Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process
The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compou...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523005564 |
| _version_ | 1797244896423182336 |
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| author | Kexin Cheng Teng Liu Cong Yang Hui Yang Dengyong Liu |
| author_facet | Kexin Cheng Teng Liu Cong Yang Hui Yang Dengyong Liu |
| author_sort | Kexin Cheng |
| collection | DOAJ |
| description | The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compounds and phospholipid molecules in grilled lambs. The results revealed 19 key volatile compounds (OAV > 1) involved in the grilling process of lambs. Additionally, UPLC-ESI-MS/MS analysis detected 142 phospholipid molecules in grilled lamb, with phosphatidylcholine exhibiting the highest content (36.62 %), followed by phosphatidyl ethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidyl glycerol, and phosphatidic acid. Through partial least squares analysis, 63 key differential phospholipids were identified. Principal component analysis of the key differential phospholipids and volatile compounds indicated that phosphatidylcholine and phosphatidyl ethanolamine phospholipids are the key substrates in forming volatile compounds in grilled lambs. This information is essential for precisely regulating the flavor profile, enhancing the grilling process, and minimizing the production of harmful compounds in grilled meat products. |
| first_indexed | 2024-03-08T14:49:44Z |
| format | Article |
| id | doaj.art-2f3be85d79c64b818aa3f3cb174d94c6 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:17Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2f3be85d79c64b818aa3f3cb174d94c62024-03-26T04:27:13ZengElsevierFood Chemistry: X2590-15752024-03-0121101113Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating processKexin Cheng0Teng Liu1Cong Yang2Hui Yang3Dengyong Liu4College of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCorresponding author at: College of Food Science and Technology, Bohai University, No. 19, Keji Rd., New Songshan District, Jinzhou 121013, Liaoning Province, China.; College of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaThe present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compounds and phospholipid molecules in grilled lambs. The results revealed 19 key volatile compounds (OAV > 1) involved in the grilling process of lambs. Additionally, UPLC-ESI-MS/MS analysis detected 142 phospholipid molecules in grilled lamb, with phosphatidylcholine exhibiting the highest content (36.62 %), followed by phosphatidyl ethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidyl glycerol, and phosphatidic acid. Through partial least squares analysis, 63 key differential phospholipids were identified. Principal component analysis of the key differential phospholipids and volatile compounds indicated that phosphatidylcholine and phosphatidyl ethanolamine phospholipids are the key substrates in forming volatile compounds in grilled lambs. This information is essential for precisely regulating the flavor profile, enhancing the grilling process, and minimizing the production of harmful compounds in grilled meat products.http://www.sciencedirect.com/science/article/pii/S2590157523005564LipidomicsVolatile compoundsGrilled lambMechanism of flavor formation |
| spellingShingle | Kexin Cheng Teng Liu Cong Yang Hui Yang Dengyong Liu Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process Food Chemistry: X Lipidomics Volatile compounds Grilled lamb Mechanism of flavor formation |
| title | Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process |
| title_full | Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process |
| title_fullStr | Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process |
| title_full_unstemmed | Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process |
| title_short | Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process |
| title_sort | relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process |
| topic | Lipidomics Volatile compounds Grilled lamb Mechanism of flavor formation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523005564 |
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