ArticleFood chemistry: X2024
Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 18 citations in OpenAlex.
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- Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
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- Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review.Antioxidants (Basel, Switzerland) · 2025Review
- Electronic nose, flavoromics, and lipidomics reveal flavor changes inFood chemistry: X · 2025Article
- Comparative analysis of duck meat quality in different breeds and age.Food chemistry: X · 2025Article
- Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Effective Strategies for Understanding Meat Flavor: A Review.Food science of animal resources · 2025Review
- Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling.Frontiers in veterinary science · 2025Article
- Article
- The Characterization of Subcutaneous Adipose Tissue in Sunit Sheep at Different Growth Stages: A Comprehensive Analysis of the Morphology, Fatty Acid Profile, and Metabolite Profile.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compounds and phospholipid molecules in grilled lambs. The results revealed 19 key volatile compounds (OAV > 1) involved in the grilling process of lambs. Additionally, UPLC-ESI-MS/MS analysis detected 142 phospholipid molecules in grilled lamb, with phosphatidylcholine exhibiting the highest content (36.62 %), followed by phosphatidyl ethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidyl glycerol, and phosphatidic acid. Through partial least squares analysis, 63 key differential phospholipids were identified. Principal component analysis of the key differential phospholipids and volatile compounds indicated that phosphatidylcholine and phosphatidyl ethanolamine phospholipids are the key substrates in forming volatile compounds in grilled lambs. This information is essential for precisely regulating the flavor profile, enhancing the grilling process, and minimizing the production of harmful compounds in grilled meat products.
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