1
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Zhang C, Wang X, Liu Y, Wang J, Xie J. Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes. Food Chem 2024; 446:138853. [PMID: 38422645 DOI: 10.1016/j.foodchem.2024.138853] [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: 10/09/2023] [Revised: 02/13/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
Meat flavoring was prepared using mainly enzymatic hydrolysate of plant protein mix, VB1, cysteine, and glucose by three heating processes, including A (80 °C-140 min), B (two-stage, 80 °C-30 min/120 °C-30 min), and C (120 °C-40 min). The A-, B-, and C-heated samples exhibited the strongest fatty and weakest meaty, the strongest meaty and kokumi, and the strongest roasted and bitterness characteristics, respectively. PLS-DA for free amino acids with TAVs and that for SPME/GC-MS results with GC-O and OAVs, suggested three amino acids and eight flavor compounds contributed significantly in differentiating taste or aroma attributes of the three heated samples. Molecular weight distribution and degree of amino substitution suggested 1-5 kDa peptides contributed to kokumi taste. Overall, C- and A-heating exhibited the highest rates in Maillard reaction and lipid oxidation, respectively, while those of B heating were between these two heating processes and responsible for better flavor of meat flavoring.
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Affiliation(s)
- Chenping Zhang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xuan Wang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yang Liu
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jianan Wang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jianchun Xie
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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2
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Peng S, Li Y, Liu H, Tuo Y, Dang J, Wang W, You H, Du S, Wang L, Ding L. Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS. Food Chem X 2024; 22:101441. [PMID: 38756471 PMCID: PMC11096820 DOI: 10.1016/j.fochx.2024.101441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 03/23/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024] Open
Abstract
This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of quinoa and germinated quinoa was obtained when roasted at 160 °C for 15 min. Then, a total of 34 and 80 volatile organic compounds (VOCs) of quinoa and germinated quinoa roasted at 160 °C for 15 min were determined using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Germination and roasting effectively reduced the contents of VOCs that produced undesirable flavor. Moreover, germination improved the floral aromas, while roasting mainly produced caramel, cocoa, and roasted nut aromas of quinoa. This study indicated that germination and roasting treatments might serve as promising processing methods to improve the flavor of quinoa.
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Affiliation(s)
- Siwang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yiju Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Huan Liu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, PR China
| | - Yuanrong Tuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jiamin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Wei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Haixi You
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Shuangkui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China
| | - Liying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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3
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Hu BB, Yin WT, Zhang HB, Zhai ZQ, Liu HM, Wang XD. The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil. Food Res Int 2024; 186:114397. [PMID: 38729739 DOI: 10.1016/j.foodres.2024.114397] [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: 02/14/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
The formation mechanism behind the sophisticated aromas of sesame oil (SO) has not been elucidated. The interaction effects of the Maillard reaction (MR) and lipid oxidation on the aroma formation of fragrant sesame oil were investigated in model reaction systems made of l-lysine (Lys) and d-glucose (Glc) with or without fresh SO (FSO) or oxidized SO (OSO). The addition of OSO to the Lys-Glc model increased the MR browning at 294 nm and 420 nm and enhanced the DPPH radical scavenging activity greater than the addition of FSO (p < 0.05). The presence of lysine and glucose inhibited the oxidation of sesame oil, reduced the loss of γ-tocopherol, and facilitated the formation of sesamol (p < 0.05). The Maillard-lipid interaction led to the increased concentrations of some of the alkylpyrazines, alkylfurans, and MR-derived ketones and acids (p < 0.05) while reducing the concentrations of other pyrazines, lipid-derived furans, aliphatic aldehydes, ketones, alcohols, and acids (p < 0.05). The addition of FSO to the MR model enhanced the characteristic roasted, nutty, sweet, and fatty aromas in sesame oil (p < 0.05), while excessive lipid oxidation (OSO) brought about an unpleasant oxidized odor and reduced the characteristic aromas. This study helps to understand the sophisticated aroma formation mechanism in sesame oil and provides scientific instruction for precise flavor control in the production of sesame oil.
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Affiliation(s)
- Bei-Bei Hu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Wen-Ting Yin
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
| | - Heng-Bo Zhang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Zhuo-Qing Zhai
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Hua-Min Liu
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xue-de Wang
- School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
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4
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Ma Y, Zhang K, Xu C, Lai C, Liu Y, Cao Y, Zhao L. Contribution of lipid to the formation of characteristic volatile flavor of peanut oil. Food Chem 2024; 442:138496. [PMID: 38262280 DOI: 10.1016/j.foodchem.2024.138496] [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: 09/21/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/25/2024]
Abstract
Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we innovatively established a flavor research model to investigate the contribution of different chemical reactions to the aroma compounds of peanut oil. The results showed that lipid participation in thermal reactions is necessary for forming major aroma compounds in hot-pressed peanut oil. Compared to the Maillard reaction, the lipid oxidation-Maillard reaction produces more compounds with 46 volatile substances identified. During the heating process, six new key substances were formed and the level of unsaturated fatty acids decreased by 7.28%. Among them, linoleic acid may be an important precursor for the formation of aroma components of hot-pressed peanut oil. Our study could provide theoretical guidance for understanding the volatile flavor mechanism of peanut oil and improving volatile flavor.
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Affiliation(s)
- Yingchuan Ma
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Kai Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Chunwei Xu
- Guangdong Moyanghua Cereals and Oils Co., Ltd., Yangjiang 529500, China
| | - Churan Lai
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yue Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China.
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5
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Du W, Wang Y, Ma Q, Li Y, Wang B, Bai S, Fan B, Wang F. The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives. Curr Res Food Sci 2024; 8:100719. [PMID: 38533489 PMCID: PMC10963188 DOI: 10.1016/j.crfs.2024.100719] [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: 01/03/2024] [Revised: 03/08/2024] [Accepted: 03/12/2024] [Indexed: 03/28/2024] Open
Abstract
Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to study the effect of number and position of the unsaturated bond in aliphatic aldehydes on meat flavorings. Cysteine-Amadori and thiazolidine derivatives were synthesized, identified by UPLC-TOF/MS and NMR, and quantitatively by UPLC-MS/MS. The polyunsaturated aldehydes exhibited higher inhibition than monounsaturated aldehydes, and monounsaturated aldehydes exhibited higher inhibition than saturated aldehydes, mainly manifested by the inhibition of the cysteine-Amadori formation and acceleration of the thiazolidine derivatives formation. The effect of unsaturated bonds position in aliphatic aldehydes on the initial Maillard reaction stage was similar. The cysteine played an important role in catalyzing the reaction of aliphatic aldehydes. A total of 109 volatile compounds derived by heating prepared thiazolidine derivatives degradation were detected by GC-MS. Formation pathways of volatile compounds were proposed by retro-aldol, oxidation, etc. Particularly, a route to form thiazole by the decarboxylation reaction of thiazolidine derivatives which derivatives from formaldehyde reacting with cysteine was proposed.
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Affiliation(s)
- Wenbin Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Yutang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Qianli Ma
- The First Hospital of Lanzhou University, Lanzhou, 730000, China
| | - Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Bo Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
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6
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Du W, Wang Y, Yan Q, Bai S, Huang Y, Li L, Mu Y, Shakoor A, Fan B, Wang F. The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds. Food Res Int 2023; 173:113337. [PMID: 37803647 DOI: 10.1016/j.foodres.2023.113337] [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: 05/14/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
Nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, and (E,Z)-2,6-nonadienal were used to reveal the effect of the number and position of unsaturated bond in aliphatic aldehydes on Maillard reaction for the generation of 88 stewed meat-like volatile compounds. The results showed that (E,E)-2,4-nonadienal and (E,Z)-2,6-nonadienal exhibited greater inhibition of the cysteine reaction with glucose than nonanal and (E)-2-nonenal. However, the positions of the unsaturated bonds in aliphatic aldehydes in the Maillard reaction stage were similar. A carbohydrate module labeling approach was used to present the formation pathways of 34 volatile compounds derived from the Maillard reaction with aliphatic aldehyde systems. The number and position of unsaturated bonds in aliphatic aldehydes generate multiple pathways of flavor compound formation. 2-Propylfuran and (E)-2-(2-pentenyl)furan resulted from aliphatic aldehydes. 5-Butyldihydro-2(3H)-furanone and 2-methylthiophene were produced from the Maillard reaction. 2-Furanmethanol, 2-thiophenecarboxaldehyde, and 5-methyl-2-thiophenecarboxaldehyde were derived from the interaction of aliphatic aldehydes and the Maillard reaction. In Particular, the addition of aliphatic aldehydes changed the formation pathway of 2-propylthiophene, thieno[3,2-b]thiophene, and 2,5-thiophenedicarboxaldehyde. Heatmap and PLS-DA analysis could discriminate volatile compound compositions of the five systems and screen the marker compounds differentiating volatile compounds.
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Affiliation(s)
- Wenbin Du
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yutang Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qinghong Yan
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yatao Huang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Long Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuwen Mu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ashbala Shakoor
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Fan
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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7
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Zheng Z, Zhang L, Zhang M, Mujumdar AS, Liu Y. Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties. Food Chem 2023; 417:135769. [PMID: 36917902 DOI: 10.1016/j.foodchem.2023.135769] [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: 11/17/2022] [Revised: 02/13/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023]
Abstract
This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness and yellowness, as well as changed the texture characteristics of beef flavors. With the addition of MRPs-PPH, the apparent viscosity, storage modulus and loss modulus of beef flavors decreased. Finally, the relationship between taste attributes and flavor compounds of the samples was analyzed by Partial Least Squares Regression (PLSR), and flavor compounds with significant positive contributions to different taste attributes were found. This study showed that MRPs-PPH could be used as a flavor enhancer derived from biomacromolecules with salt reduction and freshness enhancement.
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Affiliation(s)
- Zhiliang Zheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd, 528447 Zhongshan, Guangdong, China
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8
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Han D, Deng S, Wang H, Huang F, Fauconnier ML, Li H, Zheng J, Meng L, Zhang C, Li X. Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Food Funct 2023; 14:6554-6569. [PMID: 37382231 DOI: 10.1039/d3fo01061a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/30/2023]
Abstract
Chicken fat, due to its rich fatty acids (FAs), is more prone to lipid oxidation and the production of volatile compounds. The aim of the present study was to investigate the oxidative characteristics and flavor changes of saturated (SFF) and unsaturated fat fractions (USFF) from chicken fat induced by heating (140 °C at 70 rpm min-1 for 1 h and 2 h: SFF1, USFF1, SFF2 and USFF2). The FAs and volatile compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and two-dimensional gas chromatography time of flight mass spectrometry (GC × GC-ToFMS), respectively. The results showed that higher contents of unsaturated fatty acids (UFAs) were found in USFF compared to that in SFF, whereas USFF showed lower levels of saturated fatty acids (SFAs). With the extension of heating time, the SFA/UFA ratio in USFF and SFF significantly increased (p < 0.05), and more aldehydes, alcohols, ketones, and lactones were formed. Moreover, the odor activity values of 23 important compounds in USFF1-2 were significantly higher (p < 0.05) than those in SFF1-2. As revealed by principal component analysis (PCA) and cluster analysis (CA), it was obviously observed that all samples were divided into four clusters (USFF-SFF, USFF1-SFF1, USFF2, and SFF2). According to correlation analysis between FAs and volatile compounds, C18:2 ω6, C18:3 ω6 and C18:3 ω3 were significantly associated with dodecanal, (Z)-3-hexenal, (E)-2-decenal, 2-undecenal, (E)-2-dodecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-decanone, γ-octalactone and γ-nonalactone. Our data elucidated that fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during a thermal process.
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Affiliation(s)
- Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Siyang Deng
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hang Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Feng Huang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hong Li
- Shanxi Bangda Food Co., Ltd., Linfen 041000, China
| | - Jian Zheng
- Inner Mongolia Xibei Catering Group Co., Ltd., Huhhot 010000, China
| | - Linchun Meng
- Shanxi Yifa Tongcheng Agricultural Development Co., Ltd., Datong 037000, China
| | - Chunhui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xia Li
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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9
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Aung SH, Abeyrathne EDNS, Hossain MA, Jung DY, Kim HC, Jo C, Nam KC. Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat. Food Sci Anim Resour 2023; 43:639-658. [PMID: 37483995 PMCID: PMC10359836 DOI: 10.5851/kosfa.2023.e25] [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: 04/30/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 07/25/2023] Open
Abstract
Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4°C in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.
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Affiliation(s)
- Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Md. Altaf Hossain
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Applied Food Science and
Nutrition, Chattogram Veterinary and Animal Sciences
University, Chattogram 4225, Bangladesh
| | - Doo Yeon Jung
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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10
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Abril B, Lorenzo J, García-Pérez J, Contreras M, Benedito J. Supercritical co2 deodorization of dried pork liver. J CO2 UTIL 2023. [DOI: 10.1016/j.jcou.2023.102455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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11
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Yuan YW, Cai WQ, Wang MZ, Liu YT, Fu JJ, Chen YW. Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2166-2174. [PMID: 36460628 DOI: 10.1002/jsfa.12369] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found that sous vide cooking (SVC) at 60 °C increased the protein and lipid oxidation. The addition of antioxidant substances reduced the acceptance of the product. The effect of combination SVC and ultrasound pretreatment was therefore investigated. RESULTS Results showed that SVC at 50 °C combined with ultrasound effectively restrained the growth of total viable counts (TVC) in samples. Meanwhile, the main dominant genera changed from Pseudomonas to Carnobacterium and the number of microbial species decreased. The odor profile of Russian sturgeon meat was more stable and the lipoxygenase (LOX) activity decreased more rapidly after treating with SVC and ultrasound. Importantly, more stable protein aggregates were formed in samples treated by SVC 50 °C together with ultrasound pretreatment, so the protein and lipid oxidation were slowed during storage. Higher springiness values were obtained and the color of sturgeon meat was lighter under these conditions. CONCLUSION The combination of SVC 50 °C and ultrasound pretreatment effectively inhibited the microbial growth of Russian sturgeon meat at lower oxidation levels. These findings theoretically support the preservation and development of sturgeon meat, and the application of SVC technology. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yan-Wei Yuan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Wen-Qiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Meng-Zhen Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yu-Ting Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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12
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Li W, Wen L, Xiong S, Xiao S, An Y. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chem 2023; 420:135977. [PMID: 37037112 DOI: 10.1016/j.foodchem.2023.135977] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/06/2023] [Accepted: 03/16/2023] [Indexed: 04/07/2023]
Abstract
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
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Affiliation(s)
- Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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13
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Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions. Foods 2023; 12:foods12010217. [PMID: 36613433 PMCID: PMC9818664 DOI: 10.3390/foods12010217] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/16/2022] [Accepted: 12/28/2022] [Indexed: 01/05/2023] Open
Abstract
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde−glutathione−ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.
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14
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Zheng Q, Wang Z, Xiong F, Zhang G. Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles. Front Nutr 2023; 10:1097775. [PMID: 36937337 PMCID: PMC10017966 DOI: 10.3389/fnut.2023.1097775] [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: 11/14/2022] [Accepted: 02/09/2023] [Indexed: 03/06/2023] Open
Abstract
Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland barley, but the impacts of different thermal stabilized treatments on highland barley and possible chemical reactions remain unclear. The effects of thermal stabilization treatments (bake, far-infrared, fry, microwave and steam) on the enzymes, lipids and aroma profiles of highland barley flour (HBF) were investigated in this study. Thermal stabilization significantly decreased the contents of ash and GABA. Baked HBF exhibited the lowest fatty acid value and peroxide value. Untreated HBF had higher lipase and lipoxygenase activities and fried mostly inactivated these enzymes. All thermal stabilization treatments increased the catalase activities and fried showed the higher level. Thus, fried might be an effective method to stabilize the HBF. The high temperatures during stabilizing triggered the complex reactions, leading to the loss of some volatile compounds, and in the meantime the formation of others such as furans and aldehydes. These productions contributed to the unique aroma profiles of different HBFs. Furthermore, a chemometric approach was used to analyze the changes of thermal stabilized treated HBFs and to identity six key volatile compounds, which provided important knowledge on possible chemical reactions caused by thermal stabilization. Overall, these results provide the theoretical basis for the wider application of thermal stabilization technologies in highland barley processing.
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15
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Characterization and difference of lipids and metabolites from Jianhe White Xiang and Large White pork by high-performance liquid chromatography–tandem mass spectrometry. Food Res Int 2022; 162:111946. [DOI: 10.1016/j.foodres.2022.111946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/03/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022]
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16
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Zhang Z, Blank I, Wang B, Cao Y. Changes in odorants and flavor profile of heat‐processed beef flavor during storage. J Food Sci 2022; 87:5208-5224. [DOI: 10.1111/1750-3841.16363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/18/2022] [Accepted: 09/28/2022] [Indexed: 11/11/2022]
Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| | - Imre Blank
- Zhejiang Yiming Food Co. LTD Shanghai China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
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17
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Yu J, Lu K, Zi J, Yang X, Zheng Z, Xie W. Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste. Food Chem 2022; 393:133393. [DOI: 10.1016/j.foodchem.2022.133393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 05/16/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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18
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Ye Y, Dai S, Zhang H, He S, Hu W, Cao X, Wei Z. Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System. Molecules 2022; 27:molecules27217236. [PMID: 36364060 PMCID: PMC9655089 DOI: 10.3390/molecules27217236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/12/2022] [Accepted: 10/14/2022] [Indexed: 11/26/2022] Open
Abstract
In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluated. The analysis of fatty acids in lard with different treatments showed that ultrasound can generate more unsaturated fatty acids in the aqueous phase. The UV–Vis absorbances of UEL-MRPs, UN-MRPs, and MRPs obtained in an oil-in-water system (EL-MRPs) and MRPs obtained in an oil-free system (N-MRPs) at 294 and 420 nm indicated that ultrasound could increase the amount of Maillard reaction intermediates and melanoids in the final products of the Maillard reaction. This was in line with the result obtained from color change determination—that ultrasound can darken the resultant MRPs. Volatile analysis showed ultrasound can not only increase the number of volatile substances, but also greatly increase the composition of volatile substances in UEL-MRPs and UN-MRPs, especially the composition of those contributing to the flavor of the MRPs, such as oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles. Descriptive sensory evaluation revealed that UN-MRPs and UEL-MRPs had the highest scores in total acceptance, ranking in the top two, and UEL-MRPs had the strongest meaty flavor among these four kinds of MRPs. Furthermore, the measurements of antioxidant activities, including DPPH radical-scavenging activity, hydroxyl radical scavenging ability, and ferric ion reducing antioxidant power, were conducted, showing that UN-MRPs exhibited the highest antioxidant activity among all the MRPs.
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Affiliation(s)
- Yongkang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Shengquan Dai
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hongyan Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Shudong He
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Wanwan Hu
- Huangshan Chaogang Food Co., Ltd., Huangshan 245000, China
| | - Xiaodong Cao
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Correspondence: (X.C.); (Z.W.)
| | - Zhaojun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
- Correspondence: (X.C.); (Z.W.)
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19
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Yuan H, Xu L, Chang M, Meng J, Feng C, Geng X, Cheng Y, Liu Z. Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa. Front Nutr 2022; 9:1017014. [PMID: 36337648 PMCID: PMC9635447 DOI: 10.3389/fnut.2022.1017014] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022] Open
Abstract
To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.
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Affiliation(s)
- Hui Yuan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
- Lijing Xu,
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
- *Correspondence: Mingchang Chang,
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Zongqi Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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20
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Li Y, Gao C, Wang Y, Fan M, Wang L, Qian H. Analysis of the aroma volatile compounds in different stabilized rice bran during storage. Food Chem 2022; 405:134753. [DOI: 10.1016/j.foodchem.2022.134753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 10/13/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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21
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Zhang Z, Meng F, Wang B, Cao Y. Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions. Front Nutr 2022; 9:966697. [PMID: 36110401 PMCID: PMC9468785 DOI: 10.3389/fnut.2022.966697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022] Open
Abstract
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.
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22
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Ye Y, Ye S, Wanyan Z, Ping H, Xu Z, He S, Cao X, Chen X, Hu W, Wei Z. Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates. Food Chem 2022; 378:132119. [PMID: 35033715 DOI: 10.1016/j.foodchem.2022.132119] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/18/2021] [Accepted: 01/07/2022] [Indexed: 11/04/2022]
Abstract
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.
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Affiliation(s)
- Yongkang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Shuangshuang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Zhangxiang Wanyan
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Hao Ping
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Zixun Xu
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Shudong He
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xiaodong Cao
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Xiangyang Chen
- School of Life and Environmental Sciences, Huangshan University, Huangshan 245041, China
| | - Wanwan Hu
- Huangshan Chaogang Food Co., Ltd, Huangshan 245000, China
| | - Zhaojun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
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23
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Kong X, Li Y, Liu X. A review of thermosensitive antinutritional factors in plant-based foods. J Food Biochem 2022; 46:e14199. [PMID: 35502149 DOI: 10.1111/jfbc.14199] [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: 12/30/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 12/01/2022]
Abstract
Legumes and cereals account for the vast proportion of people's daily intake of plant-based foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food. In this paper, the antinutritional effects, determination, and passivation methods of thermosensitive antinutritional factors such as trypsin inhibitors, urease, lipoxygenase, and lectin were reviewed to provide theoretical help to reduce antinutritional factors in food and improve the utilization rate of plant-based food nutrition. Since trypsin inhibitors and lectin have been more extensively studied and reviewed previously, the review mainly focused on urease and lipoxygenase. This review summarized the information of thermosensitive antinutritional factors, trypsin inhibitors, urease, lipoxygenase, and lectin, in cereals and legumes. The antinutritional effects, and physical and chemical properties of trypsin inhibitors, urease, lipoxygenase, and lectin were introduced. At the same time, the research methods for the detection and inactivation of these four antinutritional factors were also summarized in the order of research conducted time. The rapid determination and inactivation of antinutrients will be the focus of attention for the food industry in the future to improve the nutritional value of food. Exploring what structural changes could passivation technologies bring to antinutritional factors will provide a theoretical basis for further understanding the mechanisms of antinutritional factor inactivation. PRACTICAL APPLICATIONS: Antinutritional factors in plant-based foods hinder the absorption of nutrients and reduce the nutritional value of the food. Among them, thermosensitive antinutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, have a high proportion among the antinutritional factors. In this paper, we investigate thermosensitive antinutritional factors from three perspectives: the antinutritional effect of thermosensitive antinutritional factors, determination, and passivation methods. The current passivation methods for thermosensitive antinutritional factors revolve around biological, physical, and chemical aspects, and their elimination mechanisms still need further research, especially at the protein structure level. Reducing the level of antinutritional factors in the future food industry while controlling the loss of other nutrients in food is a goal that needs to be balanced. This paper reviews the antinutritional effects of thermosensitive antinutritional factors and passivation methods, expecting to provide new research ideas to improve the nutrient utilization of food.
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Affiliation(s)
- Xin Kong
- College of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - You Li
- College of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Xinqi Liu
- College of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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24
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The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production. Food Res Int 2022; 155:111081. [DOI: 10.1016/j.foodres.2022.111081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 11/22/2022]
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25
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Li J, Xu Y, Du W, Jin L, Ren P, Ren F, Xie JC. Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104378] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Araújo Cordeiro ARRD, Medeiros LLD, Olegário LDS, Carvalho LMD, Bezerra TKA, Pacheco MTB, Galvão MDS, Madruga MS. Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran. FERMENTATION 2022. [DOI: 10.3390/fermentation8030120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.
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Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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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.
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Suri K, Singh B, Kaur A, Singh N. Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed ( Linum usitatissimum L.) oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:366-376. [PMID: 35068580 PMCID: PMC8758888 DOI: 10.1007/s13197-021-05023-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2021] [Accepted: 02/03/2021] [Indexed: 01/03/2023]
Abstract
In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION The online version of this article at 10.1007/s13197-021-05023-6.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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Hu LT, Elam E, Ni ZJ, Shen Y, Xia B, Thakur K, Jiang L, Zhang JG, Wei ZJ. The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products. Food Chem X 2021; 12:100148. [PMID: 34761203 PMCID: PMC8568604 DOI: 10.1016/j.fochx.2021.100148] [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: 09/02/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 12/05/2022] Open
Abstract
The structural and physicochemical properties of a low sodium MRPs were investigated.. Different MRPs low sodium seasoning salts had better flavor characteristics. CMS had the largest bulk density and the highest sensory score. SMS had good hygroscopicity and thermal stability during storage. TMS had the highest solubility, which is significant for its use as seasoning salt.
In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.
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Affiliation(s)
- Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Yi Shen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Li Jiang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
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Xu H, Hu Y, Hu Q, Liu J, Su A, Xie M, Ma G, Pei F, Mariga AM, Yang W. Isolation, characterization and HepG-2 inhibition of a novel proteoglycan from Flammulina velutipes. Int J Biol Macromol 2021; 189:11-17. [PMID: 34411611 DOI: 10.1016/j.ijbiomac.2021.08.086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/08/2021] [Accepted: 08/10/2021] [Indexed: 01/31/2023]
Abstract
Flammulina velutipes has anti-inflammatory, immunomodulatory, antioxidant and many bioactive properties with high contents of carbohydrate, proteins and fibers. In this study, a novel proteoglycan with polysaccharide complexes and protein chain, named PGD1-1, was isolated from F. velutipes. The structural characteristics of PGD1-1 were then determined, and its anti-proliferation and pro-apoptotic activities against HepG-2 cells were demonstrated in vitro. Results proved that the average molecular weight of PGD1-1 was 32.71 kDa, and the carbohydrate and protein contents were 93.35 and 2.33%, respectively. The protein moiety was bonded to a polysaccharide chain via O-glycosidic linkage. The monosaccharides consisted of d-glucose, D-galactose and D-xylose in a molar ratio of 21.90:2.84:1.00. PGD1-1 significantly inhibited the proliferation of HepG-2 cells by affecting cell lipid peroxidation and nitric oxide production. In addition, PGD1-1 promoted the apoptosis of HepG-2 cells, especially the early apoptosis. These findings proved that PGD1-1 was a novel potent ingredient against the proliferation of HepG-2, which will provide a theoretical basis for the development and utilization of the functional ingredients of the F. velutipes.
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Affiliation(s)
- Hui Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Ye Hu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jianhui Liu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Anxiang Su
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Minhao Xie
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Gaoxing Ma
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fei Pei
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Alfred Mugambi Mariga
- School of Agriculture and Food Science, Meru University of Science Technology, P.O. Box 972-60400, Meru, Kenya
| | - Wenjian Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
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Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals. Food Chem X 2021; 11:100127. [PMID: 34485895 PMCID: PMC8405971 DOI: 10.1016/j.fochx.2021.100127] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/03/2021] [Accepted: 08/12/2021] [Indexed: 11/20/2022] Open
Abstract
MRPs were obtained by heating camellia seed meal hydrolysates, and different sugars. The ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. MR could improve the flavor and antioxidant activity of camellia seed meal.
In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, infrared spectroscopy, and gas chromatography-mass spectrometry. Not only the change of amino acid content in MRPs, but also the antioxidant capacity of MRPs and the antioxidant capacity after in vitro digestion were determined. Our result showed that the ratio of essential amino acids in R-MRPs was increased and the antioxidant activity was the highest. For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level.
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Huang Q, Dong K, Wang Q, Huang X, Wang G, An F, Luo Z, Luo P. Changes in volatile flavor of yak meat during oxidation based on multi-omics. Food Chem 2021; 371:131103. [PMID: 34537608 DOI: 10.1016/j.foodchem.2021.131103] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/05/2021] [Accepted: 09/06/2021] [Indexed: 12/20/2022]
Abstract
Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of volatile compounds, including heptanal, octanal, nonanal, 2,3-glutaraldehyde, 3-hydroxy-2-butanone, etc. were promoted by oxidation. Among them, 2,3-pentanedione and 3-hydroxy-2-butanone, etc. maybe contributed most to the overall aroma of yak meat, while octanal, nonanal and benzaldehyde maybe related to the formation of off-odor or acidification. Meanwhile, the content of metabolites such as oleic acid, linoleic acid, etc. fatty acids and 3-dehydromangiferic acid, tyrosine were increased or decreased with the time of oxidation. More importantly, the formation of most flavor components in yak meat during the course of oxidation were related to stearidonic acid, acetylleucine, dehydroshikimate, 6-phosphate-glucose etc. differential metabolic components. Moreover, starch and sucrose metabolism (prediction), and amino acid metabolism (enrichment) etc. pathways maybe related with the process of oxidation.
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Affiliation(s)
- Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
| | - Kai Dong
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qia Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xiang Huang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China
| | - Fengping An
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China.
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China.
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35
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Shen Y, Hu LT, Xia B, Ni ZJ, Elam E, Thakur K, Zhang JG, Wei ZJ. Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products. Food Chem 2021; 365:130463. [PMID: 34224935 DOI: 10.1016/j.foodchem.2021.130463] [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: 03/03/2021] [Revised: 06/23/2021] [Accepted: 06/23/2021] [Indexed: 10/21/2022]
Abstract
Lately, plant derived proteins have been used extensively to produce Maillard reaction products (MRPs) for the preparation of various functional food products. We evaluated the effects of cysteine (Cys), methionine (Met), and thiamine (Thi) on the color and flavor development of MRPs derived from sesame seed meal. Compared with the MRPs of sesame seed hydrolysate (SSH), Cys-MRPs had the strongest antioxidant activity and fluorescence intensity, showing the stronger taste and overall acceptability. These MRPs contained the highest sulfur compounds which resulted into stronger meat flavor. Moreover, the content of free amino acids in Met-MRPs was the highest. Compared with MRPs of SSH alone, MRPs with different sulfur content had better flavor characteristics and physicochemical properties, which entail their usage in different food ingredients.
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Affiliation(s)
- Yi Shen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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36
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Xia B, Ni ZJ, Hu LT, Elam E, Thakur K, Zhang JG, Wei ZJ. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions. Food Chem 2021; 363:130276. [PMID: 34144426 DOI: 10.1016/j.foodchem.2021.130276] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 04/22/2021] [Accepted: 05/26/2021] [Indexed: 12/17/2022]
Abstract
To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymatic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chemical properties and varied volatile compounds. The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds. Correlation analysis of the chemical properties of chicken fat and the major volatile compounds showed that by controlling the chemical properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments.
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Affiliation(s)
- Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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37
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Gao C, Li Y, Pan Q, Fan M, Wang L, Qian H. Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103178] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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38
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Zhong R, Lu X, Zhong J, Chen L, Cheng W, Liang P. Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad ( Decapterus maruadsi) Enzymatic Hydrolysate. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1910762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Ji Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Lijiao Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Wenjian Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
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Yang X, Zhu K, Guo H, Geng Y, Lv W, Wang S, Guo Y, Qin P, Ren G. Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry. Food Chem 2021; 348:129086. [PMID: 33508608 DOI: 10.1016/j.foodchem.2021.129086] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 01/06/2021] [Accepted: 01/09/2021] [Indexed: 01/23/2023]
Abstract
Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic profile differences are poorly investigated. The volatile components of 11 quinoa samples were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 120 peaks were detected, with 61 compounds identified. White quinoa liberated a high concentration of volatiles with grass (n-hexanol) and green ((E)-2-octenal, (E)-2-heptenal, etc.) aromas before and after cooking, respectively. Raw flaxen samples uniquely released a caramel compound (cyclotene) and exhibited several sweet and caramel volatiles (decanal, 5-methyl-furfural, and 2-furfural) after cooking. Additionally, cooked black quinoa exerted more fruity substances (methyl hexanoate and phenylacetaldehyde). Orthogonal partial least square discriminant analysis clearly distinguished the samples before and after cooking and differentiated the seeds into different colours. The results confirm the potential of HS-GC-IMS to evaluate volatiles in quinoa and are meaningful for quinoa consumption.
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Affiliation(s)
- Xiushi Yang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kaili Zhu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Huimin Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - Yanlou Geng
- The Semi-arid Agriculture Engineering & Technology Research Centre of P. R. China, Shijiazhuang 050000, China
| | - Wei Lv
- The Semi-arid Agriculture Engineering & Technology Research Centre of P. R. China, Shijiazhuang 050000, China
| | - Siyu Wang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yuqing Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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Hou L, Zhang Y, Li C, Wang X, Wang SC. Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes. J Oleo Sci 2021; 70:31-38. [PMID: 33431770 DOI: 10.5650/jos.ess20169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The flavor and taste of the foods play an important or even a decisive role in the acceptance and preference of the consumers. It was found that the sesame paste prepared with the germinated sesame seeds was bitter in our previous experiment. In the study, the volatile and non-volatile bitter-taste components of the sesame paste samples were comprehensively analyzed. 2-methylbutanal, hexanal, acetic acid, and butyric acid were the predominant volatile compounds in the soaked and germinated sesame pastes. Oxalate was significantly reduced by the germination (p < 0.05). The contents of sesaminoltriglucoside in sesame pastes ranged from 129.04 to 217.57 μg/g. Both total and individual free amino acid contents increased with the prolongation of the germinating time. The bitter-taste amino acid Arg had the highest score of Taste Activity Value for the bitterest sample made from the seeds germinated for 36 hours. The bitter-tasting Arg was first reported to impart a bitter taste to the germinated sesame paste.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Cuicui Li
- College of Food Science and Technology, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology
| | - Selina C Wang
- Department of Food Science and Technology, University of California Davis.,Olive Center, University of California Davis
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de Araújo Cordeiro ARR, de Medeiros LL, Bezerra TKA, Pacheco MTB, de Sousa Galvão M, Madruga MS. Effects of thermal processing on the flavor molecules of goat by-product hydrolysates. Food Res Int 2020; 138:109758. [DOI: 10.1016/j.foodres.2020.109758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 09/23/2020] [Accepted: 09/27/2020] [Indexed: 10/23/2022]
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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Wang X, Shen Y, Thakur K, Han J, Zhang JG, Hu F, Wei ZJ. Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus. Molecules 2020; 25:E3955. [PMID: 32872604 PMCID: PMC7504760 DOI: 10.3390/molecules25173955] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/28/2020] [Accepted: 08/29/2020] [Indexed: 12/29/2022] Open
Abstract
Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.
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Affiliation(s)
- Xin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Yi Shen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Jinzhi Han
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China;
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
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Feng J, Ma Y, Sun P, Thakur K, Wang S, Zhang J, Wei Z. Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14613] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jun Feng
- School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China
| | - Yi‐Long Ma
- School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China
| | - Ping Sun
- School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China
| | - Kiran Thakur
- School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China
| | - Shaoyun Wang
- College of Biological Science and Technology Fuzhou University Fuzhou 350108 China
| | - Jian‐Guo Zhang
- School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China
| | - Zhao‐Jun Wei
- School of Food Science and Biological Engineering Hefei University of Technology Hefei 230009 China
- Biological Science and Engineering College North Minzu University Yinchuan 750021 China
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Shang Y, Cao H, Wei C, Thakur K, Liao A, Huang J, Wei Z. Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14341] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Ya‐Fang Shang
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Heng Cao
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Chao‐Kun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Ai‐Mei Liao
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
| | - Ji‐Hong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
- Henan Cooperation Science and Technology Institute Zhengzhou People’s Republic of China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang seasoning Food Co., Ltd Jieshou People’s Republic of China
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