Liu Junmei, Deng Siyang, Wang Jingfan, Huang Feng, Han Dong, Xu Ying, Yang Ping, Zhang Chunhui, Blecker Christophe
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.
Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium.
Food Chem X. 2024 Jul 15;23:101654. doi: 10.1016/j.fochx.2024.101654. eCollection 2024 Oct 30.
The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma recombination, and omission test, 11 compounds mainly derived from lipid oxidation were characterized as the key odorants contributing to the formation of WOF. In particular, 3-(methylthio)propanal, which was positively correlated with meaty aroma, was implicated in an overall increase in WOF. Thus, these odorants were elected as potential markers of WOF in the reheated precooked stewed beef. In summary, the WOF of the precooked stewed beef could be attributed to an overall increase in lipid oxidation products and a decrease in the odorants with desirable aromas. The characterization of WOF in precooked stewed beef will aid in the flavor quality control of precooked stewed beef dishes.
采用感官组学方法对导致预煮炖牛肉回热风味（WOF）的关键气味物质进行了表征。总体而言，共鉴定出36种气味物质，基于风味稀释因子、气味活性值、香气重组和缺失试验，11种主要源自脂质氧化的化合物被表征为导致WOF形成的关键气味物质。特别是，与肉香呈正相关的3-（甲硫基）丙醛与WOF的总体增加有关。因此，这些气味物质被选为预煮炖牛肉回热时WOF的潜在标志物。总之，预煮炖牛肉的WOF可归因于脂质氧化产物的总体增加以及具有宜人香气的气味物质的减少。预煮炖牛肉中WOF的表征将有助于预煮炖牛肉菜肴的风味质量控制。
