You Kaiyan, Li Qianyu, Wang Ya, Cao Xuehui
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Foods. 2025 Apr 27;14(9):1535. doi: 10.3390/foods14091535.
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18-24 min compared to 8-16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20-22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time.
为研究不同蒸煮时间对羊肉胡萝卜馅料风味特征的影响，采用固相微萃取气相色谱 - 质谱联用仪（SPME - GC - MS）和气相色谱 - 离子迁移谱仪（GC - IMS）分析挥发性有机化合物（VOCs）和脂肪酸的动态变化。结果显示，在整个蒸煮过程中共鉴定出116种VOCs，其中通过GC - MS检测到73种，通过GC - IMS检测到44种。值得注意的是，与8 - 16分钟相比，18 - 24分钟时VOCs浓度显著更高。此外，还建立了GC - IMS指纹图谱以评估蒸煮过程中VOCs的分布。正交偏最小二乘法判别分析（OPLS - DA）表明，辛酸乙酯（B3）、乙酸芳樟酯（B6）和壬醛（C1）等11种化合物对羊肉胡萝卜馅料的风味特征有显著影响。进一步分析表明，蒸煮20 - 22分钟时，硬脂酸含量达到最低点，而n - 6和n - 3系列多不饱和脂肪酸（PUFAs）以及多不饱和脂肪酸与饱和脂肪酸的比例（P/S）在此期间达到峰值。
