Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted <i>Tamarix</i> Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
Yujun Xu,
Dequan Zhang,
Ruixia Chen,
Xiaoyue Yang,
Huan Liu,
Zhenyu Wang,
Teng Hui
Affiliations
Yujun Xu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Dequan Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Ruixia Chen
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Xiaoyue Yang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Huan Liu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Zhenyu Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Teng Hui
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.
