New insight into the role of lipids in the formation and retention of key aroma compounds in micro-pressure stewed beef based on lipidomics and lipid-derived free radical analysis.

Lipids play crucial roles in both the formation and retention of aroma in meat products. However, the effect of micro-pressure stewing on beef lipids involved in aroma production remains unclear. The lipid profiles, free radicals, and key aroma compounds in micro-pressure stewed beef were analyzed. A total of 29 aroma compounds with relative odor activity values (ROAVs) exceeding 1 were identified, with (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal, and 1-octen-3-ol representing the predominant odorants. Phospholipids and triglycerides with C18 acyl groups might predominantly contributed to the aroma formation, while triglycerides might enhance the aroma retention. Lipids with C18 acyl groups could generate alkyl, alkoxyl, and alkyl peroxyl radicals, with alkoxyl radicals being particularly prominent. These radicals interacted with the macromolecular matrix, initiating complex reactions to produce aroma compounds. Additionally, 2-pentylfuran might serve as a potential marker for discriminating beef samples subjected to micro-pressure stewing for 0-40 min. This work will provide novel insights for the targeted enhancement of aroma intensity in stewed beef.