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| Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process |
| XIAO Jiyou, LI Jianjun, ZHANG Jianmei, GONG Hansheng, LIU Huan |
| 1. Yantai Zhifu District Agricultural Comprehensive Service Center, Yantai 264008, China; 2. Yantai Xiwang Food Co. Ltd., Yantai 264001, China; 3. School of Food Engineering, Ludong University, Yantai 264025, China |
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Abstract This study focused on the volatile compounds of roasted mutton at various air-frying times. A combination of gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and heat transfer technology was applied to elucidate the formation of volatile compounds in roasted mutton during the air frying process. The results indicated that a total of 31 volatile compounds were observed, including aldehydes, alcohols, and pyrazines. In total, 22 volatile compounds were determined as important odorants based on the results of GC-O analysis and odor activity values (OAVs). The concentrations of most volatile compounds were dramatically increased during the air frying process and reached their maximum values at 12.5 min. Meanwhile, the water activity and specific heat capacity values were pronouncedly decreased but thermal diffusion coefficient values presented an opposite trend. The thermal conductivity values were firstly increased and then decreased during roasting. Particularly, the results of linear regression analysis clarified that the accumulated concentrations of all volatile compounds were positively and negatively correlated with water activity and specific heat capacity, respectively. Higher water activity or lower specific heat capacity promoted the formation of volatile compounds in air-fried mutton.
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2024, Vol. 38 
