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Li Z, Jiang Y, Khan M, Xue B, Zhao X, Fu B, Li W, Danzeng B, Ni X, Shao Q, Ouyang Y. Dietary Energy and Protein Levels Influence the Mutton Quality and Metabolomic Profile of the Yunshang Black Goat. Foods 2024; 13:2271. [PMID: 39063355 PMCID: PMC11275359 DOI: 10.3390/foods13142271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/08/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to evaluate the impact of dietary energy and protein levels on the meat quality and metabolomic profile of Yunshang black goats. For this, 80 Yunshang black goats (male, 6 months old, with a mean live body weight of 35.82 ± 2.79 kg) were used in a completely randomized design with a 2 × 2 factorial dietary arrangement. The dietary treatments were (1) high energy (9.74 MJ/kg) with high protein (12.99%) (HEHP), (2) high energy (9.76 MJ/kg) with low protein (10.01%) (HELP), (3) low energy (8.18 MJ/kg) with high protein (13.04%) (LEHP), and (4) low energy (8.14 MJ/kg) with low protein (10.05%) (LELP). The experiment lasted 64 days, including 14 days for dietary adaptation and a 50-day feeding trial. At the end of the experiment, four animals from each treatment were slaughtered to assess their meat quality and metabolomic profiles. The pH value was greater for the goats fed the LELP diet compared with the other treatments. The LEHP-fed group's meat was brighter (L*) than that of the other three groups. The HEHP-fed group had considerably more tender meat (p < 0.05) compared with the LEHP-fed group. Moreover, 72 and 183 differentiated metabolites were detected in the longissimus muscle samples by using gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, respectively. The hydropathy and volatilities of raw meat were different (p < 0.05), suggesting changes in the meat flavor because of the dietary treatments. Based on the results, it can be concluded that feeding a high-energy- and high-protein-containing diet improved the tenderness, flavor, and fatty acid contents of mutton.
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Affiliation(s)
- Zijian Li
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Yanting Jiang
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Muhammad Khan
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Bai Xue
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
| | - Xiaoqi Zhao
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Binlong Fu
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Weijuan Li
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Baiji Danzeng
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Xiaojun Ni
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Qingyong Shao
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Yina Ouyang
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
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Mao Y, Liu Q, Shao J, Yang L, Zhang X. Flavoromics Analysis of Passion Fruit-Roasted Chicken. Foods 2024; 13:2221. [PMID: 39063305 PMCID: PMC11276248 DOI: 10.3390/foods13142221] [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: 05/24/2024] [Revised: 07/01/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production.
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Affiliation(s)
| | | | | | | | - Xuewu Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.M.); (Q.L.); (J.S.); (L.Y.)
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Wang X, Huang M, Yao Y, Yu J, Cui H, Hayat K, Zhang X, Ho CT. Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking. Food Res Int 2024; 188:114506. [PMID: 38823846 DOI: 10.1016/j.foodres.2024.114506] [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: 04/05/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, (E)-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, (E)-2-octenal, and (E,E)-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.
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Affiliation(s)
- Xiaomin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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Xu C, Yin Z. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation. Compr Rev Food Sci Food Saf 2024; 23:e13391. [PMID: 39042376 DOI: 10.1111/1541-4337.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/04/2024] [Accepted: 05/19/2024] [Indexed: 07/24/2024]
Abstract
Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water-soluble low-molecular-weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur-containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid-Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low-temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.
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Affiliation(s)
- Chunhui Xu
- College of Animal Science, Zhejiang University, Hangzhou, China
| | - Zhaozheng Yin
- College of Animal Science, Zhejiang University, Hangzhou, China
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Wang JR, Wu XY, Cui CB, Bi JF. Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices. Food Chem X 2024; 22:101337. [PMID: 38601949 PMCID: PMC11004061 DOI: 10.1016/j.fochx.2024.101337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 03/24/2024] [Accepted: 03/27/2024] [Indexed: 04/12/2024] Open
Abstract
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC-MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
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Affiliation(s)
- Jin-Ru Wang
- Convergence College, Yanbian University, Yanji, Jilin 133000, China
| | - Xin-Ye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cheng-Bi Cui
- Convergence College, Yanbian University, Yanji, Jilin 133000, China
| | - Jin-Feng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Liu X, Cai N, Cai Z, Li L, Ni H, Chen F. The effect of instant tea on the aroma of duck meat. Food Chem X 2024; 22:101401. [PMID: 38711775 PMCID: PMC11070817 DOI: 10.1016/j.fochx.2024.101401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/08/2024] Open
Abstract
Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the aroma of duck meat. Our results showed that treatment with instant tea led to increases in floral, baked, and grassy notes while reducing fishy and fatty notes. Several alcohols, aldehydes, ketones, indole and dihydroactinidiolide exhibited significantly increased OAVs. Conversely, certain saturated aldehydes, unsaturated aldehydes and alcohols displayed significantly decreased OAVs. The enhanced floral, baked and grassy notes were attributed to volatile compounds present in instant tea. The reduction in fishy and fatty notes was linked to polyphenols in instant tea interacting with nonanal, undecanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, and 2,4-decadienal through hydrophobic interactions and electronic effects. This study enhances our understanding of how tea products improve meat aromas.
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Affiliation(s)
- Xieyuan Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ning Cai
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Zhenzhen Cai
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Feng Chen
- Department of Food Science & Human Nutrition, Clemson University, Clemson, SC 29634, USA
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Wang L, Zhao Q, Wu G, Wang P, Zhou M, Wu Z, Lai M, Zhao M. Enzymatic synthesis of pyridine heterocyclic compounds and their thermal stability. Heliyon 2024; 10:e32435. [PMID: 38961989 PMCID: PMC11219360 DOI: 10.1016/j.heliyon.2024.e32435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/05/2024] Open
Abstract
An efficient method was discovered for catalyzing the esterification under air using Novozym 435 to obtain pyridine esters. The following conditions were found to be optimal: 60 mg of Novozyme 435, 5.0 mL of n-hexane, a molar ratio of 2:1 for nicotinic acids (0.4 mmol) to alcohols (0.2 mmol), 0.25 g of molecular sieve 3A, a revolution speed of 150 rpm, a reaction temperature of 50 °C, and reaction time of 48 h. Under nine cycles of Novozym 435, the 80 % yield was consistently obtained. Optimum conditions were used to synthesize 23 pyridine esters, including five novel compounds. Among them, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) showed phenethyl nicotinate (3g), (E)-hex-4-en-1-yl nicotinate (3m), and octyl nicotinate (3n) possessed strong aromas. Thermogravimetric analysis (TG) revealed that the compounds 3g, 3m and 3n exhibited stability at the specified temperature. This finding provides theoretical support for adding pyridine esters fragrance to high-temperature processed food.
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Affiliation(s)
- Longxin Wang
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, #218 Ping'an Avenue Road, Zhengzhou, Henan Province, 450046, PR China
| | - Qianrui Zhao
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, #218 Ping'an Avenue Road, Zhengzhou, Henan Province, 450046, PR China
| | - Guangpeng Wu
- Henan Province Tobacco Company, #15 Business Outer Ring Road, Zhengzhou, Henan Province, 450046, PR China
| | - Pengze Wang
- Tianchang International Tobacco Co., Ltd, Jian'an Avenue Road, Xuchang, Henan Province, 461000, PR China
| | - Meng Zhou
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, #218 Ping'an Avenue Road, Zhengzhou, Henan Province, 450046, PR China
| | - Zhiyong Wu
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, #218 Ping'an Avenue Road, Zhengzhou, Henan Province, 450046, PR China
| | - Miao Lai
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, #218 Ping'an Avenue Road, Zhengzhou, Henan Province, 450046, PR China
| | - Mingqin Zhao
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, #218 Ping'an Avenue Road, Zhengzhou, Henan Province, 450046, PR China
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Zhang W, Li X, Wang X, Li H, Liao X, Lao F, Wu J, Li J. Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods 2024; 13:1574. [PMID: 38790874 PMCID: PMC11121533 DOI: 10.3390/foods13101574] [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: 04/24/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.
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Affiliation(s)
- Wentao Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xuejie Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xuzeng Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - He Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Jian Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
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Luo H, Wu Y, Jin J, Zhang L, Tong S, Li C, Tan Q, Han Q. Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes. RSC Adv 2024; 14:16368-16378. [PMID: 38769966 PMCID: PMC11103562 DOI: 10.1039/d4ra02343a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Accepted: 05/10/2024] [Indexed: 05/22/2024] Open
Abstract
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, (E)-2-nonenal, (2E)-2-decenal, (2E,4E)-deca-2,4-dienal, and (E,Z)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and p < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
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Affiliation(s)
- Hao Luo
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Jing Jin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Lincheng Zhang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Shuoqiu Tong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Qibo Tan
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
| | - Qiqin Han
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China
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Jia R, Yang Y, Liao G, Yang Y, Gu D, Wang G. Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth. Food Sci Anim Resour 2024; 44:651-661. [PMID: 38765279 PMCID: PMC11097019 DOI: 10.5851/kosfa.2024.e9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/11/2023] [Accepted: 01/23/2024] [Indexed: 05/21/2024] Open
Abstract
Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.
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Affiliation(s)
- Rong Jia
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yucai Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuan Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Dahai Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
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11
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Nie R, Zhang C, Liu H, Wei X, Gao R, Shi H, Zhang D, Wang Z. Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation. Food Chem X 2024; 21:101167. [PMID: 38420500 PMCID: PMC10900400 DOI: 10.1016/j.fochx.2024.101167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 03/02/2024] Open
Abstract
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography-olfactometry-mass (GC-O-MS), analyzed by aroma extract dilution analysis (AEDA), and determined by recombination-omission tests and sensory evaluation. Forty-seven aroma compounds in total, including aldehydes, ketones, furans, pyrazines, and furanones, were selected by AEDA. Twenty-five compounds were selected as pivotal odorants (Odor Activity Value, OAV ≥ 1). Twenty aroma compounds significantly were identified by recombination and omission experiments. Anethole (fennel odor) was the highest OAV (> 1843). Hexanal (grassy) and (E, E)-2,4-decadienal (meaty) were the most abundant aldehydes identified in roasted chicken. 1-octen-3-ol (mushroom), methanethiol (cabbage) and dimethyl trisulfide (areca, sulfur) were considered the key compounds of the breast and thighs of roasted chicken. Notably, furanone and pyrazines, 4-hydroxy-5-methyl-3(2H)-furanone (caramel, sweet and burning odor), 3-ethyl-2,5-dimethylpyrazine (nutty, toasty) and 2,3-dimethyl-5-ethylpyrazine (nutty, toasty) had the most significant effect on roasted chicken odor, especially in the skin.
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Affiliation(s)
- Ruotong Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Xiangru Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
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12
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Zhao G, Zhang J, Wang S, Yu X, Zhang Q, Zhu C. Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds. Food Chem X 2024; 21:101242. [PMID: 38420499 PMCID: PMC10900772 DOI: 10.1016/j.fochx.2024.101242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/31/2024] [Accepted: 02/17/2024] [Indexed: 03/02/2024] Open
Abstract
To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase (p < 0.05) in reheated duck meat odor after 7 days of storage. The 90 °C treatment group had the heaviest odor, which increased by 12.19 % after seven days of storage. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 60 volatile flavor compounds were identified across various groups. Although the volatile compounds were consistent among different groups, their relative contents varied. By combining the sensory evaluation results with the Relative Odor Activity Value (ROAV) of these flavor compounds, chemometric orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the following 9 characteristic volatile compounds: 2-methylbutanal, pentanal, octanal, heptanal, hexanal, (E)-2-octenal, (E)-2-nonenal, and 2-pentyl furan.
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Affiliation(s)
- Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Jiali Zhang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Sen Wang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Xiaoling Yu
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Qiuhui Zhang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Chaozhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
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13
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Wang H, Wu B, Zhang J, Liu Y, Zhang M, Chen L, Zhao W, Kan H, Cao C. Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup. Food Chem X 2024; 21:101140. [PMID: 38322763 PMCID: PMC10844935 DOI: 10.1016/j.fochx.2024.101140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/03/2024] [Accepted: 01/11/2024] [Indexed: 02/08/2024] Open
Abstract
The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.
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Affiliation(s)
- Hailang Wang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Boxiao Wu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, 650224 Kunming, China
| | - Jinyan Zhang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Yun Liu
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Min Zhang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Lin Chen
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Weiwei Zhao
- School of Public Health, Dali University, 671000 Dali, China
| | - Huan Kan
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Changwei Cao
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
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14
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Wang Y, Liu L, Liu X, Wang Y, Yang W, Zhao W, Zhao G, Cui H, Wen J. Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics. Food Res Int 2024; 175:113782. [PMID: 38129007 DOI: 10.1016/j.foodres.2023.113782] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/08/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023]
Abstract
Aroma has an important influence on the aroma quality of chicken meat. This study aimed to identify the characteristic aroma substances in chicken meat and elucidate their metabolic mechanisms. Using gas chromatography-olfactometry and odor activity values, we identified nonanal, octanal, and dimethyl tetrasulfide as the basic characteristic aroma compounds in chicken meat, present in several breeds. Hexanal, 1-octen-3-ol, (E)-2-nonenal, heptanal, and (E,E)-2,4-decadienal were breed-specific aroma compounds found in native Chinese chickens but not in the meat of white-feathered broilers. Metabolomics analysis showed that L-glutamine was an important metabolic marker of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol. Exogenous supplementation experiments found that L-glutamine increased the content of D-glucosamine-6-P and induced the degradation of L-proline, L-arginine, and L-lysine to enhance the Maillard reaction and promote the formation of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol, thus improving the aroma profile of chicken meat.
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Affiliation(s)
- Yanke Wang
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Li Liu
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Xiaojing Liu
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Yidong Wang
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Weifang Yang
- Beijing General Station of Animal Husbandry, Beijing 100107, China.
| | - Wenjuan Zhao
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Guiping Zhao
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Huanxian Cui
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Jie Wen
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
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15
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Murata S, Sasaki K. Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure. Anim Sci J 2024; 95:e13932. [PMID: 38410878 DOI: 10.1111/asj.13932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 12/30/2023] [Accepted: 01/30/2024] [Indexed: 02/28/2024]
Abstract
This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, "springiness" and "chewiness" were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of "juiciness" and "sulfur flavor," chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat.
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Affiliation(s)
- Shohei Murata
- Yamaguchi Prefectural Technology Center for Agricultural and Forestry, Hofu, Japan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
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16
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Wang Y, Zhang H, Cui J, Gao S, Bai S, You L, Ji C, Wang S. Dynamic changes in the water and volatile compounds of chicken breast during the frying process. Food Res Int 2024; 175:113715. [PMID: 38129035 DOI: 10.1016/j.foodres.2023.113715] [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: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of frying times (0, 2, 4, 6, 8, and 10 min) on the continuous changes in the water distribution and the concentrations of key volatile compounds in chicken breast during the frying process were studied. The fried chicken samples could be distinguished by PCA of E-nose and PLS-DA of GC-MS. A total of 40 volatile compounds were identified by GC-MS, and 28 compounds were verified to be the key compounds after further screening by OAVs. The T22 was increased first and then decreased, while the M22 and M23 in fried chicken were considerably decreased and increased with increasing frying time, respectively. The content of the water and the total peak area of LF-NMR in fried chicken samples during the frying process significantly decreased, and the water was transferred from high to low degrees of freedom. In addition, water content, T21, T22, M22 and L* value were positively correlated with most alcohols and aldehydes, and were negatively correlated with pyrazines, while a*, b*, M23 and all amino acids were positively correlated with pyrazines and were negatively correlated with most alcohols and aldehydes. The results may guide the production processes of fried chicken and help produce high-quality chicken products.
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Affiliation(s)
- Yongrui Wang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Bai
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Chen Ji
- College of Agricultural Sciences, Xichang University, XiChang 615000, China
| | - Songlei Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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17
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Liu Z, Huang Y, Kong S, Miao J, Lai K. Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork. Food Chem 2023; 419:135962. [PMID: 37004364 DOI: 10.1016/j.foodchem.2023.135962] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/08/2023] [Accepted: 03/13/2023] [Indexed: 04/03/2023]
Abstract
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 ± 0.86-12.05 ± 0.44 mg/kg), (E)-2-octenal (1.54 ± 0.16-3.07 ± 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 ± 0.44-2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
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Affiliation(s)
- Zhijie Liu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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18
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Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y. Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. Foods 2023; 12:3012. [PMID: 37628011 PMCID: PMC10453604 DOI: 10.3390/foods12163012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/24/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.
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Affiliation(s)
- Xinhuan Yan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Shaoxiang Pan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xuemei Liu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Mengnan Tan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xiaodong Zheng
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Wenyu Du
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Ye Song
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
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19
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Ge YH, Li X, Huang M, Huang Z, Wu M, Sun B, Wang L, Wu JL, Li N. Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii. Food Res Int 2023; 169:112819. [PMID: 37254394 DOI: 10.1016/j.foodres.2023.112819] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
To investigate the main aroma-active volatiles out from comprehensive chemical profile, we proposed an aroma correlation assisted volatilome coupled network analysis strategy and applied it to the study of Rosa roxburghii. Based on 475 detected volatiles with GC × GC-TOF/MS analysis, the volatilome was screened with both positive aroma activities and high contents to discover some aliphatic acids, alcohols, aldehydes and esters, terpenoids as well as some alkenes and ketones. Especially, a series of homologous C6- and C8- acids, alcohols, aldehydes, esters as well as some terpenoids like limonene take the predominant contributions to the aromas. Moreover, two aroma-active and aroma-contributing volatile groups including acid-aldehyde-alcohol-ester and terpenoid groups were clustered to integrally be responsible for the major aromas of R. roxburghii with network analysis. Additionally, the accumulation of C6- and C8-family homologous aliphatic volatiles was also elucidated with linoleic and linolenic acid derived pathways. This strategy is practical to investigate the main aroma-active volatiles based on volatilome.
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Affiliation(s)
- Ya-Hui Ge
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China
| | - Xue Li
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Zhengxu Huang
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China
| | - Manman Wu
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China
| | - Baoqing Sun
- Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, State Key Laboratory of Respiratory Disease, National Clinical Research Center of Respiratory Disease, National Center for Respiratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Lishuang Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
| | - Na Li
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
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20
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Usman M, Swanson G, Chen B, Xu M. Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing. Food Chem 2023; 426:136585. [PMID: 37331147 DOI: 10.1016/j.foodchem.2023.136585] [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: 03/07/2023] [Revised: 05/29/2023] [Accepted: 06/07/2023] [Indexed: 06/20/2023]
Abstract
Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking, optimized at 140 °C (zone 5 temperature) and 800 rpm screw speed. Overall, 30 volatile compounds were identified by Gas Chromatography-Mass Spectrometry/Olfactory. Chemometric analysis exhibited that the extrusion markedly (p < 0.05) reduced beany flavor. A synergistic effect of germination and extrusion process was observed, decreasing some beany flavors such as 1-octen-3-ol and 2,4-decadienal, and the overall beany taste. Pea-based HMMAs are suitable for lighter, softer poultry meat, while lentil-based HMMAs are suited for darker, harder livestock meat. Those findings offer novel insights into the regulation of beany flavors, odor notes, color, and taste to improve the sensory quality of HMMAs.
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Affiliation(s)
- Muhammad Usman
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Gabriel Swanson
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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21
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Zhu H, Li P, Wang L, Huang Q, Xu B. Flavor profile of "Dao Ban Xiang" (a traditional dry-cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer. Food Sci Nutr 2023; 11:2733-2750. [PMID: 37324930 PMCID: PMC10261732 DOI: 10.1002/fsn3.3225] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/09/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023] Open
Abstract
"Dao Ban Xiang" is a famous traditional Chinese dry-cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of "Dao Ban Xiang" produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)-2-octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)-2-nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.
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Affiliation(s)
- Hanlin Zhu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Ping Li
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Lin Wang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Qianli Huang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Baocai Xu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
- Engineering Research Center of Bio‐Process, Ministry of EducationHefei University of TechnologyHefeiChina
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22
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Yalman S, Trapp T, Vetter C, Popa F, Fraatz MA, Zorn H. Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8083-8092. [PMID: 37163258 DOI: 10.1021/acs.jafc.3c00542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors. To identify the key aroma compounds of LMO grown submerged in malt extract peptone medium, the volatiles were isolated by means of automated solvent assisted flavor evaporation (aSAFE). An aroma extract dilution analysis was performed by means of gas chromatography-olfactometry coupled with a flame ionization detector (GC-FID-O). In the aSAFE extract of LMO, 24 aroma-active compounds were detected. 5-Butyl-2(5H)-furanone (FD 4096), perceived as coconut-like, was determined as the compound with the highest FD factor. (E,E)-2,4-Decadienal, (E,Z)-2,4-decadienal, and sotolon were identified as responsible key compounds for the spicy odor of the submerged cultures. Moreover, supplementation of the cultures of LMO, Laetiporus sulphureus, and Laetiporus persicinus with 13C-labeled thiamine hydrochloride resulted in the formation of 2-methyl-3-(methylthio)furan (MMTF), a compound with a pronounced meaty flavor. The concentrations of MMTF were further increased to 19-27 μg L-1 by additional supplementation of the cultures with ascorbic acid. The results of this study indicate potential for the biotechnological production of a meat-like flavor by Laetiporus species.
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Affiliation(s)
- Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Tobias Trapp
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Christina Vetter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstrasse 2, 77889 Seebach, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
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23
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Cui L, Zhao X, Zhang D, Liu Y, Guo Y, Feng J, Huang W, Li Y. Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7485-7494. [PMID: 37154417 DOI: 10.1021/acs.jafc.3c00722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-odor of burdocks were investigated. The sensory evaluation showed that burdocks had earthy, musty, grassy, and pepper odors. 2-Isobutyl-3-methoxypyrazine (IBMP) and 2-secbutyl-3-methoxypyrazine (IPMP) mainly contributed to burdock's unique off-odor and were identified by gas chromatography-mass spectrometry combined with headspace-solid phase microextraction (HS-SPME-GC-MS) and relative odor activity value (ROAV) analysis. Weissella cibaria ZJ-5 from screened strains performed with the strongest ability to remove the off-odor and generate a fragrant odor, as determined by sensory evaluation. When incubated aerobically together with IBMP during fermentation, ZJ-5 degraded IBMP directly from 149.56 ± 0.72 to 71.55 ± 1.81 ng/mL. Additionally, linoleic acid content in fermented burdocks was significantly decreased compared with unfermented burdocks. (E,Z)-2,6-Nonadienal, which mainly contributed to fermented burdock's odor, may have been generated from linoleic acid during ZJ-5 fermentation, through the acid catalysis pathway. It indicated that LAB fermentation could improve burdock odor by degrading off-odor compounds and precursors and by generating new aldehydes.
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Affiliation(s)
- Li Cui
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xuan Zhao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Danni Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Jin Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Ying Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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24
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Chen DW, Wan P, Yao J, Yang X, Liu J. Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review. Food Chem 2023; 407:135177. [PMID: 36527950 DOI: 10.1016/j.foodchem.2022.135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/04/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
Egg yolk phospholipids (PLs) have been demonstrated to generate large quantities of lipid-derived odorants, especially the fatty note odorants. Recently, egg yolk PLs have been successfully used in chicken meat and fried foods to improve aroma. This review comprehensively summarizes the properties of egg yolk PLs as precursors of fatty note odorants, including their classes, extraction, identification, oxidation, decomposition and odorant formation, applications, considerations and future prospects in the food industry. Most likely, phosphatidylcholine (PC) is the most abundant class in egg yolk PLs, and PC is more efficient than phosphatidylethanolamine in generating fatty note odorants; moreover, the predominant polyunsaturated fatty acid is linoleic acid, and its corresponding predominant hydroperoxide is 9-hydroperoxy-10,12-octadecadienoic acid during autoxidation, which is the precursor of 2,4-decadienals and 2,4-nonadienals, the key fatty note odorants. Therefore, egg yolk PLs could be an ideal precursor of fatty note odorants for chicken meat and fried foods.
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Affiliation(s)
- De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
| | - Peng Wan
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jingyu Yao
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Xiaoying Yang
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jie Liu
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
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25
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Xu S, He W, Yan J, Zhang R, Wang P, Tian H, Zhan P. Volatomics-assisted characterization of aroma and off-flavor contributors in fresh and thermally treated kiwifruit juice. Food Res Int 2023; 167:112656. [PMID: 37087245 DOI: 10.1016/j.foodres.2023.112656] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
The distinctive aroma profile of kiwifruit juice was significantly changed during thermal treatment, however, the theoretical basis for clarifying and controlling the changes was deficient. In this study, we applied volatomics techniques to investigate the contributors of off-flavors in thermally treated kiwifruit juice. Sixteen aroma compounds were identified to be responsible for the typical "fruity", "grassy", and "cucumber-like" flavors of fresh kiwifruit by two different fused silica capillary columns coupled with chromatography-olfactometry/detection frequency (GC-O/DF) analysis and calculation of odor activity value (OAV). Thirty-one odor-active compounds were determined as important contributors to the sensory profile of thermally treated kiwifruit juice, 14 of which were common to all varieties investigated. The key aroma compounds on fresh kiwifruit significantly decreased after thermal treatment, while decanal, (E)-2-decenal, methional, β-damascenone, 1-octen-3-one, DMHF, and dimethyl sulfide which presented undesirable cooked cabbage/potato, roasted fruit, and sulfurous odors, were accumulated in a large amount. By applying PLSR analysis, (E)-2-decenal, methional, β-damascenone, DMHF, and dimethyl sulfide were further verified to have great contributions to the formation of the cooked off-flavor during thermal treatment. Moreover, XX was found to be more thermal-sensitive and more prone to forming cooked off-flavors after thermal treatment. This study could provide theoretical guidance for the regulation of thermal-induced off-flavors during the manufacturing of kiwifruit juice.
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26
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Tan C, Selamat J, Jambari NN, Sukor R, Murugesu S, Muhamad A, Khatib A. 1H nuclear magnetic resonance-based metabolomics study of serum and pectoralis major for different commercial chicken breeds. Food Sci Nutr 2023; 11:2106-2117. [PMID: 37181311 PMCID: PMC10171504 DOI: 10.1002/fsn3.2968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 05/16/2023] Open
Abstract
This study aimed to characterize the metabolic composition of four types of commercially available chicken breeds [village chicken, colored broiler (Hubbard), broiler (Cobb), and spent layers (Dekalb)] by 1H NMR coupling and discriminate them using multivariate analysis. Five chickens were collected for each chicken breed based on the marketing age from the respective commercial farms. The orthogonal partial least squares discriminant analysis (OPLS-DA) results showed an obvious separation of local village chickens from the other breeds based on the metabolites present in their serum and meat (pectoralis major). The cumulative values of Q 2, R 2 X, and R 2 Y of the OPLS-DA model for chicken serum were 0.722, 0.877, and 0.841. For the pectoralis major muscle, the cumulative values of Q 2, R 2 X, and R 2 Y of the OPLS-DA model were reported as 0.684, 0.781, and 0.786, respectively. The quality of both OPLS-DA models was accepted by the cumulative values of Q 2 ≥ 0.5 and R 2 ≥ 0.65. The 1H NMR result with multivariate analysis has successfully distinguished local village chicken from the other three commercial chicken breeds based on serum and pectoralis major muscle. Nonetheless, colored broiler (Hubbard) was not distinguished from broiler (Cobb) and spent layers (Dekalb) in serum and pectoralis major, respectively. The OPLS-DA assessment in this study identified 19 and 15 potential metabolites for discriminating different chicken breeds in serum and pectoralis major muscle, respectively. Some of the prominent metabolites identified include amino acids (betaine, glycine, glutamine, guanidoacetate, phenylalanine, and valine), nucleotides (IMP and NAD+), organic acids (lactate, malate, and succinate), peptide (anserine), and sugar alcohol (myo-inositol).
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Affiliation(s)
- Chengkeng Tan
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- National Public Health LaboratoryMinistry of Health MalaysiaSungai BulohMalaysia
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Nuzul Noorahya Jambari
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Rashidah Sukor
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Suganya Murugesu
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Azira Muhamad
- Malaysia Genome InstituteNational Institutes of Biotechnology Malaysia (NIBM)KajangMalaysia
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry, Faculty of PharmacyInternational Islamic University MalaysiaKuantanMalaysia
- Faculty of PharmacyAirlangga UniversitySurabayaIndonesia
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27
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Zhao Q, Wang L, Chen H, Wu Z, Zhao M, Lai M. Enzyme‐Catalyzed Synthesis, Odor Characteristics and Thermal Analysis of New Pyridine Esters. ChemistrySelect 2023. [DOI: 10.1002/slct.202204356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- Qianrui Zhao
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Longxin Wang
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Haoran Chen
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Zhiyong Wu
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Mingqin Zhao
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Miao Lai
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
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28
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Chen X, Cao J, Geng A, Zhang X, Wang H, Chu Q, Yan Z, Zhang Y, Liu H, Zhang J. Integration of GC-MS and LC-MS for metabolite characteristics of thigh meat between fast- and slow-growing broilers at marketable age. Food Chem 2023; 403:134362. [DOI: 10.1016/j.foodchem.2022.134362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 09/07/2022] [Accepted: 09/18/2022] [Indexed: 11/26/2022]
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29
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TAN M, WANG B, LIU W, ZENG X, ZHANG Y, YU L. Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Minhua TAN
- Zhongkai University of Agriculture and Engineering,, China
| | | | - Wei LIU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Xiaofang ZENG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Yuanhong ZHANG
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
| | - Limei YU
- Zhongkai University of Agriculture and Engineering,, China; Zhongkai University of Agriculture and Engineering, China
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30
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Qi J, Jia CK, Zhang WW, Yan HM, Cai QY, Yao XN, Xu K, Xu Y, Xu WP, Xiong GY, Li MQ. Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food Chem 2023; 398:133913. [DOI: 10.1016/j.foodchem.2022.133913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 10/15/2022]
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31
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Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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32
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Corrêa PG, Moura LGS, Amaral ACF, do Amaral Souza FDC, Aguiar JPL, Aleluia RL, de Andrade Silva JR. Chemical and nutritional characterization of Ambelania duckei (Apocynaceae) an unexplored fruit from the Amazon region. Food Res Int 2023; 163:112290. [PMID: 36596195 DOI: 10.1016/j.foodres.2022.112290] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Ambelania duckei Markgr is a species of the Apocynaceae family, native to the Amazon region that is unexplored from a nutritional point of view and studied in relation to its chemical constituents. This work presents an unprecedented study of the proximate composition, lipid profile, a chromatographic analysis, and the antioxidant activity of extracts obtained from the pulp, peel and seeds of the fruit. The results showed that potassium, calcium, and magnesium stood out as the most abundant key minerals in the fruit peel and pulp, with an emphasis on the potassium present in the fruit pulp at 1750.0 mg/100 g. The peel had the highest content of total phenolics (374.86 mg/g), flavonoids (15.54 mg/g), tannins (27.45 mg/g) and O-diphenols (379.36 mg/g; 645.71 mg/g). The antioxidant activity (AA) was highest in the peel compared to the pulp in the DPPH, ABTS, and ORAC tests showing: IC50 of 29.82; 43.67; and 407.13 µg/mL, respectively but a lower activity for the Fe2+ chelator. The analysis of the lipid fractions from the peel, pulp, and seeds of the A. duckei fruit resulted in 14 types of fatty acids. The major fatty acids found in the three parts of the fruit were oleic acid (peel, 22.52 %), palmitic acid (pulp, 17.34 %), and linoleic acid (seeds, 47.99 %). The lipid profile and nutritional aspects had a PUFA/SFA ratio (0.4-1.8) in the different parts of the A. duckei fruit; the atherogenic and thrombogenic indexes were higher in the peel (1.23) and pulp (0.62), respectively. The ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (0.5 - 3.8) calculated for the fruit are within the desirable range for a nutritious food. The chromatographic analysis of the volatile organic compounds (VOCs) from the peel and pulp of the fruit, identified 74 VOCs, of which 60.9 % are related to terpenes, and emit notes such as cucumber, green, fatty, floral, and mint, due to the presence of substances with OAVs > 10, especially α-ionone, 1,8-cineole, 2,4-decadienal, and dodecanal. The analysis of the MS and MS/MS spectra of the chromatograms obtained by LC- QTOF-HRMS led to the identification of 26 compounds in the peel, seeds and pulp of A. duckei, such as fatty acids, phenolic acid, flavonoids, proanthocyanidins, alkaloids, and terpenoids. The results show that the pulp of A. duckei has potential as nourishing food and the nutritional and chemical aspects of the peel can be applied to commercial applications.
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Affiliation(s)
- Pollyane Gomes Corrêa
- Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, AM, Brazil
| | | | - Ana Claudia Fernandes Amaral
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
| | - Francisca das Chagas do Amaral Souza
- Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, AM, Brazil
| | - Jaime Paiva Lopes Aguiar
- Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, AM, Brazil
| | - Renê Lemos Aleluia
- Laboratory of Plant Genetics and Toxicology, Department of Biological Sciences Federal University of Espirito Santo, Vitoria, Espirito Santo, Brazil
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Shen DY, Li MK, Zhao M, Li J, Cui X, Zou TT, Song HL, Xiong J, Li K. Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Synthesis, odor characteristics and thermal behaviors of pyrrole esters. JOURNAL OF SAUDI CHEMICAL SOCIETY 2023. [DOI: 10.1016/j.jscs.2023.101600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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36
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Investigation on key odorants in braised chicken thigh meat and their changes during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Wang H, Yang P, Liu C, Song H, Pan W, Gong L. Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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38
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Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Front Nutr 2022; 9:1022590. [PMID: 36532562 PMCID: PMC9752907 DOI: 10.3389/fnut.2022.1022590] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/10/2022] [Indexed: 07/31/2023] Open
Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
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Affiliation(s)
- Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Gangpeng Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yi Deng
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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39
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Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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40
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Lai J, Wu R, Wang J, Wang Y, Zhang X, Zhou L, Zhu Y. Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup. Front Nutr 2022; 9:1048352. [PMID: 36458169 PMCID: PMC9705982 DOI: 10.3389/fnut.2022.1048352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/31/2022] [Indexed: 10/31/2023] Open
Abstract
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5'-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.
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Affiliation(s)
- Jing Lai
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ruiyun Wu
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Ji Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ying Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Liyuan Zhou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
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41
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Fang B, Chang L, Ohm JB, Chen B, Rao J. Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: alkaline extraction–isoelectric precipitation vs salt extraction. Food Chem 2022; 405:135001. [DOI: 10.1016/j.foodchem.2022.135001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/28/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
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42
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Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13741-13753. [PMID: 36225119 DOI: 10.1021/acs.jafc.2c04342] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC-O-MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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Affiliation(s)
- Tao Feng
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Jiaqing Sun
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Kai Wang
- Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China
| | - Shiqing Song
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Da Chen
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States
| | - Haining Zhuang
- Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand
| | - Dejun Li
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Xianle Meng
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Mingliang Shi
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Lingyun Yao
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States
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43
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Yeo H, Balagiannis DP, Koek JH, Parker JK. Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196712. [PMID: 36235248 PMCID: PMC9570687 DOI: 10.3390/molecules27196712] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.
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Affiliation(s)
- Huiqi Yeo
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Dimitrios P. Balagiannis
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Jean H. Koek
- Foods Innovation Centre Unilever, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Jane K. Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
- Correspondence:
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44
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Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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45
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Deng S, Liu R, Li C, Xu X, Zhou G. Meat quality and flavor compounds of soft-boiled chickens: Effect of Chinese yellow-feathered chicken breed and slaughter age. Poult Sci 2022; 101:102168. [PMID: 36228527 PMCID: PMC9573924 DOI: 10.1016/j.psj.2022.102168] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 08/11/2022] [Accepted: 08/30/2022] [Indexed: 11/29/2022] Open
Abstract
The objective of this research was to investigate the effects of Mahuang and Tuer chickens, 2 representatives of the native chicken breed, and the slaughter age on meat quality and flavor compounds of soft-boiled chickens (SCs) in comparison to a commercial cross boiler. A total of 432 chicks were randomly allocated into the following groups: 817 groups raised for 55 d, and Mahuang and Tuer chickens raised for 60, 65, 70, and 75 days (d). After the completion of rearing period, the chickens were slaughtered, and 5 carcasses per group were randomly selected for SC manufacturing. Meat quality was determined based on product yield, pH, color, meat tenderness, and textural and sensorial attributes. The volatile compounds of chicken breast were identified by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the yellow-feathered chicken breed, especially Mahuang chicken, had a higher product yield, and lower shear force and sensorial scores than the cross broiler. The pH, L* and b* values in SC breast meat were not significantly influenced by breed (P > 0.05), while greater a* was observed in SC of yellow-feathered chickens compared to cross broilers. The slaughter age had a significant effect on the pH, color, shear force, and textural properties of SC (P < 0.05). The meat tenderness of SC was significantly decreased as the age of chicken increased from 65 d to 75 d (P < 0.05). The relatively young age of yellow-feathered chickens (60 d and 65 d) was rated to have a higher overall sensory score of SC (P < 0.05). A total of 65 organic volatile compounds were identified in SC, including 18 aldehydes, 16 alcohols, 10 ketones, 9 esters, 2 acids, 3 furans, 5 pyrazines, and 2 sulfur-containing compounds. Three chicken breeds were separately clustered in the plot of principal component analysis, indicating breed-specific flavor characteristics. Collectively, the present study provides valuable information for SC processing in terms of carcass selection of yellow-feathered chicken breeds and slaughter age.
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Affiliation(s)
- Shaolin Deng
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou, 225127, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
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HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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47
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Yuan X, Cui H, Jin Y, Zhao W, Liu X, Wang Y, Ding J, Liu L, Wen J, Zhao G. Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken. Front Genet 2022; 13:902180. [PMID: 36035160 PMCID: PMC9412053 DOI: 10.3389/fgene.2022.902180] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 07/11/2022] [Indexed: 11/20/2022] Open
Abstract
Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to conduct genome-wide association studies (GWAS) on the flavor traits with the data of single nucleotide polymorphisms (SNPs) and insertions and deletions (INDELs). In total, 501 association variants (253 SNPs and 248 INDELs) were found to be suggestively (SNPs: p-value < 2.77e-06 and INDELs: p-value < 3.78e-05) associated with total aldehydes (the sum of nine aldehydes), hexanal, heptanal, benzaldehyde, (E,E)-2,4-nonadienal, octanal, (E)-2-decenal, nonanal, decanal, and octadecanal. Of them, six SNPs and 23 INDELs reached a genome-wide significance level (SNPs: p-value < 1.38e-07 and INDELs: p-value < 1.89e-06). Potential candidate aldehyde genes were functionally annotated for lipid metabolism, especially fatty acid-related pathways and phospholipid-related gene ontology (GO) terms. Moreover, the GWAS analysis of total aldehydes, hexanal, and nonanal generated the most significant signals, and phenotypic content differed between different genotypes at candidate gene-related loci. For total aldehydes and hexanal traits, candidate genes were annotated based on the significant and suggestive variants on chromosomes 3 and 8 with highly polymorphic linkage blocks. The following candidate genes were also identified: GALM, MAP4K3, GPCPD1, RPS6KA2, CRLS1, ASAP1, TRMT6, SDC1, PUM2, ALDH9A1, MGST3, GMEB1, MECR, LDLRAP1, GPAM and ACSL5. We also found that polyunsaturated fatty acids (PUFAs) (C18:2n6c linoleic acid and C18:3n3 linolenic acid) were significantly correlated with total aldehydes and hexanal contents. PUFAs are important aldehyde precursors, and consistently, our results suggested that candidate genes involved in fatty acid pathways and phospholipid GO terms were identified in association loci. This work provides an understanding of the genetic basis of aldehyde formation, which is a key flavor-forming compound.
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48
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Zhang X, Gao P, Xia W, Jiang Q, Liu S, Xu Y. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. Food Chem 2022; 397:133773. [PMID: 35908468 DOI: 10.1016/j.foodchem.2022.133773] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/10/2022] [Accepted: 07/21/2022] [Indexed: 11/04/2022]
Abstract
In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC-MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma (P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13).
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Affiliation(s)
- Xiaojing Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China.
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China
| | - Shaoquan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China
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Duppeti H, Kempaiah BB, Manjabhatta SN. Influence of processing conditions on the aroma profile of
Litopenaeus vannamei
by
SPME‐GC‐MS. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Haritha Duppeti
- Department of Meat and Marine Sciences CSIR‐Central Food Technological Research Institute Mysuru Karnataka India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India
| | - Bettadaiah Bheemanakere Kempaiah
- Department of Plantation Products, Spices and Flavour Technology CSIR‐Central Food Technological Research Institute Mysuru Karnataka India
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Luo N, Liu L, Yuan X, Jin Y, Zhao G, Wen J, Cui H. A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat. Front Physiol 2022; 13:927618. [PMID: 35874543 PMCID: PMC9301024 DOI: 10.3389/fphys.2022.927618] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Accepted: 06/15/2022] [Indexed: 11/24/2022] Open
Abstract
Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement of broilers. BM and AF served as experimental and control groups, and gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics were employed to identify the source of VOCs. The results revealed nine VOCs in BM and AF tissues, including hexanal, octanal, and nonanal. VOCs including 1-octen-3-ol, (E,E)-2, 4-nonadienal, and benzaldehyde were significantly elevated in BM compared with AF (p < 0.05), while heptane and diethyl disulphide showed the opposite trend (p < 0.05). Levels of hexanal, heptanal, and octanal were similar in the two tissues. Metabolites of VOCs in chicken BM were investigated by weighted co-expression network analysis. However, only blue module in BM tissue was positively correlated with hexanal (r = 0.66, p = 0.01), heptanal (r = 0.67, p = 0.008), and (E,E)-2,4-nonadienal (r = 0.88, p = 3E-05). L-tyrosine, L-asparagine, adenosine, and valine were the main precursors of (E,E)-2,4-nonadienal and heptanal in BM tissue. Amino acids are the main precursors of 1-octen-3-ol, (E,E)-2, 4-nonadienal, and heptanal in chicken meat, while fatty acids are the main precursors of diethyl disulfide. However, hexanal can be synthesized from amino acids and small amounts of fatty acids as precursors. These findings expand our understanding of VOCs in chicken.
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