Scientia Agricultura Sinica ›› 2024, Vol. 57 ›› Issue (24): 4964-4977.doi: 10.3864/j.issn.0578-1752.2024.24.011

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Analysis of Discriminate Volatilome of Lamb Under Various Chinese- Style Cooking

XU Le(), ZHANG DeQuan, GU MingHui, YANG Qi, LI ShaoBo, CHEN PengYu, LI Xin, CHEN Li()   

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Integrated Laboratory of Chinese Meat and Dish Processing Technology, Ministry of Agriculture and Rural Affairs, Beijing 100193
  • Received:2024-06-09 Accepted:2024-10-28 Online:2024-12-23 Published:2024-12-23
  • Contact: CHEN Li

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Abstract:

【Backgroud】As a traditional method of food processing, Chinese-style cooking is widely favored by consumers in China. However, the characteristic flavors of Chinese-style dishes are easily lost, resulting in decreased product quality during industrial production. 【Objective】Based on the difference of odor fingerprints, the corresponding control methods were developed to solve the problem of flavor loss in the industrial production of Chinese cooking dishes. 【Method】Headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer technology was used to identify the volatile fingerprints of five Chinese-style cooked lamb dishes, including barbecue, stewing, stir-frying, blanching, and steaming. The data were analyzed and visualized through multivariate statistical methods, such as partial least-squares discrimination analysis (PLS-DA) and orthogonal partial least-squares discrimination analysis. 【Result】A total of 63 volatile flavor compounds were identified in the five Chinese-style cooked lamb dishes, among which heptanal, vinyl hexanoate, 1-octen-3-ol, and hexanal were the most abundant volatile organic compounds, and pyrazines were the specifically volatile flavor compounds in barbecued lamb. Combined with PLS-DA, hexanal, heptanal, vinyl hexanoate, 1-octen-3-ol, dodecane and nonanal were found to be the main compounds causing the discriminate volatile profile of five Chinese-style cooked lamb dishes. Hexanal, heptanal, vinyl hexanoate, dodecane, and nonanal were significantly lower in stir-fried lamb than that in barbecued, stewed, stir-fried, and steamed lamb (P<0.05); vinyl hexanoate, heptanal, and 1-octen-3-ol were lower in barbecued lamb than in stewed, stir-fried, and steamed lamb; the hexanal content of stewed lamb was significantly lower than that of barbecued, stewed, and steamed lamb (P<0.05), but the 1-octen-3-ol was significantly higher than that of steamed lamb (P<0.05). Additionally, based on the correlation of compounds during thermal processing, 23, 16, 12, 9, and 9 characteristic volatile flavor compounds were identified in barbecued, stewed, stir-fried, blanched, and steamed lamb, respectively. These compounds could serve as potential targets for flavor regulation in Chinese-style lamb dishes. 【Conclusion】This study proposed a novel strategy for regulating the flavor of Chinese-style cooked lamb products and successfully constructs theoretical regulatory networks for 23, 16, 12, 9, and 9 characteristic volatile flavor compounds in barbecue, stewing, stir-frying, blanching, and steaming lamb, respectively.

Key words: lamb, Chinese-style cooking, volatile organic compounds, volatile fingerprint, thermal processing

Fig. 1

Constructing a targeted method for controlling the flavor of lamb in Chinese-style cooking"

Fig. 2

Analysis of volatile profile of five Chinese-style cooking based lamb A: Relative content of volatile compounds; B: Changes in the content of volatile components grouped in chemical classes. SF: Stir-frying; SW: Stewing; BB: Barbecue; BC: Blanching; SM: Steaming. Different lowercase letters indicate significant difference (P<0.05). The same as below"

Fig. 3

PLS-DA-based screening and content of differential volatile compounds A: PLS-DA score plot; B: VIP plot; C: Analysis of the content of different flavor compounds in five different Chinese cooking-processed lamb"

Fig. 4

Screening of differential volatile compounds between five Chinese-style cooking based lamb A: OPLS-DA score plot; B: Analysis of differential volatile compounds"

Fig. 5

Venn diagram of differential volatile compounds among five Chinese-style cooking based lamb A: Barbecue; B: Stewing; C: Stir-frying; D: Blanching; E: Steaming"

Fig. 6

Correlation network diagram for volatile compounds based lamb A: Correlation network diagram for total volatile compounds in five Chinese-style cooking based lamb; B: Correlation network diagram of characteristic volatile compounds in different Chinese-style cooking based lamb"

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