Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that ch...

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Autores principales: Xu, Yujun, Zhang, Dequan, Chen, Ruixia, Yang, Xiaoyue, Liu, Huan, Wang, Zhenyu, Hui, Teng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623117/
https://www.ncbi.nlm.nih.gov/pubmed/34828957
http://dx.doi.org/10.3390/foods10112676
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author Xu, Yujun
Zhang, Dequan
Chen, Ruixia
Yang, Xiaoyue
Liu, Huan
Wang, Zhenyu
Hui, Teng
author_facet Xu, Yujun
Zhang, Dequan
Chen, Ruixia
Yang, Xiaoyue
Liu, Huan
Wang, Zhenyu
Hui, Teng
author_sort Xu, Yujun
collection PubMed
description To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.
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spelling pubmed-86231172021-11-27 Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose Xu, Yujun Zhang, Dequan Chen, Ruixia Yang, Xiaoyue Liu, Huan Wang, Zhenyu Hui, Teng Foods Article To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers. MDPI 2021-11-03 /pmc/articles/PMC8623117/ /pubmed/34828957 http://dx.doi.org/10.3390/foods10112676 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
Chen, Ruixia
Yang, Xiaoyue
Liu, Huan
Wang, Zhenyu
Hui, Teng
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_full Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_fullStr Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_full_unstemmed Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_short Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
title_sort comprehensive evaluation of flavor in charcoal and electric-roasted tamarix lamb by hs-spme/gc-ms combined with electronic tongue and electronic nose
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623117/
https://www.ncbi.nlm.nih.gov/pubmed/34828957
http://dx.doi.org/10.3390/foods10112676
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