Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

Luo

Food Processing Preservation

2022

In this study, E‐nose and GC‐MS combined with chemometric methods were used to analyze and identify the key aroma compounds of mutton during the electric roasting process. The results indicated that the mutton roasted for 0–20 min could be discriminated by E‐nose. A total of 47 volatile compounds were identified by GC‐MS, including 10 alcohols, 14 aldehydes, 6 ketones, 3 esters, 6 acids, 1 furan, and 7 other substances. Thirteen compounds were identified as the key aroma compounds by the odor activity values (OAVs). Significant increases in key aroma compositions and concentrations in samples roasted for 2–8 min were observed during the roasting process, in which hexanal and 1‐octen‐3‐ol had the highest concentration. In comparison with raw meat, the OAVs of eight key aroma compounds were maintained at high levels in mutton roasted for 12 min. Samples with different roasting time could not be discriminated by the concentration of the volatile compound except for roasting for 20 min. The linear model indicated that lower water content and water activity could contribute to the formation of hexanal and 1‐octen‐3‐ol in samples. Novelty Impact Statement Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture. Thirteen key aroma compounds in roasted tan mutton such as hexanal and 1‐octen‐3‐ol were determined based on OAVs. Water content and water activity affected the formation of key aroma compounds.

Section: Discussionmentioning

confidence: 99%

Study on key aroma compounds in the electric roasting process of Tan mutton

Luo

Food Processing Preservation

2022

“…Nonanal had the highest OAV (322.34) and contribution rate (27.74%) especially, followed by 1-octen-3-ol, octanal and hexanal in the mutton roasted for 10 min. According to the investigation, lipid oxidation products, such as 1-octen-3-ol, heptanal, hexanal and octanal, had the highest concentrations and OAV in the roasted mutton ( 4 , 13 , 37 ). Although the concentrations of aldehydes and alcohols varied depending on the roasting procedure, these compounds remained the most prominent aroma compounds in the roasted mutton ( 11 ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process

Luo

2022

Front. Nutr.

The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds were identified, among which 14 compounds, including (E)-2-octenal, 1-heptanol, hexanal, 1-hexanol, heptanal, 1-octen-3-ol, 1-pentanol, (E)-2-nonenal, octanal, 2-undecenal, nonanal, pentanal, 2-pentylfuran and 2-methypyrazine, were confirmed as key aroma compounds through the odor activity values (OAV) and aroma recombination experiments. The OAV and contribution rate of the 14 key aroma compounds were maintained at high levels, and nonanal had the highest OAV (322.34) and contribution rate (27.74%) in the samples after roasting for 10 min. The content of α-helix significantly decreased (P < 0.05), while the β-sheet content significantly increased (P < 0.05) during the roasting process. The content of random coils significantly increased in the samples roasted for 0–8 min (P < 0.05), and then no obvious change was observed. At the same time, β-turn content had no obvious change. Correlation analysis showed that the 14 key aroma compounds were all positively correlated with the content of α-helix and negatively correlated with the contents of β-sheet and random coil, and also positively correlated with the content of β-turn, except hexanal and 2-methypyrazine. The results are helpful to promoting the industrialization of roasted Tan mutton.

“…However, these studies were usually performed using gas chromatography coupled with mass spectrometry (GC-MS), which could not avoid the tedious sample preparation and time-consuming analytical processes. In addition, conventional GC-MS analysis does not provide exact sensory information about the odor [ 16 ]. Therefore, the development of a rapid aroma preparation method and flavor sensory description is very important for the identification of the overall odor information of gingers by different drying methods.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the combination of headspace, e-nose, and gas chromatography, called fast GC e-nose, has been successfully developed to characterize the composition of flavor components in food or herbs with adequate odor [ 19 ]. Due to the capability of HS phase and GC system, fast GC e-nose can identify unknown odor types in a very short time (1–3 min) and provide qualitative analysis of volatile components [ 16 , 20 ]. As an accurate, nondestructive, rapid, and objective detector, the fast GC e-nose has been used to assess the aroma profiles of Chinese jujubes by various drying programs [ 21 ] and explore the aroma dynamic characteristics during the drying process of green tea [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose

Guo

et al. 2022

Foods

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.