜味和薄荷味特征的关键贡献物，即（E）-2-辛烯醛、1-辛烯-3-醇、2-乙酰噻唑、姜烯和γ-榄香烯，分别与嗅觉受体对接。氢键和疏水相互作用是嗅觉受体与这五种化合物之间的主要相互作用力。
