Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef.

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-22 DOI:10.1016/j.foodchem.2024.140954

Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang

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引用次数: 0

Abstract

Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.

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全面的食品组学分析揭示了影响牛肉香味产生的关键脂质。

脂质是牛肉香味化合物的重要前体，但影响香味产生的确切脂质分子仍未得到证实。本研究采用气相色谱-olfactometry-质谱法和绝对定量脂质组学来确定牛肉的香气和脂质特征，并研究热加工后的脂质变化。目的是了解脂质在牛肉从生到熟的转变过程中产生香味的作用。已确定 18 种关键香味化合物对牛肉的香味有重要贡献。我们发现含有 C18:1 或 C18:2 链的甘油三酯，如 TG(16:0_18:1_18:1)、TG(16:0_18:1_18:2)、TG(16:0_16:1_18：1）以及含有 PC(16:1e_20:4)、PC(16:0e_20:4)、PC(18:2e_18:2)和 PE(16:1e_20:4) 的磷脂酰胆碱和磷脂酰乙醇胺在牛肉主要香味化合物的生成过程中发挥了重要作用。C18:1、C18:2、C18:3 和 C20:4 是形成香味化合物的关键底物。此外，含有不饱和脂肪酸链的溶血磷脂酰胆碱和溶血磷脂酰乙醇胺可能是重要的香味保持剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.