ArticleCurrent research in food science2025
Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Causal Links Between the Plasma Lipidome and Cognitive Performance: Targets, Pathways, and Lifestyle Influences.Molecular neurobiology · 2026Article
- Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA.Foods (Basel, Switzerland) · 2026Article
- Interactive Effects of Temperature and Grain Moisture Content on Quality Deterioration and Volatile Flavour Evolution in Foxtail Millet During Storage.Foods (Basel, Switzerland) · 2026Article
- Dietary urea levels induce morphological damage of cells, lipid metabolism disorders, and ammonia accumulation in subcutaneous fat in Tibetan sheep.Frontiers in veterinary science · 2026Article
- FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss.Current research in food science · 2026Article
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8 authors.
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Abstract
Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and purified from beef and added to defatted beef and raw beef. The composition of aroma compounds generated by thermal oxidation in three model systems were compared by flavoromics. The main aroma compounds produced by the thermal oxidation of PC were decanal, (E)-2-nonenal, (E)-2-undecenal, and (E,E)-2,4-decadienal, while the main aroma compounds produced by the thermal oxidation of TG were nonanal, (E)-2-undecenal, and decanal. Nonanal remains the main aroma compound produced by PC and TG in defatted beef. Octanal and nonanal were the major aroma compounds generated by thermal oxidation of raw beef samples spiked with PC and TG. Raw beef with added PC and TG had higher levels of sulfides and heterocycles after thermal oxidation compared to defatted beef with added lipids. The comparison of the aroma profiles in three thermo-oxidative models indicated that PC contributed more than TG to the key odor-active compounds in cooked beef. Additionally, the thermo-oxidative degradation of PC facilitated the formation of Maillard reaction products. However, the beef matrix may inhibit the formation of decanal and (E,E)-2,4-decadienal.
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