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Xi BN, Zhang JJ, Xu X, Li C, Shu Y, Zhang Y, Shi X, Shen Y. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2024; 435:137547. [PMID: 37769558 DOI: 10.1016/j.foodchem.2023.137547] [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: 05/04/2023] [Revised: 08/30/2023] [Accepted: 09/19/2023] [Indexed: 10/03/2023]
Abstract
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS). A total of 75 VOCs were identified in WO, of which 24 VOCs were found to be the key aroma-active compounds for WO by using odor activity values (OAVs) analysis. Based on chemometrics methods, flavor of WO samples can be characterized into three categories, i.e., early, mid-, and late stages. WO from early ripening stage had stronger green and sweet odor due to 1,8-cineole (OAV 280) and ethanol (OAV 134.5). While nonanal (OAV 181.82), (E)-2-octenol (OAV 160), and hexanal (OAV 103.78) were sources of intense fatty and oily odor in mid-ripening stage. For WO of later ripening stage, the flavor was affected by nonanal (OAV 192.28), 1-heptanol (OAV 150), heptanal (OAV 71.11) and some organic acids.
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Affiliation(s)
- Bo-Nan Xi
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Jing-Jing Zhang
- College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Xiao Xu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Yu Shu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yu Zhang
- COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China
| | - Xuanming Shi
- COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
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Zhou X, Zhu S, Wei J, Zhou Y. Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis. Food Chem 2023; 404:134495. [DOI: 10.1016/j.foodchem.2022.134495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/28/2022] [Accepted: 09/30/2022] [Indexed: 11/05/2022]
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Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods 2023; 12:foods12040827. [PMID: 36832902 PMCID: PMC9957321 DOI: 10.3390/foods12040827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/03/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023] Open
Abstract
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.
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Zhang K, Zhang C, Gao L, Liu Y. Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road 450000 Zhengzhou Henan China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences 450000 Zhengzhou Henan China
| | - Can Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road 450000 Zhengzhou Henan China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences 450000 Zhengzhou Henan China
| | - Lingling Gao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road 450000 Zhengzhou Henan China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences 450000 Zhengzhou Henan China
| | - Yue Liu
- Henan University of Technology 450008 Zhengzhou Henan China
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Chen J, Li Q, Wang J, Chen W, Zheng Q, Zhong Q, Fang X, Liao Z. Comparative analysis of aroma components and quality of Geotrichum candidum after space mutation breeding. Front Microbiol 2022; 13:908329. [PMID: 35935228 PMCID: PMC9354409 DOI: 10.3389/fmicb.2022.908329] [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: 03/30/2022] [Accepted: 06/27/2022] [Indexed: 11/13/2022] Open
Abstract
AimThe aroma-producing strain of Geotrichum candidum GDMCC60675 was taken as the research object, the composition of aroma-producing substances of G. candidum was studied, and the target strains of G. candidum suitable for food additives were screened out by mutagenesis.MethodsMutants were obtained by space breeding. The colony morphology and cell morphology of the mutant strain were identified, the phylogenetic tree of the two strains was constructed, and the whole-genome sequences of the wild strain and the mutant strain were compared. The aroma components and key odor compounds of the two strains were analyzed and compared by HS-SPME-GC-MS and E-nose detection, and the data were processed by using the relative odor activity value (ROAV) analysis method.ResultsA mutant strain of G. candidum was found with different characteristics of aroma production compared with wild-type G. candidum. It was found that its colony morphology and cell morphology were similar. However, it was found that the aroma-producing substances produced by the two strains were different, and the key difference compound was phenyl ethyl alcohol, which also proved that the two strains were different, and the main aroma note was different.
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Zhang K, Gao L, Zhang C, Feng T, Zhuang H. Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS. Front Chem 2022; 10:725208. [PMID: 35860630 PMCID: PMC9290320 DOI: 10.3389/fchem.2022.725208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/11/2022] [Indexed: 11/13/2022] Open
Abstract
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.
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Affiliation(s)
- Kangyi Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Lingling Gao
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Can Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
- *Correspondence: Can Zhang, ; Haining Zhuang,
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haining Zhuang
- School of Health and Society Care, Shanghai Urban Construction Vocational College, Shanghai, China
- *Correspondence: Can Zhang, ; Haining Zhuang,
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Khusro A, Sahibzada MUK, Khan SU, Rajakrishnan R, Elghandour MM, Salem AZ, Kuppusamy P, Alcala-Canto Y, Tirado-González DN. Anti-methanogenic traits of safflower oil compounds against Methyl-coenzyme M reductase receptor in equines: An in silico docking analysis. J Equine Vet Sci 2022; 113:103938. [DOI: 10.1016/j.jevs.2022.103938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 01/27/2023]
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Wu A, Lv J, Ju C, Wang Y, Zhu Y, Chen J. Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods 2022; 11:foods11050671. [PMID: 35267304 PMCID: PMC8909023 DOI: 10.3390/foods11050671] [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: 01/20/2022] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly higher than using chitosan (44.29%) and sodium alginate (38.46%) alone. It was also found that sedimentation time of juice treated by composite clarifiers was about 60% shorter than using single clarifiers. Meanwhile, the reduction of anthocyanin in juice was 9.16% for composite clarifiers treatment, being less than that for the single sodium alginate and previous related researches. In addition, the color and aroma of bayberry juice treated by composite clarifiers were improved. Juice treated by composite clarifiers had the highest L* value with 52.48 and looked more attractive. The present research revealed that content of beta-damascenone and dihydro-5-pentyl-2(3H)-furanone increased after treatment with composite clarifiers which contributed more to the pleasant aroma. Overall, the developed method improved the clarification effect and sensory quality, and reduced the sedimentation time, which may be promising in the production of clear bayberry juice.
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He J, Wu X, Yu Z. Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor. Food Chem 2021; 364:130388. [PMID: 34182360 DOI: 10.1016/j.foodchem.2021.130388] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 05/23/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results of E-nose show that W1W, W2W and W5S were the main sensors to distinguish the flavor profile of CSOs. Through HS-SPME-GC-MS and odor activity value analysis, 80 volatile compounds were detected and 22 key aroma compounds were screened in CSOs. Compared with HS-SPME-GC-MS, 44 volatile compounds were detected by HS-GC-IMS, including 9 identical compounds and 35 different compounds. In general, the volatile compounds of 0, 2 and 3 min CSOs were mainly alcohols and esters, while the 4, 5 and 6 min CSOs were mainly heterocycles and aldehydes.
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Affiliation(s)
- Junhua He
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Engineering Research Center for Oil-Tea Camellia, Guangzhou 510642, China.
| | - Zhiliang Yu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
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Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9040635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.
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Kaseke T, Opara UL, Fawole OA. Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed. Foods 2021; 10:foods10040712. [PMID: 33810607 PMCID: PMC8066041 DOI: 10.3390/foods10040712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/14/2023] Open
Abstract
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.
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Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
| | - Olaniyi Amos Fawole
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
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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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