气候变化领域集成服务门户(CCPortal): Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology

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DOI	10.1016/j.foodres.2023.112581
	Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology
	Wan, Junwen; Liu, Qian; Ma, Changzhong; Muhoza, Bertrand; Huang, Yaling; Sun, Min; Song, Shiqing; Ho, Chi-Tang
发表日期	2023
ISSN	0963-9969
EISSN	1873-7145
卷号	166
英文摘要	To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography -ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography-olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hy-droxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone with buttery and caramellic attributes were dominated in BT, while (E)-2-nonenal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
关键词	Dzo beef Aroma-active compounds SAFE GC-O HS-GC-IMS Anethole
英文关键词	VOLATILE COMPOUNDS; AROMA COMPOUND; FATTY-ACIDS; COMPONENTS; PROFILES; PASTURE; COOKING; MEAT
WOS研究方向	Food Science & Technology
WOS记录号	WOS:000948008000001
来源期刊	FOOD RESEARCH INTERNATIONAL
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/283449
作者单位	Shanghai Institute of Technology; Tibet Agriculture & Animal Husbandry University; Northeast Agricultural University - China; Rutgers University System; Rutgers University New Brunswick
推荐引用方式 GB/T 7714	Wan, Junwen,Liu, Qian,Ma, Changzhong,et al. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology[J],2023,166.
APA	Wan, Junwen.,Liu, Qian.,Ma, Changzhong.,Muhoza, Bertrand.,Huang, Yaling.,...&Ho, Chi-Tang.(2023).Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology.FOOD RESEARCH INTERNATIONAL,166.
MLA	Wan, Junwen,et al."Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology".FOOD RESEARCH INTERNATIONAL 166(2023).