Study on key aroma compounds in the electric roasting process of Tan mutton
Yongrui Wang, Ruiming Luo, Songlei Wang
Abstract
In this study, E-nose and GC-MS combined with chemometric methods were used to analyze and identify the key aroma compounds of mutton during the electric roasting process. The results indicated that the mutton roasted for 0–20 min could be discriminated by E-nose. A total of 47 volatile compounds were identified by GC-MS, including 10 alcohols, 14 aldehydes, 6 ketones, 3 esters, 6 acids, 1 furan, and 7 other substances. Thirteen compounds were identified as the key aroma compounds by the odor activity values (OAVs). Significant increases in key aroma compositions and concentrations in samples roasted for 2–8 min were observed during the roasting process, in which hexanal and 1-octen-3-ol had the highest concentration. In comparison with raw meat, the OAVs of eight key aroma compounds were maintained at high levels in mutton roasted for 12 min. Samples with different roasting time could not be discriminated by the concentration of the volatile compound except for roasting for 20 min. The linear model indicated that lower water content and water activity could contribute to the formation of hexanal and 1-octen-3-ol in samples. Novelty Impact Statement Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture. Thirteen key aroma compounds in roasted tan mutton such as hexanal and 1-octen-3-ol were determined based on OAVs. Water content and water activity affected the formation of key aroma compounds.