Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics

Little information is known about the increased aroma compounds and possible mechanism in Tamarix ramosissima Ledeb roasted mutton (TRM). A comprehensive analysis of aroma compounds and lipids were firstly performed by lipidomics and sensomics approach. The results indicated that 9 out of 53 aroma compounds were considered as key odorants, including 5-methyl-2,3-diethylpyrazine. The roasted mutton contained highest levels of phosphatidylcholine (PC, 13.95%), triglyceride (TG, 13.50%), and phosphatidylethanolamine (PE, 12.25%). TG 18:0_18:0_18:1 and nine odorants were the potential biomarkers for discriminating differential samples due to variable importance in projection (VIP) > 1 and p