Lipid degradation contributes to flavor formation during air-dried camel jerky processing

Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-...

Full description

Saved in:
Bibliographic Details
Published in:Food Chemistry: X 2024-10, Vol.23, p.101683, Article 101683
Main Authors: Cao, Shenyi, Fu, Yinghua
Format: Article
Language:English
Subjects:
Air-dried camel jerky
Correlation analysis
Differential metabolite
Key aroma compounds
Lipidomics
Volatile compounds
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1, P 
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101683