Analysis of aroma compounds in barbecued mutton during storage and exploration of customer preferences

Kebab (barbecued mutton) is a traditional meat product with a rich roasted meaty aroma and is highly preferred by consumers. In this study, the volatile flavor profiles of Kebab (barbecued mutton) were analyzed employing HS-GC-IMS and sensory evaluation techniques. Simultaneously, molecular docking was used to explore the mechanism of six key aroma compounds which are important for consumer pleasure and to infer and enhance the optimal storage conditions. A total of 61 volatile compounds were identified by HS-GC-IMS. The PCA demonstrated a correlation between the storage time and the volatile compounds in different tissue such as Lean (KL), fat (KF) and mixed (KM) of Kebab. The main characteristic compounds in sample KL are 2-hexanal, 2-nonanal, E-2-pentanal, 2-pentylfuran, butyl acetate, butyl 2-methylbutyrate, and 2-heptanone. Sample KF is characterized by trimethylamine, triethylamine and 1-hydroxy-2-propanone as its main compounds, while sample KM contains 2-octanol, 2-methylbutanal, and 2,3-butanedione as its main ones. When the storage time reached 28 days, sample KL maintained strong meaty and nutty aromas; in samples KM and KF, the fatty, sulfur, and sour aromas increased significantly. Compounds such as 5-methylfurfural, 2-pentylfuran, (E)-2-hexenal, 2-octanone, trans-2-nonanal, and 3-methylbutanol can cross the blood-brain barrier, thereby inducing a sense of pleasure. It is recommended that lean meat should be used in the processing of roasted meat products, as this helps maintain a pleasant meat flavor and reduces off-odors. The research offers theoretical foundation for the development of Kebab products.