数字农科院2.0

Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms

文献类型: 外文期刊

作者: Junmei Liu;Feng Huang;Dong Han;Ying Xu;Shuo Shen;Yanlu Luan;Ping Yang;Chunhui Zhang;Christophe Blecker

作者机构:

关键词: Lipid fingerprint;Lipidomics;Precooked Chinese stewed beef;Precursors;Warmed-over flavor

期刊名称: Food Chemistry

ISSN: 0308-8146

年卷期: 2025 年 475 卷

页码:

收录情况: SCIE(2025版) ; ; EI(2025版)

摘要: The role of lipids in the formation and development of warmed-over flavor (WOF) in precooked Chinese stewed beef was investigated using lipidomics. Fourteen predominant odorants (relative odor activity value ≥1) were identified in the reheated stewed beef. A total of 1236 lipids were detected in cooked and reheated stewed beef. Triadylglycerols (TGs), notably TG (18,0_18:1_18:1) and TG (16,0_18:1_18:1), were considered key lipids associated with predominant odorants. Among 153 differential lipids (VIP > 1, P < 0.05), phosphatidylserine (PS) (18,0_18:2) and PS (16,0_17:2) were identified as potential markers for distinguishing all samples. A total of 142 differential lipids were significantly correlated with the predominant odorants, with ether-bonded phosphatidylethanolamines (ePEs), particularly PE (P-18:0_18:2), serving as crucial precursors in WOF formation. Furthermore, lysophosphatidylcholine (20,3) and phosphatidylcholine (16,0_18:1) notably facilitated WOF development. This study provides a theoretical basis for flavor correction in precooked Chinese stewed beef dishes.

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