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Gao X, Zhang M, Li J, Gu L, Chang C, Huang Z, Yang Y, Su Y. Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis. Foods 2024; 13:1963. [PMID: 38998469 PMCID: PMC11240978 DOI: 10.3390/foods13131963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing.
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Affiliation(s)
- Xuejing Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengya Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Huang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Jiang X, Wang X, Zhou S. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough. J Food Sci 2023; 88:4840-4852. [PMID: 37876320 DOI: 10.1111/1750-3841.16797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 10/26/2023]
Abstract
Roasted flaxseed (RF) marc, which is a by-product obtained from RF oil extraction, has high nutritional value. This study evaluated the impact of RF marc flour on rheological, structural, fermentation, water distribution, and migration properties of the wheat dough. Results showed that adding RF into wheat flour (WF) could effectively increase the water absorption in the dough and retard the retrogradation of starch. The fermentation results revealed that adding RF could improve the gas retention coefficient of dough. Compared to the dough prepared with WF, the doughs enriched with RF had higher tan δ values (ratio of loss modulus G″ to storage modulus G'), indicating a more liquid-like property. The mobility of tightly bound and free water in dough was decreased by adding RF, whereas the distribution of free water was increased. On the one hand, adding RF would dilute the gluten content in dough, resulting in a weaker protein network. On the other hand, the dietary fiber and proteins in RF could offset the gluten dilution effect to some extent. Overall, the results suggested that the substitution level of RF in WF should be below 25% to avoid serious dough quality deterioration, and the RF-WF blended flour could be a potential ingredient to produce wheat products with moist taste. These findings could be useful for guiding the future usage of RF marc in wheat-based products.
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Affiliation(s)
- Xiaofei Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China
| | - Xiaotong Wang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China
- School of Medical Instrument & Food Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China
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Gao H, Liu M, Zheng L, Zhang T, Chang X, Liu H, Zhou S, Zhang Z, Li S, Sun J. Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn ( Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Olfactory-Mass Spectrometry. Foods 2023; 12:3174. [PMID: 37685109 PMCID: PMC10487206 DOI: 10.3390/foods12173174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/09/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.
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Affiliation(s)
- Hui Gao
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Mengkai Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Tingting Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Xiuliang Chang
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - He Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Sen Zhou
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Zhiran Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Shengxin Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Jie Sun
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
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Sun X, Wan Y, Han J, Liu W, Wei C. Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02467-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Li H, Han J, Zhao Z, Tian J, Fu X, Zhao Y, Wei C, Liu W. Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil. Front Nutr 2023; 9:1077081. [PMID: 36687692 PMCID: PMC9846541 DOI: 10.3389/fnut.2022.1077081] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Accepted: 11/21/2022] [Indexed: 01/06/2023] Open
Abstract
Introduction The quality of pressed walnut oil can be improved by moderate roasting treatment. Methods This study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by using Pearson correlation coefficient and correlation coefficient heatmap, and evaluated the volatile organic compounds (VOCs) of walnut oil under optimal pretreatment roasting conditions using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were able to remarkably distinguish walnut oil produced by different roasting processes. In addition, correlation analysis showed that there was a significant impact among indicators. There were 73 VOCs were identified in the optimum roasted treated walnut oil, consisting of 30 aldehydes, 13 alcohols, 11 ketones, 10 esters, 5 acids, 2 oxygen-containing heterocycles, 1 nitrogen-containing heterocycle and 1 other compound. GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal. Discussion The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil.
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Affiliation(s)
- Huankang Li
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Jiajia Han
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Zhongkai Zhao
- College of Life Sciences and Technology, Xinjiang University, Ürümqi, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xizhe Fu
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Yue Zhao
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Changqing Wei
- School of Food Science and Technology, Shihezi University, Shihezi, China,Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, China,*Correspondence: Changqing Wei,
| | - Wenyu Liu
- School of Food Science and Technology, Shihezi University, Shihezi, China,Wenyu Liu,
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Guo Q, Jin L, Guan MC, Xu S, Wang CX, Liu MW, Liu HM. Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures. Food Res Int 2023; 163:112118. [PMID: 36596087 DOI: 10.1016/j.foodres.2022.112118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 10/23/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
Abstract
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to the color and flavor during roasting sesame seeds, water-soluble polysaccharides (WSP) and chelator-soluble polysaccharides (CSP) sequentially extracted from sesame hull were mixed with sesame protein isolate (SPI) at different ratios (1:1, 1:2, and 2:1, w/w), then the mixtures were roasted at 180 °C for 35 min. Results showed that WSP, CSP, and SPI degraded approximately at 150 °C and SPI had the highest thermal stability. According to monosaccharide/amino acid analysis, glucose and galacturonic acid showed the highest reduction rates, as well as lysine and arginine. CSP + SPI mixtures showed greater reactivity than WSP + SPI mixtures, resulting in a darker color and many more Maillard reaction products. The predominant volatiles of roasted WSP/CSP + SPI mixtures were aldehydes and heterocyclic compounds identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). This work provides some new information about flavor and color development during roasting sesame seeds.
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Affiliation(s)
- Qing Guo
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lei Jin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Meng-Chao Guan
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shuai Xu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Chen-Xu Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Ming-Wei Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
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Jaricot M, Malhiac C, Chao C, Merlaud F, Grisel M, Savary G. Understanding of the residual odor of fatty esters used as emollient in cosmetic products. Int J Cosmet Sci 2022; 44:685-702. [PMID: 35977723 DOI: 10.1111/ics.12811] [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: 06/16/2022] [Accepted: 08/06/2022] [Indexed: 11/30/2022]
Abstract
OBJECTIVE Fatty esters are known for their versatility, but in addition to their performance as emollients, emulsifiers, solubilizers, or dispersing agents, they have to meet more and more criteria to be used in cosmetic products. Thus, their olfactory characteristics are expected to be as neutral as possible. However, despite a step of deodorization during the synthesis of fatty esters, a residual odor is currently still perceived at the end of the process. METHODS In this study, a specific analytical methodology combining sensory with chemical analyses was implemented to characterize the residual odor of two fatty esters and to determine its origin. Ethyl oleate and isononyl isononanoate were selected and underwent a sensory analysis to evaluate their odor intensity and odor profile. Volatile compounds released by these esters were assessed by GC-MS after Solid-Phase MicroExtraction (SPME) and amongst them, odor-active compounds were brought into light using Gas Chromatography coupled with Mass Spectrometry and Olfactometry (GC-MS-O) analyses. RESULTS On the isononyl isononanoate chromatogram, only peaks corresponding to the different isomeric ester forms were evidenced while around 70 volatile compounds were detected in the ethyl oleate headspace, including esters, aldehydes, hydrocarbons, and ketones. Isononyl alcohol used as raw material in the synthesis was proven to be responsible for isononyl isononanoate final odor. As for ethyl oleate, of the 23 odor-active compounds perceived, 14 have been identified; they are mainly esters and saturated as well as unsaturated aldehydes. CONCLUSION A novel measurement approach was presented to analyze trace odors of fatty esters and the results will be useful to control their deodorization by targeting appropriate strategies with the aim either to avoid the formation or remove the identified odorant compounds. This study may be further expanded by investigating the impact of deodorization on odor-active compounds for a complete understanding of their contribution to the fatty ester global odor.
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Affiliation(s)
- Marie Jaricot
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France.,Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Catherine Malhiac
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| | - Christina Chao
- Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Fabien Merlaud
- Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Michel Grisel
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| | - Géraldine Savary
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
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8
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Harlina PW, Ma M, Shahzad R, Khalifa I. Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs. Food Sci Anim Resour 2022; 42:689-711. [PMID: 35855274 PMCID: PMC9289808 DOI: 10.5851/kosfa.2022.e30] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/06/2022] Open
Abstract
The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.
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Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Raheel Shahzad
- Department of Biotechnology, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung 40614, Indonesia
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
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Dalpathadu K, Rajapakse H, Nissanka S, Jayasinghe C. Improving the Quality of Instant Tea with Low-Grade Tea Aroma. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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10
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Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum ( Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC-MS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123905. [PMID: 35745026 PMCID: PMC9230783 DOI: 10.3390/molecules27123905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/14/2022] [Accepted: 06/14/2022] [Indexed: 11/16/2022]
Abstract
In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC-MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP. Acids, aldehydes, esters, ketones, furans, and other components were present in the highest ratio in oil extracted by SFE. In contrast, alcohols and alkenes were found in the highest proportion in oil extracted by SPP. In this study, it was observed that SFE showed an increase in the amounts of volatile compounds and favorably impacted the aroma of gurum seed oil. The results reveal that different extraction methods significantly impact the volatile components of gurum seed oil, and this study can help evaluate the quality of the oil extracted from gurum seeds.
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Sun X, Zhang B, Han J, Wei C, Liu W. Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil. J Food Sci 2022; 87:1624-1638. [DOI: 10.1111/1750-3841.16073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/16/2021] [Accepted: 01/11/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Xuelian Sun
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Bo Zhang
- Walnut Research Institution Longnan Economic Forest Research Institute Longnan P. R. China
| | - Jiajia Han
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
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12
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Yin W, Shi R, Li S, Ma X, Wang X, Wang A. Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting. J Food Sci 2022; 87:699-713. [DOI: 10.1111/1750-3841.16044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 12/04/2021] [Accepted: 12/20/2021] [Indexed: 10/19/2022]
Affiliation(s)
- Wen‐ting Yin
- College of Food Science and Technology Henan University of Technology Zhengzhou China
- Institute of Special Oilseed Processing and Technology, College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Rui Shi
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Shi‐jia Li
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Xue‐ting Ma
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Xue‐de Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
- Institute of Special Oilseed Processing and Technology, College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - An‐na Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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13
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Zhang Y, Luo J, Zeng F. Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage. J Food Sci 2021; 86:3467-3479. [PMID: 34190350 DOI: 10.1111/1750-3841.15790] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 04/15/2021] [Accepted: 04/27/2021] [Indexed: 11/26/2022]
Abstract
Peony (Paeonia section Moutan DC.) seed oil is a novel vegetable oil with unique aromatic profile. The objectives of this study were to characterize the volatile compounds with optimized analysis conditions, and to study the effects of oxidation during storage. The Headspace Solid-phase Micro-extraction (HS-SPME) conditions were optimized with factors including extraction fiber, extraction time and temperature, as well as sample amount and desorption time. Then, the aromatic compounds extracted from peony seed oil were determined using the odor activity value (OAV) method coupled with the GC-olfactometry. Results found that the best HS-SPME conditions were DVB/CAR/PDMS fibers with magnetic stirring for 50 min of extraction at 60°C. The optimal sample amount was 4 g with 6 min of desorption. Forty-one volatile components were found, and 19 aromatic components were identified using GC-MS and GC-olfactometry. This is the first study to describe 4,7-dimethylbenzofuran in peony seed oil with a unique aroma of grass, light bitter, and fragrance. The stability of alcohol and terpenoids decreased as accelerated oxidation progresses. This study provides the theoretical basis for the sensory attributes, and shelf-life of peony seeds oil products for industry production and marketing.
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Affiliation(s)
- Yu Zhang
- School of Food Science, Southwest University, Beibei, Chongqing, P. R. China.,National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei, Chongqing, P. R. China
| | - Jingwen Luo
- School of Food Science, Southwest University, Beibei, Chongqing, P. R. China
| | - Fankun Zeng
- School of Food Science, Southwest University, Beibei, Chongqing, P. R. China
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15
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Yang Y, Deng Q, Jia X, Shi J, Wan C, Zhou Q, Wang Q. Characterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110724] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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16
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Chen L, Li D, Zhu C, Ma X, Rong Y. Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000233] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Dongna Li
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Chuchu Zhu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Xia Ma
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
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17
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Tian P, Zhan P, Tian H, Wang P, Lu C, Zhao Y, Ni R, Zhang Y. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis. Food Chem 2020; 345:128748. [PMID: 33340890 DOI: 10.1016/j.foodchem.2020.128748] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/23/2020] [Accepted: 11/26/2020] [Indexed: 12/15/2022]
Abstract
Flavor is a key attribute of fried oil that shows a critical correlation with temperature. Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were identified and comparatively studied using gas chromatography-mass spectrometry (GC-MS) coupled with multivariate data analysis, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). GC-MS results identified a total of 93 volatiles, among which aldehydes, alcohols, pyrazines, and sulfur-containing compounds were the major compounds. Eighteen compounds had odor active values (OAV) >1. Among the compounds, hexanal, (E)-2-heptenal, (E)-2-octenal, dipropyl disulfide, 2-ethyl-3,5-dimethylpyrazine, and 1-octen-3-ol were important to the overall aroma profile of FSOs. In the PCA model, all the detected FSOs were divided into three clusters, which were assigned as cluster A (FSO5), B (FSO4), and C (the rest FSOs). Multivariate data analyses revealed that nonanal, 2-ethyl-5-methylpyrazine, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal contributed positively to the classification of different FSOs. GC-MS coupled with multivariate data analysis could be used as a convenient and efficient analytical method to classify raw materials.
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Affiliation(s)
- Peng Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China; Food College of Shihezi University, Shihezi 832000, Xinjiang, China.
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Cong Lu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Ruijie Ni
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Yuyu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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18
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Wei S, Huang J, Zhang L, Sun Q, Sun X, Jin L, Wang Q. Physicochemical Properties and Stabilities of Crude and Purified Oil Bodies Extracted from High Oleic Peanuts. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900183] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Songli Wei
- Institute of Agricultural Products ProcessingHenan Academy of Agriculture Sciences 116 Huayuan Road Zhengzhou 450002 P. R. China
| | - Jinian Huang
- Institute of Agricultural Products ProcessingHenan Academy of Agriculture Sciences 116 Huayuan Road Zhengzhou 450002 P. R. China
- Key Laboratory of Oil Crops Processing, Ministry of AgricultureOil Crops Research Institute of the Chinese Academy of Agricultural Sciences Wuhan 430062 P. R. China
| | - Lixia Zhang
- Institute of Agricultural Products ProcessingHenan Academy of Agriculture Sciences 116 Huayuan Road Zhengzhou 450002 P. R. China
| | - Qiang Sun
- Institute of Agricultural Products ProcessingHenan Academy of Agriculture Sciences 116 Huayuan Road Zhengzhou 450002 P. R. China
| | - Xiaojing Sun
- Institute of Agricultural Products ProcessingHenan Academy of Agriculture Sciences 116 Huayuan Road Zhengzhou 450002 P. R. China
| | - Lu Jin
- Institute of Agricultural Products ProcessingHenan Academy of Agriculture Sciences 116 Huayuan Road Zhengzhou 450002 P. R. China
| | - Qiang Wang
- Institute of Agro‐Products Processing Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 P. R. China
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19
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Sepúlveda L, Pietrantuono AL, Buteler M, Fernández-Arhex V. Effect of Vegetable Oils as Phagostimulants in Adults of Dichroplus vittigerum (Orthoptera: Acrididae). JOURNAL OF ECONOMIC ENTOMOLOGY 2019; 112:2649-2654. [PMID: 31284293 DOI: 10.1093/jee/toz190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Indexed: 06/09/2023]
Abstract
Several species of grasshoppers are attracted to vegetable oils. These oils have kairomonal properties mainly due to the presence of linolenic and linoleic fatty acids. This study aimed to determine whether the odors of canola, flax, and olive oils are attractive to Dichroplus vittigerum (Blanchard 1851) and if they induce preference and feeding. We conducted three bioassays to determine whether oil modifies attraction and feeding behavior of this grasshopper. We first determined the attraction of the oils using a wind tunnel, secondly evaluated phagostimulation produced by the oils, and finally performed preference tests comparing consumption of Taraxacum officinale (Weber ex F.H.Wigg. 1780, Asterales: Asteraceae) leaves treated with the oils versus control leaves. Even though all of the oils induced attraction, only flax oil acted as a phagostimulant. However, the oils did not determine the preference and did not increase feeding on leaves. We hypothesize that T. officinale leaves are inherently attractive and treatment with oils did not affect feeding on them. Our results provide a starting point to develop baits that can be used to attract and control these harmful insects, presenting flax oil as a potential bait for D. vittigerum since its odor was both attractive and led to increased feeding or phagostimulation. Future studies should test the effect of the oils on other plant species or at varying doses, under field conditions.
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Affiliation(s)
- Luciana Sepúlveda
- CRUB-UNCoMA, Quintral 1250 (8400) S.C. de Bariloche-Río Negro, Argentina
| | - Ana Laura Pietrantuono
- IFAB (INTA-CONICET) EEA-Bariloche, Modesta Victoria 4450 (8400), S.C. de Bariloche- Río Negro, Argentina
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Río Negro, Argentina
| | - Micaela Buteler
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Río Negro, Argentina
- INIBIOMA CCT-Comahue CONICET, Quintral 1250 - (8400) S.C. de Bariloche - Río Negro, Argentina
| | - Valeria Fernández-Arhex
- IFAB (INTA-CONICET) EEA-Bariloche, Modesta Victoria 4450 (8400), S.C. de Bariloche- Río Negro, Argentina
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Río Negro, Argentina
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20
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Dun Q, Yao L, Deng Z, Li H, Li J, Fan Y, Zhang B. Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.084] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Affiliation(s)
- Wencan Zhang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
| | - Xu Cao
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
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22
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Zhou Q, Geng F, Deng Q, Huang F, Wang J. Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting. Cereal Chem 2019. [DOI: 10.1002/cche.10134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering Chengdu University Chengdu China
| | - Qianchun Deng
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China
| | - Fenghong Huang
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering Chengdu University Chengdu China
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23
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Harlina PW, Ma M, Shahzad R, Gouda MM, Qiu N. Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4719-4734. [PMID: 30482968 PMCID: PMC6233453 DOI: 10.1007/s13197-018-3367-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2018] [Accepted: 07/30/2018] [Indexed: 01/05/2023]
Abstract
Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC-MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.
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Affiliation(s)
- Putri Widyanti Harlina
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Raheel Shahzad
- College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Mostafa Mahmoud Gouda
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- Department of Human Nutrition and Food Science, National Research Centre, Cairo, Egypt
| | - Ning Qiu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
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24
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Wei C, Zhou Q, Han B, Chen Z, Liu W. Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800068] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
| | - Qi Zhou
- Hubei Key Laboratory of Lipid Chemistry and Nutrition/Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences; Wuhan, 430000 Hubei province P. R. China
| | - Bo Han
- School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
| | - Zhuo Chen
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
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25
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Zhu ZJ, Chen HM, Chen JJ, Yang R, Yan XJ. One-Step Bioconversion of Fatty Acids into C8-C9 Volatile Aroma Compounds by a Multifunctional Lipoxygenase Cloned from Pyropia haitanensis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1233-1241. [PMID: 29327928 DOI: 10.1021/acs.jafc.7b05341] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The multifunctional lipoxygenase PhLOX cloned from Pyropia haitanensis was expressed in Escherichia coli with 24.4 mg·L-1 yield. PhLOX could catalyze the one-step bioconversion of C18-C22 fatty acids into C8-C9 volatile organic compounds (VOCs), displaying higher catalytic efficiency for eicosenoic and docosenoic acids than for octadecenoic acids. C20:5 was the most suitable substrate among the tested fatty acids. The C8-C9 VOCs were generated in good yields from fatty acids, e.g., 2E-nonenal from C20:4, and 2E,6Z-nonadienal from C20:5. Hydrolyzed oils were also tested as substrates. The reactions mainly generated 2E,4E-pentadienal, 2E-octenal, and 2E,4E-octadienal from hydrolyzed sunflower seed oil, corn oil, and fish oil, respectively. PhLOX showed good stability after storage at 4 °C for 2 weeks and broad tolerance to pH and temperature. These desirable properties of PhLOX make it a promising novel biocatalyst for the industrial production of volatile aroma compounds.
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Affiliation(s)
- Zhu-Jun Zhu
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University , Ningbo, Zhejiang 315211, China
- Ningbo Institute of Oceanography , Ningbo, Zhejiang 315832, China
| | - Hai-Min Chen
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University , Ningbo, Zhejiang 315211, China
| | - Juan-Juan Chen
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University , Ningbo, Zhejiang 315211, China
| | - Rui Yang
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University , Ningbo, Zhejiang 315211, China
| | - Xiao-Jun Yan
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University , Ningbo, Zhejiang 315211, China
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26
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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27
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Zhu H, Wang SC, Shoemaker CF. Volatile constituents in sensory defective virgin olive oils. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3264] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Hanjiang Zhu
- Department of Food Science and Technology; University of California Davis; Davis California 95616 United States
| | - Selina C. Wang
- University of California Davis Olive Center; Davis California 95616 United States
| | - Charles F. Shoemaker
- Department of Food Science and Technology; University of California Davis; Davis California 95616 United States
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28
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Yue J, Zheng Y, Liu Z, Deng Y, Jing Y, Luo Y, Yu W, Zhao Y. Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.966389] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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29
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Xu E, Li H, Wu Z, Wang F, Xu X, Jin Z, Jiao A. Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice. J Food Sci 2014; 80:C29-39. [DOI: 10.1111/1750-3841.12719] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Accepted: 10/19/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Enbo Xu
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Hongyan Li
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Zhengzong Wu
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Fang Wang
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Xueming Xu
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Zhengyu Jin
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Aiquan Jiao
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
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30
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Zhu H, Tang S, Shoemaker CF, Wang SC. Characterization of Volatile Compounds of Virgin Olive Oil Originating from the USA. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2572-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Wei CQ, Liu WY, Xi WP, Cao D, Zhang HJ, Ding M, Chen L, Xu YY, Huang KX. Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400244] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Chang Q. Wei
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
- Food College; Shihezi University, Xinjiang Autonomous Region; Shihezi P. R. China
| | - Wen Y. Liu
- Xinjiang Shihezi Vocational Technical College; Shihezi Xinjiang Autonimous Regin, P. R. China
| | - Wan P. Xi
- College of Horticulture and Landscape Architecture; Southwest University; Chongqing P. R. China
| | - Dong Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Hui J. Zhang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Ming Ding
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Lu Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Ya Y. Xu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Ke X. Huang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; School of Food Science and Technology, Jiangnan University; Wuxi Jiangsu Province, P. R. China
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32
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Wang Q, Jin G, Jin Y, Ma M, Wang N, Liu C, He L. Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400016] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Qingling Wang
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
- Food College; Shihezi University; Xinjiang Autonomus Region Shihezi, P. R. China
| | - Guofeng Jin
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Meihu Ma
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Ning Wang
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Chunyou Liu
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Liyuan He
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
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