Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms.

• Tác giả: Christophe Blecker, Dong Han, Feng Huang, Junmei Liu, Yanlu Luan, Shuo Shen, Ying Xu, Ping Yang, Chunhui Zhang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 612.397 Lipid metabolism
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 96674

Tóm tắt

 The role of lipids in the formation and development of warmed-over flavor (WOF) in precooked Chinese stewed beef was investigated using lipidomics. Fourteen predominant odorants (relative odor activity value ≥1) were identified in the reheated stewed beef. A total of 1236 lipids were detected in cooked and reheated stewed beef. Triadylglycerols (TGs), notably TG (18,0_18:1_18:1) and TG (16,0_18:1_18:1), were considered key lipids associated with predominant odorants. Among 153 differential lipids (VIP >
  1, P <
  0.05), phosphatidylserine (PS) (18,0_18:2) and PS (16,0_17:2) were identified as potential markers for distinguishing all samples. A total of 142 differential lipids were significantly correlated with the predominant odorants, with ether-bonded phosphatidylethanolamines (ePEs), particularly PE (P-18:0_18:2), serving as crucial precursors in WOF formation. Furthermore, lysophosphatidylcholine (20,3) and phosphatidylcholine (16,0_18:1) notably facilitated WOF development. This study provides a theoretical basis for flavor correction in precooked Chinese stewed beef dishes.