Yan Kangling, Kong Jiaxin, Yu Limei, Yang Juan, Zeng Xiaofang, Bai Weidong, Qian Min, Dong Hao
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
Food Chem. 2025 Jul 30;481:143979. doi: 10.1016/j.foodchem.2025.143979. Epub 2025 Mar 27.
This study explored the flavor evolution of pre-cooked goose meat during storage, focusing on lipid oxidation's impact on warmed-over flavor (WOF). Using electronic nose, GC-IMS, and SPME-GC-MS to characterize volatile organic compounds (VOCs), 60 VOCs were identified by GC-IMS. SPME-GC-MS and OAV analysis identified 15 key VOCs, with OPLS-DA and VIP analysis highlighting diisobutyl phthalate, 2-octenoic acid, octadecyl alcohol and 1-octeno-3-alcohol as potential indicators of storage time in pre-cooked goose meat. Pearson correlation analysis revealed a strong link between key VOCs and lipid oxidation, especially secondary oxidation and polyunsaturated fatty acids (C24:1, C22:6n3). These findings emphasize the role of lipid oxidation in flavor intensification, providing valuable insights for flavor profiling and oxidation control.
本研究探讨了预煮鹅肉在储存过程中的风味演变，重点关注脂质氧化对回热风味（WOF）的影响。使用电子鼻、气相色谱-离子迁移谱（GC-IMS）和固相微萃取-气相色谱-质谱联用（SPME-GC-MS）对挥发性有机化合物（VOCs）进行表征，通过GC-IMS鉴定出60种VOCs。SPME-GC-MS和气味活性值（OAV）分析确定了15种关键VOCs，正交偏最小二乘法判别分析（OPLS-DA）和变量重要性投影（VIP）分析突出了邻苯二甲酸二异丁酯、2-辛烯酸、十八醇和1-辛烯-3-醇作为预煮鹅肉储存时间的潜在指标。Pearson相关性分析揭示了关键VOCs与脂质氧化之间的紧密联系，尤其是二次氧化和多不饱和脂肪酸（C24:1、C22:6n3）。这些发现强调了脂质氧化在风味强化中的作用，为风味剖析和氧化控制提供了有价值的见解。
