Abstract：
The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This study aimed to reveal its aroma quality and perception mechanism through electronic nose, sensory evaluation and gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) coupled with chemometric methods and molecular docking. Sensory evaluation and electronic nose analysis indicated ginger could greatly modify aroma profile of beef. Most C6-C10 aldehydes significantly decreased and terpenes increased in ginger-infused stewed beef. Orthogonal partial least squares-discriminant analysis (OPLS-DA) found 7 key markers for distinguishing stewed beef with or without ginger. Ginger additions could reduce fatty acids consumption. Moreover, the key contributors of fatty, bloody, meaty, ginger and mint aroma attributes, namely (E)-2-octenal, 1-octen-3-ol, 2-acetylthiazole, zingiberene and γ-elemene, respectively, selected by partial least squares regression (PLSR) analysis were docked with the olfactory receptor. Hydrogen bonds and hydrophobic interactions were the main interaction forces between olfactory receptor and the five compounds.
摘要：
生姜炖牛肉在中国烹饪肉类中表现出令人满意的气味。本研究旨在通过电子鼻揭示其香气品质和感知机制，感官评价和气相色谱-质谱(GC-MS),气相色谱-离子迁移谱（GC-IMS）结合化学计量学方法和分子对接。感官评价和电子鼻分析表明，生姜可以极大地改变牛肉的香气。生姜炖牛肉中大多数C6-C10醛显着减少，萜烯增加。正交偏最小二乘判别分析（OPLS-DA）发现了7个区分生姜或不生姜的炖牛肉的关键标记。添加生姜可以减少脂肪酸的消耗。此外，脂肪的主要贡献者，血腥，多肉,生姜和薄荷的香气属性，即(E)-2-八进制，1-octen-3-ol,2-乙酰噻唑,姜烯和γ-榄香烯，分别,通过偏最小二乘回归(PLSR)分析选择与嗅觉受体对接。氢键和疏水相互作用是嗅觉受体与5个化合物之间的主要相互作用力。
