“…Alcohols such as 1-Octen-3-ol, linalool and (E)-2-Octen-1-ol were closely related to most free amino acids. This phenomenon indicated that occurrence of the Maillard reaction and Strecker degradation reaction during the cooking of mutton ( Liu et al, 2023 ; Zhao et al, 2023 , Zhao et al, 2023 ). Fig.…”
Section: Discussionmentioning
confidence: 83%
“…Sulfur-containing amino acids are important flavor precursors. Higher Met levels in ST muscles may contribute to the production of flavor substances such as hydrogen sulfide ( Zhao et al, 2023 , Zhao et al, 2023 ). During heating, free amino acids are degraded, resulting in the formation of aldehydes, sulfur-containing compounds, and nitrogen-containing compounds such as benzaldehyde, dimethyl trisulfide, and dimethyl pyrazine ( Liu, Li, Zhang, Hamid, et al, 2023 ; Zhang et al, 2020 ).…”
Section: Discussionmentioning
confidence: 99%
“…FAA compositions were analyzed using an amino acid analyzer (L8900, HITACHI, Tokyo, Japan) in accordance with Zhao et al, 2023 , Zhao et al, 2023 with minor modification. Two grams of raw lamb meat samples were weighed and homogenized 30 s with 20 mL of 0.02 mol/L diluted hydrochloric acid.…”
Section: Methodsmentioning
confidence: 99%
“…Aroma precursors were mainly affected by breeds and processing technologies ( Liu et al, 2022 ). There were studies to distinguish volatile compounds and identify the volatiles as markers ( Zhao et al, 2023 , Zhao et al, 2023 ). However, the aroma precursors of lamb and the sources of typical volatile have rarely been studied.…”
“…Alcohols such as 1-Octen-3-ol, linalool and (E)-2-Octen-1-ol were closely related to most free amino acids. This phenomenon indicated that occurrence of the Maillard reaction and Strecker degradation reaction during the cooking of mutton ( Liu et al, 2023 ; Zhao et al, 2023 , Zhao et al, 2023 ). Fig.…”
Section: Discussionmentioning
confidence: 83%
“…Sulfur-containing amino acids are important flavor precursors. Higher Met levels in ST muscles may contribute to the production of flavor substances such as hydrogen sulfide ( Zhao et al, 2023 , Zhao et al, 2023 ). During heating, free amino acids are degraded, resulting in the formation of aldehydes, sulfur-containing compounds, and nitrogen-containing compounds such as benzaldehyde, dimethyl trisulfide, and dimethyl pyrazine ( Liu, Li, Zhang, Hamid, et al, 2023 ; Zhang et al, 2020 ).…”
Section: Discussionmentioning
confidence: 99%
“…FAA compositions were analyzed using an amino acid analyzer (L8900, HITACHI, Tokyo, Japan) in accordance with Zhao et al, 2023 , Zhao et al, 2023 with minor modification. Two grams of raw lamb meat samples were weighed and homogenized 30 s with 20 mL of 0.02 mol/L diluted hydrochloric acid.…”
Section: Methodsmentioning
confidence: 99%
“…Aroma precursors were mainly affected by breeds and processing technologies ( Liu et al, 2022 ). There were studies to distinguish volatile compounds and identify the volatiles as markers ( Zhao et al, 2023 , Zhao et al, 2023 ). However, the aroma precursors of lamb and the sources of typical volatile have rarely been studied.…”
“…This may be because the protein, fat, and other substances in meat were degraded and volatile substances were produced by protein hydrolysis, lipid oxidation, and glycolysis, and the longer the storage period, the more significant the change [ 12 ]. In addition, the accumulative variance contribution of the first two principal components were 90.45% and 6.03% (a total of 96.48%, Figure 7 b), indicating the effective discrimination functions of the LDA model [ 53 ]. Obviously, the data points of the four storage periods were not crossed and had a certain distance, suggesting that the four samples could be well separated by LDA of E-nose response value.…”
Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis. A total of 96 volatile compounds were identified by HiSorb-TD-GC-MS, in which six compounds with relative odor activity value >1 were screened as the key characteristic volatiles in chilled Tan mutton. Four storage stages were discriminated by partial least squares discriminant analysis, and nine differential volatile compounds showed a variable importance for the projection score >1, including octanoic acid, methyl ester, decanoic acid, methyl ester, acetic acid, heptanoic acid, methyl ester, propanoic acid, 2-hydroxy-, methyl ester, (ñ)-, hexanoic acid, propanoic acid, butanoic acid, and nonanoic acid. With the volcano plot analysis, hexadecanoic acid, methyl ester, was the common volatile marker candidate to discriminate chilled stages of Tan mutton. Meanwhile, E-nose could discriminate chilled Tan mutton at different storage stages rapidly and efficiently using linear discriminant analysis. Furthermore, E-nose sensors could obtain comprehensive volatile profile information, especially in esters, acids, and alcohols, which could confirm the potential of E-nose for meat odor recognition. Thus, this analysis protocol could characterize and discriminate the volatiles in chilled Tan mutton during storage.
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