Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry Analysis
文献类型： 外文期刊
作者： Li, Ke 1 ; Zhang, Liangyao 1 ; Yi, Danhui 1 ; Luo, Yunxiao 1 ; Zheng, Chao 1 ; Wu, Yinglong 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agr Prod Proc Sci & Technol, Chengdu 610039, Peoples R China
关键词： beef tallow; E-nose; GC-IMS; OPLS-DA; flavor profile
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 10 期
页码：
收录情况： SCI
摘要： In the current study, an electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study results indicate that an E-nose combined with an LDA and GC-IMS combined with an OPLS-DA can effectively distinguish between the two types of beef tallow. Compared with ordinary beef tallow, the E-nose sensors of intense flavor beef tallow have stronger response signals to sulfides, terpenes, and nitrogen oxides. A total of 22 compounds contribute to making the flavor of intense flavor beef tallow more typical and richer; in contrast, ethyl acetate was the main aroma-active compound found in the ordinary beef tallow. Sulfur-containing compounds and terpenoids might be the key substances that cause sensory flavor differences between the two types of beef tallow. In conclusion, the results of this study clarify the characteristics and differences of the two types of beef tallow and provide an enhanced understanding of the differences in the flavors of the two types of beef tallow.
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