Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-03-01 DOI:10.1016/j.foodchem.2024.138877

Ruotong Nie , Zhenyu Wang, Huan Liu, Xiangru Wei, Chunjiang Zhang, Dequan Zhang

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Abstract

The UHPLCHRMS and Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) techniques were applied to investigate effects of lipid molecules and heat transfer on the generation of aroma compounds in roasted chicken skin. Nineteen odorants were identified as most important aroma contributors based on odor activity values (OAVs) exceeding 1. Lipidomic analysis identified 3926 lipids in the samples, in which triglycerides (TG), phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ceramide (Cer) had a contribution of 20.63%, 12.46%, 11.95%, and 11.39%, respectively. Furthermore, it was observed that PS(18:3e_22:5) and TG(18:0_18:1_18:1) serve as significant chemical markers for distinguishing chicken skin during the roasting (p < 0.05). TGs, notably TG(16:1_18:1_18:2) and TG(18:1_18:2_18:2), were postulated as key retainers for binding crucial aroma compounds. Meanwhile, PC, PE, and Cer played pivotal roles in aroma compound formation. Additionally, higher thermal conductivity and reduced thermal diffusivity significantly contributed to the formation of key odorants.

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研究脂质分子和热传导对烤鸡皮中芳香化合物形成和结合的影响：UHPLC-HRMS 和 GC-O-MS 研究

应用超高效液相色谱-质谱联用仪（UHPLCHRMS）和气相色谱-质谱联用仪（GC-O-MS）技术研究了脂质分子和热传导对烤鸡皮香气化合物生成的影响。根据超过 1 的气味活性值（OAV），确定了 19 种最重要的香味成分。脂质组分析确定了样品中的 3926 种脂质，其中甘油三酯（TG）、磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和神经酰胺（Cer）的贡献率分别为 20.63%、12.46%、11.95% 和 11.39%。此外，还观察到 PS(18:3e_22:5) 和 TG(18:0_18:1_18:1) 是烘烤过程中区分鸡皮的重要化学标记（p < 0.05）。据推测，三羟甲基氨基甲烷，尤其是三羟甲基氨基甲烷（16:1_18:1_18:2）和三羟甲基氨基甲烷（18:1_18:2_18:2），是结合重要香味化合物的关键保留物。同时，PC、PE 和 Cer 在芳香化合物的形成中起着关键作用。此外，较高的热传导率和较低的热扩散率也对关键芳香物质的形成起到了重要作用。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.