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Park S, Kim HW, Joo Lee C, Kim Y, Sung J. Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique. Front Nutr 2024; 11:1409008. [PMID: 39104760 PMCID: PMC11298481 DOI: 10.3389/fnut.2024.1409008] [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: 03/29/2024] [Accepted: 07/11/2024] [Indexed: 08/07/2024] Open
Abstract
Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carried out using cabbage juice as a vegetable matrix for VSCs analysis, showing satisfactory repeatability (RSD 8.07% ~ 9.45%), reproducibility (RSD 4.22% ~ 7.71%), accuracy and specificity. The established method was utilized on various vegetables, revealing that 21 VSCs such as sulfides, disulfides, trisulfides, isothiocyanates, sulfhydryls, and thiophenes were successfully identified and quantified. These compounds were found in a range of vegetables including Allium species, Cruciferae, Capsicum species, green leafy vegetables, and mushrooms. In particular, isocyanate and allyl groups were abundant in Cruciferae and Allium vegetables, respectively. Cooking conditions were shown to reduce the levels of certain sulfur compounds such as dimethyl sulfide and dimethyl trisulfide in vegetables like broccoli and cabbage, suggesting that heat treatment can lead to the volatilization and reduction of these compounds. The present study provides reliable insights into the compositions of VSCs in various vegetables and examines the changes induced by different cooking methods.
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Affiliation(s)
- Samuel Park
- Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk, Republic of Korea
| | - Heon-Woong Kim
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeonbuk, Republic of Korea
| | - Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk, Republic of Korea
| | - Younghwa Kim
- Department of Food Science and Biotechnology, Kyungsung University, Busan, Republic of Korea
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk, Republic of Korea
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2
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Ma Y, Han L, Hou S, Gui L, Sun S, Yuan Z, Yang C, Wang Z, Yang B. Fatty Acids and Volatile Flavor Components of Adipose Tissue from Local Tibetan Sheep in Qinghai with Dietary Supplementation of Palm Kernel Meal (PKM). Animals (Basel) 2024; 14:2113. [PMID: 39061575 PMCID: PMC11274258 DOI: 10.3390/ani14142113] [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: 06/06/2024] [Revised: 06/30/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024] Open
Abstract
Substituting traditional protein feed with palm kernel meal (PKM) in the diet of Tibetan sheep can be a cost-effective feeding strategy. To determine the impact of PKM on flavor development in different adipose tissues of Tibetan sheep, subjects were fed with 15% and 18% of PKM, while the control group received no PKM. The fatty acids and volatile compounds in the samples were then analyzed by GC-MS and HS-GC-IMS. Adding PKM to the diet significantly increased the C12:0, C14:0, C16:0 and C18:1N9 content in adipose tissues compared with the control, and most of these were associated with flavor formation (p < 0.05). The flavor compounds in the adipose tissues predominantly consisted of alcohols, ketones, acids and aldehydes. In particular, including PKM in the diet increased the proportion of ketones but decreased the proportion of alcohols, acids and aldehydes in subcutaneous and tail fat. Specifically, the proportion of acetone, acetoin monomer, 2,3-butanedione, 2-butanone monomer, 2-methyl-2-propanol, 2-methyl-2-propanol and methyl acetate increased significantly in the subcutaneous and tail fat (p < 0.05), while that of ethanol, 1-propanol monomer, butanol monomer, acetic acid monomer and acetic acid monomer decreased. Intermuscular fat exhibited variable results, mainly because the addition of PKM resulted in higher proportions of alcohols, including ethanol, 1-propanol and butanol monomer, especially at 15% PKM. In summary, the addition of PKM improved the flavor of Tibetan sheep fat and increased the amount of favorable volatile flavor compounds. This study can serve as reference for understanding the effects of dietary PKM on the adipose tissue flavor profile of Tibetan sheep.
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Affiliation(s)
| | - Lijuan Han
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (Y.M.); (S.H.); (L.G.); (S.S.); (Z.Y.); (C.Y.); (Z.W.); (B.Y.)
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3
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Zhang X, Chen L, Ye L, Zhang B, Zhang X, Li X. Label-free based comparative proteomics approach revealed the changes in proteomic profiles driven by different maturities in two Chinese white truffles, Tuber panzhihuanense and Tuber latisporum. Food Chem 2024; 443:138535. [PMID: 38295568 DOI: 10.1016/j.foodchem.2024.138535] [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: 08/03/2023] [Revised: 12/15/2023] [Accepted: 01/20/2024] [Indexed: 02/02/2024]
Abstract
T. panzhihuanense and T. latisporum are white truffle species native to China, of which T. panzhihuanense has significant commercial potential, with high nutritional value and unique flavor. Maturity is an important factor affecting the nutrition and aroma of truffles, which determines their economic status. Here, a label-free-based comparative proteomics method was used to determine the proteomic profiles of T. panzhihuanense and T. latisporum at two different stages of maturity. The results showed that both maturity and species significantly affected the protein expression patterns. T. panzhihuanense responded stronger to maturity than T. latisporum, accompanied by a more complex interaction network between proteins. Some critical proteins were regulated by maturity and variety, including those involved in aroma formation, e.g., S-adenosyl-methionine synthetase. The enrichment of oxidation-reduction processes, glycolysis, and SNARE interactions in vesicular transport were driven by species and maturity. This study provides the first insights into the proteomic profiles of T. panzhihuanense and T. latisporum, revealing the roles of key proteins and biological processes in their maturation.
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Affiliation(s)
- Xiaoping Zhang
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; Department of Microbiology, College of Resources, Sichuan Agricultural University, Chengdu 611130, China.
| | - Li Chen
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
| | - Lei Ye
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
| | - Bo Zhang
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
| | - Xiaoping Zhang
- Department of Microbiology, College of Resources, Sichuan Agricultural University, Chengdu 611130, China.
| | - Xiaolin Li
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
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Schwartz M, Poirier N, Moreno J, Proskura A, Lelièvre M, Heydel JM, Neiers F. Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation. Int J Mol Sci 2024; 25:6412. [PMID: 38928118 PMCID: PMC11203769 DOI: 10.3390/ijms25126412] [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: 05/10/2024] [Revised: 06/07/2024] [Accepted: 06/09/2024] [Indexed: 06/28/2024] Open
Abstract
β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon-sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors formed through Maillard reactions in cooked foods such as meat or coffee. β-CSLs from microorganisms like yeasts and lactic acid bacteria have been studied for their role in the release of polyfunctional thiols in wine and beer during fermentation. In addition, β-CSLs from microorganisms of the human oral cavity were shown to metabolize similar precursors and to produce aroma in the mouth with an impact on retro-olfaction. This review summarizes the current knowledge on β-CSLs involved in flavor generation with a focus on enzymes from microbial species present either in the fermentative processes or in the oral cavity. This paper highlights the importance of this enzyme family in the food continuum, from production to consumption, and offers new perspectives concerning the utilization of β-CSLs as a flavor enhancer.
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Affiliation(s)
- Mathieu Schwartz
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Nicolas Poirier
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Jade Moreno
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Alena Proskura
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia
| | - Mélanie Lelièvre
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Jean-Marie Heydel
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Fabrice Neiers
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
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Taiti C, Comparini D, Moscovini L, Violino S, Costa C, Mancuso S. Influence of the Drying Process on the Volatile Profile of Different Capsicum Species. PLANTS (BASEL, SWITZERLAND) 2024; 13:1131. [PMID: 38674539 PMCID: PMC11053451 DOI: 10.3390/plants13081131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024]
Abstract
Chili is a globally significant spice used fresh or dried for culinary, condiment, and medicinal purposes. Growing concerns about food safety have increased the demand for high-quality products and non-invasive tools for quality control like origin tracing and safety assurance. Volatile analysis offers a rapid, comprehensive, and safe method for characterizing various food products. Thus, this study aims to assess the impact of the drying process on the aromatic composition of various Capsicum species and to identify key compounds driving the aromatic complexity of each genetic makeup. To accomplish these objectives, the aroma was examined in fruits collected from 19 different pepper accessions (Capsicum sp.) belonging to four species: one ancestral (C. chacoense) and three domesticated pepper species (C. annuum, C. baccatum and C. chinense). Fresh and dried samples were analyzed using a headspace PTR-TOF-MS platform. Our findings reveal significant changes in the composition and concentration of volatile organic compounds (VOCs) from fresh to dried Capsicum. Notably, chili peppers of the species C. chinense consistently exhibited higher emission intensity and a more complex aroma compared to other species (both fresh and dried). Overall, the data clearly demonstrate that the drying process generally leads to a reduction in the intensity and complexity of the aromatic compounds emitted. Specifically, fresh peppers showed higher volatile organic compounds content compared to dried ones, except for the two sweet peppers studied, which exhibited the opposite behavior. Our analysis underscores the variability in the effect of drying on volatile compound composition among different pepper species and even among different cultivars, highlighting key compounds that could facilitate species classification in dried powder. This research serves as a preliminary guide for promoting the utilization of various pepper species and cultivars as powder, enhancing product valorization.
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Affiliation(s)
- Cosimo Taiti
- Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (C.T.); (S.M.)
| | - Diego Comparini
- Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (C.T.); (S.M.)
| | - Lavinia Moscovini
- Consiglio Per La Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo (RM), Italy; (L.M.); (S.V.); (C.C.)
| | - Simona Violino
- Consiglio Per La Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo (RM), Italy; (L.M.); (S.V.); (C.C.)
| | - Corrado Costa
- Consiglio Per La Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via della Pascolare 16, 00015 Monterotondo (RM), Italy; (L.M.); (S.V.); (C.C.)
| | - Stefano Mancuso
- Department of Agrifood Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (C.T.); (S.M.)
- Fondazione per il Futuro delle Città, Via Boccaccio 50, 50133 Firenze, Italy
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Cheng Y, Chen T, Zheng G, Yang J, Yu B, Ma C. Comprehensively assessing priority odorants emitted from swine slurry combining nontarget screening with olfactory threshold prediction. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 917:170428. [PMID: 38286275 DOI: 10.1016/j.scitotenv.2024.170428] [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: 11/29/2023] [Revised: 12/28/2023] [Accepted: 01/23/2024] [Indexed: 01/31/2024]
Abstract
The lack of one-to-one olfactory thresholds (OTs) poses an obstacle to the comprehensive assessment of priority odorants emitted from swine slurry using mass spectrometric nontarget screening. This study screened out highly performing quantitative structure-activity relationship (QSAR) models of OT prediction to complement nontarget screening in olfactory perception evaluation. A total of 27 compounds emitted at different slurry removal frequencies were identified and quantified using gas chromatography-mass spectrometry (GC-MS), including thiirane, dimethyl trisulfide (DMTS), and dimethyl tetrasulfide (DMQS) without OT records. Ridge regression (RR, R2 = 0.77, RMSE = 0.93, MAE = 0.73) and random forest regression (RFR, R2 = 0.76, RMSE = 0.97, MAE = 0.69) rather than the commonly used principal component regression (PCR) and partial least squares regression (PLSR) were used to assign OTs and assess the contributions of emerging volatile sulfur compounds (VSCs) to the sum of odor activity value (SOAV). Priority odorants were p-cresol (25.0-58.9 %) > valeric acid (8.3-31.7 %) > isovaleric acid (6.7-19.0 %) > dimethyl disulfide (4.7-15.7 %) > methanethiol (0-13.6 %) > isobutyric acid (0-8.6 %), whereas the contributions of three emerging VSCs were below 10 %. Vital olfactory active structures were identified by QSAR models as having high molecular polarity, high hydrophilicity, high charge quantity, flexible structure, high reactivity, and a high number of sulfur atoms. This protocol can be further extended to evaluate odor pollution levels for distinct odor sources and guide the development of pertinent deodorization technologies.
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Affiliation(s)
- Yuan Cheng
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Tongbin Chen
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Guodi Zheng
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Junxing Yang
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Bao Yu
- Center for Environmental Remediation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Chuang Ma
- Henan Collaborative Innovation Center of Environmental Pollution Control and Ecological Restoration, Zhengzhou University of Light Industry, Zhengzhou 450000, China
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Zhang Y, Sun Q, Liu X, Basit RA, Ma J, Fu Z, Cheng L, Fan G, Teng C. Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics. Foods 2024; 13:418. [PMID: 38338553 PMCID: PMC10855053 DOI: 10.3390/foods13030418] [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: 12/18/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as Saccharomycopsis fibuligera. S. fibuligera Y1402 showed a broad range of growth temperatures and pH, as well as the maximum tolerance to glucose, NaCl, nicotine, and 3-Met at 50% (w/w), 15% (w/v), 1.2 g/L, and 18 g/L, respectively. After optimization using single-factor experiments, a Plackett-Burman design, a steepest ascent test, and a Box-Behnken design, the 3-Met yield reached 4.03 g/L by S. fibuligera Y1402 under the following optimal conditions: glucose concentration of 40 g/L, yeast extract concentration of 0.63 g/L, Tween 80 concentration of 2 g/L, L-methionine concentration of 5 g/L, liquid volume of 25 mL/250 mL, initial pH of 5.3, fermentation temperature of 32 °C, inoculum size of 0.8%, shaking speed of 210 rpm, and fermentation time of 54 h. The fermentation was scaled up to a 3 L fermenter under the optimized conditions, and the yield of 3-Met reached 0.71 g/L. Additionally, an aroma analysis revealed that the flavor substances produced by S. fibuligera Y1402 in sorghum hydrolysate medium was mainly composed of compounds with floral, sweet, creamy, roasted nut, and clove-like aromas. Therefore, S. fibuligera has great potential for application in the brewing of Baijiu and other fermented foods.
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Affiliation(s)
- Yujiao Zhang
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Qi Sun
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Xiaoyan Liu
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Rana Abdul Basit
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Jinghao Ma
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Zhilei Fu
- Department of Biology and Food Science, Hebei Normal University for Nationalities, Chengde 067000, China;
| | - Liujie Cheng
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Guangsen Fan
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Chao Teng
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
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Fitzgerald S, Holland L, Ahmed W, Piechulla B, Fowler SJ, Morrin A. Volatilomes of human infection. Anal Bioanal Chem 2024; 416:37-53. [PMID: 37843549 PMCID: PMC10758372 DOI: 10.1007/s00216-023-04986-z] [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: 07/31/2023] [Revised: 09/22/2023] [Accepted: 10/03/2023] [Indexed: 10/17/2023]
Abstract
The human volatilome comprises a vast mixture of volatile emissions produced by the human body and its microbiomes. Following infection, the human volatilome undergoes significant shifts, and presents a unique medium for non-invasive biomarker discovery. In this review, we examine how the onset of infection impacts the production of volatile metabolites that reflects dysbiosis by pathogenic microbes. We describe key analytical workflows applied across both microbial and clinical volatilomics and emphasize the value in linking microbial studies to clinical investigations to robustly elucidate the metabolic species and pathways leading to the observed volatile signatures. We review the current state of the art across microbial and clinical volatilomics, outlining common objectives and successes of microbial-clinical volatilomic workflows. Finally, we propose key challenges, as well as our perspectives on emerging opportunities for developing clinically useful and targeted workflows that could significantly enhance and expedite current practices in infection diagnosis and monitoring.
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Affiliation(s)
- Shane Fitzgerald
- SFI Insight Centre for Data Analytics, School of Chemical Sciences, National Centre for Sensor Research, Dublin City University, Dublin, Ireland
| | - Linda Holland
- School of Biotechnology, Dublin City University, Dublin, Ireland
| | - Waqar Ahmed
- Division of Immunology, Immunity to Infection and Respiratory Medicine, School of Biological Sciences, The University of Manchester, Manchester, UK
| | - Birgit Piechulla
- Institute of Biological Sciences, University of Rostock, Rostock, Germany
| | - Stephen J Fowler
- Division of Immunology, Immunity to Infection and Respiratory Medicine, School of Biological Sciences, The University of Manchester, Manchester, UK
- Respiratory Medicine, Manchester Academic Health Science Centre, Manchester University NHS Foundation Trust, Manchester, UK
| | - Aoife Morrin
- SFI Insight Centre for Data Analytics, School of Chemical Sciences, National Centre for Sensor Research, Dublin City University, Dublin, Ireland.
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Fontes AL, Pimentel LL, Monteiro MJP, Domingues MR, Rodríguez-Alcalá LM, Gomes AM. Microbial Conjugated Linolenic Acid-Enriched Fermented Milk Using Lipase-Hydrolyzed Flaxseed Oil: Biochemical, Organoleptic and Storage Traits. Foods 2023; 13:21. [PMID: 38201050 PMCID: PMC10777994 DOI: 10.3390/foods13010021] [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: 12/06/2023] [Revised: 12/15/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium breve DSM 20091 from lipase-hydrolyzed flaxseed oil. The aim of the present work was to further assess the nutritional, biochemical and organoleptic properties of the developed dairy product, as well as its storage stability throughout 28 days at 4 °C, proving its suitability for consumption. Milk lactose hydrolyzed into glucose (0.89 g/100 g) and galactose (0.88 g/100 g), which were further metabolized into lactic (0.42 g/100 g), acetic (0.44 g/100 g) and propionic (0.85 g/100 g) acids. Titratable acidity reached 0.69% and pH 4.93. Compared with the control (no CLNA), fat content was slightly higher (2.0 g/100 g). Acetic acid was the major volatile (83.32%), lacking important dairy flavor contributors, like acetaldehyde. Sensory analysis revealed predominant astringency and bitterness. No microbial concerns arose during storage, but the CLNA content increased, and some saturated fatty acids seemed to oxidize. In conclusion, the CLNA-enriched fermented milk revealed reasonable compositional properties, yet further improvements are needed for optimal consumer acceptance and a prolonged shelf-life.
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Affiliation(s)
- Ana Luiza Fontes
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.L.F.); (L.L.P.); (M.J.P.M.); (A.M.G.)
- Laboratório Associado para a Química Verde—LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Lígia L. Pimentel
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.L.F.); (L.L.P.); (M.J.P.M.); (A.M.G.)
| | - Maria João P. Monteiro
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.L.F.); (L.L.P.); (M.J.P.M.); (A.M.G.)
| | - M. Rosário Domingues
- Centro de Espectrometria de Massa, LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;
- CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Luis Miguel Rodríguez-Alcalá
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.L.F.); (L.L.P.); (M.J.P.M.); (A.M.G.)
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.L.F.); (L.L.P.); (M.J.P.M.); (A.M.G.)
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10
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Zhang Z, Wang B, Cao Y. Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems. Food Res Int 2023; 172:113200. [PMID: 37689945 DOI: 10.1016/j.foodres.2023.113200] [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: 01/04/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
The generations of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in a binary or ternary model system including lipids, free amino acids and Maillard reaction products (MRPs) were studied. Various factors affecting the formation of DMDS and DMTS indicated that cysteine (Cys) and Cys MRPs could effectively decrease not only the concentrations of methionine (Met), DMDS and DMTS, but also the pH level. Rapid drops in pH limited the formation of DMDS and DMTS during Met thermal degradation. Quantitative analyses of DMDS and DMTS at acidic aqueous solutions revealed that the mixtures of MRPs derived from Cys and xylose (Xyl) had the best inhibition effect on the formation of DMDS and DMTS. The low level of DMDS and DMTS and the increasing level of furfuryl methyl sulfide and 2-thiophenecarboxaldehyde during storage indicated that MRPs derived from Cys and Xyl could effectively not only decrease the concertation of DMDS and DMTS, but also promote the development of thiophene and sulfur substituted furan. Thus, this study implied that MRPs derived from Cys/Xyl could be applied as effective substances to control the formation of DMDS and DMTS and improve the production of volatile compounds with meat-like aroma.
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Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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11
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Vázquez-Araújo L. Analysis of Volatile Compounds during Food Fermentation. Foods 2023; 12:3635. [PMID: 37835288 PMCID: PMC10572261 DOI: 10.3390/foods12193635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Fermented foods from different raw materials (fruits, cereals, milk, etc [...].
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Affiliation(s)
- Laura Vázquez-Araújo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain;
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
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12
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Kertsch AL, Wagner J, Henle T. Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12300-12310. [PMID: 37530036 DOI: 10.1021/acs.jafc.3c04512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/03/2023]
Abstract
During beer and wine production, Maillard reaction products (MRPs) are formed, which have a particular influence on the taste and aroma of the fermented beverages. Compared to beer, less is known about individual Maillard compounds and especially corresponding yeast metabolites in wine. In this study, 36 selected wines (Amarone, Ripasso, red, and white wines) were analyzed by HPLC-UV and GC-MS concerning the amounts of 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), methylglyoxal (MGO), glyoxal (GO), 5-hydroxymethylfurfural (HMF), and furfural (FF). 3-DG was found to be the dominant compound with values from 3.3 to 35.1 mg/L. The contents of 3-DGal, MGO, GO, HMF, and FF were in a single digit range. In addition to MRPs, the yeast metabolites originating from 3-DG, namely, 3-deoxyfructose and 3-deoxy-2-ketogluconic acid, 2,5-bis(hydroxymethyl)furan and 5-formyl-2-furancarboxylic acid, both formed from HMF, and the FF metabolites furfuryl alcohol and furan-2-carboxylic acid were detected and quantitated in wines for the first time. The amounts were between 0.1 and 53.5 mg/L with especially high contents of the oxidation products. Differences between red and white wines indicate that enological parameters like grape variety, production method, and aging may have an influence on the MRP contents in wines.
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Affiliation(s)
- Anna-Lena Kertsch
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Juliet Wagner
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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13
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Liu Z, Fu B, Wang J, Li W, Hu Y, Liu Z, Fu C, Li D, Wang C, Xu N. Transcriptomics Reveals the Effect of Strain Interactions on the Growth of A. Oryzae and Z. Rouxii. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5525-5534. [PMID: 36989392 DOI: 10.1021/acs.jafc.3c00664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The microbial community structure in traditional fermented foods is quite complex, making the relationship between strains unclear. In this regard, the co-culture system can simulate microbial interactions during food fermentation and reveal the morphological changes, metabolic processes, and gene expression of microbial communities. The present study sought to investigate the effects of microbial interactions on the growth of Aspergillus oryzae and Zygosaccharomyces rouxii through omics. After co-cultivation, the pH value and dry weight were consistent with the pure culture of Z. rouxii. Additionally, the consumption of reducing sugar decreased, and the enzymatic activity increased compared with the pure culture of fungus. The analysis of volatile organic compounds (VOCs) and transcriptomics showed that co-culture significantly promoted the effect on Z. rouxii. A total of 6 different VOCs and 2202 differentially expressed genes were identified in the pure and co-culture of Z. rouxii. The differentially expressed genes were mainly related to the endonucleolytic cleavage of rRNA, ribosome biogenesis in eukaryotes, and RNA polymerase metabolic pathways. The study results will provide insights into the effect of microbial interactions on the growth of A. oryzae and Z. rouxii.
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Affiliation(s)
- Zeping Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Bin Fu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jing Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Wei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yong Hu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Zhijie Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Caixia Fu
- Hubei Tulaohan Flavouring and Food Co., Ltd., Yichang, Hubei 443000, China
| | - Dongsheng Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Chao Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Ning Xu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
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14
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Wiedemer AM, McClure AP, Leitner E, Hopfer H. Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules 2023; 28:molecules28073038. [PMID: 37049800 PMCID: PMC10095636 DOI: 10.3390/molecules28073038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/13/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur compounds (VSCs). Despite this, the effect of roasting on the concentration of VSCs has never been thoroughly assessed. Here, we studied the effects of roasting temperature, time, and cacao origin on the formation of VSCs. Twenty-seven 100% chocolate samples made from cacao from three different origins and roasted according to an I-optimal experimental design were analyzed by comprehensive gas chromatography with sulfur-selective detection (GCxGC-SCD). For two compounds, dimethyl disulfide and dimethyl trisulfide, the effects of roasting time, roasting temperature, and cacao origin were modelled using response surface methodology and semi-quantified relative concentration. Overall, roasting increased the number of sulfur-containing volatiles present in chocolate, with a total of 28 detected, far more than previously thought. Increased roasting time and especially roasting temperature were found to significantly increase the concentration of VSCs (p < 0.05), while cacao origin effects were only seen for dimethyl disulfide (p < 0.05). The identity of most VSCs remains tentative, and more research is needed to unravel the impact of these volatiles on flavor perception in chocolate.
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15
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Lin X, Bakyrbay S, Liu L, Tang X, Liu Y. Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus.
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16
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Zhao Y, Wang Y, Li H, Zhou Z, Wu Z, Zhang W. Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation. Food Res Int 2023; 167:112719. [PMID: 37087217 DOI: 10.1016/j.foodres.2023.112719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/28/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
The aroma profile of industrial Sichuan paocai is formed and regulated by complex physiological and biochemical reactions and microbial metabolism, but little is known so far. In this study, we comprehensively analyzed the changes of metabolic profile and gene expression profile, mainly explored the formation pathways of two skeleton aroma-active compounds, 4-ethylphenol and 4-ethylguaiacol, and verified the pathways at multiple levels. The results showed that a total of 136 volatile metabolites and 560 non-volatile metabolites were identified in the whole fermentation process. The types and concentrations of metabolites in paocai were higher than those in brine, and gradually converged with fermentation. Differential analysis of metabolism and transcription levels were both enriched in three pathways: amino acid metabolism, phenylpropanoid metabolism and lipid metabolism. Among them, 4-ethylphenol and 4-ethylguaiacol, the products of the phenylpropanoid metabolism, were converted from p-coumaric acid and ferulic acid in plant cell walls, respectively. Under the action of decarboxylase produced by yeast (such as Debaryomyces Hansenii) and lactic acid bacteria (such as Lactobacillus versmoldensis), intermediate metabolites vinylphenols were produced, and the intermediate metabolites further produce the final products under the action of vinylphenol reductase. The key gene copy number, enzyme activity, and metabolite concentration in the pathways were detected to provide stronger evidence for the formation pathways. This study provided meaningful new insights for the development of aroma-producing enzymes and further guidance for the flavor improvement of industrial paocai.
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17
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Yan Y, Wu W, Huang C, Li W, Li Y. Coupling network of hydrogen sulfide precursors and bacteria in kitchen waste composting. BIORESOURCE TECHNOLOGY 2023; 372:128655. [PMID: 36693506 DOI: 10.1016/j.biortech.2023.128655] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/15/2023] [Accepted: 01/18/2023] [Indexed: 06/17/2023]
Abstract
This study was focused on the changes of hydrogen sulfide (H2S), its precursors, and microorganisms associated with its transformation during the composting process of kitchen waste. The results showed that the content of cysteine (Cys) and methionine (Met) decreased by 32.3 % and 57.5 % respectively, while the content of sulfate (SO42-) changed little during composting. The main release period of H2S was during the high-temperature period of composting, Cys was its main precursor. Based on network analysis, a total of 15 core genera associated with the conversion of H2S precursors were identified, and the transformation of the H2S precursor was mainly influenced by Filomicrobium. Temperature, pH, and TN levels had a positive effect on Filomicrobium. It could find a balance point by controlling these three factors to reduce the production of H2S.
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Affiliation(s)
- Yimeng Yan
- State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; State Environmental Protection Key Laboratory of Ecological Effect and Risk Assessment of Chemicals, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; School of Environmental Science and Engineering, Guilin University of Technology, Guilin 541006, China
| | - Weixia Wu
- State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; State Environmental Protection Key Laboratory of Ecological Effect and Risk Assessment of Chemicals, Chinese Research Academy of Environmental Sciences, Beijing 100012, China
| | - Caihong Huang
- State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; State Environmental Protection Key Laboratory of Ecological Effect and Risk Assessment of Chemicals, Chinese Research Academy of Environmental Sciences, Beijing 100012, China.
| | - Wei Li
- State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; State Environmental Protection Key Laboratory of Ecological Effect and Risk Assessment of Chemicals, Chinese Research Academy of Environmental Sciences, Beijing 100012, China
| | - Yanhong Li
- School of Environmental Science and Engineering, Guilin University of Technology, Guilin 541006, China
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18
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Hao Z, Zhang X, Peng X, Shi X, Wang R, Guo S. Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk. Food Res Int 2023; 164:112407. [PMID: 36737988 DOI: 10.1016/j.foodres.2022.112407] [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: 10/21/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity of yogurt and fruity odors while significantly increasing undesirable aromas including beany, acidic, cooked-beans and spoiled odors. The spoiled odors increased with increasing acidity and heating temperatures. The strongest spoiled odor was observed in fermented soymilk at titratable acidity of 5.4 g/kg, sterilized at 90 °C. Apart from common volatiles that were inherent in soymilk and generated from lactic fermentation, 2-methyltetrahydrothiophen-3-one was found for the first time in soybean foods and was found to cause the spoiled odor. 44 volatiles found in thermally sterilized fermented soymilk were jointly formed its flavor wheel. This study provides important theoretical support for solving the problem of spoiled odor restricting the popularization of plant-based fermented soymilk.
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Affiliation(s)
- Zhengqi Hao
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiong Zhang
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingyun Peng
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaodi Shi
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruican Wang
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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19
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Hou R, Jelley RE, van Leeuwen KA, Pinu FR, Fedrizzi B, Deed RC. Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release. FEMS Yeast Res 2023; 23:foad031. [PMID: 37279910 PMCID: PMC10569440 DOI: 10.1093/femsyr/foad031] [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: 04/06/2023] [Revised: 05/29/2023] [Accepted: 06/02/2023] [Indexed: 06/08/2023] Open
Abstract
Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the release of a range of volatile sulfur compounds (VSCs), as well as the production of varietal thiol compounds 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) from six-carbon precursors, including (E)-hex-2-enal. In this study, we investigated the early H2S potential, VSCs/thiol output, and precursor metabolism of 11 commonly used laboratory and commercial Saccharomyces cerevisiae strains in chemically defined synthetic grape medium (SGM) within 12 h after inoculation. Considerable variability in early H2S potential was observed among the strains surveyed. Chemical profiling suggested that early H2S production correlates with the production of dimethyl disulfide, 2-mercaptoethanol, and diethyl sulfide, but not with 3SH or 3SHA. All strains were capable of metabolizing (E)-hex-2-enal, while the F15 strain showed significantly higher residue at 12 h. Early production of 3SH, but not 3SHA, can be detected in the presence of exogenous (E)-hex-2-enal and H2S. Therefore, the natural variability of early yeast H2S production contributes to the early output of selected VSCs, but the threshold of which is likely not high enough to contribute substantially to free varietal thiols in SGM.
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Affiliation(s)
- Ruoyu Hou
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
| | - Rebecca E Jelley
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
| | - Katryna A van Leeuwen
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
| | - Farhana R Pinu
- Biological Chemistry & Bioactives, The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
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20
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Zhuang S, Tian L, Liu Y, Wang L, Hong H, Luo Y. Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food Chem 2023; 399:133989. [DOI: 10.1016/j.foodchem.2022.133989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 10/15/2022]
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21
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Han J, Kong T, Jiang J, Zhao X, Zhao X, Li P, Gu Q. Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics. Front Nutr 2023; 10:1121310. [PMID: 36950329 PMCID: PMC10025566 DOI: 10.3389/fnut.2023.1121310] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 02/08/2023] [Indexed: 03/08/2023] Open
Abstract
This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC-MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation. Further, the possible flavor formation pathways were analyzed using metagenomic sequencing, and the key microbes associated with flavor formation were identified at the genetic level. The top 10 genera related to flavor generation, such as Lactobacillus, Staphylococcus, Enterobacter, etc., appeared to play a prominent part in the flavor formation of fish sauce. The difference was that only BWQ and BWE groups could produce ethyl-alcohol through amino acid metabolism, while YQ, BWE and BWQ groups could generate phenylacetaldehyde through the transformation of Phe by α-ketoacid decarboxylase and aromatic amino acid transferase. Our research contributes to clarifying the various metabolic roles of microorganisms in the flavor generation of fish sauce.
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22
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Zhang S, Shang Z, Liu Z, Hu X, Yi J. Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis. Food Res Int 2023; 163:112224. [PMID: 36596153 DOI: 10.1016/j.foodres.2022.112224] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/18/2022] [Accepted: 11/20/2022] [Indexed: 11/27/2022]
Abstract
In this study, genomics and metabolomics were combined to reveal possible bio-synthetic pathways of core flavor compounds in pickled chayote via lactic acid bacteria (LAB) fermentation. The Lactiplantibacillus plantarum, Levilactobacillus brevis, and Lacticaseibacillus paracasei were selected as core LAB strains with better flavor-producing ability for chayote fermentation. The genomic results showed L. plantarum contained the largest number of metabolism annotated genes, while L. brevis had the fewest. Besides, the largest number of volatile compounds was detected in chayote fermented by L. plantarum, followed by L. brevis and L. paracasei. Some unique odor-active compounds (aldehydes, esters, and alcohols) and taste-active compounds (amino acids and dipeptides) were produced by different LAB strains. Accordingly, phenylalanine metabolic pathway (M00360), amino acid metabolic decomposition pathway (the Ehrlich pathway) and the anabolic pathway (the Harris pathway), and fatty acid biosynthesis pathway (M00061) were the main biosynthesis pathway involved in the flavor formation via LAB fermentation.
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Affiliation(s)
- Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China.
| | - Zhixun Shang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China.
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China.
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China.
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23
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Hwang IS, Kim MK. Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses. Prev Nutr Food Sci 2022; 27:464-473. [PMID: 36721742 PMCID: PMC9843716 DOI: 10.3746/pnf.2022.27.4.464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/19/2022] [Accepted: 09/27/2022] [Indexed: 01/03/2023] Open
Abstract
Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.
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Affiliation(s)
- In-Seo Hwang
- Department of Food Science and Human Nutrition, K-Food Research Center, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, K-Food Research Center, Jeonbuk National University, Jeonbuk 54896, Korea,
Correspondence to Mina K. Kim, E-mail:
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24
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Fracassetti D, Ballabio D, Mastro M, Tirelli A, Jeffery DW. Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16347-16357. [PMID: 36512435 PMCID: PMC9937536 DOI: 10.1021/acs.jafc.2c05275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 06/17/2023]
Abstract
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage" sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.
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Affiliation(s)
- Daniela Fracassetti
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Davide Ballabio
- Department
of Earth and Environmental Sciences, University
of Milano-Bicocca, Piazza della Scienza 1, 20126 Milan, Italy
| | - Melissa Mastro
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Tirelli
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - David W. Jeffery
- Department
of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South
Australia 5064, Australia
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25
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Investigation on key odorants in braised chicken thigh meat and their changes during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Yang Y, Wu YN, Ce LGE, Ge XGBR, Shuang Q, Zhang FM. Analysis of microbial community and its correlation with flavor compounds during Congee fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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27
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Liu R, Liu Y, Zhu Y, Kortesniemi M, Zhu B, Li H. Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation. Foods 2022; 11:foods11233789. [PMID: 36496598 PMCID: PMC9735701 DOI: 10.3390/foods11233789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography-quadrupole mass spectrometry (GC-qMS), gas chromatography-Orbitrap-mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine.
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Affiliation(s)
- Ruojin Liu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yaran Liu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yuxuan Zhu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Correspondence: (B.Z.); (H.L.); Tel.: +86-10-6233-8221 (B.Z.); +86-10-68984890 (H.L.)
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (B.Z.); (H.L.); Tel.: +86-10-6233-8221 (B.Z.); +86-10-68984890 (H.L.)
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28
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Wang D, Xu S, Zhou S, Wang S, Jiang C, Sun B, Wang X, Yang D, Zuo J, Wang H, Zhuang X. Partial nitrification in free nitrous acid-treated sediment planting Myriophyllum aquaticum constructed wetland strengthens the treatment of black-odor water. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 845:157287. [PMID: 35835191 DOI: 10.1016/j.scitotenv.2022.157287] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 06/15/2023]
Abstract
Black-odor water pollution in rural areas, especially swine wastewater, can lead to the deterioration of water quality and thus seriously affect the daily life of people in the area. However, there is a lack of effective treatment measures with simultaneous attention to carbon, nitrogen and sulfur pollution in rural black-odor water bodies. This study evaluated the feasibility of an in-situ pilot-scale constructed wetland (CW) for the synchronous removal of COD, ammonium, and sulfur compounds in the swine wastewater. In this study, the operation strategy of CW sediment pretreated with free nitrous acid (FNA) and Myriophyllum aquaticum plantation was established. Throughout the 114-day operation, the total removal efficiencies of COD and ammonium nitrogen in experimental groups were 81.2 ± 4.2 % and 72.8 ± 1.8 %, respectively, which were significantly higher than CW without any treatment. Removal efficiencies of Sulfur compounds, i.e. sulfide, sulfate, thiosulfate, and sulfite, were 92.3 ± 1.9 % (61.2 % higher than the no-treatment group), 42.1 ± 3.8 %, 97.9 ± 1.7 %, and 42.7 ± 4.5 % respectively. High-throughput sequencing and qPCR revealed that experimental group significantly increased denitrification genes (nirK, nosZ) and sulfur oxidation genes (soxB, fccAB) and enriched the corresponding microbial taxa (Bacillus, Conexibacter and Clostridium sensu stricto). Moreover, metabolic pathways related to nitrogen and sulfur and the degradation of organic matter were up-regulated. These results indicated that partial nitrification in CW planted with M. aquaticum promoted sulfur oxidation denitrification and heterotrophic denitrification. Overall, the in-situ pilot-scale study revealed that the cultivation of M. aquaticum in FNA-treated CW can be a sustainable approach to treat black-odor water bodies.
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Affiliation(s)
- Danhua Wang
- School of Life Sciences, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei, Anhui 230027, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Shengjun Xu
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Sining Zhou
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shuseng Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Cancan Jiang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Bo Sun
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xu Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dongmin Yang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Jialiang Zuo
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Huacai Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Xuliang Zhuang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China.
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29
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Gao X, Yang F, Cheng J, Xu Z, Zang B, Li G, Xie X, Luo W. Emission of volatile sulphur compounds during swine manure composting: Source identification, odour mitigation and assessment. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 153:129-137. [PMID: 36088860 DOI: 10.1016/j.wasman.2022.08.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/16/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
This study aimed to identify the sources of volatile sulphur compounds (VSCs) and evaluate their mitigation by ferric oxide (Fe2O3) during swine manure composting. Four chemicals, including l-cysteine, l-methionine, sodium sulphite, and sodium sulphate, were further added to simulate organic and inorganic sulphur-containing substances in swine manure to track VSC sources during composting. Results show that sulphur simulants induced the emission of six common VSCs, including methyl sulphide (Me2S), dimethyl sulphide (Me2SS), carbonyl sulphide (COS), carbon disulphide (CS2), methyl mercaptan (MeSH), and ethyl mercaptan (EtSH), during swine manure composting. Of them, COS, CS2, MeSH and Me2SS were predominantly contributed by the biodegradation of methionine and cysteine, while Me2S and EtSH were dominated by the reduction of sulphite and sulphate. Further Fe2O3 addition at 1.5 % of total wet weight of composting materials immobilized elemental sulphur and inhibited sulphate reduction to reduce the emission of VSCs by 46.7-80.9 %. Furthermore, odour assessment indicated that adding Fe2O3 into composting piles significantly reduced the odour intensity level to below 4, the odour value of VSCs by 47.1-81.3 %, and thus the non-carcinogenic risk by 68.4 %.
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Affiliation(s)
- Xingzu Gao
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China
| | - Feiyu Yang
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China
| | - Jingwen Cheng
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China
| | - Zhicheng Xu
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China
| | - Bing Zang
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China
| | - Guoxue Li
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China; Sanya Institute of China Agricultural University, China Agricultural University, Sanya 572025, China
| | - Xiaomin Xie
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China; School of Environmental Science and Engineering, Shandong University, Qingdao 266237, China.
| | - Wenhai Luo
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China; Sanya Institute of China Agricultural University, China Agricultural University, Sanya 572025, China.
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30
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Salinity plays a dual role in broad bean paste-meju fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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32
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Aravindakshan S, Nguyen THA, Kyomugasho C, Van Loey A, Hendrickx ME. The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability. Food Res Int 2022; 157:111377. [DOI: 10.1016/j.foodres.2022.111377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/04/2022] [Accepted: 05/11/2022] [Indexed: 11/04/2022]
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33
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Zhao Y, Wu Z, Miyao S, Zhang W. Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Lee SM, Kim D, Kim YS. The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions ( Allium fistulosum L.) during Storage. Molecules 2022; 27:molecules27092674. [PMID: 35566028 PMCID: PMC9105643 DOI: 10.3390/molecules27092674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/11/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
Welsh onion (Allium fistulosum L.) is usually used to enhance the flavor characteristics of various foods. Volatile compounds in Welsh onions, including sulfur-containing compounds, may vary during heat process and storage. Accordingly, the changes in the volatile compounds in Welsh onions, subjected to heat and antioxidant (ascorbic acid and glutathione) treatments during storage, are investigated in the present study. The majority of sulfur-containing compounds in Welsh onions showed significant differences between the untreated Welsh onions and heated Welsh onions. During the heating of the Welsh onions, some sulfur-containing compounds, such as 2-methylthiirane, 1-(methyldisulfanyl)prop-1-ene, 1-[[(E)-prop-1-enyl]disulfanyl]propane, 1-(propyltrisulfanyl)propane, 1-[[(E)-prop-1-enyl]trisulfanyl]propane, and (methyltetrasulfanyl)methane, showed significant differences between the untreated and heated Welsh onions (p < 0.05). In addition, partial least square discriminant analysis (PLS-DA) was applied to discriminate the heated Welsh onion samples added with different antioxidants. The heated Welsh onion samples added with ascorbic acid was mainly associated with 2-phenylacetaldehyde, acetic acid, methylsulfanylmethane, prop-2-ene-1-thiol, undecan-2-one, and (2E,4E)-deca-2,4-dienal. Moreover, the key volatile compounds in the heated Welsh onion samples added with glutathione were 3-ethylthiophene, 1-(methyldisulfanyl)-1-methylsulfanylpropane, 1-methylsulfanylpentane, 2-prop-2-enylsulfanylpropane, and 1-propan-2-ylsulfanylbutane.
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Affiliation(s)
- Sang Mi Lee
- Department of Food and Nutrition, Inha University, Incheon 22212, Korea;
| | - Dami Kim
- Department of Food Science and Biotchnology, Ewha Womans University, Seoul 03760, Korea;
| | - Young-Suk Kim
- Department of Food Science and Biotchnology, Ewha Womans University, Seoul 03760, Korea;
- Correspondence:
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35
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Zhou C, Xia Q, Du L, He J, Sun Y, Dang Y, Geng F, Pan D, Cao J, Zhou G. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Crit Rev Food Sci Nutr 2022; 63:8781-8795. [PMID: 35373656 DOI: 10.1080/10408398.2022.2057418] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future.
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Affiliation(s)
- Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, P.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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36
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New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging. FERMENTATION 2022. [DOI: 10.3390/fermentation8040139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, as their formation and further evolution during winemaking can involve both chemical and biological reactions. Comparing the VSCs profile (i) of fermenting synthetic grape juices supplemented with a selected VSC (eight compounds tested) and incubated in presence or absence of yeast, and (ii) during storage of wines under an accelerated aging procedure, allowed us to elucidate the chemical and metabolic connections between VSCs during fermentation and aging. Yeast metabolism, through the Ehrlich pathway and acetylation reactions, makes an important contribution to the formation of compounds such as methionol, 3-methylthiopropionate, 3-methylthiopropylacetate, 3-mercaptopropanol, 2-mercaptoethanol and thioesters. By contrast, chemical reactions are responsible for interconversions between thiols and disulfides, the formation of thiols from thioesters or, more surprisingly, the formation of ethylthiopropanol from methionol during fermentation. During aging, variations in heavy VSC concentrations, such as an increase in 3-methylthiopropylacetate and a decrease in ethyl-3-methylthiopropionate formation, were evidenced. Overall, this study highlights that it is essential to consider both yeast metabolism and the high chemical reactivity of VSCs to understand their formation and evolution during winemaking.
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Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles. Foods 2022; 11:foods11050650. [PMID: 35267284 PMCID: PMC8909549 DOI: 10.3390/foods11050650] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/07/2022] [Accepted: 02/18/2022] [Indexed: 11/17/2022] Open
Abstract
The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.
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Sá C, Matos D, Pires A, Cardoso P, Figueira E. Effects of volatile sulfur compounds on growth and oxidative stress of Rhizobium leguminosarum E20-8 exposed to cadmium. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 800:149478. [PMID: 34391142 DOI: 10.1016/j.scitotenv.2021.149478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/20/2021] [Accepted: 08/01/2021] [Indexed: 05/27/2023]
Abstract
Volatile sulfur compounds (VSCs) have been reported to be produced by many bacterial species. Depending on the compound, they can negatively influence some organisms (fungi, nematodes and insects) or promote plant growth. Some of these compounds have also been hypothesized to play a role in bacterial response to cadmium (Cd) induced stress. This study aimed to assess the potential effects of four VSCs (dimethyl sulfide - DMS, dimethyl disulfide - DMDS, dimethyl trisulfide - DMTS and methyl thioacetate - MTA) on the growth and oxidative status of Rhizobium sp. strain E20-8 via airborne exposure, in order to test the hypothesis that these volatile compounds can influence growth and tolerance to cadmium. Our results show that, overall, the tested compounds triggered similar antioxidant mechanisms in Rhizobium in the presence of Cd. The protective effect at the membrane level by DMDS and DMTS particularly demonstrates the antioxidant effect of these volatiles, with reductions of up to 50% (DMS) and 80% (DMTS) in lipid peroxidation levels. Due to the volatile nature of these compounds, the low concentrations tested (1 nM to 100 mM), and considering that they are released by bacteria and other organisms such as plants, it is possible that these effects also occur in the soil ecosystem.
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Affiliation(s)
- Carina Sá
- CESAM, Center for Environmental and Marine Studies & Department of Biology, University of Aveiro, Aveiro, Portugal
| | - Diana Matos
- CESAM, Center for Environmental and Marine Studies & Department of Biology, University of Aveiro, Aveiro, Portugal
| | - Adília Pires
- CESAM, Center for Environmental and Marine Studies & Department of Biology, University of Aveiro, Aveiro, Portugal
| | - Paulo Cardoso
- CESAM, Center for Environmental and Marine Studies & Department of Biology, University of Aveiro, Aveiro, Portugal
| | - Etelvina Figueira
- CESAM, Center for Environmental and Marine Studies & Department of Biology, University of Aveiro, Aveiro, Portugal.
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Wang YT, Yang ZX, Piao ZH, Xu XJ, Yu JH, Zhang YH. Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method. RSC Adv 2021; 11:36942-36950. [PMID: 35494377 PMCID: PMC9044825 DOI: 10.1039/d1ra06551c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/30/2021] [Indexed: 11/28/2022] Open
Abstract
In order to make a preliminary prediction of flavor and retention index (RI) for compounds in beer, this work applied the machine learning method to modeling depending on molecular structure. Towards this goal, the flavor compounds in beer from existing literature were collected. The database was classified into four groups as aromatic, bitter, sulfury, and others. The RI values on a non-polar SE-30 column and a polar Carbowax 20M column from the National Institute of Standards Technology (NIST) were investigated. The structures were converted to molecular descriptors calculated by molecular operating environment (MOE), ChemoPy and Mordred, respectively. By combining the pretreatment of the descriptors, machine learning models, including support vector machine (SVM), random forest (RF) and k-nearest neighbour (kNN) were utilized for beer flavor models. Principal component regression (PCR), random forest regression (RFR) and partial least squares (PLS) regression were employed to predict the RI. The accuracy of the test set was obtained by SVM, RF, and kNN. Among them, the combination of descriptors calculated by Mordred and RF model afforded the highest accuracy of 0.686. R2 of the optimal regression model achieved 0.96. The results indicated that the models can be used to predict the flavor of a specific compound in beer and its RI value. In order to make a preliminary prediction of flavor and retention index (RI) for compounds in beer, this work applied the machine learning method to modeling depending on molecular structure.![]()
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Affiliation(s)
- Yu-Tang Wang
- Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University China
| | - Zhao-Xia Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd Qingdao 266061 Shandong China
| | - Zan-Hao Piao
- Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University China
| | - Xiao-Juan Xu
- Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University China
| | - Jun-Hong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd Qingdao 266061 Shandong China
| | - Ying-Hua Zhang
- Department of Food Science, Northeast Agricultural University Harbin 150030 PR China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University China
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40
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Köhler S, Schmacht M, Troubounis AHL, Ludszuweit M, Rettberg N, Senz M. Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception. Front Microbiol 2021; 12:732019. [PMID: 35910583 PMCID: PMC9336596 DOI: 10.3389/fmicb.2021.732019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022] Open
Abstract
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains—Hanseniaspora valbyensis, Dekkera bruxellensis, Saccharomyces cerevisiae, Liquorilactobacillus nagelii, and Leuconostoc mesenteroides—were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control. Thereby, the combination of H. valbyensis and L. mesenteroides provided the best-rated water kefir beverage in terms of taste and low ethanol concentrations at the same time. As a further contribution to harmonization and reduction of complexity, the usage of dried figs in the medium was replaced by fig syrup, which could have been proven as an adequate substitute. However, nutritional limitations were faced afterward, and thus, an appropriate supplementation strategy for yeast extract was established. Finally, comparative trials in 5-L scale applying grains as well as a defined microbial consortium showed both water kefir beverages characterized by a pH of 3.14, and lactic acid and aromatic sensory properties. The product resulting from co-culturing outperformed the grain-based one, as the ethanol level was considerably lower in favor of an increased amount of lactic acid. The possibility of achieving a water kefir product by using only two species shows high potential for further detailed research of microbial interactions and thus functionality of water kefir.
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Affiliation(s)
- Sarah Köhler
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Maximilian Schmacht
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
- Technische Universität Berlin, Faculty III Process Sciences, Chair of Bioprocess Engineering, Institute of Biotechnology, Berlin, Germany
- *Correspondence: Maximilian Schmacht,
| | - Aktino H. L. Troubounis
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Marie Ludszuweit
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Martin Senz
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
- Martin Senz,
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41
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Gil-Muñoz R, Giménez-Bañón MJ, Moreno-Olivares JD, Paladines-Quezada DF, Bleda-Sánchez JA, Fernández-Fernández JI, Parra-Torrejón B, Ramírez-Rodríguez GB, Delgado-López JM. Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines. Biomolecules 2021; 11:1631. [PMID: 34827629 PMCID: PMC8615355 DOI: 10.3390/biom11111631] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 12/24/2022] Open
Abstract
Nitrogen composition on grapevines has a direct effect on the quality of wines since it contributes to develop certain volatile compounds and assists in the correct kinetics of alcoholic fermentation. Several strategies can be used to ensure nitrogen content in grapes and one of them could be the use of elicitors such as methyl jasmonate. The use of this elicitor has been proven to be efficient in the production of secondary metabolites which increases the quality of wines, but its use also has some drawbacks such as its low water solubility, high volatility, and its expensive cost. This study observes the impact on the amino acid and ammonium composition of must and wine of Monastrell grapes that have been treated with methyl jasmonate (MeJ) and methyl jasmonate n-doped calcium phosphate nanoparticles (MeJ-ACP). The first objective of this study was to compare the effect of these treatments to determine if the nitrogenous composition of the berries and wines increased. The second aim was to determine if the nanoparticle treatments showed similar effects to conventional treatments so that the ones which are more efficient and sustainable from an agricultural point of view can be selected. The results showed how both treatments increased amino acid composition in grapes and wines during two consecutive seasons and as well as the use of MeJ-ACP showed better results compared to MeJ despite using less quantity (1 mM compared to 10 mM typically). So, this application form of MeJ could be used as an alternative in order to carry out a more efficient and sustainable agriculture.
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Affiliation(s)
- Rocío Gil-Muñoz
- Murcian Institute of Agricultural and Environment Research and Development, Calle Mayor s/n, 30150 La Alberca, Spain; (M.J.G.-B.); (J.D.M.-O.); (D.F.P.-Q.); (J.A.B.-S.); (J.I.F.-F.)
| | - María José Giménez-Bañón
- Murcian Institute of Agricultural and Environment Research and Development, Calle Mayor s/n, 30150 La Alberca, Spain; (M.J.G.-B.); (J.D.M.-O.); (D.F.P.-Q.); (J.A.B.-S.); (J.I.F.-F.)
| | - Juan Daniel Moreno-Olivares
- Murcian Institute of Agricultural and Environment Research and Development, Calle Mayor s/n, 30150 La Alberca, Spain; (M.J.G.-B.); (J.D.M.-O.); (D.F.P.-Q.); (J.A.B.-S.); (J.I.F.-F.)
| | - Diego Fernando Paladines-Quezada
- Murcian Institute of Agricultural and Environment Research and Development, Calle Mayor s/n, 30150 La Alberca, Spain; (M.J.G.-B.); (J.D.M.-O.); (D.F.P.-Q.); (J.A.B.-S.); (J.I.F.-F.)
| | - Juan Antonio Bleda-Sánchez
- Murcian Institute of Agricultural and Environment Research and Development, Calle Mayor s/n, 30150 La Alberca, Spain; (M.J.G.-B.); (J.D.M.-O.); (D.F.P.-Q.); (J.A.B.-S.); (J.I.F.-F.)
| | - José Ignacio Fernández-Fernández
- Murcian Institute of Agricultural and Environment Research and Development, Calle Mayor s/n, 30150 La Alberca, Spain; (M.J.G.-B.); (J.D.M.-O.); (D.F.P.-Q.); (J.A.B.-S.); (J.I.F.-F.)
| | - Belén Parra-Torrejón
- Department of Inorganic Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain; (B.P.-T.); (G.B.R.-R.); (J.M.D.-L.)
| | - Gloria Belén Ramírez-Rodríguez
- Department of Inorganic Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain; (B.P.-T.); (G.B.R.-R.); (J.M.D.-L.)
| | - José Manuel Delgado-López
- Department of Inorganic Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain; (B.P.-T.); (G.B.R.-R.); (J.M.D.-L.)
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42
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Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104079] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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43
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Zhang L, Huang C, Johansen PG, Petersen MA, Poojary MM, Lund MN, Jespersen L, Arneborg N. The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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44
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Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity. Microbiol Spectr 2021; 9:e0048521. [PMID: 34287034 PMCID: PMC8562342 DOI: 10.1128/spectrum.00485-21] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/20/2022] Open
Abstract
Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which amino acids contribute to VOC production and whether amino acid-VOC relations are conserved among yeast strains. Amino acid consumption and production of VOCs during grape juice fermentation was investigated using four commercial wine yeast strains: Elixir, Opale, R2, and Uvaferm. Principal component analysis of the VOC data demonstrated that Uvaferm correlated with ethyl acetate and ethyl hexanoate production, R2 negatively correlated with the acetate esters, and Opale positively correlated with fusel alcohols. Biomass formation was similar for all strains, pointing to metabolic differences in the utilization of nutrients to form VOCs. Partial least-squares linear regression showed that total aroma production is a function of nitrogen utilization (R2 = 0.87). We found that glycine, tyrosine, leucine, and lysine utilization were positively correlated with fusel alcohols and acetate esters. Mechanistic modeling of the yeast metabolic network via parsimonious flux balance analysis and flux enrichment analysis revealed enzymes with crucial roles, such as transaminases and decarboxylases. Our work provides insights in VOC production in wine yeasts. IMPORTANCE Saccharomyces cerevisiae is widely used in grape juice fermentation to produce wines. Along with the genetic background, the nitrogen in the environment in which S. cerevisiae grows impacts its regulation of metabolism. Also, commercial S. cerevisiae strains exhibit immense diversity in their formation of aromas, and a desirable aroma bouquet is an essential characteristic for wines. Since nitrogen affects aroma formation in wines, it is essential to know the extent of this connection and how it leads to strain-dependent aroma profiles in wines. We evaluated the differences in the production of key aroma compounds among four commercial wine strains. Moreover, we analyzed the role of nitrogen utilization on the formation of various aroma compounds. This work illustrates the unique aroma-producing differences among industrial yeast strains and suggests more intricate, nitrogen-associated routes influencing those aroma-producing differences.
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Affiliation(s)
- William T. Scott
- Department of Chemical Engineering, University of California, Davis, California, USA
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Oscar van Mastrigt
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - David E. Block
- Department of Chemical Engineering, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Richard A. Notebaart
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Eddy J. Smid
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
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45
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Wu G, Fan G, Zhou J, Liu X, Wu C, Wang Y. Structure and main polyphenols in the haze of blackberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111821] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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46
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Schwartz M, Canon F, Feron G, Neiers F, Gamero A. Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization. Foods 2021; 10:2006. [PMID: 34574116 PMCID: PMC8467474 DOI: 10.3390/foods10092006] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/17/2021] [Accepted: 08/24/2021] [Indexed: 12/21/2022] Open
Abstract
Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon-sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.
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Affiliation(s)
- Mathieu Schwartz
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Francis Canon
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Gilles Feron
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Fabrice Neiers
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Amparo Gamero
- Department Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Burjassot, 46100 Valencia, Spain
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47
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Zheng X, Shi X, Wang B. A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese. Front Microbiol 2021; 12:703284. [PMID: 34394049 PMCID: PMC8358398 DOI: 10.3389/fmicb.2021.703284] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/12/2021] [Indexed: 12/05/2022] Open
Abstract
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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Affiliation(s)
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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48
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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods 2021; 10:foods10071665. [PMID: 34359534 PMCID: PMC8305296 DOI: 10.3390/foods10071665] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 11/28/2022] Open
Abstract
Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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49
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Alqahtani FM, Handy ST, Sutton CL, Farone MB. Combining Genome-Wide Gene Expression Analysis (RNA-seq) and a Gene Editing Platform (CRISPR-Cas9) to Uncover the Selectively Pro-oxidant Activity of Aurone Compounds Against Candida albicans. Front Microbiol 2021; 12:708267. [PMID: 34335543 PMCID: PMC8319688 DOI: 10.3389/fmicb.2021.708267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 06/23/2021] [Indexed: 11/13/2022] Open
Abstract
Candida albicans is the major fungal cause of healthcare-associated bloodstream infections worldwide with a 40% mortality rate. The scarcity of antifungal treatments due to the eukaryotic origin of fungal cells has challenged the development of selectively antifungal drugs. In an attempt to identify novel antifungal agents, aurones SH1009 and SH9051, as synthetically bioactive compounds, have been recently documented as anti-Candida agents. Since the molecular mechanisms behind the inhibitory activities of these aurones in C. albicans are unclear, this study aimed to determine the comprehensive cellular processes affected by these aurones and their molecular targets. Genome-wide transcriptional analysis of SH1009- and SH9051-treated C. albicans revealed uniquely repressed expression in different metabolic pathways, particularly trehalose and sulfur amino acid metabolic processes for SH1009 and SH9051, respectively. In contrast, the most commonly enriched process for both aurones was the up-regulation of RNA processing and ribosomal cleavages as an indicator of high oxidative stress, suggesting that a common aspect in the chemical structure of both aurones led to pro-oxidative properties. Additionally, uniquely induced responses (iron ion homeostasis for SH1009 and arginine biosynthesis for SH9051) garnered attention on key roles for the aurone functional groups. Deletion of the transcription factor for the trehalose biosynthesis pathway, Tye7p, resulted in an SH1009-resistant mutant, which also exhibited low trehalose content, validating the primary molecular target of SH1009. Aurone SH9051 uniquely simulated an exogenous supply of methionine or cysteine, leading to sulfur amino acid catabolism as evidenced by quantifying an overproduction of sulfite. Phenyl aurone, the common structure of aurones, contributed proportionally in the pro-oxidative activity through ferric ion reduction effects leading to high ROS levels. Our results determined selective and novel molecular mechanisms for aurone SH1009 and also elucidated the diverse cellular effects of different aurones based on functional groups.
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Affiliation(s)
- Fatmah M Alqahtani
- Department of Biology, Middle Tennessee State University, Murfreesboro, TN, United States
| | - Scott T Handy
- Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, United States
| | - Caleb L Sutton
- Department of Biology, Middle Tennessee State University, Murfreesboro, TN, United States
| | - Mary B Farone
- Department of Biology, Middle Tennessee State University, Murfreesboro, TN, United States
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Wang L, Huang X, Wang C, Aheto JH, Chang X, Yu S, Zhang X, Wang Y. Coupling electronic nose with
GC–MS
improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Li Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | | | - Xianhui Chang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Yu Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
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