This study employs a multi-technique methodology to investigate the evolution of flavor compounds in lamb during roasting. Findings from texture analysis, electronic nose, and electronic tongue assessments demonstrate that a six-minute roasting time yields optimal water retention and tenderness. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis (PCA) successfully distinguished lamb samples based on their roasting duration. For the identification of volatile flavor compounds, headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) were used as pretreatment methods in conjunction with gas chromatography–mass spectrometry (GC–MS). Subsequently, 24 key aroma-active compounds were identified from the 71 detected substances through analysis of their odor activity values (OAVs). Quantification of these 24 key aroma compounds was performed via an external standard method. Finally, aroma recombination analysis confirmed that the principal sensory attributes of roasted lamb are characterized by fatty, meaty, roasted, lamb-specific, grassy, and sweet notes. • Texture, moisture content, Electronic nose and Electronic tongue analyses demonstrated that mutton kebabs roasted for 6 min exhibited superior sensory and aromatic properties. • GC-IMS was used to establish odor fingerprints of roasted mutton under different roasting times. • HS-SPME combined with SAFE was applied for comprehensive characterization of roasted mutton flavor. • Carbonyl compounds, as key flavor contributors in roasted mutton, were derivatized and accurately quantified using an external standard method. • Aroma recombination experiments confirmed that the key aroma characteristics of roasted mutton included meaty, barbecued, mutton-like, grassy, sweet and fatty notes.
Xie et al. (2026) studied this question.