Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Jiapei Xi,Ping Zhan,Peng Wang,Honglei Tian

doi:10.1155/2019/8568920

Abstract

Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko. Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p-propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.

Highlights

Roast lamb or mutton meat is spreading in many countries as the most popular traditional foods [1, 2]
Each container was added with a spice to test roasted mutton with one of four spices, and the mixture was pickled for 120 min. e mince of the fifth batch was salted without adding spice and was used as a control. e kinds of spices used in experiments were encoded as follows: sample A (1.0% salt), sample B (0.3% Chinese prickly ash), sample C (1.3% A. tsao-ko), sample D (1.5% cumin), and sample E (1.8% ginger). e meat and suet were put in a preheated oven and baked for 15 min at 210°C. e roasted mutton was mashed until the size of a grain of rice using a DFT-100 Portable high-speed Chinese medicine pulverizer (Longtuo Equipment Co., Ltd., Shanghai, China)
Unambiguous identification of 53 of the 88 relevant VOCs was performed by using NIST 14 and correlation with linear retention indices (LRIs) reported in the literature, while the remaining 35 were tentatively identified by using mass spectral databases only (Table 1)

Summary

Introduction

Roast lamb or mutton meat is spreading in many countries as the most popular traditional foods [1, 2]. Consumer acceptance of mutton from farm to fork is strongly in uenced by the eating quality including avor development [3]. Aromas of cooked meat are predestined from volatile compounds [4]. Various volatile compounds are released by heat-induced reactions, mainly Strecker and Maillard reaction, lipid oxidation and degradation, thiamin degradation, and interaction of lipid-oxidized products with Strecker and Maillard products [4]. Consumers may dislike the strong avor of mutton [5, 6]. Several studies concerning the factors a ecting components of the goaty avor in mutton such as fat content, fatty acid composition, and amino acid content and composition, and reducing sugar content, and composition of meat [7], which are a ected by breed, sex, and maturity of animals and aging time with proteolytic and lipolytic enzyme activities of meat [8,9,10], have been conducted, and some methods have been gradually developed to reduce or modify the species avor, for instance, washing, hot processing, extrusion with nonmeat ingredients, and adding spices [11]

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Results

Conclusion