Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Huan Liu,Teng Hui,Xiaochun Zheng,Shaobo Li,Xiangru Wei,Pi Li,Dequan Zhang,Zhenyu Wang

Food Chemistry（2022）

引用 32|浏览12

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摘要

•TG (16:0_18:1_18:1) was the predominant lipid for binding aroma compounds.•PC and PE might be the crucial lipids in the formation of aroma compounds.•Aldehydes and alcohols were the predominant aroma compounds in roasted mutton.•PC (30: 6) and PC (28: 3) were potential markers in the roasted mutton.

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关键词

Roasted meat,Lipidomics,Aroma compounds,Marker,Triglyceride

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