ArticleFood chemistry: X2025
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis.
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 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effect of low-temperature vacuum cooking (Food chemistry: X · 2026Article
- Impact of of steaming on lipid profile of 10 sweetpotato varieties: LC-ESI-MS/MS comparative analysis.Food chemistry: X · 2025Article
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Authors and funding
8 authors.
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Abstract
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.
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