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Food Chem

Title:		Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
Author(s):		Liu H; Hui T; Zheng X; Li S; Wei X; Li P; Zhang D; Wang Z;
Address:		"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: sd_lh1990@126.com. 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. Thermo Fisher Scientific, Beijing 100102, China. 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: dequan_zhang0118@126.com. 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: food2006wzy@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20211201
Issue:
Page Number:		131723 -
DOI:		10.1016/j.foodchem.2021.131723
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Lipids are the key aroma formation substrates and retainers relevant to the flavor quality. The lipids in the roasted mutton were investigated by UPLC-ESI-MS/MS and Orbitrap Exploris GC. The results showed that a total of 2488 lipids from 24 subclasses were identified in the roasted mutton, including 28.21% triglyceride (TG), 14.87% phosphatidylcholine (PC), and 11.03% phosphatidylethanolamine (PE). TG (16:0_18:1_18:1) and TG (18:0_18:0_18:1) might be the predominant lipids for binding aroma compounds. 488 Differential lipids from 20 subclasses were observed based on VIP > 1 and p < 0.05. The 61 out of 488 differential lipids, especially PC and PE, might predominantly contribute to the formation of aroma compounds. A total of 13 aroma compounds were determined as the characteristic odorants in the roasted mutton, including hexanal, heptanal, and 1-octen-3-ol. PC (30: 6) and PC (28: 3) were the potential markers for the discrimination of roasted mutton"
Keywords:		Gas Chromatography-Mass Spectrometry Lipids *Odorants/analysis Tandem Mass Spectrometry *Volatile Organic Compounds/analysis Aroma compounds Lipidomics Marker Roasted meat Triglyceride;
Notes:		"MedlineLiu, Huan Hui, Teng Zheng, Xiaochun Li, Shaobo Wei, Xiangru Li, Pi Zhang, Dequan Wang, Zhenyu eng England 2021/12/08 Food Chem. 2022 Apr 16; 374:131723. doi: 10.1016/j.foodchem.2021.131723. Epub 2021 Dec 1"