Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis
Xi, Jiapei | Zhan, Ping | Tian, Honglei | Wang, Peng
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.
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