Analysis of the impact of different reheating methods on the flavour profile of venison dishes

Lu, H.D. and Li, P. and Wu, H.R. and Lu, Z.K. and Li, F.L. and Zhong, B. and Liu, C. (2025) Analysis of the impact of different reheating methods on the flavour profile of venison dishes. ACTA ALIMENTARIA, 54 (1). pp. 120-132. ISSN 0139-3006

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Abstract

This study investigates the flavour profile of volatile compounds in venison-based prepared food subjected to various reheating methods. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology were employed to detect and analyse the characteristic flavour of three types of venison prefabricated food samples, which underwent different reheating treatments. During the research, 41 distinct volatile compounds were identified from the venison prefabricated food samples. Following normalisation of ion peaks and three statistical analysis techniques, 21 types of volatile organic compounds (VOCs) were detected effectively from dishes reheated by air fryer. According to data analysed by the odour description database, the venison-containing dishes exhibited superior retention of wine and onion aromas upon reheating. The results of electronic nose detection indicated the presence of benzaldehyde, alcohols, aromatics, hydrocarbons, nitrogen oxides, and aliphatic aromatic substances in braised venison prefabricated vegetables; especially benzaldehyde and alcohols displayed similar aroma characteristics as detected by GC-IMS. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified key variables contributing significantly to the volatile flavour profiles in venison prepared vegetables across different reheating methods: The main odourants were ethanol, undecane D, 1-propanol, ethyl acetate (acetic acid ethyl ester), 3-methylbutan-1-ol, n-pentanal, 6-methyl-5-hepten-2-one, 1-butanol, butanal, and other 30 compounds (VIP > 1).

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