Lipid degradation contributes to flavor formation during air-dried camel jerky processing

Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1,