Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
文献类型： 外文期刊
作者： Duan, Shengnan 1 ; Tian, Zhiqing 1 ; Zheng, Xin 3 ; Tang, Xiaoyan 1 ; Li, Wusun 1 ; Huang, Xinyuan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Qual & Safety, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
3.Shimadzu China Co Ltd, Beijing Branch, Beijing 100020, Peoples R China
关键词： Key flavour compounds; Fatty acids; Phospholipids; Correlation analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 458 卷
页码：
收录情况： SCI
摘要： The lipids and volatile compounds in pork from different parts, including the loin, belly, shoulder and hind leg were analyzed by triple quadrupole tandem time-of-flight mass spectrometer (Q-TOF/MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), respectively. Partial least squares regression (PLSR) and Pearson correlation analysis were utilized to establish the relationship between the lipids and volatile compounds. A total of 8 main flavour substances, 38 main phospholipids, and 32 main fatty acids were identified. The results showed that the key flavour compounds were mainly derived from unsaturated fatty acids and phospholipids containing unsaturated fatty acids, including oleic acid (C18:2n6c), alpha-Linolenic acid (C18:3n3), arachidonic acid (C20:4n6), PE O (18:1/20:4), PE O (18:2/20:4), and PE O (18:2/18:2), etc. Understanding the relationship between flavour compounds and lipids of pork will be helpful to control the quality of pork.
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