The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated. Main sensory descriptors were identified by descriptive sensory analysis. The results showed that SMM presented a relatively strong muttony profile, BKM presented a pronounced profile of burning, smokiness, and baking, while the flavor of SMM was situated intermediary between these two profiles. By SPME-GC-MS, 28 volatile chemicals with OAV > 1 were found. The correlation network analysis revealed relationships between the aroma compounds and sensory descriptors, namely "smoky and baked" (2,5-dimethylpyrazine, dimethyl trisulfide), "muttony" (hexanal, 2-heptenal), "fatty" ((E)-2-octenal), "meaty" (1-octen-3-ol), "burned" and "greasy" (3-methylthiopropionaldehyde, dimethyl disulfide). Meanwhile, analysis of 5'-nucleotides and FAAs revealed 8 characteristic taste compounds with TAV > 1. Moreover, multivariate analysis showed that 2-pentylfuran, E-2-octenal and 2-heptenal, 2,5-dimethylpyrazine might contribute more to the flavor of steamed-baked, steamed, baked Hu sheep mutton, respectively.
Keywords: Correlation network analysis; Hu sheep mutton; Multivariate analysis; Sensory analysis; Steamed-baked.
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