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.
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.
Food Chem. 2024 Dec 15;461:140948. doi: 10.1016/j.foodchem.2024.140948. Epub 2024 Aug 22.
Lipids play a significant role in aroma formation. However, lipid variations and their impact on aroma during the processing of quail meat remain unknown. Therefore, a comprehensive analysis of lipids and aroma compounds was conducted in circulating non-fried roasted quail meat. Nineteen odorants were identified as key aroma compounds in the roasted quail meat at 40 min with OAVs of >1. The concentrations of most key odorants significantly increased in circulating non-fried roasted (CNR) quail meat within the first 30 min of roasting, reaching maximum values at 40 min. Phospholipids, neutral lipids, and sphingolipids emerged as potential markers for distinguishing different samples. Neutral lipids had the highest peak areas and significantly contributed to the aroma retention. Phospholipids and neutral lipids with unsaturated fatty acids, particularly C acyl groups, played a crucial role in aroma formation. This study provides valuable insights into the role of lipids in determining aroma quality.
脂质在香气形成中起着重要作用。然而，鹌鹑肉加工过程中脂质的变化及其对香气的影响尚不清楚。因此，本研究对循环非油炸烤鹌鹑肉中的脂质和香气化合物进行了综合分析。在 40 分钟的循环非油炸烤鹌鹑肉中鉴定出 19 种呈味物质，其 OAV 值均大于 1。在烤制的前 30 分钟内，大多数关键呈味物质在循环非油炸烤（CNR）鹌鹑肉中的浓度显著增加，在 40 分钟时达到最大值。磷脂、中性脂质和鞘脂可作为区分不同样品的潜在标志物。中性脂质的峰面积最高，对香气保留有重要贡献。含有不饱和脂肪酸，尤其是 C 酰基的磷脂和中性脂质在香气形成中起着关键作用。本研究为脂质在决定香气质量中的作用提供了有价值的见解。
