数字农科院2.0

Lipid-derived odour-active volatile compound formation pathways in Tibetan pork across different cooking methods: Insights from iron properties, lipid oxidation, and lipidomics analysis

文献类型： 外文期刊

作者： Laiyu Zhao;Lina Xu;Feng Huang;Wensong Wei;Shai Barbut;Sara Erasmus;Chunhui Zhang

作者机构：

关键词： Free iron;Lipid molecules;Phospholipids;Pork flavour;Thermal treatment

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 491 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Tibetan pork is a local Chinese pig breed that is raised in high-altitude environments. This study examined the formation pathways of lipid-derived odour-active volatile compounds in Tibetan pork across three cooking methods: sous-vide (SV), pan-frying (PF), and oven-roasting (OR), by investigating the pro-oxidative roles of free iron and changes of lipid molecules. It was found that lipid-derived volatiles in low-temperature methods were generated in two stages: initially from free fatty acids and lysophosphatidylcholines, and later from the oxidation of phospholipids, with the later stage being affected by free iron, which followed by increasing lipid oxidation properties. Conversely, high-temperature methods such as PF and OR led to rapid lipid oxidation at the beginning of cooking, producing odours from eicosanoids, triglycerides, and phospholipids, while their oxidation was less impacted by free iron. The lipid-derived compounds were probably the intermediate products in the development of Strecker- and Maillard-derived volatiles during high-temperature cooking.

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