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

doi:10.1016/j.foodchem.2021.131723

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

Food Chem. 2022 Apr 16:374:131723. doi: 10.1016/j.foodchem.2021.131723. Epub 2021 Dec 1.

Authors

Huan Liu¹, Teng Hui², Xiaochun Zheng², Shaobo Li², Xiangru Wei², Pi Li³, Dequan Zhang⁴, Zhenyu Wang⁵

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
³ Thermo Fisher Scientific, Beijing 100102, China.
⁴ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].

PMID: 34875435
DOI: 10.1016/j.foodchem.2021.131723

Abstract

Lipids are the key aroma formation substrates and retainers relevant to the flavor quality. The lipids in the roasted mutton were investigated by UPLC-ESI-MS/MS and Orbitrap Exploris GC. The results showed that a total of 2488 lipids from 24 subclasses were identified in the roasted mutton, including 28.21% triglyceride (TG), 14.87% phosphatidylcholine (PC), and 11.03% phosphatidylethanolamine (PE). TG (16:0_18:1_18:1) and TG (18:0_18:0_18:1) might be the predominant lipids for binding aroma compounds. 488 Differential lipids from 20 subclasses were observed based on VIP > 1 and p < 0.05. The 61 out of 488 differential lipids, especially PC and PE, might predominantly contribute to the formation of aroma compounds. A total of 13 aroma compounds were determined as the characteristic odorants in the roasted mutton, including hexanal, heptanal, and 1-octen-3-ol. PC (30: 6) and PC (28: 3) were the potential markers for the discrimination of roasted mutton.

Keywords: Aroma compounds; Lipidomics; Marker; Roasted meat; Triglyceride.

MeSH terms

Gas Chromatography-Mass Spectrometry
Lipids
Odorants* / analysis
Tandem Mass Spectrometry
Volatile Organic Compounds* / analysis

Substances

Lipids
Volatile Organic Compounds