Cao Shenyi, Fu Yinghua
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, Xinjiang 830017, China.
Food Chem X. 2024 Jul 22;23:101683. doi: 10.1016/j.fochx.2024.101683. eCollection 2024 Oct 30.
Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1, < 0.05); Cer/NS (d18:1/20:0), LPE (18:1), FA (18:0), GlcADG (12:0/24:1), and PE (18:2e/22:5) were identified as potential lipid biomarkers. A total of 96 volatile compounds were also identified, and 16 of these were identified as key aroma compounds in air-dried camel jerky. Meanwhile, 11 differential lipids significantly, negatively correlated with 7 key aroma compounds ( < 0.05) during processing, indicating that the precursors produced by the degradation of lipid molecules were important sources of volatile flavor substances in air-dried camel jerky.
脂质在肉制品风味形成中起着重要作用。为确定脂质在风干骆驼肉干加工过程中对风味形成的贡献，本研究采用超高效液相色谱-四极杆-静电场轨道阱质谱联用仪（UHPLC-Q-Exactive Orbitrap MS/MS）分析脂质变化，并通过顶空固相微萃取-气相色谱-飞行时间质谱联用仪（HS-SPME-GC-ToF-MS）鉴定挥发性化合物。结果表明，共鉴定出属于30个亚类的606种脂质分子，筛选出206种差异脂质分子（VIP>1，<0.05）；神经酰胺/神经鞘脂（Cer/NS，d18:1/20:0）、溶血磷脂酰乙醇胺（LPE，18:1）、脂肪酸（FA，18:0）、葡萄糖二酰甘油（GlcADG，12:0/24:1）和磷脂酰乙醇胺（PE，18:2e/22:5）被鉴定为潜在的脂质生物标志物。还共鉴定出96种挥发性化合物，其中16种被鉴定为风干骆驼肉干中的关键香气化合物。同时，11种差异脂质在加工过程中与7种关键香气化合物显著负相关（<0.05），表明脂质分子降解产生的前体物质是风干骆驼肉干中挥发性风味物质的重要来源。
