Analysis of the Correlation between Flavor Substances and Flavor Precursors in Different Parts of Small Tailed Han Sheep

被引：0

作者：

Wang Y. ^{[1
]}

Shu Y. ^{[1
]}

Wang H. ^{[2
]}

Zhang X. ^{[1
]}

Liang S. ^{[1
]}

Jiao Y. ^{[1
]}

Zhang Z. ^{[1
]}

机构：

[1] Hebei Agricultural University, Hebei, Baoding

[2] Baoding Institute for Food and Drug Control, Hebei, Baoding

来源：

Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 01期

关键词：

amino acid; correlation; different parts; fatty acid; flavor substances; small tail Han sheep;

D O I：

10.16429/j.1009-7848.2024.01.027

中图分类号：

学科分类号：

摘要：

In this paper， 6-7 month-old small tailed Han sheep weighing 50 kg were used as experimental objects， and NM， LLDM and RG were selected for correlation analysis of flavor substances， fatty acids and amino acids of small tailed Han sheep. The results showed that 45 flavor compounds were detected in three parts， among which aldehydes were the most important flavor compounds， accounting for about 50% of the total compounds. By principal compounds analysis， 24 flavor substances such as heptanal， nonanal and benzaldehyde were the main influencing factors leading to the difference of flavor substances in different parts. The content of monounsaturated fatty acids and polyunsaturated fatty acids beneficial to human body in LLDM was the highest， and the proportion of fatty acids was more in line with human body's demand for the nutrition in mutton fatty acids， which was more beneficial to human health. Glutamic acid (Glu) and lysine (Lys) were the main amino acids， accounting for about 17% and 10% of the total amino acids. The content of RG was the highest except methionine (Met)， tyrosine (Tyr) and lysine (Lys)， and there was no significant difference between RG and LLDM except glutamic acid (Glu) and proline (Pro)， but difference between RG and NM were to the contrary. The correlation analysis showed that polyunsaturated fatty acids were positively correlated with most flavor compounds， and significantly positively correlated with aldehydes，alcohols and aromatic compounds. This could be that polyunsaturated fatty acids were easily oxidized， and aldehydes， alcohols and aromatic compounds are produced in that oxidation process. There was a positive correlation between amino acids and most aldehydes and alcohols， which may be that amino acids eventually produced aldehydes and alcohols through a series of reactions such as transamination. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：263 / 277

页数：14

共 48 条

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