Cao Qingqing, Chen Jiaxin, Zhang Qian, Li Xiaoxue, Feng Yuqin, Guo Jiajun, Guo Mei, Liu Guishan, Cai Jingyuan, Zhao Yunlong
School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China; College of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou, Guangxi 545616, China.
Food Chem. 2025 Jul 1;479:143833. doi: 10.1016/j.foodchem.2025.143833. Epub 2025 Mar 10.
The warmed-over flavor (WOF) can significantly impair the flavor quality of prepared foods, leading to reduced consumer acceptance. This study investigates the molecular composition of WOF and the alterations in lipid molecules during the heating-cooling-reheating process of bowl-steamed Tan lamb, employing a comprehensive analytical approach. By integrating GC-MS and GC-IMS analyses, 11 WOF-related compounds were identified, including furan, 2-pentyl-, and 2-pentanone. UPLC-MS/MS analysis revealed that phospholipids and triglycerides, particularly TG 49:4; O and PG 34:2, play a critical role in the formation and retention of WOF. These lipids exhibited a negative correlation with WOF, indicating that lipid degradation is the primary cause of WOF formation. The results of this study provide a theoretical foundation for the targeted inhibition of WOF in prepared foods.
回热风味（WOF）会显著损害预制食品的风味品质，导致消费者接受度降低。本研究采用综合分析方法，研究了碗蒸滩羊肉在加热-冷却-再加热过程中WOF的分子组成以及脂质分子的变化。通过整合气相色谱-质谱联用（GC-MS）和气相色谱-离子迁移谱（GC-IMS）分析，鉴定出11种与WOF相关的化合物，包括2-戊基呋喃和2-戊酮。超高效液相色谱-串联质谱（UPLC-MS/MS）分析表明，磷脂和甘油三酯，特别是甘油三酯TG 49:4; O和磷脂酰甘油PG 34:2，在WOF的形成和保留中起关键作用。这些脂质与WOF呈负相关，表明脂质降解是WOF形成的主要原因。本研究结果为有针对性地抑制预制食品中的WOF提供了理论基础。
