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Dong M, Zhou Z, Wang B, Zhang Y, Huang X, Qin L. Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor. Food Chem 2024; 463:141452. [PMID: 39395348 DOI: 10.1016/j.foodchem.2024.141452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 09/12/2024] [Accepted: 09/25/2024] [Indexed: 10/14/2024]
Abstract
Differences in raw material characteristics directly affect the processing characteristics and quality of the final product. Therefore, it is important for the salmon industry to start regulating or grading from raw material side. In this study, the material characteristics and flavor quality of three different salmons: Atlantic salmon, red salmon, and pink salmon were evaluated. Trans-2,cis-6-nonadienal, octanal, and cis-4-heptenal contributed to the fishy aroma of roasted salmon, while fresh salmon was mainly caused by octanal. The oily aroma of fresh salmon was relevant to octanal, decanal, and 1-heptanol. The results indicated that the composition of phospholipids affect the flavor of roasted salmon, such as phosphatidylethanolamines and phosphatidylcholines, were closely related to the roasted and fishy aroma of roasted salmon. This study revealed that roasting could reduce the sensory quality difference between salmon by changing the textural property and volatile compound profile, provide guidance for production, grading, and consumption of salmon.
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Affiliation(s)
- Meng Dong
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zheng Zhou
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Bo Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yuying Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xuhui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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2
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Xiang PF, Zhang ZS, Le W, Wei YY, Li BZ. Effect of thermal pretreatments on the quality attributes and irradiation markers of sesame oil extracted from sesame seeds without and with gamma irradiation. Food Chem 2024; 463:141401. [PMID: 39326314 DOI: 10.1016/j.foodchem.2024.141401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 08/12/2024] [Accepted: 09/21/2024] [Indexed: 09/28/2024]
Abstract
This study comparatively studied the effects of three thermal pretreatment methods, i.e., wet-heat (WT), roasting (RT) and microwave (MT), on the quality attributes and irradiation markers of sesame oil obtained from sesame seeds without and with gamma irradiation. Results showed that gamma irradiation had negligible effect on the quality of sesame seeds and their extracted oils. The effects of thermal pretreatments on irradiated and non-irradiated sesame seeds and their oils were similar, little synergistic effects were observed. The RT-treated oils had more carotenoids, chlorophyll, total phenols, tocopherols, and heterocyclic volatiles content, as well as longer oxidation induction time, but darker color compared with their WT- and MT-treated counterparts. All oil samples had identical FTIR spectra. Eight radiolytic hydrocarbons were identified in the irradiated sesame oils. Thermal pretreatments reduced the content of radiolytic hydrocarbons, but did not significantly change their composition. Our study helps to identify products from irradiated sesame seeds.
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Affiliation(s)
- Peng-Fei Xiang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 45001, PR China
| | - Zhen-Shan Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 45001, PR China.
| | - Wu Le
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 45001, PR China
| | - Yun-Yi Wei
- College of Food and Quality Engineering, Nanning University, Nanning 530200, China
| | - Bing-Zheng Li
- College of Food and Quality Engineering, Nanning University, Nanning 530200, China; Institute of Grand Health, Guangxi Academy of Sciences, Nanning 530007, China
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3
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Hu BB, Yin WT, Zhang HB, Zhai ZQ, Liu HM, Wang XD. The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil. Food Res Int 2024; 186:114397. [PMID: 38729739 DOI: 10.1016/j.foodres.2024.114397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
The formation mechanism behind the sophisticated aromas of sesame oil (SO) has not been elucidated. The interaction effects of the Maillard reaction (MR) and lipid oxidation on the aroma formation of fragrant sesame oil were investigated in model reaction systems made of l-lysine (Lys) and d-glucose (Glc) with or without fresh SO (FSO) or oxidized SO (OSO). The addition of OSO to the Lys-Glc model increased the MR browning at 294 nm and 420 nm and enhanced the DPPH radical scavenging activity greater than the addition of FSO (p < 0.05). The presence of lysine and glucose inhibited the oxidation of sesame oil, reduced the loss of γ-tocopherol, and facilitated the formation of sesamol (p < 0.05). The Maillard-lipid interaction led to the increased concentrations of some of the alkylpyrazines, alkylfurans, and MR-derived ketones and acids (p < 0.05) while reducing the concentrations of other pyrazines, lipid-derived furans, aliphatic aldehydes, ketones, alcohols, and acids (p < 0.05). The addition of FSO to the MR model enhanced the characteristic roasted, nutty, sweet, and fatty aromas in sesame oil (p < 0.05), while excessive lipid oxidation (OSO) brought about an unpleasant oxidized odor and reduced the characteristic aromas. This study helps to understand the sophisticated aroma formation mechanism in sesame oil and provides scientific instruction for precise flavor control in the production of sesame oil.
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Affiliation(s)
- Bei-Bei Hu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Wen-Ting Yin
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
| | - Heng-Bo Zhang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Zhuo-Qing Zhai
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hua-Min Liu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xue-de Wang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
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4
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Yin WT, Yang CJ, He XY, Zhao YH, Liu HM, Zhai ZQ, Wang XD. Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil. Food Chem X 2023; 20:101045. [PMID: 38144781 PMCID: PMC10740024 DOI: 10.1016/j.fochx.2023.101045] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 11/24/2023] [Accepted: 12/03/2023] [Indexed: 12/26/2023] Open
Abstract
The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated. Microwaves (900 W, 6-10 min) created more seed porosity and cell destruction and facilitated more γ-tocopherol release in sesame oil (349.30-408.50 mg/kg) than 200 °C, 20 min hot air (304.90 mg/kg). Microwaves (6-10 min) generated more aromatic heterocyclics (42.40-125.12 mg/kg) and aldehydes (5.15-2.08 mg/kg) in sesame oil than hot air (25.59 mg/kg and 1.34 mg/kg). Microwaves (6 min) produced sesame oil with a stronger roasted sesame flavour, and weaker bitter and burnt flavour than hot air. Microwaves reduced harman (≤775.19 ng/g), norharman (≤1,069.99 ng/g), and benzo(a)pyrene (≤1.59 μg/kg) in sesame oil than hot air (1,319.85 ng/g, 1,168.40 ng/g, and 1.83 μg/kg). Appropriate microwave is a promising alternative to hot air in producing sesame oil with a better sensory profile, more bioactive, and less carcinogenic components.
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Affiliation(s)
- Wen-ting Yin
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
- Institute of Special Oilseed Processing and Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Chen-jia Yang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xin-yun He
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Yu-hang Zhao
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hua-min Liu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
- Institute of Special Oilseed Processing and Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Zhuo-qing Zhai
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xue-de Wang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
- Institute of Special Oilseed Processing and Technology, 100 Lianhua Road, Zhengzhou 450001, China
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5
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Chen Y, Fu Y, Li P, Xi H, Zhao W, Wang D, Mao J, Zhang S, Sun S, Xie J. Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy. Foods 2022; 11:foods11223555. [PMID: 36429147 PMCID: PMC9689288 DOI: 10.3390/foods11223555] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/18/2022] [Accepted: 11/02/2022] [Indexed: 11/11/2022] Open
Abstract
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography−mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.
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Affiliation(s)
- Yan Chen
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
| | - Yingjie Fu
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Peng Li
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Hui Xi
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Wuduo Zhao
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Dingzhong Wang
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Jian Mao
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Shusheng Zhang
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Shihao Sun
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Correspondence: ; Tel.: +86-371-67672531
| | - Jianping Xie
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
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Keawkim K, Na Jom K. Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (Plukenetia volubilis L.). Food Chem X 2022; 15:100399. [PMID: 36211732 PMCID: PMC9532733 DOI: 10.1016/j.fochx.2022.100399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 06/25/2022] [Accepted: 07/19/2022] [Indexed: 11/21/2022] Open
Abstract
Roasting of germinated Sacha inchi improved the amino acids content. Roasting decrease reducing sugars and phytosterols. Roasting enhanced FAME levels in germinated seeds.
This study examined the changes in metabolites together with the flavor profiles of germinated Sacha inchi seeds during roasting by using gas chromatography. The results indicated that roasting partially increased the browning index, amino acid levels, total phenolic content, and antioxidant capacity, but slightly decreased the levels of reducing sugars. Oxidized and rancid compounds were significantly decreased at a 180 °C roasting temperature. Pyrazine, furan, and pyrrole were Maillard reaction products that were increased at 180 °C of roasting. Roasting at 145 °C for 45 min after germination for 4 days was determined to be the optimal conditions for roasting germinated Sacha inchi seeds, which reduced the off-flavor and burned taste. The roasted germinated Sacha inchi seed contains higher amino acids than raw seed, which could be used as an alternative source for food products and supplements. In addition, the roasted germinated seeds at 4 days were recommended for food applications.
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7
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Unveiling Antimicrobial and Antioxidant Compositional Differences between Dukkah and Za'atar via SPME-GCMS and HPLC-DAD. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196471. [PMID: 36235006 PMCID: PMC9572683 DOI: 10.3390/molecules27196471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/09/2022]
Abstract
Interest in plant-based diets has been on the rise in recent years owing to the potential health benefits of their individual components and the notion that plant-based diets might reduce the incidence of several diseases. Egyptian dukkah and Syrian za’atar are two of the most historic and famous Middle Eastern herbal blends used for their anti-inflammatory, hypolipidemic, and antidiabetic effects. Headspace SPME-GCMS and HPLC-DAD were adopted for characterizing the aroma profile and phenolic compounds of both herbal blends, respectively. Further, vapor-phase minimum inhibitory concentration was employed for assessing each blend’s antibacterial potential, while their antioxidant potential was estimated via in vitro antioxidant assays. SPME headspace analysis indicated the abundance of ethers and monoterpene hydrocarbons, while HPLC revealed the presence of several phenolics including rosmarinic acid, ferulic acid, and rutin. Biological investigations affirmed that vapor-phase of the tested blends exhibited antibacterial activities against Gram-positive and Gram-negative pathogens, while the antioxidant potential of the blends was investigated and expressed as Trolox (125.15 ± 5.92 to 337.26 ± 13.84 μM T eq/mg) and EDTA (18.08 ± 1.62 to 51.69 41 ± 5.33 μM EDTA eq/mg) equivalent. The presented study offers the first insight into the chemical profile and biological activities of both dukkah and za’atar.
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Liu W, Yang Z, Shi L, Li Y. Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China. Molecules 2022; 27:402. [PMID: 35056717 PMCID: PMC8780151 DOI: 10.3390/molecules27020402] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/30/2021] [Accepted: 01/05/2022] [Indexed: 12/04/2022] Open
Abstract
The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200-240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200-240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.
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Affiliation(s)
- Wei Liu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.)
| | - Zhaoyu Yang
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.)
| | - Lili Shi
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.)
| | - Yun Li
- Key Laboratory of Agro-Products Safety & Quality of the Ministry of Agriculture, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, No. 12, Zhongguancun South Street, Beijing 100081, China
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Hou L, Chen L, Song P, Zhang Y, Wang X. Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. J Food Sci 2021; 86:5353-5374. [PMID: 34888858 DOI: 10.1111/1750-3841.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023]
Abstract
Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochemical features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Liyan Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Pinqing Song
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Guo T, Wan C, Huang F, Wei C, Xiang X. Process optimization and characterization of arachidonic acid oil degumming using ultrasound-assisted enzymatic method. ULTRASONICS SONOCHEMISTRY 2021; 78:105720. [PMID: 34469850 PMCID: PMC8408658 DOI: 10.1016/j.ultsonch.2021.105720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 08/02/2021] [Accepted: 08/12/2021] [Indexed: 06/13/2023]
Abstract
Ultrasound assisted enzymatic method was applied to the degumming of arachidonic acid (ARA) oil produced by Mortierella alpina. The conditions of degumming process were optimized by response surface methodology with Box- Behnken design. A dephosphorization rate of 98.82% was achieved under optimum conditions of a 500 U/kg of Phospholipase A1 (PLA1) dosage, 2.8 mL/100 g of water volume, 120 min of ultrasonic time, and 135 W of ultrasonic power. The phosphorus content of ultrasonic assisted enzymatic degumming oil (UAEDO) was 4.79 mg/kg, which was significantly lower than that of enzymatic degumming oil (EDO, 17.98 mg/kg). Crude Oil (CO), EDO and UAEDO revealed the similar fatty acid compositions, and ARA was dominated (50.97 ~ 52.40%). The oxidation stability of UAEDO was equivalent to EDO and weaker than CO, while UAEDO presented the strongest thermal stability, followed by EDO and CO. Furthermore, aldehydes, acids and alcohols were identified the main volatile flavor components for the three oils. The proportions of major contributing components such as hexanal, nonanal, (E)-2-nonanal, (E, E)-2,4-decadienal, (E)-2-nonenal and aldehydes in UAEDO and EDO were all lower than CO. Overall, Ultrasound assisted enzymatic degumming proved to be an efficient and superior method for degumming of ARA oil.
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Affiliation(s)
- Tingting Guo
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
| | - Chuyun Wan
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China.
| | - Fenghong Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
| | - Chunlei Wei
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
| | - Xia Xiang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
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11
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He J, Wu X, Zhou Y, Chen J. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds. J Food Biochem 2021; 45:e13649. [PMID: 33587297 DOI: 10.1111/jfbc.13649] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/21/2021] [Accepted: 01/25/2021] [Indexed: 11/28/2022]
Abstract
In this study, volatile compounds of camellia seed oil (CSO) prepared by different preheat treatments (microwave, frying, roasting, and steaming) were identified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 107 volatile compounds were identified in CSO samples, including aldehydes (16), alcohols (6), ketones (3), heterocyclic compounds (26), esters (23), hydrocarbons (15), and others (17). Among them, untreated CSO is mainly hydrocarbons, roasting and steaming CSO are mainly aldehydes and alcohols, while microwave and roasting CSO are dominated by aldehydes and heterocyclic compounds. Fourteen volatile compounds with high relative odor activity value (ROAV ≥ 1) were selected as key aroma compounds (KACs). Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed on 14 KACs, which determined that there were 3, 3, 3, 7, and 6 characteristic aroma compounds (CACs) in untreated, microwaved, frying, roasting, and steaming CSO. Additionally, the potential formation pathways and mechanism of KACs were discussed. PRACTICAL APPLICATIONS: Flavor is an important factor for consumers to choose edible oils, and it is also one of the indicators of oil quality. Different flavors of CSO can cater to the needs of different consumers. CSO manufactories can choose different preheat treatments to produce CSO with various flavors to meet different customers' need. CSO with new flavor can extend its market share and increase its value.
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Affiliation(s)
- Junhua He
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuehui Wu
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yue Zhou
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jiahui Chen
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
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12
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Lee J, Cho JJ, Hong SJ, Kim DS, Boo CG, Shin EC. Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting. J Food Biochem 2020; 44:e13344. [PMID: 32614082 DOI: 10.1111/jfbc.13344] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 05/12/2020] [Accepted: 06/01/2020] [Indexed: 11/28/2022]
Abstract
Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC-olfactometry-assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3-ethyl-2, 5-dimethyl-pyrazine, and 2, 6-dimethyl-pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. PRACTICAL APPLICATIONS: This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.
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Affiliation(s)
- Jookyeong Lee
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Jin-Ju Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Seong Jun Hong
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Da-Som Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Chang Guk Boo
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
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