Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Abstract

Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko. Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p-propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.

Effect of different cooking water on flavor characteristics of mutton soup

“…The formation of soup aroma may include oxidation and thermal degradation of lipids, rib nucleotides, and thiamine, the interaction between sugars and TA B L E 4 (Continued) amino acids (or peptides), as well as the pyrolysis of amino acids and peptides. In addition, the secondary reactions may occur between the products of these primary reactions and made further efforts to contribute to the development of mutton flavor (Xi et al, 2019).…”

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

“…Moreover, prickly ash ( Zanthoxylum bungeanum Maxim) is popular and widely used in the meat processing. Xi et al found that the addition of spices can modify flavor and partially neutralize unpleasant odors present in roast sheep meat, and prickly ash improved the content of terpenes greatest [ 19 ]. The prickly ash is rich in flavonoids and amides, which has been reported with bitter taste [ 20 ] and pungent sensation [ 21 ], respectively.…”

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

“…Headspace solid phase microextraction (HS-SPME) integrates sampling, extraction, concentration and sample injection, which greatly improves the efficiency of detection and analysis of volatile compounds [ 9 ]. Many researchers have used HS-SPME combined with GC-MS to comprehensively evaluate the flavor compounds of roasted lamb [ 2 , 7 , 10 ], stir-fried pork slices [ 11 ], roasted beef [ 12 ] and smoked chicken [ 13 ]. Free amino acid and 5′-nucleotides are typical nonvolatile compounds in meat products.…”