化学
芳香
食品科学
磷脂酰乙醇胺
驴子
磷脂酰胆碱
色谱法
庚烷
磷脂
风味
脂质体
脂类学
生物化学
生物
生态学
醛
膜
催化作用
作者
Limin Man,Wei Ren,Huaxiu Qin,Mengqi Sun,Shumao Yuan,Mingxia Zhu,Guiqin Liu,Changfa Wang,Mengmeng Li
标识
DOI:10.1016/j.lwt.2023.114426
摘要
Lipids are the key substrates for volatile compound (VOC) formation; although meat lipid profiles vary across species, not much is known about differences in meat VOCs. Herein we analyzed and compared lipid and VOC profiles of donkey, bovine, and sheep meat by UHPLC–ESI–MS and SPME–GC–MS. In total, 1,157 lipids belonging to 16 subclasses were identified [19.62% triglyceride (TG), 30.34% phosphatidylcholine, and 18.67% phosphatidylethanolamine]. Further, 97 differential lipids were screened, and three [e.g., PC(12:0/24:4), PC(O-18:2/20:5), and PC(O-18:2/22:6)] were identified as potential markers to distinguish between different meats. Thirteen characteristic VOCs were found, including heptanal, 1-octen-3-ol, ethyl acetate, and 1-hexanol, and there was a negative correlation with 21 screened phospholipid markers. To summarize, lipid and VOC profiles appear to be species dependent; moreover, differences in flavor are related to the profile of fatty acids in lipids. Our results should support future studies on meat aroma.
科研通智能强力驱动
Strongly Powered by AbleSci AI