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Zhou L, Ren Y, Shi Y, Fan S, Zhao L, Dong M, Li J, Yang Y, Yu Y, Zhao Q, Zhang J, Tang C. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. Food Chem 2024; 461:140954. [PMID: 39186890 DOI: 10.1016/j.foodchem.2024.140954] [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: 06/10/2024] [Revised: 08/07/2024] [Accepted: 08/20/2024] [Indexed: 08/28/2024]
Abstract
Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.
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Affiliation(s)
- Longzhu Zhou
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yimeng Ren
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yujie Shi
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Shijie Fan
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liyuan Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Miaomiao Dong
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanan Yu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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2
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Wan J, Liu Q, Ma C, Muhoza B, Huang Y, Sun M, Song S, Ho CT. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology. Food Res Int 2023; 166:112581. [PMID: 36914343 DOI: 10.1016/j.foodres.2023.112581] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography-olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone with buttery and caramellic attributes were dominated in BT, while (E)-2-nonenal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
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Affiliation(s)
- Junwen Wan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Changzhong Ma
- Department of Food Science, Tibet Agricultural and Animal Husbandry University, Tibet 860000, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202200033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Elena Garicano Vilar
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
| | | | - Joseph P. Kerry
- School of Food and Nutritional Science University College Cork Cork Ireland
| | - Kieran N. Kilcawley
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
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4
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Chekmarev DS, Da Costa NC, Darling JM, Janczuk AJ, Ji S, Joseph SL, Sudol MA. Discovery of flavouring compounds to substitute fatty and tallow characteristics in plant based patties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dmitriy S. Chekmarev
- International Flavors & Fragrances, Inc. 1515 Highway 36 Union Beach New Jersey 07735 USA
| | - Neil C. Da Costa
- International Flavors & Fragrances, Inc. 1515 Highway 36 Union Beach New Jersey 07735 USA
| | - Jason M. Darling
- International Flavors & Fragrances, Inc. 150 Docks Corner Road Dayton New Jersey 08810 USA
| | - Adam J. Janczuk
- International Flavors & Fragrances, Inc. 1515 Highway 36 Union Beach New Jersey 07735 USA
| | - Song Ji
- International Flavors & Fragrances, Inc. 150 Docks Corner Road Dayton New Jersey 08810 USA
| | - Susan L. Joseph
- International Flavors & Fragrances, Inc. 1515 Highway 36 Union Beach New Jersey 07735 USA
| | - Marion A. Sudol
- International Flavors & Fragrances, Inc. 150 Docks Corner Road Dayton New Jersey 08810 USA
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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 2022; 371:131139. [PMID: 34583172 DOI: 10.1016/j.foodchem.2021.131139] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 12/24/2022]
Abstract
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.
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Diep TT, Yoo MJY, Pook C, Sadooghy-Saraby S, Gite A, Rush E. Volatile Components and Preliminary Antibacterial Activity of Tamarillo ( Solanum betaceum Cav.). Foods 2021; 10:foods10092212. [PMID: 34574322 PMCID: PMC8470738 DOI: 10.3390/foods10092212] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/15/2021] [Accepted: 09/15/2021] [Indexed: 12/03/2022] Open
Abstract
Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroExtraction–Gas Chromatography-Mass Spectrometry (SPME–GC–MS); (iii) of freeze-dried pulp and peel of New Zealand grown tamarillo. The possible antibacterial activity of freeze-dried tamarillo extracts was also investigated. We show that freeze-drying maintained most of the VCs, with some being more concentrated with the loss of water. The most abundant VC in both fresh and freeze-dried tamarillo was hexanoic acid methyl ester for pulp (30% and 37%, respectively), and (E)-3-Hexen-1-ol for peel (36% and 29%, respectively). With the use of TD–GC–MS, 82 VCs were detected for the first time, when compared to SPME–GC–MS. Methional was the main contributor to the overall aroma in both peel (15.4 ± 4.2 μg/g DW) and pulp (118 ± 8.1 μg/g DW). Compared to water as the control, tamarillo extracts prepared by water and methanol extraction showed significant antibacterial activity against E. coli, P. aeruginosa, and S. aureus with zone of inhibition of at least 13.5 mm. These results suggest that freeze-dried tamarillo has a potential for use as a natural preservative to enhance aroma and shelf life of food products.
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Affiliation(s)
- Tung Thanh Diep
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (T.T.D.); (S.S.-S.); (A.G.)
- Centre of Research Excellence, Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Michelle Ji Yeon Yoo
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (T.T.D.); (S.S.-S.); (A.G.)
- Centre of Research Excellence, Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-9921-9999 (ext. 6456)
| | - Chris Pook
- The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;
| | - Saeedeh Sadooghy-Saraby
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (T.T.D.); (S.S.-S.); (A.G.)
| | - Abhishek Gite
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (T.T.D.); (S.S.-S.); (A.G.)
| | - Elaine Rush
- Centre of Research Excellence, Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- School of Sport and Recreation, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
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Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability. Foods 2021; 10:foods10050977. [PMID: 33946945 PMCID: PMC8146225 DOI: 10.3390/foods10050977] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 04/21/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variability among samples. The Dim 1 and 2 (53.3%) separated pure from blended grain-fed beef samples. Blended grain beef was linked to a number of volatiles including (E,E)-2,4-decadienal, hexanal, 1-octen-3-ol, and 2,3-octanedione. In addition, blended grain-fed beef was linked to fat-like and rancid flavors, stale-cardboard, metallic, cruciferous, and fat-like aroma descriptors, and negative categories for flavor intensity (FI), off-flavor, and tenderness. A possible combination of linoleic and linolenic acids in the blended diet, lower rumen pH, and incomplete biohydrogenation of blended grain-fed polyunsaturates could have increased (p ≤ 0.05) long-chain n-6 fatty acids (LCFA) in blended grain-fed beef, leading to more accumulation of FA oxidation products in the blended than in barley and corn grain-fed meat samples. The Dim 3 (8.9%) allowed corn separation from barley grain beef. Barley grain-fed beef was mainly linked to alkanes and beef positive FI, whereas corn grain-fed beef was associated with pyrazines, in addition to aldehydes related to n-6 LCFA oxidation.
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Zhou R, Grant J, Goldberg EM, Ryland D, Aliani M. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1728-1739. [PMID: 30226639 DOI: 10.1002/jsfa.9362] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/04/2018] [Accepted: 09/09/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4 °C for up to 6 days. Carnosine (350 mg per 100 g), glutathione (GSH, 20 mg per 100 g) (concentrations based on reported values in the literature) and cysteine glycine (Cys Gly, 5 mg per 100 g) (concentration based on results from LC/QTOF-MS) were used in model systems containing ribose (25 mg per 100 g). The three model systems were heated at 180 °C for 2 h at pH 6.3. VOCs were measured by simultaneous distillation solvent extraction/gas chromatography/mass spectrometry. RESULTS Of 33 VOCs detected, 26 were significantly different (P ≤ 0.05) between the three peptides. The majority of nitrogen-containing volatiles, pyrazines and pyridines, dominated the carnosine mixture, while sulfur-containing VOCs dominated the GSH and Cys Gly peptide mixtures. CONCLUSION Known key aroma compounds such as thiazole (meaty), 2-methyl-3-furanthiol (beef and meat), 2-furfurylthiol (roasted), dihydro-2-methyl-3(2H)-thiophenone (meaty), 2-acetylthiazole (meaty and roasted) and pyrazine (meaty) were detected under conditions specific to aged and thermally treated chicken, suggesting a potential contribution to the overall sensory quality of cooked meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ruiyin Zhou
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Jennifer Grant
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Erin M Goldberg
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, Canada
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9
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Matsiko J, Li H, Wang P, Sun H, Zheng S, Wang D, Zhang W, Hao Y, Zuo P, Li Y, Zhang Q, Zhang J, Jiang G. Multivariate Optimization of Tenax TA-Thermal Extraction for Determining Gaseous Phase Organophosphate Esters in Air Samples. Sci Rep 2019; 9:3330. [PMID: 30833617 PMCID: PMC6399288 DOI: 10.1038/s41598-019-40119-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Accepted: 02/07/2019] [Indexed: 11/17/2022] Open
Abstract
Suitable conditions for thermal extraction of semi-volatile organic compounds have largely been arrived at by univariate optimization or based on the recommendations provided by the manufacturers of the extraction equipment. Herein, we demonstrated the multivariate optimization of Tenax TA–thermal extraction for determining organophosphate esters in the gas phase fraction of air samples. Screening and refining experiments were performed using the eighth fraction factorial and Box-Behnken designs, respectively, and satisfactory models were obtained. Subsequently, the process was optimized by Derringer’s desirability function and the global desirability was 0.7299. Following optimization, the analytes were desorbed at 290 °C for 10 minutes at a helium flow of 95 mL min−1, with the transfer line set at 290 °C. The analytes were then cryofocused at 20 °C and then cryodesorbed into the chromatographic column at 295 °C for 6 minutes. Method validation exhibited high linearity coefficients (>0.99), good precision (CV < 14%) and low detection limits (0.1–0.5 ng m−3). The method was tested by pumping 0.024 m3 of real indoor environment air through Tenax TA sorbent tubes. Furthermore, with multivariate optimization, analysis time and other resources were significantly reduced, and information about experimental factor interaction effects was investigated, as compared to the univariate optimization and other traditional methods.
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Affiliation(s)
- Julius Matsiko
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Honghua Li
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China
| | - Pu Wang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China
| | - Huizhong Sun
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Shucheng Zheng
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Dou Wang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Weiwei Zhang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Yanfen Hao
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Peijie Zuo
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Yingming Li
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China
| | - Qinghua Zhang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. .,University of Chinese Academy of Sciences, Beijing, 100049, China. .,Institute of Environment and Health, Jianghan University, Wuhan, 430056, China.
| | - Jianqing Zhang
- Shenzhen Center for Disease Control and Prevention, Shenzhen, 518055, China.
| | - Guibin Jiang
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
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10
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Zhang Z, Zeng X, Brennan CS, Ma H, Aadil RM. Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14083] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Zhi‐Hong Zhang
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Charles S. Brennan
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 85084 New Zealand
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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11
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Belinato JR, Dias FFG, Caliman JD, Augusto F, Hantao LW. Opportunities for green microextractions in comprehensive two-dimensional gas chromatography / mass spectrometry-based metabolomics - A review. Anal Chim Acta 2018; 1040:1-18. [PMID: 30327098 DOI: 10.1016/j.aca.2018.08.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/15/2018] [Accepted: 08/17/2018] [Indexed: 10/28/2022]
Abstract
Microextractions have become an attractive class of techniques for metabolomics. The most popular technique is solid-phase microextraction that revolutionized the field of modern sample preparation in the early nineties. Ever since this milestone, microextractions have taken on many principles and formats comprising droplets, fibers, membranes, needles, and blades. Sampling devices may be customized to impart exhaustive or equilibrium-based characteristics to the extraction method. Equilibrium-based approaches may rely on additional methods for calibration, such as diffusion-based or on-fiber kinetic calibration to improve bioanalysis. In addition, microextraction-based methods may enable minimally invasive sampling protocols and measure the average free concentration of analytes in heterogeneous multiphasic biological systems. On-fiber derivatization has evidenced new opportunities for targeted and untargeted analysis in metabolomics. All these advantages have highlighted the potential of microextraction techniques for in vivo and on-site sampling and sample preparation, while many opportunities are still available for laboratory protocols. In this review, we outline and discuss some of the most recent applications using microextractions techniques for comprehensive two-dimensional gas chromatography-based metabolomics, including potential research opportunities.
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Affiliation(s)
- João R Belinato
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Fernanda F G Dias
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Jaqueline D Caliman
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Fabio Augusto
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Leandro W Hantao
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil.
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12
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Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Xie Y, He Z, Lv J, Zhang E, Li H. Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry. Korean J Food Sci Anim Resour 2016; 36:719-728. [PMID: 28115882 PMCID: PMC5243955 DOI: 10.5851/kosfa.2016.36.6.719] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 10/25/2016] [Accepted: 10/27/2016] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.
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Affiliation(s)
- Yuejie Xie
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Jingzhi Lv
- College of Animal Science and Technology, Southwest University, Chongqing, 400715, China
| | - En Zhang
- Chongqing Institute for Food and Drug Control, Chongqing, 401121, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing, 400715, China
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