Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis
This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal muscle (OC). A total of 42 subclasses and 1230 lipi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002007 |
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| author | Jicai Bi Bian Li Zhuo Chen Chunyuan Ping Junyang Zhang Qiong Luo Yunbo Li Hongju He |
| author_facet | Jicai Bi Bian Li Zhuo Chen Chunyuan Ping Junyang Zhang Qiong Luo Yunbo Li Hongju He |
| author_sort | Jicai Bi |
| collection | DOAJ |
| description | This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal muscle (OC). A total of 42 subclasses and 1230 lipids were identified. Among these, lysophosphatidylethanolamine (LPE) 18:2/0:0, lysophosphatidylcholine (LPC) 18:2/0:0, and triacylglycerol (TG) 16:0_18:1_18:1 enhanced the aroma retention of steamed abdominal muscle, whereas phosphatidylcholine (PC) 16:0_18:2 and phosphatidylethanolamine (PE) P-18:18:18:2 influenced the aroma retention of roasted abdominal muscle. Additionally, 250 differentially abundant metabolites were identified as potential markers for differentiating various cooking methods. Seven compounds were recognized as potential indicators for distinguishing cooking methods: propanal-D, n-pentanal-M, n-pentanal D, butanal-D, 3-methylbutanal, 1-hexanal-M, and 1-hexanal D. Correlation analysis results indicated a significant positive correlation between aldehydes and phospholipid molecules, including PC, PE, LPC, and LPE. |
| format | Article |
| id | doaj-art-a27e89fb23c54ea889aba140dfbaefa5 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a27e89fb23c54ea889aba140dfbaefa52025-08-20T01:49:58ZengElsevierFood Chemistry: X2590-15752025-04-012710235310.1016/j.fochx.2025.102353Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysisJicai Bi0Bian Li1Zhuo Chen2Chunyuan Ping3Junyang Zhang4Qiong Luo5Yunbo Li6Hongju He7School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang, Henan Province 453003, PR China; Corresponding authors at: School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR China.School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR ChinaXinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang, Henan Province 453003, PR China; College of Education Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang, Henan Province 453003, PR ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang, Henan Province 453003, PR China; Corresponding authors at: School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan Province 453003, PR China.This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal muscle (OC). A total of 42 subclasses and 1230 lipids were identified. Among these, lysophosphatidylethanolamine (LPE) 18:2/0:0, lysophosphatidylcholine (LPC) 18:2/0:0, and triacylglycerol (TG) 16:0_18:1_18:1 enhanced the aroma retention of steamed abdominal muscle, whereas phosphatidylcholine (PC) 16:0_18:2 and phosphatidylethanolamine (PE) P-18:18:18:2 influenced the aroma retention of roasted abdominal muscle. Additionally, 250 differentially abundant metabolites were identified as potential markers for differentiating various cooking methods. Seven compounds were recognized as potential indicators for distinguishing cooking methods: propanal-D, n-pentanal-M, n-pentanal D, butanal-D, 3-methylbutanal, 1-hexanal-M, and 1-hexanal D. Correlation analysis results indicated a significant positive correlation between aldehydes and phospholipid molecules, including PC, PE, LPC, and LPE.http://www.sciencedirect.com/science/article/pii/S2590157525002007Abdominal muscleCooking methodsUPLC-MS/MSGC-IMS |
| spellingShingle | Jicai Bi Bian Li Zhuo Chen Chunyuan Ping Junyang Zhang Qiong Luo Yunbo Li Hongju He Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis Food Chemistry: X Abdominal muscle Cooking methods UPLC-MS/MS GC-IMS |
| title | Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis |
| title_full | Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis |
| title_fullStr | Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis |
| title_full_unstemmed | Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis |
| title_short | Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis |
| title_sort | accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and gc ims analysis |
| topic | Abdominal muscle Cooking methods UPLC-MS/MS GC-IMS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002007 |
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