A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology

Huan Liu; Yuping Zhang; Hengbin Ji; Junke Li; Qianli Ma; Nazimah Hamid; Jiangtao Xing; Peng Gao; Pi Li; Jianxun Li; Qianqian Li

doi:10.1016/j.foodchem.2024.140948

A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology

Food Chem. 2024 Dec 15:461:140948. doi: 10.1016/j.foodchem.2024.140948. Epub 2024 Aug 22.

Authors

Huan Liu¹, Yuping Zhang², Hengbin Ji³, Junke Li², Qianli Ma⁴, Nazimah Hamid⁴, Jiangtao Xing⁵, Peng Gao⁵, Pi Li⁵, Jianxun Li⁶, Qianqian Li⁷

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 Yantai Institute of Technology, Yantai, 264025, China.
⁴ Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
⁵ Thermo Fisher Scientific, Beijing 100102, China.
⁶ 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.
⁷ 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: 39182334
DOI: 10.1016/j.foodchem.2024.140948

Abstract

Lipids play a significant role in aroma formation. However, lipid variations and their impact on aroma during the processing of quail meat remain unknown. Therefore, a comprehensive analysis of lipids and aroma compounds was conducted in circulating non-fried roasted quail meat. Nineteen odorants were identified as key aroma compounds in the roasted quail meat at 40 min with OAVs of >1. The concentrations of most key odorants significantly increased in circulating non-fried roasted (CNR) quail meat within the first 30 min of roasting, reaching maximum values at 40 min. Phospholipids, neutral lipids, and sphingolipids emerged as potential markers for distinguishing different samples. Neutral lipids had the highest peak areas and significantly contributed to the aroma retention. Phospholipids and neutral lipids with unsaturated fatty acids, particularly C₁₈ acyl groups, played a crucial role in aroma formation. This study provides valuable insights into the role of lipids in determining aroma quality.

Keywords: Aroma formation; Aroma retention; Neutral lipids; Phospholipids; Pyrazine; TG 16:0_16:0_18:0; Volatilomics.

MeSH terms

Animals
Cooking*
Gas Chromatography-Mass Spectrometry
Lipidomics*
Lipids* / chemistry
Meat* / analysis
Odorants* / analysis
Quail*
Volatile Organic Compounds* / chemistry

Substances

Volatile Organic Compounds
Lipids