Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

己醛 化学 食品科学 八醛 庚烷 风味 气味 萜烯 有机化学 催化作用
作者
Jiapei Xi,Ping Zhan,Honglei Tian,Peng Wang
出处
期刊:Journal of Food Quality [Hindawi Publishing Corporation]
卷期号:2019: 1-11 被引量:17
标识
DOI:10.1155/2019/8568920
摘要

Peppertree prickly ash, Amomum tsao-ko , cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko , cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko , cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko . Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p -propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
PDF的下载单位、IP信息已删除 (2025-6-4)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
Rondab应助LSQ采纳,获得10
刚刚
Pinankieeeee完成签到,获得积分20
刚刚
Nana发布了新的文献求助10
1秒前
1秒前
小蘑菇应助陪你去流浪采纳,获得10
2秒前
郭mm发布了新的文献求助10
4秒前
FashionBoy应助槿木采纳,获得10
4秒前
NaNA完成签到,获得积分10
5秒前
精明的荔枝完成签到,获得积分20
6秒前
6秒前
7秒前
鲤鱼怀绿发布了新的文献求助10
7秒前
白色的风车完成签到,获得积分10
7秒前
8秒前
清脆的梦桃完成签到,获得积分10
8秒前
三木发布了新的文献求助10
8秒前
8秒前
比奇堡力工完成签到,获得积分20
9秒前
量子星尘发布了新的文献求助10
10秒前
11秒前
牛牛牛应助傅31采纳,获得10
11秒前
搞怪网络发布了新的文献求助10
12秒前
chili发布了新的文献求助10
12秒前
Lucy1069089289完成签到,获得积分10
13秒前
13秒前
今晚吃什么完成签到,获得积分10
13秒前
Nana完成签到,获得积分10
14秒前
xu发布了新的文献求助10
14秒前
尚焱宇发布了新的文献求助10
15秒前
彩色的安梦完成签到 ,获得积分20
15秒前
15秒前
3080完成签到,获得积分10
16秒前
迷人依白完成签到,获得积分20
16秒前
Kiwi完成签到 ,获得积分10
18秒前
Weilang完成签到,获得积分10
18秒前
19秒前
SYX发布了新的文献求助10
19秒前
19秒前
CodeCraft应助酷酷珠采纳,获得10
20秒前
咕咚咕咚完成签到,获得积分10
20秒前
高分求助中
The Mother of All Tableaux Order, Equivalence, and Geometry in the Large-scale Structure of Optimality Theory 2400
Ophthalmic Equipment Market by Devices(surgical: vitreorentinal,IOLs,OVDs,contact lens,RGP lens,backflush,diagnostic&monitoring:OCT,actorefractor,keratometer,tonometer,ophthalmoscpe,OVD), End User,Buying Criteria-Global Forecast to2029 2000
A new approach to the extrapolation of accelerated life test data 1000
Cognitive Neuroscience: The Biology of the Mind 1000
Cognitive Neuroscience: The Biology of the Mind (Sixth Edition) 1000
Optimal Transport: A Comprehensive Introduction to Modeling, Analysis, Simulation, Applications 800
Official Methods of Analysis of AOAC INTERNATIONAL 600
热门求助领域 (近24小时)
化学 材料科学 医学 生物 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 遗传学 基因 物理化学 催化作用 冶金 细胞生物学 免疫学
热门帖子
关注 科研通微信公众号,转发送积分 3958850
求助须知:如何正确求助?哪些是违规求助? 3505102
关于积分的说明 11122496
捐赠科研通 3236558
什么是DOI,文献DOI怎么找? 1788899
邀请新用户注册赠送积分活动 871424
科研通“疑难数据库(出版商)”最低求助积分说明 802794