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Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds

文献类型： 外文期刊

作者： Gao, Ziwu 1 ; Zhang, Dequan 1 ; Liu, Linggao 1 ; He, Jinhua 1 ; Xu, Anqi 1 ; Wang, Zhenyu 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Minist Agr & Rural Affairs, Integrated Lab Proc Technol Chinese Meat & Dish Pr, Beijing 100193, Peoples R China

关键词： Biomolecules; Micro-nano particles; Volatile organic compounds; Structural property; Formation mechanism

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 207 卷

页码：

收录情况： SCI

摘要： The study aimed to investigate changes in morphology, structural properties, volatile organic compounds (VOCs), and interbinding mechanisms of the micro-nano particles of aroma-containing compounds (MNPs-ACCs) in roasted ducks subjected to different roasting times (0, 20, 30, 40, 50, 60 min) with varied filtration scales (centrifugation, microfiltration, and ultrafiltration). The presence of MNPs-ACCs in roasted ducks was confirmed by the Tyndall effect, scanning electron microscopy, and electronic nose. These particles showed negative charge, increased size and zeta-potential, and decreased dispersion index with roasting times. Moreover, a shift from ordered (a-helix and R-turn) to disordered conformations (R-sheet and random coil) in the MNPs-ACCs during roasting, along with increased hydrophobicity, exposing more odor-binding sites. Fluorescence spectroscopy and wide-angle X-ray results similarly validated this result. Meanwhile, thirty-six characteristic VOCs (variable importance scores >= 1), mainly aldehyde and alcohol, were identified in the MNPs-ACCs. Higher filtration intensity reduced relative aldehyde and alcohol content while increasing ester and ketone. The interaction analysis further confirmed that the MNPs-ACCs transitioned from noncovalent to covalent binding during roasting, forming more stable structures. Overall, biomolecular self-assembly during roasting generates micro-nano particles that serve as VOC carriers, providing novel insights into flavor development and retention in roasted ducks.

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