Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system
Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and purified from beef and added to defatted beef and raw beef. The composition of aroma compounds generated by thermal oxidatio...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000048 |
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| author | Yujie Shi Jing Li Longzhu Zhou Junmin Zhang Xiaohui Feng Weihai Xing Chaohua Tang Yueyu Bai |
| author_facet | Yujie Shi Jing Li Longzhu Zhou Junmin Zhang Xiaohui Feng Weihai Xing Chaohua Tang Yueyu Bai |
| author_sort | Yujie Shi |
| collection | DOAJ |
| description | Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and purified from beef and added to defatted beef and raw beef. The composition of aroma compounds generated by thermal oxidation in three model systems were compared by flavoromics. The main aroma compounds produced by the thermal oxidation of PC were decanal, (E)-2-nonenal, (E)-2-undecenal, and (E,E)-2,4-decadienal, while the main aroma compounds produced by the thermal oxidation of TG were nonanal, (E)-2-undecenal, and decanal. Nonanal remains the main aroma compound produced by PC and TG in defatted beef. Octanal and nonanal were the major aroma compounds generated by thermal oxidation of raw beef samples spiked with PC and TG. Raw beef with added PC and TG had higher levels of sulfides and heterocycles after thermal oxidation compared to defatted beef with added lipids. The comparison of the aroma profiles in three thermo-oxidative models indicated that PC contributed more than TG to the key odor-active compounds in cooked beef. Additionally, the thermo-oxidative degradation of PC facilitated the formation of Maillard reaction products. However, the beef matrix may inhibit the formation of decanal and (E,E)-2,4-decadienal. |
| format | Article |
| id | doaj-art-ddfeeb84ca084e3d85292acda9606aa8 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-ddfeeb84ca084e3d85292acda9606aa82025-01-22T05:44:02ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100973Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation systemYujie Shi0Jing Li1Longzhu Zhou2Junmin Zhang3Xiaohui Feng4Weihai Xing5Chaohua Tang6Yueyu Bai7School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, ChinaSchool of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, ChinaState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, ChinaState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, ChinaState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, ChinaState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, ChinaState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Corresponding author.School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China; Corresponding author.Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and purified from beef and added to defatted beef and raw beef. The composition of aroma compounds generated by thermal oxidation in three model systems were compared by flavoromics. The main aroma compounds produced by the thermal oxidation of PC were decanal, (E)-2-nonenal, (E)-2-undecenal, and (E,E)-2,4-decadienal, while the main aroma compounds produced by the thermal oxidation of TG were nonanal, (E)-2-undecenal, and decanal. Nonanal remains the main aroma compound produced by PC and TG in defatted beef. Octanal and nonanal were the major aroma compounds generated by thermal oxidation of raw beef samples spiked with PC and TG. Raw beef with added PC and TG had higher levels of sulfides and heterocycles after thermal oxidation compared to defatted beef with added lipids. The comparison of the aroma profiles in three thermo-oxidative models indicated that PC contributed more than TG to the key odor-active compounds in cooked beef. Additionally, the thermo-oxidative degradation of PC facilitated the formation of Maillard reaction products. However, the beef matrix may inhibit the formation of decanal and (E,E)-2,4-decadienal.http://www.sciencedirect.com/science/article/pii/S2665927125000048PhosphatidylcholineDefatted beef matrixLipid oxidationFlavoromicsThermal oxidation model reconstruction |
| spellingShingle | Yujie Shi Jing Li Longzhu Zhou Junmin Zhang Xiaohui Feng Weihai Xing Chaohua Tang Yueyu Bai Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system Current Research in Food Science Phosphatidylcholine Defatted beef matrix Lipid oxidation Flavoromics Thermal oxidation model reconstruction |
| title | Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system |
| title_full | Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system |
| title_fullStr | Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system |
| title_full_unstemmed | Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system |
| title_short | Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system |
| title_sort | exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma active compounds with thermal oxidation system |
| topic | Phosphatidylcholine Defatted beef matrix Lipid oxidation Flavoromics Thermal oxidation model reconstruction |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000048 |
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