1
|
Ma Z, Wang X, Chen L, Yuan L, Cui F, Zhao Z, Yan X. Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 9:100220. [PMID: 39290670 PMCID: PMC11405637 DOI: 10.1016/j.fochms.2024.100220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 08/15/2024] [Accepted: 08/25/2024] [Indexed: 09/19/2024]
Abstract
Beef flavor plays a crucial role in consumer preference, yet research on this trait has been limited by past technological constraints. Intramuscular fat (IMF) is a key determinant of beef quality, influencing taste, marbling, and overall flavor. Xinjiang brown cattle (XBC), an indigenous breed from northern Xinjiang, China, presents significant variation in meat quality, with IMF content ranging from 0.2 % to 4.3 % within the population. This variation suggests strong potential for breeding improvement. In this study, we selected 82 XBC for slaughter and meat quality analysis, categorizing them based on IMF content. Using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF MS), we analyzed volatile flavor compounds across different beef cuts (Longissimus dorsi, Semitendinosus, Supraspinatus). Our results showed that beef with higher IMF levels exhibited enhanced flavor profiles, characterized by sweet, green, fruity, and waxy notes, while castrated bulls displayed the weakest flavor intensity. Metabolomic analysis further revealed significant differences in flavor substances between high and low IMF content beef. RNA-Seq analysis identified key genes (AQP4, FZD2, FADS1, BPG1, CEBPD, FABP4) associated with flavor formation, offering valuable insights for breeding strategies aimed at improving XBC meat quality. This comprehensive study provides a robust theoretical foundation for advancing the genetic improvement of XBC.
Collapse
Affiliation(s)
- Zhen Ma
- School of Animal Science and Technology, Shihezi University, Shihezi, PR China
- Institute of Animal Husbandry, Xinjiang Academy of Animal Husbandry, Urumqi, PR China
| | - Xiao Wang
- Yili Vocational and Technical College, Yili, PR China
| | - Lei Chen
- School of Animal Science and Technology, Shihezi University, Shihezi, PR China
| | - Lixing Yuan
- Institute of Animal Husbandry, Xinjiang Academy of Animal Husbandry, Urumqi, PR China
| | - Fanrong Cui
- Institute of Animal Husbandry, Xinjiang Academy of Animal Husbandry, Urumqi, PR China
| | - Zongsheng Zhao
- School of Animal Science and Technology, Shihezi University, Shihezi, PR China
| | - Xiangmin Yan
- Institute of Animal Husbandry, Xinjiang Academy of Animal Husbandry, Urumqi, PR China
| |
Collapse
|
2
|
Ahamed Z, Seo JK, Eom JU, Yang HS. Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis. Food Sci Anim Resour 2024; 44:934-950. [PMID: 38974721 PMCID: PMC11222689 DOI: 10.5851/kosfa.2024.e32] [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: 02/19/2024] [Revised: 04/04/2024] [Accepted: 04/15/2024] [Indexed: 07/09/2024] Open
Abstract
This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection scores and a Random Forest test, 11 key compounds, including nonanal, octanal, hexadecanal, benzaldehyde, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid, and 2-acetylpyrrole for beef, and hexanal and 1-octen-3-ol for pork, were robustly identified as biomarkers. These compounds exhibited a discernible trend in adulterated samples based on adulteration ratios, evident in a heatmap. Notably, lipid degradation compounds strongly influenced meat discrimination. PCA and PLS-DA yielded significant sample separation, with the first two components capturing 80% and 72.1% of total variance, respectively. This technique could be a reliable method for detecting meat adulteration in cooked meat.
Collapse
Affiliation(s)
- Zubayed Ahamed
- Division of Applied Life Science
(BK21Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science
(BK21Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Jeong-Uk Eom
- Division of Applied Life Science
(BK21Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Han-Sul Yang
- Division of Applied Life Science
(BK21Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
| |
Collapse
|
3
|
Acquaticci L, Angeloni S, Baldassarri C, Sagratini G, Vittori S, Torregiani E, Petrelli R, Caprioli G. A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C. Food Res Int 2024; 187:114398. [PMID: 38763656 DOI: 10.1016/j.foodres.2024.114398] [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: 01/31/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Nowadays, it is important to monitor the freshness of meat during storage to protect consumers' health. Volatile organic compounds (VOCs) are responsible for odour and taste of food, and they give an indication about meat quality and freshness. This study had the aim to seek and select potential new markers of meat spoilage through a semi-quantitative analysis in five types of meat (beef, raw and baked ham, pork sausage and chicken) and then to develop a new quantitative analytical method to detect and quantify potential markers on five types of meat simultaneously. Firstly, a new headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to evaluate the volatile profile of five types of meat, preserved at 4 °C for 5 days. Among the 40 compounds identified, 15 were chosen and selected as potential shelf-life markers on the basis of their presence in most of meat samples or/and for their constant increasing/decreasing trend within the sample. Afterwards, a quantitative HS-SPME-GC-MS analytical method was developed to confirm which VOCs can be considered markers of shelf-life for these meat products, stored at 4 °C for 12 days. Some of the compounds analyzed attracted attention as they can be considered markers of shelf-life for at least 4 types of meat: 1-butanol, 3-methylbutanol, 1-hexanol, 2-nonanone, nonanal, 1-octen-3-ol and linalool. In conclusion, in this study a new quantitative HS-SPME-GC-MS analytical method to quantity 15 VOCs in five types of meat was developed and it was demonstrated that some of the compounds quantified can be considered markers of shelf-life for some of the meat products analyzed.
Collapse
Affiliation(s)
- Laura Acquaticci
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Simone Angeloni
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Cecilia Baldassarri
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Elisabetta Torregiani
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Riccardo Petrelli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, I-62032 Camerino, MC, Italy.
| |
Collapse
|
4
|
Karapakdee P, Wilairat P, Kokpol S, Nolvachai Y, Kulsing C. Data independent acquisition for gas chromatographic MS/MS analysis of volatile compounds. J Chromatogr A 2024; 1714:464527. [PMID: 38056391 DOI: 10.1016/j.chroma.2023.464527] [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: 09/26/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 12/08/2023]
Abstract
This study presents a novel tandem mass spectrometry (MS/MS) approach utilizing a data independent acquisition (DIA) concept specifically designed with gas chromatography-electron ionization-triple quadrupole mass spectrometry (GC-EI-QqQMS). This allows compound identification based on comparison between all the experimental MS/MS product ion spectra and the simulated library data of >1,000 MS/MS transitions of 71 compounds. The simulation data were generated by using the Competitive Fragmentation Modeling (CFM-ID) 3.0 program. The approach for calculation of the DIA MS/MS library match scores was then established and applied for identification of a range of terpenoids and oxygenated compounds in perfume. The identity of each peak was confirmed using 4-241 MS/MS transitions. The established data collection and analysis methods are expected to be useful for increased confidence in volatile compound analysis.
Collapse
Affiliation(s)
- Premkamol Karapakdee
- Department of Chemistry, Faculty of Science, Chulalongkorn University, 254 Phyathai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand
| | - Prapin Wilairat
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Ratchathewi District, Bangkok 10110, Thailand; Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Ratchathewi District, Bangkok 10400, Thailand
| | - Sirirat Kokpol
- Department of Chemistry, Faculty of Science, Chulalongkorn University, 254 Phyathai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand; Food Research and Testing Laboratory, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Yada Nolvachai
- CASS Food Research Centre, School of Exercise and Nutritional Sciences, Faculty of Health, Deakin University, Burwood 3125, Victoria, Australia
| | - Chadin Kulsing
- Department of Chemistry, Faculty of Science, Chulalongkorn University, 254 Phyathai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand; Metabolomics for Life Sciences Research Unit, Chulalongkorn University, Bangkok 10330, Thailand.
| |
Collapse
|
5
|
Drabińska N, Marcinkowska MA, Wieczorek MN, Jeleń HH. Application of Sorbent-Based Extraction Techniques in Food Analysis. Molecules 2023; 28:7985. [PMID: 38138475 PMCID: PMC10745519 DOI: 10.3390/molecules28247985] [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: 10/23/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.
Collapse
Affiliation(s)
| | | | | | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (N.D.); (M.A.M.); (M.N.W.)
| |
Collapse
|
6
|
Lai YW, Stephen Inbaraj B, Chen BH. Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber. Foods 2023; 12:3504. [PMID: 37761213 PMCID: PMC10528247 DOI: 10.3390/foods12183504] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Toxic compounds such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced during food processing, especially meat products. This study aims to monitor the formation of HAs and PAHs in fried pork fiber, a common meat product in Taiwan, at different processing conditions. A total of six experimental groups, including raw pork tenderloin, dried pork filaments, sesame oil-stir-fried pork at 160 °C for 15 min, sesame oil-stir-fried pork at 200 °C for 6 min, lard-stir-fried pork at 160 °C for 15 min, and lard-stir-fried pork at 200 °C for 6 min, were prepared and analyzed for formation of HAs via UPLC-MS/MS and PAHs via GC-MS/MS in triplicate. Frying in sesame oil or lard showed a greater content of total HAs in fried pork fiber processed at 160 °C for 15 min than at 200 °C for 6 min. However, in the same heating conditions, pork fiber fried in sesame oil produced a higher level of total HAs than that fried in lard. Of the various HAs in fried pork fiber, both Harman and Norharman were generated in the highest amount. The precursors, including reducing sugar, amino acid, and creatine/creatinine, played a vital role in HAs formation in fried pork fiber. For total PAHs, the highest level was shown for pork fiber fried in lard at 200 °C/6 min, followed by frying in sesame oil at 200 °C/6 min and 160 °C/15 min, and in lard at 160 °C/15 min. Like HAs, at the same heating condition, a greater content of total PAHs was produced in pork fiber fried in sesame oil than in lard. Notably, the highly toxic benzo[a]pyrene was undetected in fried pork fiber. The PAH precursor benzaldehyde was shown to generate at a much higher level than 2-cyclohexene-1-one and trans,trans-2,4-decadienal in fried pork fiber, and it should play a more important role in PAH formation. Principal component analysis (PCA) also revealed that the formation mechanism of HAs and PAHs in fried pork fiber was different.
Collapse
Affiliation(s)
- Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
- Department of Nutrition, China Medical University, Taichung 40402, Taiwan
| |
Collapse
|
7
|
Yang X, Pei Z, Du W, Xie J. Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV. Foods 2023; 12:3162. [PMID: 37685095 PMCID: PMC10486796 DOI: 10.3390/foods12173162] [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: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactormetry (GC-O) were performed. GC-MS analysis found 96 different volatile compounds in total using the four extraction solvents. According to the GC-MS results and the heat map and principal component analysis (PCA), most of the volatile compounds resulted from dichloromethane and pentane extraction, followed by ethyl ether. Methanol extraction found a few volatile compounds of higher polarity, which was supplementary to the analysis results. Moreover, GC-O analysis found 73 odor-active compounds in total using the four extraction solvents. The GC-O results found that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds than ethyl ether and methanol extraction. This indicated that pentane and dichloromethane were more effective solvents for the extraction of odor-active compounds than the other two solvents. Finally, a total of 15 compounds of odor-active values (OAVs) ≥ 1 were determined to be the key aroma compounds in the dry-rendered beef fat, including 2-methyl-3-furanthiol, 3-methylthiopropanal, (E,E)-2,4-nonadienal, 12-methyltridecanal, and 1-octen-3-one.
Collapse
Affiliation(s)
| | | | | | - Jianchun Xie
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China; (X.Y.); (Z.P.); (W.D.)
| |
Collapse
|
8
|
Tzanani N, Hindi A, Marder D. Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS. Molecules 2023; 28:molecules28093973. [PMID: 37175383 PMCID: PMC10179901 DOI: 10.3390/molecules28093973] [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: 03/16/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples.
Collapse
Affiliation(s)
- Nitzan Tzanani
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
| | - Ariel Hindi
- Institute of Chemistry, The Hebrew University, Edmond Safra Campus, Givat Ram, Jerusalem 91904, Israel
| | - Dana Marder
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
| |
Collapse
|
9
|
Lai Y, Lee Y, Cao H, Zhang H, Chen B. Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition. Food Chem 2023; 402:134291. [DOI: 10.1016/j.foodchem.2022.134291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 10/14/2022]
|
10
|
Weng K, Song L, Bao Q, Cao Z, Zhang Y, Zhang Y, Chen G, Xu Q. Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics. Foods 2022; 11:foods11243975. [PMID: 36553717 PMCID: PMC9778640 DOI: 10.3390/foods11243975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
The volatile aroma compounds in raw duck meat strongly affect consumers' purchase decisions and they vary among breeds with different growth rates. In this study, slow-growing (SG) Liancheng White and fast-growing (FG) Cherry Valley ducks were selected, and their volatile compounds were characterized using electric nose and gas chromatography-mass spectrometry. Furthermore, a widely targeted metabolomics approach was used to investigate the metabolites associated with volatile compounds. The results showed that hexanal, nonanal, octanal, heptanal, and 2-pentylfuran were abundantly present in duck meat, regardless of the breed. The higher nonanal and octanal rates contributed to the fatty and fruity aroma in SG meat than FG meat, while FG meat had a mushroom note resulting from higher octenol. Furthermore, widely targeted metabolomics showed a lower carnitine content in SG meat, which might promote lipid deposition to produce more octanal and nonanal. Higher sugar and amino acid contents led to a meaty aroma, whereas more trimethylamine N-oxide may generate a fishy note in SG meat. Taken together, this study characterized the raw duck meat aroma and provided the basic mechanism of the formation of the key volatile compound.
Collapse
Affiliation(s)
- Kaiqi Weng
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
| | - Lina Song
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
| | - Qiang Bao
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
| | - Zhengfeng Cao
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
| | - Yu Zhang
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
| | - Yang Zhang
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
| | - Guohong Chen
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Qi Xu
- Key Laboratory for Evaluation and Utilization of Poultry Genetic Resources of Ministry of Agriculture and Rural Affairs, Yangzhou University, Yangzhou 225009, China
- Correspondence: ; Tel.: +86-0514-8799-7206
| |
Collapse
|
11
|
Luo J, Yu Q, Han G, Zhang X, Shi H, Cao H. Identification of off-flavor compounds and deodorizing of cattle by-products. J Food Biochem 2022; 46:e14443. [PMID: 36169339 DOI: 10.1111/jfbc.14443] [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: 06/04/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 01/14/2023]
Abstract
An unnatural flavor in a food or drink product caused by the presence of undesirable compounds due to contamination or deterioration is called off-flavor. This study determined the characteristics of cattle by-products off-flavor (heart, liver, lung, rumen, and intestine). We identified 25, 34, 26, 22, and 26 volatile compounds from the heart, liver, lung, rumen, and intestine, respectively, in the bovine via headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). Based on the relative odor activity value (ROAV ≥ 1), 16 volatile compounds were labeled as characteristic off-flavor by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The compounds involved in the characteristic off-flavor in bovine heart were E,E-2,4-nonadienal, E,E-2,4-decadien-1-al, hexanal, (E)-2-octenal, and decyl aldehyde. In the bovine liver, the off-flavor compounds were 1-nonanol, ethyl hexanoate, 2-octanone, and dodecyl aldehyde and in bovine lung 3-heptylacrolein was the off-flavor compound. In bovine rumen, heptaldehyde, octanal, p-cresol, and 1-nonanal were off-flavor compounds, and lastly, 1-octen-3-ol and E-2-nonenal were off-flavor compounds with bovine intestine. The cattle by-products were deodorized by shallot-ginger extract masking, baker's yeast fermentation, active dry yeast + β-cyclodextrin (β-CD) composite, and ultrasound + chitosan composite. The above 16 labeled characteristic compounds decreased in concentration. The ultrasound + chitosan composite method showed a significantly better effect than the other methods (p < .05). The aim of this study was to determine the characteristic flavor information of cattle by-products and provide idea on how to improve the flavor by various deodorization methods. PRACTICAL APPLICATIONS: This study investigated the volatile flavor compounds of cattle by-products from five organs (heart, liver, lung, rumen, and intestine) by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). The 16 volatile compounds were labeled as the major characteristic off-flavor compounds by relative odor activity values and principal component analysis. Four different deodorization methods were adopted, and among them, ultrasound + chitosan composite method showed best results. This study has provided useful information about the characteristic off-flavor compounds and suggests how to improve the flavor of cattle by-products through various deodorization methods.
Collapse
Affiliation(s)
- Jin Luo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | | | | | - Hongmei Shi
- Gansu Province Gannan Animal Husbandry Veterinary Workstation, Gannan, China
| | - Hui Cao
- Shanxi Qinbao Animal Husbandry Development Co., Baoji, China
| |
Collapse
|
12
|
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]
|
13
|
Liu F, Wang C, Li C, He L, Wang X, Zeng X, Dai Y. Effects of Process Parameters on the Quality of Suantang Beef. Foods 2022; 11:foods11223585. [PMID: 36429177 PMCID: PMC9689645 DOI: 10.3390/foods11223585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/09/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022] Open
Abstract
Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef-ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef-ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef.
Collapse
Affiliation(s)
- Fangrui Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chan Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Correspondence: or ; Tel./Fax: +86-0851-88236702
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| |
Collapse
|
14
|
Bibliometric Review on the Volatile Organic Compounds in Meat. Foods 2022; 11:foods11223574. [PMID: 36429166 PMCID: PMC9689666 DOI: 10.3390/foods11223574] [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: 09/29/2022] [Revised: 10/31/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) contribute in large part to the flavor of meat, and while increasing numbers of articles are published on this topic, reviews of these articles are very scarce. Therefore, our aim was to perform a bibliometric analysis of the scientific publications on VOCs in meat over the period 2000-2020. We selected 611 scientific sources from the Scopus database related to VOCs in meat (seafood excluded). The bibliometric information retrieved included journals, authors, countries, institutions, keywords, and citations. From this analysis, we drew up a list of the most important journals, authors, countries, and institutions, and the trends in VOC research on meat. We conducted a social network analysis (SNA) to identify the collaborations among the many authors and countries, and a keyword analysis to generate a network map of the authors' keywords. We also determined which meat species were most frequently chosen as research subjects, traced the evolution of the various methods/instruments used, and explored the research tendencies. Finally, we point out the need for further research in defining meat quality, improving meat flavor, identifying adulterants, and certifying the authenticity of meat.
Collapse
|
15
|
Zhang Z, Jiang J, Zang M, Zhang K, Li D, Li X. Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering (Basel) 2022; 9:bioengineering9100582. [PMID: 36290550 PMCID: PMC9598340 DOI: 10.3390/bioengineering9100582] [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: 08/29/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1−A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p < 0.05) than those in instant bouillons. The characteristic volatile substances in traditional beef bouillons were eucalyptol, linalool, 2-decanone, β-caryophyllene and geraniol; instant bouillons lacked 2-decanone and β-caryophyllene, and the contents of the other three substances were low. PCA (principal component analysis) and CA (clustering analysis) showed that the instant bouillons have a similar volatile profile to traditional bouillons, and the results of E-nose and sensory evaluation also supported this conclusion. The E-tongue showed that the taste profiles of instant bouillons were significantly different from those of traditional bouillons, mainly due to lack of umami; however, sensory evaluation revealed that taste differences were not perceptible.
Collapse
Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Jiaolong Jiang
- Gansu Longcuitang Nutrition and Health Food Co., Ltd., Lanzhou 730030, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China
- Correspondence: ; Tel.: +86-13-81-035-4655
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
| |
Collapse
|
16
|
Amalia L, Yuliana ND, Sugita P, Arofah D, Syafitri UD, Windarsih A, Rohman A, Dachriyanus, Abu Bakar NK, Kusnandar F. Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures. Heliyon 2022; 8:e10882. [PMID: 36247117 PMCID: PMC9558031 DOI: 10.1016/j.heliyon.2022.e10882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/07/2022] [Accepted: 09/28/2022] [Indexed: 10/26/2022] Open
Abstract
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50%). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20%). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products.
Collapse
Affiliation(s)
- Lia Amalia
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, Bogor 16720, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,Corresponding author.
| | - Purwantiningsih Sugita
- Department of Chemistry, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Desi Arofah
- Indonesian Center for Rice Research, Sukamandi, Subang 41256, Indonesia
| | | | - Anjar Windarsih
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia,Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia,Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Dachriyanus
- Faculty of Pharmacy, Andalas University, Padang 25175, Indonesia
| | - Nor Kartini Abu Bakar
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia
| |
Collapse
|
17
|
Lai YW, Lee YT, Inbaraj BS, Chen BH. Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating. Foods 2022; 11:3080. [PMID: 36230156 PMCID: PMC9563804 DOI: 10.3390/foods11193080] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/23/2022] [Accepted: 09/30/2022] [Indexed: 11/29/2022] Open
Abstract
This study aims to simultaneously extract heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) from ground pork for respective analysis by UPLC-MS/MS and GC-MS/MS, and study the effects of different flavorings and marinating time length on their formation and inhibition. Results showed that both HA and PAH contents followed a time-dependent increase during marinating, with HAs being more susceptible to formation than PAHs. The total HA contents in unmarinated pork and juice was, respectively, 61.58 and 139.26 ng/g, and rose to 2986.46 and 1792.07 ng/g after 24-h marinating, which can be attributed to the elevation of reducing sugar and creatinine contents. The total PAH contents in unmarinated pork and juice were, respectively, 34.56 and 26.84 ng/g, and increased to 55.93 and 44.16 ng/g after 24-h marinating, which can be due to the increment of PAH precursors such as benzaldehyde, 2-cyclohexene-1-one and trans,trans-2,4-decadienal. Incorporation of 0.5% (w/v) cinnamon powder or 0.5% (w/v) green tea powder was effective in inhibiting HA formation with the former showing a more pronounced effect for marinated pork, while the latter was for marinated juice. However, their addition was only effective in inhibiting PAH formation in marinated pork. Principle component analysis revealed the relationship between HA and PAH formation in ground pork and juice during marinating.
Collapse
Affiliation(s)
- Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Yu-Tsung Lee
- Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan
| | | | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
- Department of Nutrition, China Medical University, Taichung 40402, Taiwan
| |
Collapse
|
18
|
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]
|
19
|
Moran L, Vivanco C, Lorenzo JM, Barron LJR, Aldai N. Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
20
|
Chen Z, Wang J, Li Q, Wu Y, Liu Y, Ding Q, Chen H, Zhang W, Zhang L. Hollow zirconium-porphyrin-based metal-organic framework for efficient solid-phase microextraction of naphthols. Anal Chim Acta 2022; 1200:339586. [DOI: 10.1016/j.aca.2022.339586] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 01/29/2022] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
|
21
|
Ströhla LC, Hidangmayum KS, Waehrens SS, Orlien V, Petersen MA. Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
The volatile and sensory profile of pasteurised (95 °C, 18 min) and sterilised (120 °C, 14 min) tomato soup and its changes at accelerated storage conditions (37 and 42 °C) were identified, characterised and correlated by predictive models. Sterilisation led to more profound changes over storage compared to pasteurisation, showing enhanced levels of "dark" odour, "burnt" flavour and "complexity", while pasteurised soup had more pronounced "green" odour, "vegetables" flavour, "harmony" and "freshness". Over time, "dark" and "burnt" significantly increased for sterilised soups, whereas "green" decreased significantly only for sterilised soup stored at 42 °C. The changes of "dark", "green", "off-flavour", "burnt", "harmony" and "freshness" were associated with formation of furans (furfural and 2-acetyl-5-methylfuran), and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal. These compounds were identified to represent potential shelf-life markers, yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality. The construction of PLS models allowed the prediction of "green", "off-flavour", "burnt" and "freshness" based on selected volatiles. These models will be important tools in the process of predicting the end of shelf-life, but need to be supplemented with consumer acceptability levels.
Collapse
Affiliation(s)
- Lena C Ströhla
- Department of Food Science, University of Copenhagen, Denmark
| | | | | | - Vibeke Orlien
- Department of Food Science, University of Copenhagen, Denmark
| | | |
Collapse
|
22
|
Zhang Z, Zang M, Zhang K, Li D, Wang S, Li X, Zhou H, Zhang X. Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose. J Food Sci 2022; 87:1069-1081. [PMID: 35122249 DOI: 10.1111/1750-3841.16059] [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: 08/19/2021] [Revised: 12/19/2021] [Accepted: 12/29/2021] [Indexed: 11/29/2022]
Abstract
The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the contribution of refrigerating and reheating treatment to warmed-over flavor (WOF). The volatile compound results and E-nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1-octene-3-ol, octanal, nonanal, and 2-decanone decreased, which affected the flavors. An increase in the level of 1-octene-3-ol, 2-pentyl-thiophene, and hexanoic acid and a decrease in the levels of furfural, 2-methyl-3-furanthiol, and 2-methyl-3-pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur-like odor became more intense after refrigerating, while the rancid-like odor grew stronger, but the sulfur-like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of Maillard reaction leads to the WOF during reheating. PRACTICAL APPLICATION: This study provides theoretical guidance to reduce the off-flavors of meat products.
Collapse
Affiliation(s)
| | | | | | - Dan Li
- China Meat Research Center, Beijing, China
| | | | - Xiaoman Li
- China Meat Research Center, Beijing, China
| | | | - Xi Zhang
- Shimadzu Enterprise Management (China) Co., Ltd, Beijing, China
| |
Collapse
|
23
|
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
Collapse
|
24
|
Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration. Foods 2021; 10:foods10112792. [PMID: 34829073 PMCID: PMC8620043 DOI: 10.3390/foods10112792] [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: 09/26/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
Collapse
|
25
|
An Optimized SPME-GC-MS Method for Volatile Metabolite Profiling of Different Alfalfa ( Medicago sativa L.) Tissues. Molecules 2021; 26:molecules26216473. [PMID: 34770882 PMCID: PMC8587762 DOI: 10.3390/molecules26216473] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/14/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
Solid-phase microextraction (SPME) was coupled to gas chromatography mass spectrometry (GC-MS) and a method optimized to quantitatively and qualitatively measure a large array of volatile metabolites in alfalfa glandular trichomes isolated from stems, trichome-free stems, and leaves as part of a non-targeted metabolomics approach. Major SPME extraction parameters optimized included SPME fiber composition, extraction temperature, and extraction time. The optimized SPME method provided the most chemically diverse coverage of alfalfa volatile and semi-volatile metabolites using a DVB/CAR/PDMS fiber, extraction temperature of 60 °C, and an extraction time of 20 min. Alfalfa SPME-GC-MS profiles were processed using automated peak deconvolution and identification (AMDIS) and quantitative data extraction software (MET-IDEA). A total of 87 trichome, 59 stem, and 99 leaf volatile metabolites were detected after background subtraction which removed contaminants present in ambient air and associated with the fibers and NaOH/EDTA buffer solution containing CaCl2. Thirty-seven volatile metabolites were detected in all samples, while 15 volatile metabolites were uniquely detected only in glandular trichomes, 9 only in stems, and 33 specifically in leaves as tissue specific volatile metabolites. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) of glandular trichomes, stems, and leaves showed that the volatile metabolic profiles obtained from the optimized SPME-GC-MS method clearly differentiated the three tissues (glandular trichomes, stems, and leaves), and the biochemical basis for this differentiation is discussed. Although optimized using plant tissues, the method can be applied to other types of samples including fruits and other foods.
Collapse
|
26
|
Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection. Foods 2021; 10:foods10102411. [PMID: 34681460 PMCID: PMC8535288 DOI: 10.3390/foods10102411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/30/2021] [Accepted: 10/08/2021] [Indexed: 11/17/2022] Open
Abstract
Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is reported in the literature on the volatiles which are emitted by FSC meat. Thus, this research aimed to study the volatile profile of raw cattle meat at different times within 24 h of slaughtering. Volatiles were analyzed and quantified using HS-SPME-GC-MS. γ-Butyrolactone, acetoin, and to a lesser extent, acid acetic were found to be the odor-active compounds of raw meat from freshly slaughtered cattle. Quantitative differences were observed up to 24 h; since the lowest levels of the odor-active compounds were reached between two and three hours from slaughtering, this period could be the most suitable for the post-mortem inspection process.
Collapse
|
27
|
Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC-Accurate Mass Spectrometry. Foods 2021; 10:foods10092018. [PMID: 34574128 PMCID: PMC8468586 DOI: 10.3390/foods10092018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 11/16/2022] Open
Abstract
The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors.
Collapse
|
28
|
Sasaki T, Ryuzaki H, Matsuura Y, Maeda K, Iwakiri T, Yamazaki Y, Michihata T, Enomoto T. Changes in the Flavor Compounds in Soy Sauce Stored in Antioxidation Containers. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
29
|
Li Q, Zhang W, Guo Y, Chen H, Ding Q, Zhang L. Oxygenated carbon nanotubes cages coated solid-phase microextraction fiber for selective extraction of migrated aromatic amines from food contact materials. J Chromatogr A 2021; 1646:462031. [PMID: 33857834 DOI: 10.1016/j.chroma.2021.462031] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/22/2021] [Accepted: 02/25/2021] [Indexed: 10/22/2022]
Abstract
In this study, an oxygenated carbon nanotubes cages (OCNTCs) material was prepared by calcinating zeolitic imidazole framework-67 (ZIF-67) and then oxidizing the resulting material. The OCNTCs was used as a high efficient solid-phase microextraction (SPME) coating to extract aromatic amines (AAs). The obtained fiber exhibited high selectivity for AAs over other organic compounds in food contact materials (FCMs) due to matched pore size and abundant oxygen-containing groups. Subsequently, coupled with gas chromatography-tandem mass spectrometry (GC-MS/MS), a sensitive method with low limits of detection (0.1-2.0 ng L-1), wide linear ranges (0.5-500 ng L -1) and good precision (RSDs ≤ 8.6%) was developed for analysis of AAs. The specific migrated AAs from food simulants that prepared by standardized migration and thermal migration test were successfully analysed by this developed method with satisfactory recoveries (81.6% - 118.1%) and precision (RSDs, 2.1-9.5%). The results demonstrated that the prepared OCNTCs-coated fibers displayed excellent extraction performance, suggesting a promising application to investigate the migration behaviors of AAs.
Collapse
Affiliation(s)
- Qingqing Li
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Province Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, Fujian, 350116, China
| | - Wenmin Zhang
- Division of Chemical and Biological Engineering, Minjiang Teachers College, Fuzhou, Fujian, 350108, China
| | - Yuheng Guo
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Province Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, Fujian, 350116, China
| | - Hui Chen
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Province Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, Fujian, 350116, China
| | - Qingqing Ding
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Province Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, Fujian, 350116, China
| | - Lan Zhang
- Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology, Fujian Province Key Laboratory of Analysis and Detection Technology for Food Safety, College of Chemistry, Fuzhou University, Fuzhou, Fujian, 350116, China.
| |
Collapse
|
30
|
Jiang M, Gao H, Liu X, Wang YU, Lan J, Li Y, Lv S, Zhu K, Gong P. Detection of Pesticide Residues in Vegetables Sold in Changchun City, China. J Food Prot 2021; 84:481-489. [PMID: 33108463 DOI: 10.4315/jfp-20-236] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 10/22/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT We evaluated fresh vegetables for residues of 18 pesticides with different chemical structures, including organochlorine pesticides, organophosphorus pesticides, carbamate pesticides, and pyrethroid pesticides and estimated that the potential health risks for consumers. A total of 313 samples were collected from 12 kinds of vegetables in Changchun, the capital of Jilin Province, People's Republic of China. Pesticide residues were analyzed by gas chromatography and mass spectrometry, and the curves were highly linear at 0.01 to 1.00 μg/mL (R2 ≥ 0.99). The mean recovery rate of the pesticides was 62 to 110% (relative standard deviation of <5%). The limit of detection was 0.0001 to 0.0167 mg/kg, the limit of quantification was 0.0002 to 0.0556 mg/kg, and the overall detection rate was 28.43%. The prevalence of pesticides and of samples above the standard limit were highest in celery, the prevalence of pesticides was lowest in potatoes, and the prevalence of samples above the standard limit was lowest in cucumber. Three of the 18 pesticides were not detected: omethoate, chlorpyrifos, and fenvalerate. Among the 15 pesticides detected, the maximum risk factor of six (carbofuran, omethoate, phorate, dicofol, dimethoate, and dichlorvos) is >1, indicating possible harm to human health. Residues of a single pesticide may not adversely affect a person's health, but multiple pesticide residues could present a health risk. HIGHLIGHTS
Collapse
Affiliation(s)
- Mengmeng Jiang
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130012, People's Republic of China
| | - Haicheng Gao
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, People's Republic of China
| | - Xinxin Liu
- School of Food Engineering, Jilin Engineering Normal University, Changchun 130052, People's Republic of China
| | - Y U Wang
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130012, People's Republic of China
| | - Jiaqi Lan
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130012, People's Republic of China
| | - Yuanxiang Li
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130012, People's Republic of China
| | - Shaowu Lv
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130012, People's Republic of China
| | - Ketong Zhu
- School of Food Engineering, Jilin Engineering Normal University, Changchun 130052, People's Republic of China
| | - Pingsheng Gong
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130012, People's Republic of China
| |
Collapse
|
31
|
Moran L, Aldai N, Barron LJR. Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry. Food Chem 2021; 352:129380. [PMID: 33667923 DOI: 10.1016/j.foodchem.2021.129380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 02/12/2021] [Accepted: 02/12/2021] [Indexed: 12/01/2022]
Abstract
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.
Collapse
Affiliation(s)
- Lara Moran
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain
| |
Collapse
|
32
|
Zhang Z, Zang M, Zhang K, Wang S, Li D, Li X. Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems. Food Res Int 2021; 139:109918. [PMID: 33509485 DOI: 10.1016/j.foodres.2020.109918] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 10/22/2022]
Abstract
Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation. Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odour activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.
Collapse
Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China.
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
| |
Collapse
|
33
|
He J, Liu H, Balamurugan S, Shao S. Fatty acids and volatile flavor compounds in commercial plant-based burgers. J Food Sci 2021; 86:293-305. [PMID: 33472280 DOI: 10.1111/1750-3841.15594] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 12/10/2020] [Accepted: 12/11/2020] [Indexed: 12/15/2022]
Abstract
Interest in plant-based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PBMA are rare. In this study, the fatty acids (FAs) and volatile flavor compounds (VFCs) were profiled in four types of plant-based burgers (PBs) and compared to beef burger (BB). Over 40 FAs and 64 VFCs were detected and quantified in the samples. Nonsignificant differences (α = 0.05) were observed in the percentages of most FAs between uncooked and cooked PBs. PBs contained lower percentages of saturated FAs and trans-FAs, higher percentages of unsaturated FAs, and lower ratio of n-6 to n-3 FAs comparing to the BB. The FA profiles in PBs are mainly determined by their ingredients. The VFC profile of cooked PBs was different from that of the uncooked ones. The ingredients, thermally induced Maillard reaction, and lipid oxidation had contributed to the formation of the flavor. For uncooked samples, the VFC profiles of PB 3 and PB 4 were similar to that of BB. While for cooked samples, PB 1 had similar VFC profile as BB. This illustrated the importance of the cooking process for aroma formation; however, ingredients, such as spices, remain an important source of VFCs in these burger samples. Ingredient optimization could be an effective strategy to enhance the flavor of PBs to resemble BB. PRACTICAL APPLICATION: This study provides the knowledge of health and aroma-related components in both raw and cooked PBs, including FA and VFC profiles. It also explains the source of those components. This will not only help consumer's decision making in choosing plant-based meat alternatives, but also help the related industry to choose proper ingredients to optimize the final products.
Collapse
Affiliation(s)
- Jiang He
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada.,College of Life and Environmental Science, Hunan University of Arts and Science, Changde, Hunan, 415000, China
| | - Huaizhi Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada
| | - Sampathkumar Balamurugan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada
| | - Suqin Shao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada
| |
Collapse
|
34
|
Jung MY, Lee DE, Baek SH, Lim SM, Chung IM, Han JG, Kim SH. An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission. Food Chem 2021; 347:128998. [PMID: 33453580 DOI: 10.1016/j.foodchem.2020.128998] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/30/2020] [Accepted: 12/30/2020] [Indexed: 11/30/2022]
Abstract
Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was developed for the quantitation of the C8 volatiles in mushrooms. The sample preparation strategy was composed of freeze-drying, rehydration, and the addition of a 15% citric acid solution. With this strategy, the volatile emission from mushroom was fully controlled at a certain time point. This method was found to be highly reliable, sensitive, precise, and accurate. This method was successfully applied to measure the contents of the C8 volatiles in the beech, button, and shiitake mushrooms. 1-Octene-3-ol was the most predominant compound in the mushrooms, representing 62.4, 69.0, and 89.2% of the total C8 volatiles in the beech, button, and shiitake mushrooms, respectively.
Collapse
Affiliation(s)
- Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea.
| | - Da Eun Lee
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea; Institute of Jinan Red Ginseng, Jinan-gun, Jeonbuk Province, Republic of Korea
| | - Sun Hye Baek
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Su Min Lim
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Kunkuk University, Seoul, Republic of Korea
| | - Jae-Gu Han
- National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumsung, Chungbuk Province, Republic of Korea
| | - Seung-Hyun Kim
- Department of Crop Science, College of Sanghuh Life Science, Kunkuk University, Seoul, Republic of Korea
| |
Collapse
|
35
|
Application of microextraction techniques in alternative biological matrices with focus on forensic toxicology: a review. Bioanalysis 2020; 13:45-64. [PMID: 33326299 DOI: 10.4155/bio-2020-0241] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The interest in alternative biological matrices (e.g., hair and saliva) for forensic toxicology analysis has increased, and recent developments in sample preparation have targeted rapid, cheap, efficient and eco-friendly methods, including microextraction techniques. For this review, we have gathered information about these two hot topics. We discuss the composition, incorporation of analytes and advantages and disadvantages of different biological matrices, and also present the operation principles of the most reported microextraction procedures and their application in forensic toxicology. The outcome of this review may encourage future forensic researches into alternative samples and microextraction techniques.
Collapse
|
36
|
Sun Y, Zhang Y, Song H. Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15036] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yuwei Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food and Health Beijing Technology and Business University Beijing China
| | - Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food and Health Beijing Technology and Business University Beijing China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food and Health Beijing Technology and Business University Beijing China
| |
Collapse
|
37
|
Zhao J, Jin X, Wang X, Yang C, Piao X, Kaw HY, Li D. A fast and selective gas liquid microextraction of semiochemicals for quantitative analysis in plants. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 298:110576. [PMID: 32771138 DOI: 10.1016/j.plantsci.2020.110576] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 06/16/2020] [Accepted: 06/19/2020] [Indexed: 06/11/2023]
Abstract
A trapping-based gas liquid microextraction (GLME) method coupled with gas chromatography-mass spectrometry (GC-MS) was utilized to qualitatively and quantitatively characterize semiochemicals in plants. The main GLME extraction efficiency associated parameters (heating temperature and extraction time) were optimized. The results obtained from GLME process were compared with those of steam distillation and ultrasonic extraction, and the recovery, peak number and reproducibility were evaluated by using Thuja koraiensis Nakai as a representative plant. Furthermore, the quantitative performances of the GLME in terms of sample amount, recoveries of spiked standards and correlation were systematically evaluated using standard addition method, which gave a good quantitative ability for all the compounds with squares of correlation coefficient (r2) of higher than 0.99. Finally, the contents of α-pinene, camphene, linalool, α-terpinenol, β-caryophyllene, α-caryophyllene, and totarol in Thuja koraiensis Nakai samples were quantified, and their concentrations (SD, n = 3) were; 0.65 (0.06), 0.62 (0.05), 4.12 (0.15), 0.99 (0.08), 1.11 (0.07), 0.63 (0.04), and 21.91 (0.25) μg g-1, respectively. It was demonstrated that GLME is a powerful sample preparation technique for quantitative and qualitative analysis of plant semiochemicals.
Collapse
Affiliation(s)
- Jinhua Zhao
- Department of Chemistry, Key Laboratory of Biological Resources of Changbai Mountain & Functional Molecules (Yanbian University), Ministry of Education, Park Road 977, Yanji City, Jilin Province, 133002, China
| | - Xiangzi Jin
- Department of Chemistry, Key Laboratory of Biological Resources of Changbai Mountain & Functional Molecules (Yanbian University), Ministry of Education, Park Road 977, Yanji City, Jilin Province, 133002, China
| | - Xiaoping Wang
- Department of Chemistry, Key Laboratory of Biological Resources of Changbai Mountain & Functional Molecules (Yanbian University), Ministry of Education, Park Road 977, Yanji City, Jilin Province, 133002, China
| | - Cui Yang
- Department of Chemistry, Changchun Normal University, Changji North Road 677, Changchun City, Jilin Province, 130032, China
| | - Xiangfan Piao
- Department of Chemistry, Key Laboratory of Biological Resources of Changbai Mountain & Functional Molecules (Yanbian University), Ministry of Education, Park Road 977, Yanji City, Jilin Province, 133002, China
| | - Han Yeong Kaw
- Department of Chemistry, Key Laboratory of Biological Resources of Changbai Mountain & Functional Molecules (Yanbian University), Ministry of Education, Park Road 977, Yanji City, Jilin Province, 133002, China
| | - Donghao Li
- Department of Chemistry, Key Laboratory of Biological Resources of Changbai Mountain & Functional Molecules (Yanbian University), Ministry of Education, Park Road 977, Yanji City, Jilin Province, 133002, China.
| |
Collapse
|
38
|
Kamgang Nzekoue F, Angeloni S, Caprioli G, Cortese M, Maggi F, Marconi UMB, Perali A, Ricciutelli M, Sagratini G, Vittori S. Fiber-Sample Distance, An Important Parameter To Be Considered in Headspace Solid-Phase Microextraction Applications. Anal Chem 2020; 92:7478-7484. [PMID: 32380828 PMCID: PMC8007069 DOI: 10.1021/acs.analchem.9b05386] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
![]()
To
define and control the parameters which impact headspace solid-phase
microextraction (HS-SPME), it is important to reach the highest level
of reproducibility. The present study aims to assess, for the first
time, the effect of fiber–sample distance during HS-SPME in
pre-equilibrium conditions. Analyses were primarily performed on mixtures
of standard volatiles compounds (alkanes, alcohols, organic acids)
designed in our lab and then on various food matrices (wine, chicken,
cheese, tea), repeating already published experiments. Extractions
were performed varying fiber penetration depths (10–60 mm)
at different times (10–60 min) and temperatures of extraction
(30–80 °C). The study revealed that variation of the
distance between the fiber and the sample into the vial clearly impacts
the results obtained during HS-SPME when conditions are such that
no equilibrium is reached in HS. For example, in wine analysis, the
percentage of octanoic acid at 80 °C was higher at 40 mm (7.5
± 0.2%) than that at 20 mm (4.4 ± 0.3%). Moreover, regardless
of the extraction temperature, the lower the time of extraction, the
stronger the dependence on the fiber–sample distance. Indeed,
at 60 °C, the obtained response factors for octadecane at 20
and 40 mm of fiber penetration were 21.8 and 44.5, respectively, after
10 min of extraction, 54.1 and 71.0 after 30 min, and 79.4 and 82.4
after 60 min of extraction. The analyses have been here corroborated
by a theoretical model based on the diffusion equation. Therefore,
to improve the method robustness during HS-SPME studies, we suggest
specifying the fiber penetration depth or the fiber–sample
distance with the other parameters of extraction.
Collapse
|
39
|
Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy. Meat Sci 2020; 163:108081. [DOI: 10.1016/j.meatsci.2020.108081] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/28/2019] [Accepted: 02/05/2020] [Indexed: 11/20/2022]
|
40
|
Lopez A, Vasconi M, Bellagamba F, Mentasti T, Pazzaglia M, Moretti VM. Volatile Organic Compounds Profile in White Sturgeon (Acipenser transmontanus) Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction. Molecules 2020; 25:molecules25051074. [PMID: 32121013 PMCID: PMC7179139 DOI: 10.3390/molecules25051074] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 11/16/2022] Open
Abstract
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (A. transmontanus) caviar at five different stages of ripening: raw eggs (t0), after 60 days (t1), 120 days (t2), 180 days (t3), and 240 days (t4) of ripening. The method showed the ability to detect and estimate the quantity of 25 flavour compounds, without any severe alteration of the matrix before the analysis and in a short time. The VOCs detected as representative in caviar samples were primarily aldehydes and alcohols, already well known as responsible of fresh fish and seafood flavours, and mainly deriving from lipid peroxidation processes and microbial activity against lipids and amino acids. We found a significant (p < 0.01) increase in the amount of total aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); moreover, an interesting, great arise of 3-hydroxy-2-butanone at the final stage of storage (48.17 ng/g) was recorded. Alcohols were not detected in raw eggs (t0) and then a decrease from t1 (17.77 ng/g) to t4 (10.18 ng/g) was recorded in their amount, with no statistical significance.
Collapse
Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
- Correspondence: ; Tel.:+39−0250315759
| | - Mauro Vasconi
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| | - Federica Bellagamba
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| | - Tiziana Mentasti
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| | - Mario Pazzaglia
- Agroittica Lombarda S.p.A. - Via J.F. Kennedy, 25012 Calvisano (BS), Italy;
| | - Vittorio Maria Moretti
- Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (M.V.); (F.B.); (T.M.); (V.M.M.)
| |
Collapse
|
41
|
Wang L, Chen Z, Han B, Wu W, Zhao Q, Wei C, Liu W. Comprehensive analysis of volatile compounds in cold-pressed safflower seed oil from Xinjiang, China. Food Sci Nutr 2020; 8:903-914. [PMID: 32148799 PMCID: PMC7020304 DOI: 10.1002/fsn3.1369] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 10/19/2019] [Accepted: 11/06/2019] [Indexed: 11/07/2022] Open
Abstract
Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid-phase micro-extraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n-pentanal, and heptanal were newly identified in SSO as aroma-active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)-6-nonenal, and (E)-2,4-decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC-1) and the second principal component (PC-2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.
Collapse
Affiliation(s)
- Lin Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Zhuo Chen
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Bo Han
- School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of EducationShihezi UniversityShiheziChina
| | - Wenxia Wu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Qiaoling Zhao
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| |
Collapse
|
42
|
Volatilomic Analysis of Four Edible Flowers from Agastache Genus. Molecules 2019; 24:molecules24244480. [PMID: 31817724 PMCID: PMC6943567 DOI: 10.3390/molecules24244480] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/25/2019] [Accepted: 12/05/2019] [Indexed: 11/25/2022] Open
Abstract
Volatilomes emitted from edible flowers of two species of Agastache (A. aurantiaca (A.Gray) Lint & Epling, and A. mexicana (Kunth) Lint & Epling) and from two hybrids (Agastache ‘Arcado Pink’ and Agastache ‘Blue Boa’) were investigated using a solid-phase microextraction technique as well as the extraction of its essential oils. Oxygenated monoterpenes were almost always the predominant class (>85%) of volatile organic compounds (VOCs) in each sample of A. aurantiaca, A. ‘Blue Boa’ and A. mexicana, with the exception of A. ‘Arcado Pink’ (38.6%). Pulegone was the main compound in A. aurantiaca (76.7%) and A. ‘Blue Boa’ (82.4%), while geranyl acetate (37.5%) followed by geraniol (16%) and geranial (17%) were the principal ones in A. mexicana. The essential oil composition showed the same behavior as the VOCs both for the main class as well as the major constituent (pulegone) with the same exception for A. mexicana. Total soluble sugars, secondary metabolites (polyphenols, flavonoids and anthocyanins) and antioxidant activity were also investigated to emphasize the nutraceutical properties of these edible flowers.
Collapse
|
43
|
Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel) 2019; 8:E429. [PMID: 31557858 PMCID: PMC6827023 DOI: 10.3390/antiox8100429] [Citation(s) in RCA: 677] [Impact Index Per Article: 135.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 09/20/2019] [Accepted: 09/23/2019] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
Collapse
Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain.
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
| |
Collapse
|
44
|
Pan M, Tong L, Chi X, Ai N, Cao Y, Sun B. Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments. Molecules 2019; 24:E1650. [PMID: 31035485 PMCID: PMC6539690 DOI: 10.3390/molecules24091650] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/19/2019] [Accepted: 04/24/2019] [Indexed: 12/20/2022] Open
Abstract
It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk, preheating treatments have a significant effect for the flavor of skim milk. In this study, to explore the optimal processing conditions, milk was preheated at 30 °C, 40 °C, 50 °C, 60 °C for 30 min prior to defatting. When the optimal temperature was determined, milk was then preheated at the optimal temperature for 10 min, 20 min, 30 min, 40 min and 50 min, respectively, to obtain the best preheating time. Distinctions between skim milk samples with different processing conditions were studied by sensory evaluation, e-tongue and HS-SPME-GC-MS analysis. Principle components analysis (PCA) and cluster analysis (CA) were selected to associate with e-tongue results and compare the similarities and differences among the skim milks. Sensory and e-tongue results matched and both showed that a preheating temperature of 50 °C and 30 min time might be the optimal combination of processing conditions. Thirteen volatiles, including ketones, acids, aldehydes, alcohols, alkanes and sulfur compounds, were analyzed to evaluate flavor of the skim milks produced by different preheating treatments. Combined with previous studies, the results indicated that most volatile compounds were decreased by reducing the fat concentration and the typical compound 2-heptanone was not detected in our skim milk samples.
Collapse
Affiliation(s)
- Minghui Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Lingjun Tong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Xuelu Chi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Yungang Cao
- School of Food and Biological Engineering, Shanxi University of Science & Technology, Xi'an 710021, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| |
Collapse
|