The warmed-over flavor (WOF) can significantly impair the flavor quality of prepared foods, leading to reduced consumer acceptance. This study investigates the molecular composition of WOF and the alterations in lipid molecules during the heating-cooling-reheating process of bowl-steamed Tan lamb, employing a comprehensive analytical approach. By integrating GC–MS and GC-IMS analyses, 11 WOF-related compounds were identified, including furan, 2-pentyl-, and 2-pentanone. UPLC-MS/MS analysis revealed that phospholipids and triglycerides, particularly TG 49:4; O and PG 34:2, play a critical role in the formation and retention of WOF. These lipids exhibited a negative correlation with WOF, indicating that lipid degradation is the primary cause of WOF formation. The results of this study provide a theoretical foundation for the targeted inhibition of WOF in prepared foods.
This study investigated the effects and underlying mechanisms of different concentrations of Lycium barbarum leaf flavonoids (LBLF) (0%, 0.01%, 0.1%, and 1%) on the reduction of warmed-over flavor (WOF). The odor distribution of bowl-steamed Tan lamb was analyzed using gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. The degree of protein and lipid oxidation was evaluated through physicochemical indicators. According to the analysis of flavor indicators, 1-octen-3-ol, hexanal, octanal and nonanal were identified as WOF during the storage period. The peroxide value (meq/kg fat) exhibited a significant increase ( P < 0.05) from 0.99 to 5.77 during both the before refrigeration (BR) and microwave reheating (MR) stages. Notably, during the BR stage, the thiobarbituric acid reactive substances (TBARS) values of bowl-steamed Tan lamb samples treated with antioxidants were significantly lower ( P < 0.05) compared to those of the control group. The results of the oxidation index measurements revealed that WOF production was due to the predominance of lipid oxidation, with a significant positive correlation between WOF and lipid oxidation products and a weaker correlation with protein oxidation. Moreover, when the LBLF concentration reached 0.1%, WOF was significantly inhibited. Additionally, LBLF contributed the characteristic flavor of bowl-steamed Tan lamb, including floral and herbal notes derived from terpenes and esters. In conclusion, LBLF mitigated WOF in bowl-steamed Tan lamb by inhibiting the formation of WOF precursors while masking residual off-flavors with its characteristic floral-herbal aroma profile.
危险品化学品经营许可证（带存储）