Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China. (March 2021)

• Record Type: Journal Article
• Authors: Bai, Shuang; Wang, Yongrui; Luo, Ruiming; Shen, Fei; Bai, He; Ding, Dan
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 139(2021)
• Publication Date: 2021-03
• Subjects: SPME-GC-MS -- E-nose -- Fatty acid -- Flavor formation -- Sensory quality; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110735
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) in discriminating mutton sao zi at different stir-frying stages. The optimal processing parameters were obtained by sensory evaluation and tenderness analysis of the three stages, stir-frying to remove water (SFRW), stir-frying fat (SFF) and mixed stir-frying (MSF). E-nose was used to recognize mutton sao zi odors at different processing stages, solid phase microextraction (SPME) combined with GC-MS to identify the individual volatile compounds, and data from the samples of both methods further correlated with the fatty acids and crude composition (moisture, fat, protein). A total of 174 volatile compounds were detected by GC-MS, of which 59 key were screened by t -test ( P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminate the samples. The analysis of E-nose and GC-MS confirmed that W1S, W1W, W2S, W2W and W3S sensors were in positive correlations with the abundances of volatile components. Fat exhibited strong positive correlation with octanal, heptanal, 2, 3-butanediol, 1-octen-3-ol, 1-pentanol, 2-methyl-3-octanone and 2-nonanone. Hence, this study, for the first time, explored the flavor changes of household stir-frying mutton sao zi with the methods of E-nose and SPME-GC-MS, providing some profound insights for the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor. Highlights: GC-MS and E-nose could discriminate different stir-frying stages of mutton sao zi. W5S, W1S, W1W, W2S, and W2W sensors are sensitive to volatile compounds. SFF is the main stage of forming characteristic aroma of mutton sao zi.