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Food Chem X

Title:		Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods
Author(s):		Jin W; Fan X; Jiang C; Liu Y; Zhu K; Miao X; Jiang P;
Address:		"Key Laboratory of Bio-resources of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China. School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China"
Journal Title:		Food Chem X
Year:		2023
Volume:		20230121
Issue:
Page Number:		100584 -
DOI:		10.1016/j.fochx.2023.100584
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5'-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and gas chromatography-ion migration spectrometry (GC-IMS). The results indicated that the content of flavor substances in C. peled meat varied significantly. The electronic tongue results indicated that the richness and umami aftertaste of roasting were significantly greater. The content of sweet free amino acids, 5'-nucleotides, and organic acids was also higher in roasting group. Electronic nose principal component analysis can distinguish C. peled meat cooked (the first two components accounted for 98.50% and 0.97%, respectively). A total of 36 volatile flavor compounds were identified among different groups, including 16 aldehydes, 7 olefine aldehydes, 6 alcohols, 4 ketones, and 3 furans. In general, roasting was recommended and gave more flavor substances in C. peled meat"
Keywords:		"AMP, adenosine 5'-monophosphate Coregonus peled DT, drift time ESI, electrospray ionization FAAs, free amino acids Flavor compounds GC-IMS, gas chromatography-ion migration spectrometry GC-MS, gas chromatograph-mass spectrometry GC-O-MS, gas chromatograph;"
Notes:		"PubMed-not-MEDLINEJin, Wengang Fan, Xinru Jiang, Caiyan Liu, Yang Zhu, Kaiyue Miao, Xiaoqing Jiang, Pengfei eng Netherlands 2023/02/28 Food Chem X. 2023 Jan 21; 17:100584. doi: 10.1016/j.fochx.2023.100584. eCollection 2023 Mar 30"