Characterization of non-volatile and volatile flavor profiles of <i>Coregonus peled</i> meat cooked by different methods.

Jin, Wengang; Fan, Xinru; Jiang, Caiyan; Liu, Yang; Zhu, Kaiyue; Miao, Xiaoqing; Jiang, Pengfei

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods.

Jin, Wengang; Fan, Xinru; Jiang, Caiyan; Liu, Yang; Zhu, Kaiyue; Miao, Xiaoqing; Jiang, Pengfei.

Afiliación

Jin W; Key Laboratory of Bio-resources of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China.
Fan X; College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Jiang C; School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China.
Liu Y; School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China.
Zhu K; School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China.
Miao X; School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China.
Jiang P; School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China.

Food Chem X ; 17: 100584, 2023 Mar 30.

Article en En | MEDLINE | ID: mdl-36845502

RESUMEN

This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5'-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and gas chromatography-ion migration spectrometry (GC-IMS). The results indicated that the content of flavor substances in C. peled meat varied significantly. The electronic tongue results indicated that the richness and umami aftertaste of roasting were significantly greater. The content of sweet free amino acids, 5'-nucleotides, and organic acids was also higher in roasting group. Electronic nose principal component analysis can distinguish C. peled meat cooked (the first two components accounted for 98.50% and 0.97%, respectively). A total of 36 volatile flavor compounds were identified among different groups, including 16 aldehydes, 7 olefine aldehydes, 6 alcohols, 4 ketones, and 3 furans. In general, roasting was recommended and gave more flavor substances in C. peled meat.

Palabras clave

AMP, adenosine 5'-monophosphate; Coregonus peled; DT, drift time; ESI, electrospray ionization; FAAs, free amino acids; Flavor compounds; GC-IMS, gas chromatography-ion migration spectrometry; GC-MS, gas chromatograph-mass spectrometry; GC-O-MS, gas chromatograph-olfactometry-mass spectrometry; GMP, guanosine 5'-monophosphate; HPLC, high-performance liquid chromatography; ICP-MS, Inductive Coupled Plasma Mass Spectrometer; IMP, inosine 5'-monophosphate; LAV, laboratory analytical viewer; ND, not detected; PCA, principal component analysis; RI, retention index; SIM, selected-ion monitoring; TAV, taste active value; Taste extracts; Thermal treatments; UPLC, ultra-performance liquid chromatography

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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