Abstract：
Lipids are the key matrix for the presence of odorants in meat products. The formation mechanism of odorants of air-fried (AF) pork at 230 °C was elucidated from the perspectives of lipids and heat transfer using physicochemical analyses and multidimensional statistics. Twenty-nine key aroma compounds were identified, with pyrazines predominantly contributing to the roasty aroma of air-fried roasted pork. Untargeted lipidomics revealed 1184 lipids in pork during roasting, with phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG) being the major lipids accounting for about 60 % of the total lipids. TG with C18 acyl groups, such as TG 16:1_18:1_18:2 and TG 18:0_18:0_20:3, were particularly significant in forming the aroma of AF pork. The OPLS-DA model identified seven potential biomarkers that differentiate five roasting times, including PC 16:0_18:3 and 2-ethyl-3,5-dimethylpyrazine. Notably, a lower specific heat capacity and water activity accelerated heat transfer, promoting the formation and retention of odorants in AF pork.
摘要：
脂质是肉制品中存在气味剂的关键基质。使用理化分析和多维统计学，从脂质和传热的角度阐明了230°C下空气油炸（AF）猪肉气味的形成机理。确定了29种关键的香气化合物，吡嗪主要有助于空气油炸烤猪肉的烘烤香气。非靶向脂质组学显示，烘烤过程中猪肉中的脂质含量为1184，与磷脂酰胆碱（PC），磷脂酰乙醇胺(PE),和甘油三酯(TG)是主要的脂质,占总脂质的约60%。TG与C18酰基，如TG16：1_18：1_18：2和TG18：0_18：0_20：3在形成AF猪肉的香气方面特别重要。OPLS-DA模型确定了7种潜在的生物标志物，它们区分了5种烘烤时间，包括PC16:0_18:3和2-乙基-3,5-二甲基吡嗪。值得注意的是,较低的比热容和水活度加速传热，促进AF猪肉中气味剂的形成和保留。
