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Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling
Author(s) -
Du Wenbin,
Zhen Dawei,
Wang Yutong,
Cheng Jie,
Xie Jianchun
Publication year - 2021
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3621
Subject(s) - octanal , chemistry , nonanal , aroma , flavour , food science , roasting , flavor , hexanal , lipid oxidation , chromatography , organic chemistry , antioxidant
Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional Chinese way under open carbon fire with or without suet (mutton fat) brushing during grilling were identified. Solvent‐assisted flavour evaporation (SAFE), combined with gas chromatography‐mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GC‐O), quantitation, recovery factor correction, and aroma recombination and omission were performed. In total, 57 odorants were identified, which predominantly included aliphatic aldehydes, sulphur‐containing compounds and pyrazines. In comparison, the suet‐brushed mutton shashlik had stronger fatty and sheep‐like odours due to higher levels of odorants generated via lipid degradation. However, the key odorants in both mutton shashlik with or without suet brushing during grilling were identified to be 3‐(methylthio)propanal, 2‐methyl‐3‐furanthiol, 2‐acetylthiazole, 2‐furfurylthiol, bis (2‐methyl‐3‐furyl)disulphide, 2‐acetylpyrazine, 2,5‐dimethylpyrazine, 2‐ethyl‐3,5‐dimethylpyrazine, 2,5‐dimethyl‐4‐hydroxy‐3(2 H )furanone, 3‐hydroxy‐2‐butanone, 1‐octen‐3‐ol, ( E )‐2‐octenal, ( E,Z )‐2,6‐nonadienal, octanal, ( E )‐2‐nonenal, nonanal, 4‐methyloctanoic acid and 4‐methylphenol. Notably, ( E,E )‐2,4‐decadienal, which usually contributes significantly to cooked meat aroma, was excluded as a key odorant here. The results can help understand effect of fat on meat flavour and provide guidance for preparation of processed meat flavourings with the preferred flavour of grilled mutton shashlik.