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Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process

The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds we...

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Autores principales: Wang, Yong-Rui, Wang, Song-Lei, Luo, Rui-Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9622931/
https://www.ncbi.nlm.nih.gov/pubmed/36330139
http://dx.doi.org/10.3389/fnut.2022.1003126
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author Wang, Yong-Rui
Wang, Song-Lei
Luo, Rui-Ming
author_facet Wang, Yong-Rui
Wang, Song-Lei
Luo, Rui-Ming
author_sort Wang, Yong-Rui
collection PubMed
description The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds were identified, among which 14 compounds, including (E)-2-octenal, 1-heptanol, hexanal, 1-hexanol, heptanal, 1-octen-3-ol, 1-pentanol, (E)-2-nonenal, octanal, 2-undecenal, nonanal, pentanal, 2-pentylfuran and 2-methypyrazine, were confirmed as key aroma compounds through the odor activity values (OAV) and aroma recombination experiments. The OAV and contribution rate of the 14 key aroma compounds were maintained at high levels, and nonanal had the highest OAV (322.34) and contribution rate (27.74%) in the samples after roasting for 10 min. The content of α-helix significantly decreased (P < 0.05), while the β-sheet content significantly increased (P < 0.05) during the roasting process. The content of random coils significantly increased in the samples roasted for 0–8 min (P < 0.05), and then no obvious change was observed. At the same time, β-turn content had no obvious change. Correlation analysis showed that the 14 key aroma compounds were all positively correlated with the content of α-helix and negatively correlated with the contents of β-sheet and random coil, and also positively correlated with the content of β-turn, except hexanal and 2-methypyrazine. The results are helpful to promoting the industrialization of roasted Tan mutton.
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spelling pubmed-96229312022-11-02 Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process Wang, Yong-Rui Wang, Song-Lei Luo, Rui-Ming Front Nutr Nutrition The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds were identified, among which 14 compounds, including (E)-2-octenal, 1-heptanol, hexanal, 1-hexanol, heptanal, 1-octen-3-ol, 1-pentanol, (E)-2-nonenal, octanal, 2-undecenal, nonanal, pentanal, 2-pentylfuran and 2-methypyrazine, were confirmed as key aroma compounds through the odor activity values (OAV) and aroma recombination experiments. The OAV and contribution rate of the 14 key aroma compounds were maintained at high levels, and nonanal had the highest OAV (322.34) and contribution rate (27.74%) in the samples after roasting for 10 min. The content of α-helix significantly decreased (P < 0.05), while the β-sheet content significantly increased (P < 0.05) during the roasting process. The content of random coils significantly increased in the samples roasted for 0–8 min (P < 0.05), and then no obvious change was observed. At the same time, β-turn content had no obvious change. Correlation analysis showed that the 14 key aroma compounds were all positively correlated with the content of α-helix and negatively correlated with the contents of β-sheet and random coil, and also positively correlated with the content of β-turn, except hexanal and 2-methypyrazine. The results are helpful to promoting the industrialization of roasted Tan mutton. Frontiers Media S.A. 2022-10-18 /pmc/articles/PMC9622931/ /pubmed/36330139 http://dx.doi.org/10.3389/fnut.2022.1003126 Text en Copyright © 2022 Wang, Wang and Luo. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Wang, Yong-Rui
Wang, Song-Lei
Luo, Rui-Ming
Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
title Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
title_full Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
title_fullStr Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
title_full_unstemmed Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
title_short Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
title_sort evaluation of key aroma compounds and protein secondary structure in the roasted tan mutton during the traditional charcoal process
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9622931/
https://www.ncbi.nlm.nih.gov/pubmed/36330139
http://dx.doi.org/10.3389/fnut.2022.1003126
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