Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models
文献类型： 外文期刊
作者： Zhou, Longzhu 1 ; Ren, Yimeng 1 ; Shi, Yujie 1 ; Zhao, Liyuan 1 ; Tian, Huihui 1 ; Feng, Xiaohui 1 ; Li, Jing 1 ; Yang, Youyou 1 ; Xing, Weihai 1 ; Yu, Yanan 1 ; Zhao, Qingyu 1 ; Zhang, Junmin 1 ; Tang, Chaohua 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Anim Sci, State Key Lab Anim Nutr & Feeding, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China
2.Zhengzhou Univ, Sch Agr Sci, Zhengzhou 450001, Henan, Peoples R China
关键词： Fatty acid; Aroma compound; Thermal oxidative degradation; Beef; GC-O-MS
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 26 卷
页码：
收录情况： SCI
摘要： Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation-Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.
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