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Food Chem

Title:		Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
Author(s):		Qi S; Wang P; Zhan P; Tian H;
Address:		"School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China. Electronic address: zhanping0993@126.com. School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China. Electronic address: thl0993@sina.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20210909
Issue:
Page Number:		131111 -
DOI:		10.1016/j.foodchem.2021.131111
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat (mutton) due to its distinctive flavor and the ability to weaken the 'goaty flavor'. To investigate the aroma characteristics of stewed mutton with thyme (SMT), four SMT samples prepared using different cooking utensils were analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Totally, 26 aroma-active compounds (AACs) were determined by GC-MS/O and further quantified. Among these, 20 AACs exhibited odor activity values (OAV) greater than 1. However, no significant differences existed among the four SMTs, which indicated that different utensils had little effect on the aroma profile of SMTs. Aroma recombination and omission experiments results showed that nonanal, (E)-2-octenal, and (E,E)-2,4-decadienal had the greatest contribution to the aroma profile of SMTs. These three compounds, together with dimethyl trisulfide, 3-methyl-butanal, octanal, (E)-2-decenal, (E)-2-nonenal, methanethiol, hexanal, (E)-2-undecenal, and 1-octen-3-ol, were confirmed as the key aroma compounds in SMTs"
Keywords:		Animals Goats Meat Odorants Olfactometry *Thymus Plant *Volatile Organic Compounds Aroma Omission Aroma recombination Aroma-active compounds Gc-ms/o Oav Stewed mutton with thyme (SMT);
Notes:		"MedlineQi, Shasha Wang, Peng Zhan, Ping Tian, Honglei eng England 2021/09/21 Food Chem. 2022 Mar 1; 371:131111. doi: 10.1016/j.foodchem.2021.131111. Epub 2021 Sep 9"