Study on volatile aroma compounds in donkey broths of different stewing time

Abstract

Donkey belongs to the class Mammals, Equine and Equus, and can be fed well with roughage. In early time, donkeys were mostly used as transportation and agricultural tools due to underdeveloped productivity, but today donkey has abundant applications in many food products such as donkey milk and meat. 1 Donkey meat is not only delicious with unique flavor, but also has high quality substance like essential amino acids and unsaturated fatty acids, which provide high nutritional value. 2 Researchers had focused on evaluating the nutritional and sensory properties of donkey milk. 3 Besides, studies related to donkey meat were performed, for example, a probe for detecting mixtures of raw donkey meat and different processed meat products had been applied, 4 a natural preservative that had better preservation effect on cold donkey meat was designed 5 and the near-infrared (NIR) analysis method of unsaturated fatty acids in fresh donkey meat had been optimized. 6 Food flavor is an important factor that drives consumers to accept food, the aroma components of donkey meat or donkey meat products were also investigated. The flavor compounds among the neck and leg meat from donkey and other livestock animals were compared in Li's study. 7,8 Xie identified 13 and 21 aroma-active compounds by OAV calculation and GC-O-MS analysis in spiced donkey meat. 9 Moreover, aromatic hydrocarbons showed an important role in the flavor of donkey meat, and tending to decrease with aging time in Maggiolino's research. 10

Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock

“…This was because the prolonged high‐temperature stewing provided temperature conditions for the Mallard reaction. It promoted the reaction of amino compounds and carbonyl compounds to produce melanoid and other dark substances, which deepened the yellow color of the stock (Ma et al, 2023; Wang et al, 2022).…”

“…This was confirmed in the study by Wen et al (2020). MW heating can provide temperature conditions for Maillard reaction and promote the formation of reaction (Wang et al, 2022). As the Maillard reaction instantiated, it produced melanoid substances that deepened the yellow color of the stock (Starowicz & Zieliński, 2019).…”

“…Han et al (2019) found through MW treatment of beef that the thermal effect of MW would lead to changes in the structure and surface hydrophobicity of beef myofibrillar protein, exposing more chemical groups and binding sites, which affects the retention and release of ketone flavor compounds. Wang et al (2022) studied the effect of MW assisted conduction heating on the flavor of pork. The results showed that MW heating can accelerate the hydrolysis of proteins and the thermal deg-radation of flavor nucleotides.…”

Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi

“…The linear retention indices (RI) for each volatile compound on the TG‐WAX were calculated by using the (C 6 ‐C 30 ) n ‐alkanes series and compared to references values. The standards (STD) were fed in GC–MS and further verified by comparing the peak positions of the unknown compounds and the standards 16 . The aroma‐active compounds were semi‐quantified by the internal standard quantitative method.…”

“…The standards (STD) were fed in GC-MS and further verified by comparing the peak positions of the unknown compounds and the standards. 16 The aroma-active compounds were semi-quantified by the internal standard quantitative method. 2-Methyl-3-heptanone (1.68 μg μL −1 ) was used as an internal standard.…”