Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Abstract

Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting.

Composition of Flavour Non Volatile Compound Steamed Snakehead Fish (Channa striata)

“…Threonine identified in steamed snakehead fish 1.00%. Threonine is one of the amino acids that has a sweet taste [46]. Threonine participates in the maintenance of strong bones and teeth.…”

“…The serine identified in steamed snakehead fish is 0.84%. Serine is associated with a sweet taste-producing amino acid [46]. Serine is an essential amino acid required for fatty acid metabolism and the immune system [38,50] serine and glycine are able to absorb methylglyoxal and formaldehyde in food at pH 7.0 and 37 C. Methylglyoxal and formaldehyde react with glycine and serine to form imidazole salts.…”

“…The isoleucine detected in the steamed snakehead fish sample was 1.08%. Isoleucine is associated with bitter taste [46]. The main function of isoleucine in the body is to promote energy levels and to help the body recover after physical activity [47].…”

“…Phenylalanine identified in steamed snakehead fish was 0.95%. Phenylalanine is one of the amino acid compounds that produces a bitter taste [46]. Phenylalanine plays a role in regulating mood and promoting balanced neural and cognitive function.…”

“…The content of methionine compounds detected in steamed snakehead fish was 0.66%. Methionine is one of the bitter-tasting amino acids detected in meat foods [46]. Methionine prevents the formation of fat in the arteries and the development of allergies and is effective in the treatment of osteoporosis [38].…”