Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Junmei Liu; Siyang Deng; Jingfan Wang; Feng Huang; Dong Han; Ying Xu; Ping Yang; Chunhui Zhang; Christophe Blecker

Food Chemistry: X (Oct 2024)

Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Junmei Liu,
Siyang Deng,
Jingfan Wang,
Feng Huang,
Dong Han,
Ying Xu,
Ping Yang,
Chunhui Zhang,
Christophe Blecker

Affiliations

Junmei Liu: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
Siyang Deng: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
Jingfan Wang: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
Feng Huang: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Dong Han: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Ying Xu: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Ping Yang: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Corresponding authors at: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Chunhui Zhang: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Yihai Kitchen (Tianjing) Investment Co., Ltd., Tianjin 300461, China; Jiangsu Huaguoshan Food Co., Ltd., Jiangsu 222000, China; Corresponding authors at: Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Christophe Blecker: Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium

Journal volume & issue: Vol. 23
p. 101654

Abstract

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The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma recombination, and omission test, 11 compounds mainly derived from lipid oxidation were characterized as the key odorants contributing to the formation of WOF. In particular, 3-(methylthio)propanal, which was positively correlated with meaty aroma, was implicated in an overall increase in WOF. Thus, these odorants were elected as potential markers of WOF in the reheated precooked stewed beef. In summary, the WOF of the precooked stewed beef could be attributed to an overall increase in lipid oxidation products and a decrease in the odorants with desirable aromas. The characterization of WOF in precooked stewed beef will aid in the flavor quality control of precooked stewed beef dishes.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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