ArticleFood chemistry: X2025
Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics.Foods (Basel, Switzerland) · 2026Article
- Pre-treatments modulate drying characteristics, moisture removals, pigments and browning substrates, flavor, and microstructure in hot air dried daylily (Frontiers in nutrition · 2026Article
- Impact of Different Grilling Temperatures on the Volatile Profile of Beef.Foods (Basel, Switzerland) · 2025Article
- Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS.Food chemistry: X · 2025Article
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Authors and funding
13 authors.
Funding
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Abstract
Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation-Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.
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