Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Du, Wei; Zhen, Dawei; Wang, Yutong; Cheng, Jie; Xie, Jianchun

doi:10.1002/ffj.3621

Cited by 28 publications

(15 citation statements)

References 29 publications

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“…Recently, Ref. [41] identified the key odorants in traditional Chinese grilled mutton shashlik cooked on open carbon fire with or without suet (mutton fat) brushing during grilling. They identified a total of 57 odorants, which predominantly included pyrazines, sulphur-containing compounds and aliphatic aldehydes.…”

Section: Gc-ms/ms Analysis Of Volatile Compounds In Lamb Pattiesmentioning

confidence: 99%

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

et al. 2022

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This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (p < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties.

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Section: Gc-ms/ms Analysis Of Volatile Compounds In Lamb Pattiesmentioning

confidence: 99%

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

et al. 2022

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“…The concentration of each volatile compound was divided by the reported odor threshold to get the odor activity values (OAVs; Xiao et al, 2020). The volatile compound with OAV ≥1 can be confirmed as the key aroma compound in the samples (Du, Zhen, et al, Du et al, 2021;Du et al, 2020). The contribution rate was the OAV ratio of each compound to all compounds.…”

Section: Confirmation Of Key Aroma Compoundsmentioning

confidence: 99%

Study on key aroma compounds in the electric roasting process of Tan mutton

Wang

Luo

Wang

2022

Food Processing Preservation

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In this study, E‐nose and GC‐MS combined with chemometric methods were used to analyze and identify the key aroma compounds of mutton during the electric roasting process. The results indicated that the mutton roasted for 0–20 min could be discriminated by E‐nose. A total of 47 volatile compounds were identified by GC‐MS, including 10 alcohols, 14 aldehydes, 6 ketones, 3 esters, 6 acids, 1 furan, and 7 other substances. Thirteen compounds were identified as the key aroma compounds by the odor activity values (OAVs). Significant increases in key aroma compositions and concentrations in samples roasted for 2–8 min were observed during the roasting process, in which hexanal and 1‐octen‐3‐ol had the highest concentration. In comparison with raw meat, the OAVs of eight key aroma compounds were maintained at high levels in mutton roasted for 12 min. Samples with different roasting time could not be discriminated by the concentration of the volatile compound except for roasting for 20 min. The linear model indicated that lower water content and water activity could contribute to the formation of hexanal and 1‐octen‐3‐ol in samples. Novelty Impact Statement Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture. Thirteen key aroma compounds in roasted tan mutton such as hexanal and 1‐octen‐3‐ol were determined based on OAVs. Water content and water activity affected the formation of key aroma compounds.

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“…Mutton, as one of the most important and popular meat product sources, has been widely accepted by consumers for its unique texture and flavor (Du et al., 2020 ; Saowakon et al., 2008 ). About 70% of consumers worldwide consider mutton as part of their daily diet and even as the main dish in several countries, especially in Asia, Europe, and America (Bueno et al., 2014 ).…”

Section: Introductionmentioning

confidence: 99%