Analysis of aroma compounds in Barbecued Mutton (Kebab) during different storage periods and exploration of customer preferences

Abstract

Kebab (barbecued mutton) is a traditional meat product with a rich roasted meaty aroma and is highly favored by consumers. However, there are no reports on the flavor changes of different roasted meat tissues during storage, and there are no studies on why consumers prefer to eat Kebab. This study employed GC-IMS to explore the changes in aroma compounds in Kebab. Simultaneously, molecular docking was used to explore the mechanism of aroma compounds that trigger pleasure and to infer the optimal storage methods. A total of 61 volatile compounds, including aldehydes, alcohols, esters, ketones, acids, furans, ethers, and terpenes, were identified. Sensory evaluation revealed that when the storage time increased, the sour and sulfur aromas of mutton were strong, whereas the fatty aroma significantly increased and decreased in fat and lean meat. Additionally, a sense of pleasure was speculated by exemplifying six key aroma compounds. The differences in aroma compounds in the Kebab samples were clearly observed and indicated that the lean meat kebab maintained numerous meaty aroma compounds during storage until the 28th day. This is the first study to reveal the potential mechanism of the pleasure generated by eating Kebab, which will provide practical application value for evaluating the flavor of Kebab.