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Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spe...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306727/ https://www.ncbi.nlm.nih.gov/pubmed/34210029 http://dx.doi.org/10.3390/foods10071508 |
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author | Xu, Yujun Zhang, Dequan Liu, Huan Wang, Zhenyu Hui, Teng Sun, Jilu |
author_facet | Xu, Yujun Zhang, Dequan Liu, Huan Wang, Zhenyu Hui, Teng Sun, Jilu |
author_sort | Xu, Yujun |
collection | PubMed |
description | Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting. |
format | Online Article Text |
id | pubmed-8306727 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83067272021-07-25 Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting Xu, Yujun Zhang, Dequan Liu, Huan Wang, Zhenyu Hui, Teng Sun, Jilu Foods Article Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting. MDPI 2021-06-29 /pmc/articles/PMC8306727/ /pubmed/34210029 http://dx.doi.org/10.3390/foods10071508 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Xu, Yujun Zhang, Dequan Liu, Huan Wang, Zhenyu Hui, Teng Sun, Jilu Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting |
title | Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting |
title_full | Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting |
title_fullStr | Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting |
title_full_unstemmed | Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting |
title_short | Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting |
title_sort | comprehensive evaluation of volatile and nonvolatile compounds in oyster cuts of roasted lamb at different processing stages using traditional nang roasting |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306727/ https://www.ncbi.nlm.nih.gov/pubmed/34210029 http://dx.doi.org/10.3390/foods10071508 |
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