Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton.

Abstract

The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated. Main sensory descriptors were identified by descriptive sensory analysis. The results showed that SMM presented a relatively strong muttony profile, BKM presented a pronounced profile of burning, smokiness, and baking, while the flavor of SMM was situated intermediary between these two profiles. By SPME-GC-MS, 28 volatile chemicals with OAV > 1 were found. The correlation network analysis revealed relationships between the aroma compounds and sensory descriptors, namely "smoky and baked" (2,5-dimethylpyrazine, dimethyl trisulfide), "muttony" (hexanal, 2-heptenal), "fatty" ((E)-2-octenal), "meaty" (1-octen-3-ol), "burned" and "greasy" (3-methylthiopropionaldehyde, dimethyl disulfide). Meanwhile, analysis of 5'-nucleotides and FAAs revealed 8 characteristic taste compounds with TAV > 1. Moreover, multivariate analysis showed that 2-pentylfuran, E-2-octenal and 2-heptenal, 2,5-dimethylpyrazine might contribute more to the flavor of steamed-baked, steamed, baked Hu sheep mutton, respectively.