Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Autor: Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Food Chemistry: X, Vol 23, Iss , Pp 101654- (2024)
Druh dokumentu: article
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2024.101654
Popis: The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma recombination, and omission test, 11 compounds mainly derived from lipid oxidation were characterized as the key odorants contributing to the formation of WOF. In particular, 3-(methylthio)propanal, which was positively correlated with meaty aroma, was implicated in an overall increase in WOF. Thus, these odorants were elected as potential markers of WOF in the reheated precooked stewed beef. In summary, the WOF of the precooked stewed beef could be attributed to an overall increase in lipid oxidation products and a decrease in the odorants with desirable aromas. The characterization of WOF in precooked stewed beef will aid in the flavor quality control of precooked stewed beef dishes.
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