Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 298 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037157

Analysis of flavor characteristics of cooked lamb based on electronic nose and headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer

  • CHEN Pengyu ,
  • ZHANG Dequan ,
  • LI Shaobo ,
  • WANG Wei ,
  • XU Le ,
  • ZHANG Jiamin ,
  • ZHANG Rui ,
  • CHEN Li
Expand
  • 1(College of Food and Biological Engineering, Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China)
    2(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)

Received date: 2023-08-25

  Revised date: 2023-10-13

  Online published: 2024-06-11

Fold

Abstract

To investigate flavor distinctions among different lamb varieties after cooking, this study employed headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer (HS-SPME-GC-O-MS) technology to analyze volatile flavor compounds in cooked Oula lamb, Bahan crossbred lamb, and Ningxia Tan lamb′s M.longissimus thoracis et lumborum, and knuckle muscle.The findings indicated that the electronic nose profiles of cooked Oula lamb differed from Bahan crossbred lamb and Ningxia Tan lamb.Using HS-SPME-GC-O-MS, this study detected 30 volatile compounds in the three lamb varieties, primarily consisting of aldehydes, alcohols, esters, and other compounds.Among these, 20 volatile compounds emitted recognizable odors, including 19 key aroma compounds with odor activity values (OAV) ≥1 consisting of aldehydes,hexanal, nonanal, octanal, ethyl acetate, dimethyl trisulfide, and 2-pentyl furan.By applying multivariate statistical analysis (PLS-DA), it found that the volatile compound compositions of cooked Bahan crossbred lamb and Ningxia Tan lamb were similar, differing significantly from cooked Oula lamb, in line with the electronic nose results.This study offers dependable data references for evaluating lamb flavor quality, tracing the origin, and confirming authenticity.

Key words： lamb; cooking; gas chromatography-olfactometry-mass spectrometer (GC-O-MS); origin traceability; volatile flavor compounds

Cite this article

CHEN Pengyu , ZHANG Dequan , LI Shaobo , WANG Wei , XU Le , ZHANG Jiamin , ZHANG Rui , CHEN Li . Analysis of flavor characteristics of cooked lamb based on electronic nose and headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer[J]. Food and Fermentation Industries, 2024 , 50(10) : 298 -305 . DOI: 10.13995/j.cnki.11-1802/ts.037157

References

[1] LI S B, LI X, MA Q L, et al.Consumer preference, behaviour and perception about lamb meat in China [J].Meat Science, 2022, 192:108878.
[2] 高观. 2022年中国肉类产业的发展前景[J].肉类工业, 2022(2):1-5.
GAO G.Development prospect of China’s meat industry in 2022[J].Meat Industry, 2022(2):1-5.
[3] WEI C H, WANG H H, LIU G, et al.Genome-wide analysis reveals population structure and selection in Chinese indigenous sheep Breeds [J].BMC Genomics, 2015, 16(1):194.
[4] 张蓝月, 孙万成, 罗毅皓.基于气相色谱-离子迁移谱分析不同地区羊肉的挥发性风味化合物[J].食品与发酵工业, 2023, 49(10):265-272.
ZHANG L Y, SUN W C, LUO Y H.Analysis of volatile flavor compounds in mutton from different regions based on gas chromatography-ion mobility spectrometry[J].Food and Fermentation Industries, 2023, 49(10):265-272.
[5] 单启梅, 赵晓策, 罗瑞明,等.滩羊肌肉在煮制过程中可挥发性化合物的变化[J].食品科学, 2021, 42(8):165-171.
SHAN Q M, ZHAO X C, LUO R M, et al.Change of volatile flavor compounds in Tan sheep muscle during cooking[J].Food Science, 2021, 42(8):165-171.
[6] 柏霜, 王永瑞, 罗瑞明,等.牛肉臊子工业半成品炒制各阶段挥发性化合物分析[J].农业工程学报, 2020, 36(14):290-298.
BAI S, WANG Y R, LUO R M, et al.Analysis of volatile flavor compounds in different stages of stir-frying of industrial semi-finished products beef Sao zi[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(14):290-298.
[7] 谢心如, 张德权, 李少博, 等.电子鼻气敏传感器的工作原理及其在肉品掺假中的应用研究进展[J].肉类研究, 2023, 37(3):60-66.
XIE X R, ZHANG D Q, LI S B, et al.A review of the working principle of electronic nose gas sensor and its application in meat adulteration detection[J].Meat Research, 2023, 37(3):60-66.
[8] 张春娟. 羊肉真实性无损鉴别技术研究[D].银川:宁夏大学, 2022.
ZHANG C J.Research on nondestructive identification technology of mutton authenticity[D].Yinchuan:Ningxia University, 2022.
[9] FEDOROV F S, YAQIN A, KRASNIKOV D V, et al.Detecting cooking state of grilled chicken by electronic nose and computer vision techniques[J].Food Chemistry, 2021, 345:128747.
[10] 李学杰, 宋焕禄, 王中江, 等.基于SPME-GC-O-MS及质构分析对烤牛肉和植物蛋白肉的感官品质探究[J].食品工业科技, 2021, 42(12):8-18.
LI X J, SONG H L, WANG Z J, et al.Research on sensory quality of roasted beef and plant-based meat analogues based on SPME-GC-O-MS and texture analysis[J].Science and Technology of Food Industry, 2021, 42(12):8-18.
[11] 臧明伍, 张凯华, 王守伟, 等.基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J].食品科学, 2016, 37(12):117-121.
ZANG M W, ZHANG K H, WANG S W, et al.Changes in volatile flavor components during the processing of islamic spiced beef analyzed by solid phase micro-extraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS)[J].Food Science, 2016, 37(12):117-121.
[12] 窦玉琴, 孙万成, 罗毅皓,等.不同部位及地区藏羊肉的肉品质及其组织学特性[J].食品研究与开发, 2023, 44(9):59-68.
DOU Y Q, SUN W C, LUO Y H, et al.Meat quality and histological characteristics of Tibetan mutton from different parts and regions[J].Food Research and Development, 2023, 44(9):59-68.
[13] 姬云云, 詹萍, 田洪磊.炖煮时间对羊肉汤风味品质的影响[J].中国食品学报, 2020, 20(12):256-267.
JI Y Y, ZHAN P, TIAN H L.Effects of different stewed times on sensory quality of mutton soup[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(12):256-267.
[14] 柏霜, 王永瑞, 罗瑞明, 等.不同高温烹饪方式加工过程中滩羊肉风味化合物的差异比较[J].食品科学, 2021, 42(24):166-174.
BAI S, WANG Y R, LUO R M, et al.Formation of and changes in volatile flavor compounds in Tan sheep meat during processing by different high-temperature cooking methods[J].Food Science, 2021, 42(24):166-174.
[15] HAN D, ZHANG C H, FAUCONNIER M L, et al.Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc×(Landrac×Yorkshire) pigs by volatiles profiling and chemometrics analysis[J].Food Research International, 2020, 130:108910.
[16] 刘欢, 张德权, 王振宇, 等.北京烤鸭腿皮与腿肉关键挥发性风味物质解析[J].中国食品学报, 2021, 21(2):308-318.
LIU H, ZHANG D Q, WANG Z Y, et al.Analysis of aroma compounds in leg skin and leg meat from Beijing roasted duck[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(2):308-318.
[17] ZHU J C, NIU Y W, XIAO Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J].Food Chemistry, 2021, 339:128136.
[18] 黄贵元, 赵海娟, 高阳, 等.基于HS-SPME-GC-MS和电子鼻技术对干枣及其不同提取物挥发性成分分析[J].食品科学, 2022, 43(10):255-262.
HUANG G Y, ZHAO H J, GAO Y, et al.Analysis of volatile components in dried jujube and its different extracts by headspace solid phase microextraction-gas chromatography-mass spectrometry and electronic nose[J].Food Science, 2022, 43(10):255-262.
[19] MOTTRAM D S.Flavour formation in meat and meat products:A review[J].Food Chemistry, 1998, 62(4):415-424.
[20] ZHAN F L, SUN L X, ZHAO G M, et al.Multiple technologies combined to analyze the changes of odor and taste in Daokou braised chicken during processing [J].Foods, 2022, 11(7):963.
[21] 刘文营, 臧明伍, 李享, 等.宁夏滩羊肉质量属性及与内蒙古羊肉品质差异分析[J].中国食品学报, 2021, 21(9):314-327.
LIU W Y, ZANG M W, LI X, et al.Quality attribute and difference analysis of Ningxia Tan mutton and Inner Mongolian mutton[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(9):314-327.
[22] ZHAN P, TIAN H L, SUN B G, et al.Quality control of mutton by using volatile compound fingerprinting techniques and chemometric methods [J].Journal of Food Quality, 2017, 2017:9273929.
[23] 陈海涛, 张宁, 徐晓兰, 等.SPME和SDE-GC-MS分析贾永信腊羊肉挥发性风味成分[J].食品科学, 2013, 34(14):187-191.
CHEN H T, ZHANG N, XU X L, et al.Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile flavor compounds in jiayongxin preserved mutton by GC-MS[J].Food Science, 2013, 34(14):187-191.
[24] REINHARD H, SAGER F, ZOLLER O.Citrus juice classification by SPME-GC-MS and electronic nose measurements [J].LWT-Food Science and Technology, 2008, 41(10):1906-1912.
[25] 李伟, 罗瑞明, 李亚蕾, 等.宁夏滩羊肉的特征香气成分分析[J].现代食品科技, 2013, 29(5):1173-1177.
LI W, LUO R M, LI Y L, et al.Analysis of characteristic aroma compounds of Ningxia Tan mutton[J].Modern Food Science and Technology, 2013, 29(5):1173-1177.
[26] MARIUTTI L R B, BRAGAGNOLO N.Influence of salt on lipid oxidation in meat and seafood products:A review [J].Food Research International, 2017, 94:90-100.
[27] VENTANAS J, CÓRDOBA J J, ANTEQUERA T, et al.Hydrolysis and Maillard reactions during ripening of Iberian ham [J].Journal of Food Science, 1992, 57(4):813-815.
[28] LI J, ZHANG J Q, YANG Y Y, et al.Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers[J].Food Research International, 2021, 146:110433.
[29] 李楠, 王浩宇, 赵芳, 等.香椿芽苗中含硫化合物对其风味物质的影响[J].食品研究与开发, 2017, 38(13):35-39.
LI N, WANG H Y, ZHAO F, et al.Effects of sulfur compounds of Toona sinensis seedlings on the aroma compounds[J].Food Research and Development, 2017, 38(13):35-39.
[30] LIU H Y, GUO X Q, ZHAO Q Y, et al.Lipidomics analysis for identifying the geographical origin and lactation stage of goat milk[J].Food Chemistry, 2020, 309:125765.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.