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. 2020 Dec 10;9(1):499-513.
doi: 10.1002/fsn3.2019. eCollection 2021 Jan.

Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis

Shuang Bai  1 , Yongrui Wang  1 , Ruiming Luo  1 , Dan Ding  1 , He Bai  1 , Fei Shen  1
Affiliations

Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis

Shuang Bai et al. Food Sci Nutr. .

Abstract

This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Electronic nose (E-nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were detected by GC-MS, of which 51 were major volatile compounds. Additionally, GC-MS and E-nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir-frying time and temperature may be the critical contributors to different flavors of industrial stir-frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir-frying mutton sao zi by E-nose and SPME-GC-MS for the first time, providing an insight into the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.

Keywords: E‐nose; GC‐MS; Mutton sao zi; stir‐frying; volatile compounds.

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Conflict of interest statement

No conflict of interest exits in the submission of this manuscript, and manuscript is approved by all authors for publication. I would like to declare on behalf of my co‐authors that the work described was original research that has not been published previously, and not under consideration for publication elsewhere. We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted.

Figures

Figure 1
Figure 1
Radar plot of the response of different types of volatiles for stir‐frying mutton sao zi sample
Figure 2
Figure 2
Biplot loadings and scores (PCA) of E‐nose for different processes of stir‐frying mutton sao zi. The number after the text represents the different samples with the same processing
Figure 3
Figure 3
Clustering heat map of the concentration of volatile compounds in stir‐frying mutton sao zi at each processing time
Figure 4
Figure 4
Principal component analysis of volatile compounds (GC‐MS data) of stir‐frying mutton sao zi
Figure 5
Figure 5
Correlation analysis among E‐nose, GC‐MS, and fatty acids, crude composition, and amino acids of stir‐frying mutton sao zi. (a) E‐nose and GC‐MS. (b) GC‐MS and fatty acids, crude composition, and amino acids. (c) E‐nose and fatty acids, crude composition, and amino acids
See this image and copyright information in PMC

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