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<p>This study investigated the effects and underlying mechanisms of different concentrations of <i>Lycium barbarum</i> 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 (<i>P</i> &lt; 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 (<i>P</i> &lt; 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.</p>

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Improvement of warmed-over flavor of bowl-steamed Tan lamb by flavonoids from the leaves of Lycium barbarum: using oxidation and flavor indicators for evaluation

  • 期刊论文

  • 发表日期：

    2025年8月18日

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  • Qingqing Cao,
  • Xiaoxue Li,
  • Qian Zhang,
  • Guishan Liu

摘要

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.