数字农科院2.0

Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system

文献类型： 外文期刊

作者： Yujie Shi;Jing Li;Longzhu Zhou;Junmin Zhang;Xiaohui Feng;Weihai Xing;Chaohua Tang;Yueyu Bai

作者机构：

关键词： Defatted beef matrix;Flavoromics;Lipid oxidation;Phosphatidylcholine;Thermal oxidation model reconstruction

期刊名称： Current Research in Food Science

ISSN： 2665-9271

年卷期： 2025 年 10 卷

页码：

收录情况： SCIE（2025版）

摘要： Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and purified from beef and added to defatted beef and raw beef. The composition of aroma compounds generated by thermal oxidation in three model systems were compared by flavoromics. The main aroma compounds produced by the thermal oxidation of PC were decanal, (E)-2-nonenal, (E)-2-undecenal, and (E,E)-2,4-decadienal, while the main aroma compounds produced by the thermal oxidation of TG were nonanal, (E)-2-undecenal, and decanal. Nonanal remains the main aroma compound produced by PC and TG in defatted beef. Octanal and nonanal were the major aroma compounds generated by thermal oxidation of raw beef samples spiked with PC and TG. Raw beef with added PC and TG had higher levels of sulfides and heterocycles after thermal oxidation compared to defatted beef with added lipids. The comparison of the aroma profiles in three thermo-oxidative models indicated that PC contributed more than TG to the key odor-active compounds in cooked beef. Additionally, the thermo-oxidative degradation of PC facilitated the formation of Maillard reaction products. However, the beef matrix may inhibit the formation of decanal and (E,E)-2,4-decadienal.

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