Akademik Veri Yönetim Sistemi
FOOD CHEMISTRY, cilt.500, 2026 (SCI-Expanded, Scopus)
This study systematically investigated the mechanism of star anise in modulating the aroma of braised duck leg (BDL) using flavoromics and lipidomics. Six key volatile flavor compounds (D-limonene, linalool, eucalyptol, alpha-terpineol, anethole, and estragole) derived from star anise were found to impart floral, fruity, herbal, and aniselike notes to the BDL. Four potential off-odorants (hexanal, heptanal, 1-octen-3-ol, and 2-pentyl-furan) with rancid, metallic, bloody, and earthy odors in the BDL showed significant positive correlations with oxidation markers, while exhibiting negative correlations with n-9/n-6 unsaturated fatty acids. Non-targeted lipidomics analysis identified polyunsaturated triglycerides (TG), phosphatidylserine (PS), phosphatidylcholine (PC), and cardiolipin (CL) as key differential lipids distinguishing star anise-treated braised duck legs from control samples. Star anise may improve the flavor profile of BDL by inhibiting the thermal oxidation of key lipid precursors, thereby reducing the excessive accumulation of lipid-derived off-odorants.