内容: Charcoal-grilled food is favored for its strong roasted and nutty aroma, and grilled lamb’s flavor characteristics are significantly affected by compounds such as 2,5-dimethylpyrazine (2,5-DMP). This study explored the formation and reactivity of 2,5-DMP in the grilled lamb using food and model reaction systems integrated with density functional theory (DFT). Grilling experiments were performed at (180 ± 5) °C with controlled time intervals (0–30 min), while DFT calculations employed the 6-311G (d,p) basis set to analyze molecular interactions. The results showed that a total of 36 aroma compounds were identified during grilling. The 2,5-DMP concentration peaked at 25 min. The model reaction systems confirmed glycine and glucose as primary precursors, producing 339.51 ng of 2,5-DMP. The DFT analysis identified glucose’s C5–OH group and glycine’s –NH2 group as key reactive sites, facilitating the nucleophilic and electrophilic interactions. It revealed low activation energy and high reactivity, elucidating the reaction pathway involving nucleophilic substitution, dehydration, and condensation. This study provides novel insights into 2,5-DMP formation mechanisms and offers a foundation for optimizing grilling processes to enhance the aroma and sensory quality of meat products.

内容: Chinese Rongchang pigs have a breeding history of over 400 years, are categorized as the first of the three famous pigs in China, and are one of the eight famous pigs in the world. Lean hind leg and back fat of Rongchang pigs and different breeds of pigs (Rongchang × Landrace, Duroc × Landrace × Yorkshire) are used as the main raw materials for the production of bologna-type sausages. The physicochemical properties, texture profile, E-tongue, free fat acids, volatile organic compounds, and sensory evaluation have all been used to assess the quality of bologna-type sausage. The bologna-style sausage, made from Rongchang pig lean meat and fat, exhibited lower oxidation (as indicated by the lowest thiobarbituric acid reactive substances value) and showed lower springiness and higher fracture in the texture profiles. Additionally, it displayed higher umami and richness in the E-tongue assessment. The content of volatile aldehydes in Rongchang bologna-type sausage was lowest. The oiliness and wetness in the sensory evaluation of Rongchang bologna-type sausage were the highest. The highest composition of saturated fatty acids and the lowest composition of polyunsaturated fatty acids may be related to the less oxidized and lowest aldehyde volatile organic compounds in the Rongchang bologna-type sausages. So, the hind leg and back fat from Rongchang pigs were the best raw materials for the production of bologna-type sausages.