Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics.

Autor: Duan S; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: 17806279912@163.com., Tian Z; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. Electronic address: zqtian1996@163.com., Zheng X; Shimadzu (China) Co., Ltd, Beijing Branch, Beijing 100020, PR China. Electronic address: fxzxin@shimadzu.com.cn., Tang X; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. Electronic address: meatstandard@126.com., Li W; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. Electronic address: liwusun@caas.cn., Huang X; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: 2021808080@stu.njau.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 139422. Date of Electronic Publication: 2024 Jun 18.
DOI: 10.1016/j.foodchem.2024.139422
Abstrakt: The lipids and volatile compounds in pork from different parts, including the loin, belly, shoulder and hind leg were analyzed by triple quadrupole tandem time-of-flight mass spectrometer (Q-TOF/MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), respectively. Partial least squares regression (PLSR) and Pearson correlation analysis were utilized to establish the relationship between the lipids and volatile compounds. A total of 8 main flavour substances, 38 main phospholipids, and 32 main fatty acids were identified. The results showed that the key flavour compounds were mainly derived from unsaturated fatty acids and phospholipids containing unsaturated fatty acids, including oleic acid (C18:2n6c), α-Linolenic acid (C18:3n3), arachidonic acid (C20:4n6), PE O (18:1/20:4), PE O (18:2/20:4), and PE O (18:2/18:2), etc. Understanding the relationship between flavour compounds and lipids of pork will be helpful to control the quality of pork.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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