Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage
Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2430 |
| _version_ | 1797514584829984768 |
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| author | Yu Zhang Yuwei Sun Huanlu Song |
| author_facet | Yu Zhang Yuwei Sun Huanlu Song |
| author_sort | Yu Zhang |
| collection | DOAJ |
| description | Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid. |
| first_indexed | 2024-03-10T06:33:18Z |
| format | Article |
| id | doaj.art-0134f4fb459c48ac8afe8be1cc8157ab |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:18Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0134f4fb459c48ac8afe8be1cc8157ab2023-11-22T18:16:01ZengMDPI AGFoods2304-81582021-10-011010243010.3390/foods10102430Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during StorageYu Zhang0Yuwei Sun1Huanlu Song2Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaSolid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid.https://www.mdpi.com/2304-8158/10/10/2430SPMESAFEcooked mutton meatballsstoragekey odorant active compoundssensory evaluation |
| spellingShingle | Yu Zhang Yuwei Sun Huanlu Song Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage Foods SPME SAFE cooked mutton meatballs storage key odorant active compounds sensory evaluation |
| title | Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage |
| title_full | Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage |
| title_fullStr | Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage |
| title_full_unstemmed | Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage |
| title_short | Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage |
| title_sort | variation in volatile flavor compounds of cooked mutton meatballs during storage |
| topic | SPME SAFE cooked mutton meatballs storage key odorant active compounds sensory evaluation |
| url | https://www.mdpi.com/2304-8158/10/10/2430 |
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