Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry

IF 5.4 3区材料科学 Q2 CHEMISTRY, PHYSICAL

ACS Applied Energy Materials Pub Date : 2024-09-14 DOI:10.3390/foods13182911

Bingde Zhou, Xin Zhao, Luca Laghi, Xiaole Jiang, Junni Tang, Xin Du, Chenglin Zhu, Gianfranco Picone

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引用次数: 0

Abstract

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by longissimus thoracis (LT), triceps brachii (TB) and biceps femoris (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, p < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, γ-terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky.

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基于电子鼻、电子舌、气相色谱-质谱法和气相色谱-离子迁移谱法对不同肌肉制成的牦牛肉干风味特征的深入研究

众所周知，不同的牦牛肌肉表现出不同的特征，如肌肉纤维和代谢组学特征。我们假设，不同的肌肉会改变牦牛肉干的风味特征。因此，本研究旨在通过电子鼻（E-nose）、电子舌（E-tongue）、气相色谱-质谱法（GC-MS）和气相色谱-离子迁移谱法（GC-IMS）研究胸长肌（LT）、肱三头肌（TB）和股二头肌（BF）生产的牦牛肉干风味特征的差异。结果表明，不同的肌肉对牦牛肉干的风味起着重要作用。电子鼻和电子舌分别从香气和味道的角度有效区分了 LT、TB 和 BF 生产的牦牛肉干。尤其是，与 BF 和 TB 组相比，LT 组在 ANS（甜味）和 NMS（鲜味）方面的反应值明显更高。通过气相色谱-质谱（GC-MS）和气相色谱-质谱（GC-IMS）分别对牦牛肉干中的 65 种和 47 种挥发性化合物进行了表征。主成分分析（PCA）模型和稳健主成分分析（rPCA）模型可有效区分 LT 组、TB 组和 BF 组的香气特征。根据相对气味活性值（ROAV）大于 1、P < 0.05 和 VIP > 1 的标准，筛选出 10 种分子可作为不同肌肉生产的牦牛肉干的潜在标记，它们是 1-辛烯-3-醇、桉叶油醇、异戊醛、3-蒈烯、D-柠檬烯、γ-萜品烯、己醛-D、己醛-M、3-羟基-2-丁酮-M 和甲酸乙酯。感官评价表明，与 BF 和 TB 生产的牦牛肉干相比，LT 生产的牦牛肉干质量更优，主要表现在嫩度较低，色、味、香水平较高。这项研究有助于了解不同肌肉对牦牛肉干香味的具体贡献，并为提高牦牛肉干的质量提供科学依据。

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来源期刊

ACS Applied Energy Materials Materials Science-Materials Chemistry

CiteScore

10.30

自引率

6.20%

发文量

1368

期刊介绍： ACS Applied Energy Materials is an interdisciplinary journal publishing original research covering all aspects of materials, engineering, chemistry, physics and biology relevant to energy conversion and storage. The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrate knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important energy applications.