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Volume 9
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10.3390/separations9030071
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Article

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

by
Raheel Suleman
1,†,
Teng Hui
1,†,
Zhenyu Wang
1,
Alma Delia Alarcon-Rojo
2,
Huan Liu
1 and
Dequan Zhang
1,*
1
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
2
Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua 31453, Mexico
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Separations 2022, 9(3), 71; https://doi.org/10.3390/separations9030071
Submission received: 3 January 2022 / Revised: 22 February 2022 / Accepted: 25 February 2022 / Published: 8 March 2022
(This article belongs to the Special Issue Application of Mass Spectrometry in Food and Beverages Analysis)
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Abstract

This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (p < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties.
Keywords: grilling; roasting; flavour; lamb meat; aroma grilling; roasting; flavour; lamb meat; aroma
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MDPI and ACS Style

Suleman, R.; Hui, T.; Wang, Z.; Alarcon-Rojo, A.D.; Liu, H.; Zhang, D. Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue. Separations 2022, 9, 71. https://doi.org/10.3390/separations9030071

AMA Style

Suleman R, Hui T, Wang Z, Alarcon-Rojo AD, Liu H, Zhang D. Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue. Separations. 2022; 9(3):71. https://doi.org/10.3390/separations9030071

Chicago/Turabian Style

Suleman, Raheel, Teng Hui, Zhenyu Wang, Alma Delia Alarcon-Rojo, Huan Liu, and Dequan Zhang. 2022. "Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue" Separations 9, no. 3: 71. https://doi.org/10.3390/separations9030071

APA Style

Suleman, R., Hui, T., Wang, Z., Alarcon-Rojo, A. D., Liu, H., & Zhang, D. (2022). Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue. Separations, 9(3), 71. https://doi.org/10.3390/separations9030071

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