Ping Chunyuan, Liu Yuanqi, Bi Jicai, Cai Xuemei, Li Xiang, Qiao Mingfeng
Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China.
Food Chem X. 2024 Jul 14;23:101640. doi: 10.1016/j.fochx.2024.101640. eCollection 2024 Oct 30.
This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM). Electronic nose and tongue revealed that the microwaving was superior in preserving the original olfactory and gustatory profiles of CPSM compared to the other methods. Headspace- Gas chromatography- ion mobility spectrometry (HS-GC-IMS) detected 48 compounds, encompassing 15 alcohols, 11 aldehydes, 9 ketones, 7 esters, 2 alkenes, and 2 others, 1 acid. Spectral and clustering analysis revealed a significant rise in the content of Warmed-over flavor compounds after boil reheating, culminating in pronounced flavor distortion and a decline in sensory scores. Relative odor activity value (ROAV) and chemometrics identified nine substances as the principal flavor compounds responsible to flavor distortion. In conclusion, all reheating methods induce changes in the original flavor characteristics profiles of CPSM. However, microwave reheating offers superior preservation of the flavor characteristics of CPSM.
本研究调查了微波复热（MR）、煮沸复热（BR）和蒸汽复热（SR）对陶罐密封肉（CPSM）风味特征的影响。电子鼻和电子舌显示，与其他方法相比，微波复热在保留CPSM原始嗅觉和味觉特征方面更具优势。顶空-气相色谱-离子迁移谱（HS-GC-IMS）检测到48种化合物，包括15种醇类、11种醛类、9种酮类、7种酯类、2种烯烃类、2种其他化合物和1种酸类。光谱和聚类分析显示，煮沸复热后，加热过度风味化合物的含量显著增加，最终导致明显的风味畸变和感官评分下降。相对气味活性值（ROAV）和化学计量学确定了9种物质是导致风味畸变的主要风味化合物。总之，所有复热方法都会引起CPSM原始风味特征的变化。然而，微波复热能更好地保留CPSM的风味特征。
