The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis

Huan Liu; Jingyu Li; Dequan Zhang; Nazimah Hamid; Dengyong Liu; Weiming Hua; Chao Du; Qianli Ma; Hansheng Gong

doi:10.1016/j.foodres.2023.113567

The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis

Food Res Int. 2023 Dec;174(Pt 1):113567. doi: 10.1016/j.foodres.2023.113567. Epub 2023 Oct 10.

Authors

Huan Liu¹, Jingyu Li², Dequan Zhang³, Nazimah Hamid⁴, Dengyong Liu⁵, Weiming Hua⁵, Chao Du², Qianli Ma⁴, Hansheng Gong⁶

Affiliations

¹ School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: [email protected].
² School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
³ 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.
⁴ Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
⁵ College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
⁶ School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: [email protected].

PMID: 37986440
DOI: 10.1016/j.foodres.2023.113567

Abstract

The circulating non-fried roast (CNR) technology was firstly applied to roast mutton. The formation of (non)volatile compounds in the mutton roasted for 0-15 min was investigated. The samples roasted at varying times were discriminated using GC-O-MS and multivariate data analysis. A total of 40 volatile compounds were observed, in which 17 compounds were considered as key odorants with odor activity values (OAVs) higher than 1, such as dimethyl trisulfide and 2-ethyl-3,5-dimethylpyrazine. Composition and concentrations of volatile compounds were significantly changed during the process. The key nonvolatile compounds that contributed to flavor were 5'-inosine monophosphate (5'-IMP) and glutamic acid based on taste active values (TAVs) greater than 1. The reduced concentrations of most free amino acids and 5'-nucleotides decreased the equivalent umami concentrations (EUC). The higher thermal conductivity, lower thermal diffusivity and water activity were responsible for the formation of volatile compounds with increased roasting times. The CNR technology was an efficient tool to roast meat products.

Keywords: (Non)volatile compounds; Circulating non-fried roast technique; Roasted mutton; Thermal conductivity; Thermal diffusivity; Water activity.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Flavoring Agents / analysis
Gas Chromatography-Mass Spectrometry
Hot Temperature*
Odorants / analysis
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds
Flavoring Agents