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Thong A, Basri N, Chew W. Comparison of untargeted gas chromatography-mass spectrometry analysis algorithms with implications to the interpretation and putative identification of volatile aroma compositions. J Chromatogr A 2024; 1713:464519. [PMID: 38039625 DOI: 10.1016/j.chroma.2023.464519] [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: 06/22/2023] [Revised: 10/31/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
The aroma profiling process requires the identification of the volatile compounds in a sample or its headspace. Typically, the identification of compounds relies on automated feature finding and matching algorithms to (putatively) identify and report compounds based on retention index and mass spectra matching against a compound library. We investigated the use of five different workflows and proposed three metrics (target accuracy A, identification percentage I, uniqueness U) to quantify their impact on generated aroma profiles of a mixture of fragrance standards and a commercial grade essential oil. All workflows accurately identified target compounds (100% in standards, >90% in samples) and reported similar compound identities for major GC-MS features, but beyond that could differ by up to 40-50%. Despite the variances, different workflows did not report conflicting compound identities. Aroma compositions primarily contained unreported or extra (putatively) identified compounds due to variations in mass spectral elucidations within the various workflows. Considering these differences, we show how the proposed metrics, I and U, could be modified to help the analyst interpret and evaluate reported volatile aroma compositions of unknown materials.
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Affiliation(s)
- Aaron Thong
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, 31 Biopolis Way, #01-02, 138669, Singapore
| | - Nurhidayah Basri
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, 31 Biopolis Way, #01-02, 138669, Singapore
| | - Wee Chew
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, 31 Biopolis Way, #01-02, 138669, Singapore.
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2
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Beltrán Sanahuja A, Pesci de Almeida R, Igler Marí KA, Lamadrid MC, Valdés García A, Nadal ES. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes' Milk Cheeses: Insights into Cheese Quality Figures. Foods 2023; 13:127. [PMID: 38201155 PMCID: PMC10778908 DOI: 10.3390/foods13010127] [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: 11/22/2023] [Revised: 12/18/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5-3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, commercial cured ewe's milk cheese samples with a similar external appearance were analyzed, including five PDO and five non-PDO samples. The parameters analyzed were color, texture, pH, humidity, water activity, and the volatile profile. Additionally, a descriptive and consumer-sensory analysis of the cheese samples was carried out. Statistical analysis of the results showed that luminosity, color coordinates a* and b*, percentage of deformation, humidity, water activity, and acid contents were significantly higher in non-PDO cheese samples. The breaking force, maximum force, and the content of esters were significantly higher in those cheese samples with PDO. In addition, PDO cheese samples showed higher scores for all attributes evaluated by consumers, except for color. These results suggest that PDO cheeses are placed on the market with a higher degree of ripening than non-PDO ones and that consequently they are more positively valued by consumers.
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Affiliation(s)
- Ana Beltrán Sanahuja
- Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain; (A.B.S.); (R.P.d.A.)
| | - Rafaela Pesci de Almeida
- Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain; (A.B.S.); (R.P.d.A.)
| | - Kilian-Anja Igler Marí
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain; (K.-A.I.M.); (M.C.L.); (E.S.N.)
| | - Marina Cano Lamadrid
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain; (K.-A.I.M.); (M.C.L.); (E.S.N.)
| | - Arantzazu Valdés García
- Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain; (A.B.S.); (R.P.d.A.)
| | - Esther Sendra Nadal
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain; (K.-A.I.M.); (M.C.L.); (E.S.N.)
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3
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Hayes JE, Barczak RJ, Mel Suffet I, Stuetz RM. The use of gas chromatography combined with chemical and sensory analysis to evaluate nuisance odours in the air and water environment. ENVIRONMENT INTERNATIONAL 2023; 180:108214. [PMID: 37769446 DOI: 10.1016/j.envint.2023.108214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/14/2023] [Accepted: 09/14/2023] [Indexed: 09/30/2023]
Abstract
Varieties of gas chromatography (GC) combined with chemical detection (CD) and sensory analysis at the odour detection port (ODP) for the evaluation of environmental odorants has steadily increased in application and sophistication; this has given rise to a plethora of techniques that cater to specific tasks. With this diversity of approaches in mind, there is a need to assess the critical points at which these approaches differ, as well as likely risks and factors that may affect them. These critical points explained within this review include sample preparation, GC separation techniques (with associated co-elution risks), how the elute is separated between CD and sensory analysis, the type of CD, the type of sensory analysis (with particular attention paid to its factors and guidelines), integrative data techniques, as well as how that data may be used. Additionally, this review provides commentary on the current state of the research space and makes recommendations based on how these analyses should be reported, the standardisation of nomenclature, as well as the impediments to the future goals of this research area. By careful consideration of the critical points of varying analytical processes and how best to communicate these findings, the quality of output within this area will improve. This review provides a benchmark for how GC-CD/sensory analysis should be undertaken and reported.
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Affiliation(s)
- James E Hayes
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Radosław J Barczak
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia; Faculty of Chemistry, University of Warsaw, 1 Pasteura Street, 02-093 Warsaw, Poland.
| | - Irwin Mel Suffet
- Dept. of Env. Health Sciences, School of Public Health, University of California at Los Angeles, Los Angeles, CA 90095, USA
| | - Richard M Stuetz
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia
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4
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Sugiura J, Tsuchiyama T, Taniguchi M, Fukatsu K, Miyazaki H. Novel SPE purification approach using the direct adsorption of vaporised propionic acid in food for rapid HPLC determination. Food Chem 2023; 428:136799. [PMID: 37429237 DOI: 10.1016/j.foodchem.2023.136799] [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: 02/28/2023] [Revised: 06/28/2023] [Accepted: 07/01/2023] [Indexed: 07/12/2023]
Abstract
Solid phase extraction (SPE) is a technique widely used in food analysis for the isolation of analytes. Herein, we proposed a novel application of SPE to extract vaporised propionic acid, a common preservative, from a heated sample solution. A sample was heated under acidified conditions and the resulting steam was directly passed through an SPE column to extract the propionic acid, followed by elution and HPLC analysis. Here, the extraction on the SPE column ensures direct capture of propionic acid. The results demonstrated excellent linearity (R2 greater than 0.999) and recoveries of 89.9%-97.6% with intra- and inter-day precisions lower than 3.9%. To the best of our knowledge, no study has investigated the applicability of SPE to an analyte vaporised in the headspace of food products. The proposed method is promising in its application to various volatile compounds and in the routine analysis of propionic acid in food.
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Affiliation(s)
- Jun Sugiura
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan.
| | - Tomoyuki Tsuchiyama
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| | - Masaru Taniguchi
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| | - Kosuke Fukatsu
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
| | - Hitoshi Miyazaki
- Food Department, Nagoya City Public Health Research Institute, 4-207, Sakurazaka, Moriyama-ku, Nagoya 463-8585, Japan
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5
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Ciobanu MM, Manoliu DR, Ciobotaru MC, Anchidin BG, Matei M, Munteanu M, Frunză G, Murariu OC, Flocea EI, Boișteanu PC. The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review. Foods 2023; 12:foods12061341. [PMID: 36981266 PMCID: PMC10048761 DOI: 10.3390/foods12061341] [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: 02/20/2023] [Revised: 03/11/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.
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Affiliation(s)
- Marius-Mihai Ciobanu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Diana-Remina Manoliu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mihai-Cătălin Ciobotaru
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Bianca-Georgiana Anchidin
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mădălina Matei
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mugurel Munteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Gabriela Frunză
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Otilia Cristina Murariu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Elena-Iuliana Flocea
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Paul-Corneliu Boișteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
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Codina-Torrella I, Gallardo-Chacón JJ, Juan B, Guamis B, Trujillo AJ. Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage. Foods 2023; 12:foods12040683. [PMID: 36832758 PMCID: PMC9955544 DOI: 10.3390/foods12040683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.
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Affiliation(s)
- Idoia Codina-Torrella
- Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
- Department of Agri-Food Engineering and Biotechnology, EEABB, Universitat Politècnica de Catalunya (UPC), Parc Mediterrani de la Tecnologia, Campus del Baix Llobregat (Edifici D4), c/Esteve Terradas, 8, 08860 Castelldefels, Spain
- Correspondence: (I.C.-T.); (A.J.T.)
| | - Joan Josep Gallardo-Chacón
- Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
| | - Bibiana Juan
- Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
| | - Buenaventura Guamis
- Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
| | - Antonio José Trujillo
- Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
- Correspondence: (I.C.-T.); (A.J.T.)
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7
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López-Salas D, Oney-Montalvo JE, Ramírez-Rivera E, Ramírez-Sucre MO, Rodríguez-Buenfil IM. Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum. Foods 2022; 11:foods11223618. [PMID: 36429209 PMCID: PMC9689949 DOI: 10.3390/foods11223618] [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: 10/05/2022] [Revised: 11/07/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile composition as well as different sensory parameters such as preference and emotions related to the lactic acid fermentation of Habanero pepper by two strains (wild and commercial) of Lactiplantibacillus plantarum. A multiple factor ANOVA was used to compare the volatile composition with different fermentation times and strains. The results demonstrated that the interaction between the strain and fermentation time had significant effects on the volatile compound production that includes 1-hexanol, cis-3-hexenyl hexanoate, linalool, and 3,3 dimethyl-1-hexanol while only time influenced the production of trans-2-hexen-1-al. The wild strain (WIL) at 48 h of fermentation produced the highest concentration of 3,3 dimethyl-1-hexanol and trans-2-hexen-1-al. On the other hand, the commercial strain (COM) presented the highest concentration of 1-hexanol and cis-3-hexenyl hexanoate with a 72 h fermentation. The most preferred sample was that fermented by WIL for 48 h for the attribute of odor, while for taste, the most preferred sample was that fermented for 72 h with COM.
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Affiliation(s)
- Diego López-Salas
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
| | - Julio Enrique Oney-Montalvo
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
| | - Emmanuel Ramírez-Rivera
- Departamento de Innovación Agrícola Sustentable, Tecnológico Nacional de México/Tecnológico Superior de Zongolica, Carretera S/N km. 4, Tepetlitlanapa, Zongolica 95005, Mexico
| | - Manuel Octavio Ramírez-Sucre
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Sede Sureste CIATEJ, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tablaje Catastral 31264, Carretera Sierra Papacal-Chuburna Puerto km. 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Mexico
- Correspondence:
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Harpaz D, Veltman B, Katz D, Eltzov E. Whole-cell bacterial biosensor with the capability to detect red palm weevil, Rhynchophorus ferrugineus, in date palm trees, Phoenix dactylifera: a proof of concept study. J Biotechnol 2022; 357:47-55. [PMID: 35963593 DOI: 10.1016/j.jbiotec.2022.08.007] [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: 03/24/2022] [Accepted: 08/09/2022] [Indexed: 11/16/2022]
Abstract
The red palm weevil (RPW), Rhynchophorus ferrugineus, is considered a severe pest of palms. Usually, the early stages of infection are without visible signs. An attractive early sensing approach of non-visible infections is based on volatile organic compounds (VOCs). In this study, a whole-cell bacterial biosensor was used for the identification of RPW in date palm (Phoenix dactylifera). The cells are genetically modified to produce light in the presence of general stresses. The bioluminescent bacterial panel is based on three genetically engineered Escherichia coli strains that are sensitive to cytotoxicity (TV1061), genotoxicity (DPD2794), or quorum-sensing (K802NR). The bioluminescent bacterial panel detects the presence of VOCs and a change in the light signal is then generated, reflecting the health status of the date palm tree. The bioreporter bacteria cells are immobilized in calcium alginate tablets and placed in a sealed jar without direct contact with the tested sample, thereby exposing them only to the VOCs in the surrounding air. The immobilized bacteria cells were exposed to the air near infected by RPW or uninfected sugar canes, date palm tree pieces, and on date palm trees. Commercial plate reader was used for signal measurement. The findings show that quorum-sensing was induced by all the tested samples of infected sugar canes, date palm tree pieces, and date palm trees. While, cytotoxicity was induced only by infected date palm tree pieces, and genotoxicity was induced only by infected date palm trees. The bacterial monitoring results enable the identification of specific signatures that will allow a quick and accurate diagnosis.
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Affiliation(s)
- Dorin Harpaz
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
| | - Boris Veltman
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
| | - Daniel Katz
- Eden Farm, Agricultural R&D center, Emek HaMa'ayanot Regional Council, Beit Shean Valley 171000, Israel.
| | - Evgeni Eltzov
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion 7505101, Israel.
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9
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Tsouli Sarhir S, Amanpour A, Bouseta A, Selli S. Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Salwa Tsouli Sarhir
- Laboratory of Biotechnology, Environment, Agri‐food, and Health Sidi Mohamed Ben Abdellah University Fez Morocco
| | - Asghar Amanpour
- Department of Nutrition and Dietetics, Faculty of Health Sciences Biruni University Istanbul Turkey
| | - Amina Bouseta
- Laboratory of Biotechnology, Environment, Agri‐food, and Health Sidi Mohamed Ben Abdellah University Fez Morocco
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences Cukurova University Adana Turkey
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10
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Maletti L, D’Eusanio V, Durante C, Marchetti A, Pincelli L, Tassi L. Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H 2O 2. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072336. [PMID: 35408736 PMCID: PMC9000214 DOI: 10.3390/molecules27072336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 12/04/2022]
Abstract
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).
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Affiliation(s)
- Laura Maletti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
- Correspondence:
| | - Veronica D’Eusanio
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
| | - Caterina Durante
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
| | - Andrea Marchetti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Luca Pincelli
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
| | - Lorenzo Tassi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (V.D.); (C.D.); (A.M.); (L.P.); (L.T.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
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11
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Li Y, Wang J, Wang T, Lv Z, Liu L, Wang Y, Li X, Fan Z, Li B. Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics. Foods 2022; 11:foods11070966. [PMID: 35407053 PMCID: PMC8997636 DOI: 10.3390/foods11070966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/13/2022] [Accepted: 03/22/2022] [Indexed: 12/12/2022] Open
Abstract
Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.
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Affiliation(s)
- Yandie Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Jianghan Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Tong Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Zhuoxia Lv
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Linting Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Yuping Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Xu Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
- Guangdong Yikewei Biotech Co., Ltd., Guangzhou 510520, China
| | - Zhexin Fan
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Baokun Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
- Correspondence: ; Tel.: +86-0993-18799760960
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12
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Machine Olfaction to Evaluate the Stability of the Odor Profile of Pancakes Enriched with Docosahexaenoic Acid and Anthocyanins. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02232-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractIncreasing consumer awareness on good health has drawn the attention to health promoting natural dietary substances. However, since the organoleptic profile of foods highly influences the consumers’ preference, and it is often decisive in the purchase, it is important to objectively describe and evaluate the effect of the applied bioactive ingredients on aroma. In this study, pancakes enriched with docosahexaenoic acid and anthocyanins were tested with electronic sensor array technology against control products. Samples were analyzed with an Alpha MOS FOX4000 electronic nose (EN) after 20 to 297 days of frozen storage at −20 °C. Multivariate analysis of the acquired EN data showed a strong relation between the number of days that samples were stored and the odor describing sensor signals of enriched samples (R2 = 0.59), but the observed relation was broken in the case of control (not enriched) samples (R2 = 0.08). When a supervised classification of enriched and control samples was done, the ratio of correctly identified samples in cross-validation was 95.1% at short-term storage (< 140 days), while the hit rate dropped to 80.4% at prolonged storage (> 140 days). This signified the existing but less intensive odor differences. The electronic nose technology was proven to be applicable in the characterization of one type of bioactive-enriched foods, while it was also useful in the monitoring of odor alterations during storage.
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13
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Li Y, Wang T, Li S, Yin P, Sheng H, Wang T, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Li B. Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112766] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Choo KSO, Bollen M, Dykes GA, Coorey R. Aroma‐volatile profile and its changes in Australian grown black Périgord truffle (
Tuber melanosporum
) during storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Kenny S. O. Choo
- School of Public Health Curtin University Kent Street Bentley WA Australia
| | - Maike Bollen
- Metabolomics Australia, Centre for Microscopy, Characterisation and Analysis University of Western Australia Perth WA Australia
| | - Gary A. Dykes
- School of Agriculture and Food Sciences University of Queensland St. Lucia Qld 4067 Australia
| | - Ranil Coorey
- School of Molecular Life Sciences Curtin University Kent Street Bentley WA Australia
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15
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Full Workflows for the Analysis of Gas Chromatography-Ion Mobility Spectrometry in Foodomics: Application to the Analysis of Iberian Ham Aroma. SENSORS 2021; 21:s21186156. [PMID: 34577363 PMCID: PMC8469025 DOI: 10.3390/s21186156] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 11/24/2022]
Abstract
Gas chromatography—ion mobility spectrometry (GC-IMS) allows the fast, reliable, and inexpensive chemical composition analysis of volatile mixtures. This sensing technology has been successfully employed in food science to determine food origin, freshness and preventing alimentary fraud. However, GC-IMS data is highly dimensional, complex, and suffers from strong non-linearities, baseline problems, misalignments, peak overlaps, long peak tails, etc., all of which must be corrected to properly extract the relevant features from samples. In this work, a pipeline for signal pre-processing, followed by four different approaches for feature extraction in GC-IMS data, is presented. More precisely, these approaches consist of extracting data features from: (1) the total area of the reactant ion peak chromatogram (RIC); (2) the full RIC response; (3) the unfolded sample matrix; and (4) the ion peak volumes. The resulting pipelines for data processing were applied to a dataset consisting of two different quality class Iberian ham samples, based on their feeding regime. The ability to infer chemical information from samples was tested by comparing the classification results obtained from partial least-squares discriminant analysis (PLS-DA) and the samples’ variable importance for projection (VIP) scores. The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.
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16
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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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17
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Li S, Li Y, Du Z, Li B, Liu Y, Gao Y, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Ji H, Li Y. Impact of NSLAB on Kazakh cheese flavor. Food Res Int 2021; 144:110315. [PMID: 34053520 DOI: 10.1016/j.foodres.2021.110315] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 03/12/2021] [Accepted: 03/14/2021] [Indexed: 01/23/2023]
Abstract
Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatography-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochemical indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alcohol). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality positively.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yandie Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zixuan Du
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Baokun Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China.
| | - Yue Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yunyun Gao
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Kaili Zhang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Qingling Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Shiling Lu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Juan Dong
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Hua Ji
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yuhui Li
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang 832000, PR China
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18
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Li S, Zhang Y, Yin P, Zhang K, Liu Y, Gao Y, Li Y, Wang T, Lu S, Li B. Probiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese. J Dairy Sci 2021; 104:6559-6576. [PMID: 33685696 DOI: 10.3168/jds.2020-19845] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 01/22/2021] [Indexed: 01/23/2023]
Abstract
Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, respectively); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, respectively), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most physical and chemical indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical analysis showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcohols. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alcohol, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid ethyl ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of ethyl acetate, butanoic acid, ethyl ester, 3-methyl-1-butanol-acetate, ethyl hexanoate, ethyl octanoate, acetic acid 2-phenylethyl ester, and ethyl lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theoretical basis for the quality control and industrial production of Kazakh cheese.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yan Zhang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Pingping Yin
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Kaili Zhang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yue Liu
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yunyun Gao
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yandie Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Tong Wang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Shiling Lu
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Baokun Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China.
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19
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Zheng X, Ge Z, Lin K, Zhang D, Chen Y, Xiao J, Wang B, Shi X. Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104878] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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20
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Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100586] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Paolini M, Tonidandel L, Moser S, Larcher R. Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:801-810. [PMID: 29972890 DOI: 10.1002/jms.4259] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/26/2018] [Indexed: 06/08/2023]
Abstract
Aroma plays an important role in food quality, and knowledge of volatile composition is essential to support technological choices during industrial transformation processes. In this study, an innovative GC-MS/MS method useful for fast analysis of the broad aroma profile of oenological products was developed. Fifty volatile compounds of oenological interest belonging to the main chemical classes (acetates, acids, alcohols, aldehydes, esters, ketones, phenols, terpenes, and thiols) were identified and quantified in a single chromatographic run taking only 15 minutes. The high sensitivity of the mass spectrometer, combined with accurate fast chromatography performed with a suitable capillary column, allowed us to avoid further concentration steps after solid phase extraction. Validation of the method was performed in relation to the limit of detection, limit of quantification, linearity range, repeatability, reproducibility, and recovery. Once validated, the method was successfully tested on commercial oenological samples, demonstrating its applicability to fast routine multiaroma analysis.
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Affiliation(s)
- Mauro Paolini
- Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010, San Michele all'Adige, Italia
| | - Loris Tonidandel
- Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010, San Michele all'Adige, Italia
| | - Sergio Moser
- Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010, San Michele all'Adige, Italia
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010, San Michele all'Adige, Italia
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22
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Graboski AM, Galvagni E, Manzoli A, Shimizu FM, Zakrzevski CA, Weschenfelder TA, Steffens J, Steffens C. Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies. Food Res Int 2018; 113:309-315. [PMID: 30195525 DOI: 10.1016/j.foodres.2018.07.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/14/2023]
Abstract
Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6 mV.ppb-1 sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices.
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Affiliation(s)
- Adriana Marcia Graboski
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Elisiane Galvagni
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Alexandra Manzoli
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Flavio Makoto Shimizu
- São Carlos Institute of Physics, University of São Paulo (USP), PO Box 369, 13566-590 São Carlos, SP, Brazil
| | - Claudio Augusto Zakrzevski
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Thiago Andre Weschenfelder
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Juliana Steffens
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
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23
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Organoleptic Evaluation of Amomi Fructus and Its Further Background Verified via Morphological Measurement and GC Coupled with E-Nose. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:4689767. [PMID: 29692854 PMCID: PMC5859854 DOI: 10.1155/2018/4689767] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 01/22/2018] [Accepted: 02/01/2018] [Indexed: 11/17/2022]
Abstract
The present study investigated the maneuverability and reasonability of sensory analysis, which has been applied in TCM identification for a long time. Ten assessors were trained and generated the human panel to carry out the organoleptic evaluation of twenty-five batches of Sha-Ren samples. Accordingly, samples were scored from 0 (lowest) to 10 (highest) for sensory attributes. Based on this, samples were divided into three classes: high class (Yang-Chun-Sha from Guang-Dong), moderate class (Yang-Chun-Sha samples from Yun-Nan and Guang-Xi), and low class (Lv-Qiao-Sha from marketplaces). For further background, three instrumental approaches were employed: morphological measurement with three indices (longitudinal diameter, transverse diameter, and 100-fruit weight), GC for determination of bornyl acetate contents, and E-nose for aromatic fingerprint. It is demonstrated in the results that GC and E-nose analyses were in great agreement with organoleptic evaluation. It gives insights into further studies on searching better morphological indicators and improving discriminant model of E-nose.
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Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese. Food Res Int 2018; 105:733-742. [DOI: 10.1016/j.foodres.2017.12.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 01/08/2023]
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Bassin JP, Botha MJ, Garikipati R, Goyal M, Martin L, Shah A. Synthesis and Antibacterial Activity of Benzo[4,5]isothiazolo[2,3-a]pyrazine-6,6-dioxide Derivatives. Molecules 2017; 22:molecules22111889. [PMID: 29113049 PMCID: PMC6150388 DOI: 10.3390/molecules22111889] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 10/31/2017] [Accepted: 10/31/2017] [Indexed: 11/16/2022] Open
Abstract
Using a routine procedure, a number of derivatives of the benzo[4,5]isothiazolo[2,3-a]pyrazine-6,6-dioxide ring system have been synthesized from readily available starting materials. A series of chalcones were synthesized, which were subsequently reacted with chlorosulfonic acid to generate chalcone sulfonyl chlorides. The chalcone sulfonyl chlorides were then treated with bromine to generate dibromo chalcone sulfonyl chlorides. These were subsequently reacted with 1,2-diaminopropane and 2-methyl-1,2-diaminopropane in boiling ethanol resulting in compounds 2-10 and 11-19 respectively, in 12-80% yields. The products were characterized by spectral analysis and the definitive structure of compound 11 was determined by X-ray crystallography. The synthesized compounds were screened for potential antibacterial properties against Bacillus subtilis, Escherichia coli, Proteus vulgaris and Staphylococcus aureus.
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Affiliation(s)
- Jatinder P Bassin
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK.
| | - Michelle J Botha
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK.
| | - Rajesh Garikipati
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK.
| | - Madhu Goyal
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK.
| | - Lee Martin
- School of Science and Technology, Nottingham Trent University, Clifton Lane, Clifton, Nottingham NG11 8NS, UK.
| | - Amit Shah
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK.
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Russo F, Caporaso N, Paduano A, Sacchi R. Characterisation of volatile compounds in Cilento (Italy) figs ( Ficus caricaL.) cv. Dottato as affected by the drying process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1344991] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Filippo Russo
- Department of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy
| | - Nicola Caporaso
- Department of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy
- Division of Food Sciences, University of Nottingham, Sutton Bonington, UK
| | - Antonello Paduano
- Department of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy
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Jeong EJ, Lee SH, Kim BT, Lee G, Yun SS, Lim HS, Kim YS. An analysis method for determining residual hexane in health functional food products using static headspace gas chromatography. Food Sci Biotechnol 2017; 26:363-368. [PMID: 30263551 DOI: 10.1007/s10068-017-0049-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 01/06/2017] [Accepted: 01/18/2017] [Indexed: 11/24/2022] Open
Abstract
A method for analyzing the contents of residual hexane in health functional food products was developed. The dissolving solvents in the health functional food products and the internal standard selected were N,N-dimethylacetamide and heptane, respectively. The analysis conditions for headspace-gas chromatography/flame ionization detection (HS-GC/FID) and headspace-gas chromatography/mass spectrometry (HS-GC/MS) were determined as 18 mL of headspace volume, 100°C of headspace oven temperature, and 30 min of equilibration time; a Durabond (DB)-624 column was selected for this analysis. To validate this method, which applies N,N-dimethylacetamide as a dissolving solvent, the limit of detection and limit of quantification (LOQ) values based on the HS-GC/FID and HS-GC/MS analyses results were found to be 0.10, 0.29 and 0.16, 0.47 mg/L, respectively. The recoveries and coefficient of variation (CV) obtained by HS-GC/MS were 96.39-119.86% and 0.04-1.25%, respectively, better than those obtained by HS-GC/FID. By applying the HS-GC/MS method, it was possible to analyze the content of the residual hexane in 60 different types of health functional food products.
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Affiliation(s)
- Eun-Jeong Jeong
- 1Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
| | - Sang Hwa Lee
- 2Department of Bioactive Material Sciences, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
| | - Beom-Tea Kim
- 3Keunsaram Educational Development Institute, Center of Bioactive Materials, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
| | - Gunyoung Lee
- 4Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Chungbuk, 28159 Korea
| | - Sang Soon Yun
- 4Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Chungbuk, 28159 Korea
| | - Ho Soo Lim
- 4Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Chungbuk, 28159 Korea
| | - Yong-Suk Kim
- 1Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
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Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.06.023] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ceruti RJ, Zorrilla SE, Sihufe GA. Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2640-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sampaio KL, Biasoto ACT, Da Silva MAAP. Comparison of techniques for the isolation of volatiles from cashew apple juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:299-312. [PMID: 24789719 DOI: 10.1002/jsfa.6718] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Revised: 02/05/2014] [Accepted: 04/24/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ(®) as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS). RESULTS A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds. CONCLUSION The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography-mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma/flavor.
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Affiliation(s)
- Karina L Sampaio
- Department of Food and Nutrition, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
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Mujić I, Bavcon Kralj M, Jokić S, Jug T, Subarić D, Vidović S, Zivković J, Jarni K. Characterisation of volatiles in dried white varieties figs (Ficus carica L.). Journal of Food Science and Technology 2014; 51:1837-46. [PMID: 25190838 DOI: 10.1007/s13197-012-0740-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2012] [Accepted: 05/08/2012] [Indexed: 11/25/2022]
Abstract
The aromatic profile of volatiles in dried figs varieties Bružetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas chromatography-mass spectrometry analysis (GC-MS). The volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, terpenic compounds, and other compounds. The figs were dried in a pilot plant cabinet dryer. Prior to drying process, figs were pre-treated by sulphur dioxide, immersed in solution of citric acid and ascorbic acid, respectively. Several mathematical thin-layer drying models, available in the literature, were fitted to experimental data of figs, implementing non-linear regression analysis techniques. The results showed that pre-treatments of figs decrease significantly the drying time. The best thin-layer drying model in terms of fitting performance was Wang and Singh model. The major volatile compound in dried figs was benzaldehyde. After benzaldehyde, the most abundant aldehyde in dried figs was hexanal. The comparison among dried figs showed the highest abundance of aldehydes, in general, in non-treated (control) dried figs compared to pre-treated samples. Furthermore, ascorbic acid was the most efficient in preserving esters and alcohols in case of Bružetka Bijela, whereas in case of Zimnica, sulphur dioxide was in advance compared to ascorbic acid. Ethyl acetate was the most abundant ester found in dried figs. Among other compounds, 2-butanone,3-hydroxy was the most abundant identified volatiles. Linalool, as the only identified terpen, was in case of both dried fig varieties, preserved by immersion into ascorbic acid. The immersion into citric acid has not been so successful in volatiles conservation.
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Affiliation(s)
- Ibrahim Mujić
- Colegium Fluminense Polytechnic of Rijeka, Trpimirova 2/V, 51000 Rijeka, Croatia
| | - Mojca Bavcon Kralj
- Institute for Agriculture and Forestry, Pri hrastu 18, 5000 Nova Gorica, Slovenia
| | - Stela Jokić
- Faculty of Food Technology, F. Kuhača 20, 31 000 Osijek, Croatia
| | - Tjaša Jug
- Institute for Agriculture and Forestry, Pri hrastu 18, 5000 Nova Gorica, Slovenia
| | - Drago Subarić
- Faculty of Food Technology, F. Kuhača 20, 31 000 Osijek, Croatia
| | - Senka Vidović
- Faculty of Technology, Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Zivković
- Medical Faculty of Niš, Bulevar Zorana Đindića 81, 18000 Niš, Serbia
| | - Kristjan Jarni
- Biotechnical Faculty, University of Ljubljana, Večna pot 83, 1000 Ljubljana, Slovenia
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Jiao Z, Dong Y, Chen Q. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals. Compr Rev Food Sci Food Saf 2014; 13:611-626. [DOI: 10.1111/1541-4337.12084] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Accepted: 03/26/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihua Jiao
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Yachen Dong
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Qihe Chen
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
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Padilla B, Belloch C, López-Díez JJ, Flores M, Manzanares P. Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.11.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Poliseli-Scopel FH, Hernández-Herrero M, Guamis B, Ferragut V. Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.01.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation. Food Chem 2013; 141:2541-8. [DOI: 10.1016/j.foodchem.2013.05.067] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 04/22/2013] [Accepted: 05/16/2013] [Indexed: 11/22/2022]
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Maire M, Rega B, Cuvelier ME, Soto P, Giampaoli P. Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds. Food Chem 2013; 141:3510-8. [DOI: 10.1016/j.foodchem.2013.06.039] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 02/13/2013] [Accepted: 06/10/2013] [Indexed: 10/26/2022]
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Ordiales E, Martín A, Benito MJ, Hernández A, Ruiz-Moyano S, Córdoba MDG. Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar. J Dairy Sci 2013; 96:5477-86. [DOI: 10.3168/jds.2013-6587] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Accepted: 05/15/2013] [Indexed: 11/19/2022]
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Socaci SA, Socaciu C, Tofană M, Raţi IV, Pintea A. In-tube extraction and GC-MS analysis of volatile components from wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp. Carpatica) berry varieties and juice. PHYTOCHEMICAL ANALYSIS : PCA 2013; 24:319-328. [PMID: 23319448 DOI: 10.1002/pca.2413] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Revised: 10/22/2012] [Accepted: 10/27/2012] [Indexed: 06/01/2023]
Abstract
INTRODUCTION The health benefits of sea buckthorn (Hippophae rhamnoides L.) are well documented due to its rich content in bioactive phytochemicals (pigments, phenolics and vitamins) as well as volatiles responsible for specific flavours and bacteriostatic action. The volatile compounds are good biomarkers of berry freshness, quality and authenticity. OBJECTIVE To develop a fast and efficient GC-MS method including a minimal sample preparation technique (in-tube extraction, ITEX) for the discrimination of sea buckthorn varieties based on their chromatographic volatile fingerprint. MATERIAL AND METHODS Twelve sea buckthorn varieties (wild and cultivated) were collected from forestry departments and experimental fields, respectively. The extraction of volatile compounds was performed using the ITEX technique whereas separation and identification was performed using a GC-MS QP-2010. Principal component analysis (PCA) was applied to discriminate the differences among sample composition. RESULTS Using GC-MS analysis, from the headspace of sea buckthorn samples, 46 volatile compounds were separated with 43 being identified. The most abundant derivatives were ethyl esters of 2-methylbutanoic acid, 3-methylbutanoic acid, hexanoic acid, octanoic acid and butanoic acid, as well as 3-methylbutyl 3-methylbutanoate, 3-methylbutyl 2-methylbutanoate and benzoic acid ethyl ester (over 80% of all volatile compounds). Principal component analysis showed that the first two components explain 79% of data variance, demonstrating a good discrimination between samples. CONCLUSION A reliable, fast and eco-friendly ITEX/GC-MS method was applied to fingerprint the volatile profile and to discriminate between wild and cultivated sea buckthorn berries originating from the Carpathians, with relevance to food science and technology.
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Affiliation(s)
- Sonia A Socaci
- University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
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40
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Aroma behaviour during steam cooking within a potato starch-based model matrix. Carbohydr Polym 2013; 95:560-8. [DOI: 10.1016/j.carbpol.2013.03.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2012] [Revised: 02/19/2013] [Accepted: 03/05/2013] [Indexed: 11/22/2022]
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Delgado FJ, Delgado J, González-Crespo J, Cava R, Ramírez R. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality. FOOD SCI TECHNOL INT 2013; 19:493-501. [PMID: 23729423 DOI: 10.1177/1082013212455349] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp . were inactivated after high-pressure treatment at 400 or 600 MPa. At day 90, mesophilic aerobic, lactic acid bacteria and Micrococacceae counts were significantly lower in high-pressure-treated cheeses than in control ones. In general, nitrogen fractions were significantly modified after high-pressure treatment on day 60 at 600 MPa compared with control cheeses, but this effect was not found in cheeses after 30 days of storage (day 90). On the other hand, high-pressure treatment caused a significant increase of some texture parameters. However, sensory analysis showed that neither trained panellists nor consumers found significant differences between control and high-pressure-treated cheeses.
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Affiliation(s)
- Francisco José Delgado
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | | | | | - Ramón Cava
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
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López de Lerma MDLN, Bellincontro A, García-Martínez T, Mencarelli F, Moreno JJ. Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.036] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hou H, Zhao X, Li B, Li P, Zhang Z, Shao X, Pang W, Qu X. Solid-Phase Microextraction Method for the Determination of Volatile Compounds in Hydrolysates of Alaska Pollock Frame. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.567429] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xue Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Bafang Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Pinglin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhaohui Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xiaomin Shao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Weijian Pang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xin Qu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
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Metabolomics and PDO. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/b978-0-444-59562-1.00006-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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45
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Heaven MW, Nash D. Recent analyses using solid phase microextraction in industries related to food made into or from liquids. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Fan W, Xu Y, Han Y. Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS). JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00444.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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47
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Horii S, Goto K. Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase Microextraction. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00415.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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48
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Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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BOGGIA RAFFAELLA, LEARDI RICCARDO, ZUNIN PAOLA, BOTTINO ALDO, CAPANNELLI GUSTAVO. DEHYDRATION OF PDO GENOVESE BASIL LEAVES (OCIMUM BASILICUM MAXIMUM
L. CV GENOVESE GIGANTE) BY DIRECT OSMOSIS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00682.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Sarvarova NN, Cherkashina YA, Evgen’ev MI. Application of chromatographic methods to the determination of cognac quality indicators. JOURNAL OF ANALYTICAL CHEMISTRY 2011. [DOI: 10.1134/s1061934811120094] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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