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Lin Y, Huang Y, Liu X, Pan Y, Feng X, Guo H, Li X, Tao Y, Chen P, Chu Q. Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis. Food Chem 2024; 459:140342. [PMID: 39003860 DOI: 10.1016/j.foodchem.2024.140342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 06/03/2024] [Accepted: 07/03/2024] [Indexed: 07/16/2024]
Abstract
Basic standard samples are integral for ensuring consistency and quality control of tea. Understanding the real reasons behind the hierarchical system of Shuixian tea grades in the Chinese national standard is crucial to the scientific development of tea standardization. In this investigation, different grade samples of Shuixian tea strictly conformed to the Chinese national standard, serving as the research objects. Sensory evaluation, SEM and HS-SPME-GC-MS were employed to comprehensively analyze the aroma characteristics. The odor profiles of special grade samples predominantly featured floral and fruity aromas, which attributed to compounds such as geraniol, indole, phenylethyl alcohol. Additionally, hexanal, (E)-3-hexen-1-ol and other compounds contributed to fruity and sweet aroma in first grade. Notably, the predominant roasted and sweet aromas of second grade were attributed to compounds including pyridine, 2,5-dimethyl-pyrazine. This study lays a solid foundation for the scientific development of Chinese national standards and international standard system.
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Affiliation(s)
- Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Yibiao Huang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Xia Liu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
| | - Yani Pan
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xinyu Feng
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xiaolan Li
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Yike Tao
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
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2
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Mikaliunaite L, Synovec RE. Simultaneous discovery of compounds dominated by either molding kinetics or geographical region of origin for moisture damaged cacao beans using orthogonally applied tile-based fisher ratio analysis of GC×GC-TOFMS data. J Chromatogr A 2024; 1730:465093. [PMID: 38897109 DOI: 10.1016/j.chroma.2024.465093] [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: 05/23/2024] [Revised: 06/12/2024] [Accepted: 06/13/2024] [Indexed: 06/21/2024]
Abstract
Herein, two "orthogonal" characteristics of moisture damaged cacao beans (temporally dependent molding kinetics versus the time-independent geographical region of origin) are simultaneously analyzed in a comprehensive two-dimensional (2D) gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) dataset using tile-based Fisher ratio (F-ratio) analysis. Cacao beans from six geographical regions were analyzed once a day for six days following the initiation of moisture damage to trigger the molding process. Thus, there are two "extremes" to the experimental sample class design: six time points for the molding kinetics versus the six geographical regions of origin, resulting in a 6 × 6 element signal array referred to as a composite chemical fingerprint (CCF) for each analyte. Usually, this study would involve initial generation of two separate hit lists using F-ratio analysis, one hit list from inputting the data with the six time point classes, then another hit list from inputting the dataset from the perspective of geographic region of origin. However, analysis of two separate hit lists with the intent to distill them down to one hit list is extremely time-consuming and fraught with shortcomings due to the challenges associated with attempting to match analytes across two hit lists. To address this challenge, tile-based F-ratio analysis is "orthogonally applied" to each analyte CCF to simultaneously determine two F-ratios at the chromatographic 2D location (F-ratiokinetic and F-ratioregion) for each hit, by ranking a single hit list using the higher of the two F-ratios resulting in the discovery of 591 analytes. Further, using a pseudo-null distribution approach, at the 99.9% threshold over 400 analytes were deemed suitable for PCA classification. Using a more stringent 99.999% threshold, over 100 analytes were explored more deeply using PARAFAC to provide a purified mass spectrum.
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Affiliation(s)
- Lina Mikaliunaite
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, USA
| | - Robert E Synovec
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, USA.
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3
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Yang H, Qu F, Yang Y, Li X, Wang P, Guo S, Wang L. Study on the Determination of Flavor Value of Rice Based on Grid Iterative Search Swarm Optimization Support Vector Machine Model and Hyperspectral Imaging. SENSORS (BASEL, SWITZERLAND) 2024; 24:4635. [PMID: 39066032 PMCID: PMC11280689 DOI: 10.3390/s24144635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/20/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024]
Abstract
In the field of rice processing and cultivation, it is crucial to adopt efficient, rapid and user-friendly techniques to detect the flavor values of various rice varieties. The conventional methods for flavor value assessment mainly rely on chemical analysis and technical evaluation, which not only deplete the rice resources but also incur significant time and labor costs. In this study, hyperspectral imaging technology was utilized in combination with an improved Particle Swarm Optimization Support Vector Machine (PSO-SVM) algorithm, i.e., the Grid Iterative Search Particle Swarm Optimization Support Vector Machine (GISPSO-SVM) algorithm, introducing a new non-destructive technique to determine the flavor value of rice. The method captures the hyperspectral feature data of different rice varieties through image acquisition, preprocessing and feature extraction, and then uses these features to train a model using an optimized machine learning algorithm. The results show that the introduction of GIS algorithms in a PSO-optimized SVM is very effective and can improve the parameter finding ability. In terms of flavor value prediction accuracy, the Principal Component Analysis (PCA) combined with the GISPSO-SVM algorithm achieved 96% accuracy, which was higher than the 93% of the Competitive Adaptive Weighted Sampling (CARS) algorithm. And the introduction of the GIS algorithm in different feature selection can improve the accuracy to different degrees. This novel approach helps to evaluate the flavor values of new rice varieties non-destructively and provides a new perspective for future rice flavor value detection methods.
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Affiliation(s)
- Han Yang
- College of Computer Science and Technology, Changchun University of Science and Technology, Changchun 130022, China; (H.Y.); (Y.Y.)
| | - Fuheng Qu
- College of Computer Science and Technology, Changchun University of Science and Technology, Changchun 130022, China; (H.Y.); (Y.Y.)
| | - Yong Yang
- College of Computer Science and Technology, Changchun University of Science and Technology, Changchun 130022, China; (H.Y.); (Y.Y.)
- College of Software Engineering, Jilin Technology College of Electronic Information, Jilin 132021, China
| | - Xiaofeng Li
- State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China;
| | - Ping Wang
- Jalaid Banner National Modern Agricultural Industrial Park Management Center, Hinggan League 137600, China; (P.W.); (S.G.); (L.W.)
| | - Sike Guo
- Jalaid Banner National Modern Agricultural Industrial Park Management Center, Hinggan League 137600, China; (P.W.); (S.G.); (L.W.)
| | - Lu Wang
- Jalaid Banner National Modern Agricultural Industrial Park Management Center, Hinggan League 137600, China; (P.W.); (S.G.); (L.W.)
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4
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Li S, Li H, Lu L, Shao G, Guo Z, He Y, Wang Y, Yang X, Chen M, Hu X. Analysis of rice characteristic volatiles and their influence on rice aroma. Curr Res Food Sci 2024; 9:100794. [PMID: 39021608 PMCID: PMC466974 DOI: 10.1016/j.crfs.2024.100794] [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: 02/22/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 07/20/2024] Open
Abstract
Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation.
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Affiliation(s)
- Shuimei Li
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Hongyan Li
- Guizhou Lianda Testing Technology Co., Ltd. Guiyang 550025, Guizhou, China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Gaoneng Shao
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Zhenling Guo
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Yuntao He
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Yong Wang
- Zhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, China
| | - Xiaohui Yang
- Zhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, China
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
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Leni G, Rocchetti G, Bertuzzi T, Abate A, Scansani A, Froldi F, Prandini A. Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina. Food Chem 2024; 440:138225. [PMID: 38134826 DOI: 10.1016/j.foodchem.2023.138225] [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: 09/16/2023] [Revised: 12/14/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023]
Abstract
Coppa Piacentina is an Italian protected designation of origin (PDO) dry-cured product obtained from the muscle of pork neck and ripened for at least six months. Metabolomics- and volatilomics-based strategies, combined with a chemical characterization of free amino acids were applied to identify biomarkers of long-ripened Coppa Piacentina PDO. Long ripening induced a significantly increase of total free amino acids, mainly represented by glutamic acid, involved in the umami taste perception. Untargeted metabolomics, performed using UHPLC-HRMS, allowed to identify 32 putative gamma-glutamyl-peptides, known as main contributors to the kokumi taste. Unsupervised and supervised multivariate statistics observed a clear modification of these peptides over the ripening, with gamma-glutamyl-peptides which significantly increased in long-ripened samples. A volatilomics-based strategy, conducted with GCxGC-MS, was then performed, and 93 different compounds were identified, with aldehyde and ketones deriving from the lipid auto-oxidation which increased according to ripening.
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Affiliation(s)
- Giulia Leni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Alessio Abate
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Alessandra Scansani
- Consorzio Tutela Salumi DOP Piacentini, Via Tirotti 11, 29122 Piacenza, Italy
| | - Federico Froldi
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Aldo Prandini
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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6
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Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Review of technology advances to assess rice quality traits and consumer perception. Food Res Int 2023; 172:113105. [PMID: 37689840 DOI: 10.1016/j.foodres.2023.113105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The increase in rice consumption and demand for high-quality rice is impacted by the growth of socioeconomic status in developing countries and consumer awareness of the health benefits of rice consumption. The latter aspects drive the need for rapid, low-cost, and reliable quality assessment methods to produce high-quality rice according to consumer preference. This is important to ensure the sustainability of the rice value chain and, therefore, accelerate the rice industry toward digital agriculture. This review article focuses on the measurements of the physicochemical and sensory quality of rice, including new and emerging technology advances, particularly in the development of low-cost, non-destructive, and rapid digital sensing techniques to assess rice quality traits and consumer perceptions. In addition, the prospects for potential applications of emerging technologies (i.e., sensors, computer vision, machine learning, and artificial intelligence) to assess rice quality and consumer preferences are discussed. The integration of these technologies shows promising potential in the forthcoming to be adopted by the rice industry to assess rice quality traits and consumer preferences at a lower cost, shorter time, and more objectively compared to the traditional approaches.
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Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Department of Agrotechnology, Faculty of Mechanical Engineering and Technology, Universiti Malaysia Perlis, 02600 Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México 64849, Mexico.
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7
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Zhang C, Zheng Z, Liu K, Debliquy M, Liu Q. Highly sensitive and selective Sb 2WO 6 microspheres in detecting VOC biomarkers in cooked rice: Experimental and density functional theory study. Food Chem 2023; 424:136323. [PMID: 37210843 DOI: 10.1016/j.foodchem.2023.136323] [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: 12/18/2022] [Revised: 05/02/2023] [Accepted: 05/04/2023] [Indexed: 05/23/2023]
Abstract
The palatability of cooked rice is susceptible to the flavor and effective detection of volatile organic compounds (VOCs) can avoid deterioration and improve the taste quality. Herein, hierarchical antimony tungstate (Sb2WO6) microspheres are synthesized through a solvothermal process and the effect of solvothermal temperature on the room temperature gas-sensing properties of gas sensors is investigated. Outstanding sensitivity towards VOC biomarkers (nonanal, 1-octanol, geranyl acetone and 2-pentylfuran) in cooked rice is achieved and the sensors exhibit remarkable stability and reproducibility, which are contributed to the formation of the hierarchical microsphere structure, larger specific surface area, narrower band gap and increased oxygen vacancy content. The kinetic parameters combined with principal component analysis (PCA) effectively distinguish the four VOCs while the enhanced sensing mechanism was substantiated through density functional theory (DFT) calculation. This work provides a strategy for fabricating high performance Sb2WO6 gas sensors which can be practically applied to food industry.
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Affiliation(s)
- Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, PR China.
| | - Zichen Zheng
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Kewei Liu
- College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Marc Debliquy
- Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Mons 7000, Belgium
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou 225009, Jiangsu Province, PR China
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8
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Peng K, Tang Q, Zheng Y, Ji F, Chen X. Analysis of volatile components in different broken rice by
HS‐SPME
/
GC‐TOFMS. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Affiliation(s)
- Kaixiong Peng
- College of Life Science and Food Engineering Huaiyin Institute of Technology Huai'an China
| | - Qunyong Tang
- Jiangsu King's Luck Brewery Joint‐Stock Co., Ltd. Lianshui China
| | - Yuhan Zheng
- College of Life Science and Food Engineering Huaiyin Institute of Technology Huai'an China
| | - Fang Ji
- Jiangsu King's Luck Brewery Joint‐Stock Co., Ltd. Lianshui China
| | - Xiaoming Chen
- College of Life Science and Food Engineering Huaiyin Institute of Technology Huai'an China
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9
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The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball. Foods 2023; 12:foods12020280. [PMID: 36673371 PMCID: PMC9858382 DOI: 10.3390/foods12020280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15-30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.
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10
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Fan H, Liu H, Li W, Su W, Wang D, Zhang S, Liu T, Zhang Y. Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Tian X, Wu F, Zhou G, Guo J, Liu X, Zhang T. Potential volatile markers of brown rice infested by the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae). Food Chem X 2022; 17:100540. [PMID: 36845491 PMCID: PMC9943867 DOI: 10.1016/j.fochx.2022.100540] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
The rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae) could cause significant grain loss by feeding internally on seeds. In this study, we tried to analyze the volatile compounds in non-infested and S. oryzae-infested brown rice during different storage periods to identify potential markers in S. oryzae-infested brown rice and facilitate pest monitoring during brown rice storage. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to identify the volatile compounds. On the basis of GC-MS and GC-IMS data, a reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered using partial least squares-discriminant analysis (PLS-DA). 1-Octen-3-ol, 1-hexanol and 3-octanone were co-selected as potential markers because their variable importance in projection (VIP) was greater than 1 in both models. The current study's findings lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
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Affiliation(s)
- Xuemei Tian
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China,Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Fenghua Wu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Guoxin Zhou
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Jian Guo
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China,Corresponding authors at: No.11 Bai wan zhuang Street, Xicheng District, Beijing China (T. Zhang). No.666 Wu Su Street, Linan District, Hangzhou, Zhejiang Province, China (X. Liu).
| | - Tao Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China,Academy of National Food and Strategic Reserves Administration, Beijing 100037, China,Corresponding authors at: No.11 Bai wan zhuang Street, Xicheng District, Beijing China (T. Zhang). No.666 Wu Su Street, Linan District, Hangzhou, Zhejiang Province, China (X. Liu).
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12
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Zheng Z, Zhang C, Liu K, Liu Q. Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor. RICE (NEW YORK, N.Y.) 2022; 15:53. [PMID: 36309628 PMCID: PMC9617995 DOI: 10.1186/s12284-022-00602-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 10/14/2022] [Indexed: 05/13/2023]
Abstract
Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.
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Affiliation(s)
- Zichen Zheng
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China.
| | - Kewei Liu
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
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13
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Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13741-13753. [PMID: 36225119 DOI: 10.1021/acs.jafc.2c04342] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC-O-MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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Affiliation(s)
- Tao Feng
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Jiaqing Sun
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Kai Wang
- Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China
| | - Shiqing Song
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Da Chen
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States
| | - Haining Zhuang
- Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand
| | - Dejun Li
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Xianle Meng
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Mingliang Shi
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Lingyun Yao
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States
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14
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Fukalova Fukalova T, Moreno-Peris E, García-Martínez MD, Raigón Jiménez MD. Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants. Front Nutr 2022; 9:912680. [PMID: 35873421 PMCID: PMC9305174 DOI: 10.3389/fnut.2022.912680] [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: 04/04/2022] [Accepted: 05/24/2022] [Indexed: 11/15/2022] Open
Abstract
Wild edible plants have played an important role in traditional diets, including the Mediterranean diet. Many of these plants have acquired an undervalued status, since they are under-appreciated in terms of their nutritional, organoleptic qualities, or their seasonality. However, some of these species are still used in local gastronomy for their aromatic and taste characteristics. This study has investigated the quantitative and qualitative aromatic characteristics of seven undervalued wild plants that determine their organoleptic characteristics. Volatiles of the fresh leaves of each species have been determined by head-space solid-phase microextraction, a sensitive and solvent-free technique, coupled with gas chromatography and mass spectrometry. A total of 37 compounds with remarkable quantitative and qualitative differences were identified. In general, benzenoids and monoterpenoids were the most abundant groups, while branched unsaturated hydrocarbons, fatty alcohols, and sesquiterpenoids were the minor groups. Benzyl nitrile, benzyl isothiocyanate, p-cymene, and 2-hexenal were the main individual volatiles, while benzyl alcohol, eugenol, and α-copaene were the differentiating aromas. The results display that the undervalued species studied could be a suitable choice to include as new environmentally friendly crops, providing a double benefit to producers, because they are a possible way to achieve sustainable production systems, and they are an alternative for consumers, because these plants provide flavors that have high organoleptic qualities.
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Affiliation(s)
- Tamara Fukalova Fukalova
- Facultad de Ciencias Químicas, Laboratorio de Fitoquímica y Productos Biológicos, Universidad Central del Ecuador, Quito, Ecuador
| | - Estela Moreno-Peris
- Instituto de Conservación y Mejora de la Agrobiodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - María Dolores García-Martínez
- Instituto de Conservación y Mejora de la Agrobiodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
| | - María Dolores Raigón Jiménez
- Instituto de Conservación y Mejora de la Agrobiodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
- *Correspondence: María Dolores Raigón Jiménez
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15
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Deng S, Ashraf U, Nawaz M, Abbas G, Tang X, Mo Z. Water and Nitrogen Management at the Booting Stage Affects Yield, Grain Quality, Nutrient Uptake, and Use Efficiency of Fragrant Rice Under the Agro-Climatic Conditions of South China. FRONTIERS IN PLANT SCIENCE 2022; 13:907231. [PMID: 35769300 PMCID: PMC9234578 DOI: 10.3389/fpls.2022.907231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/23/2022] [Indexed: 06/12/2023]
Abstract
The present study was conducted to assess the effects of water and nitrogen applications at the booting stage on yield, grain quality, and nutrient use efficiencies in fragrant rice in the early (March-July) and late (July-November) seasons of 2013. The experiment was comprised of two fragrant rice cultivars, i.e., Nongxiang 18 and Basmati; three nitrogen levels, i.e., 0 kg N ha-1 (N0), 30 kg N ha-1 (N1), and 60 kg N ha-1 (N2); and three water levels, i.e., 2-4 cm water layer well-watered (W0), water with a soil water potential of -15 ± 5 kPa (W1), and water with a soil water potential of -25 ± 5 kPa (W2), which were randomized in a split-split plot design. Results showed that Basmati produced a higher grain yield than Nongxiang 18 (16.20 and 9.61% in the early and late season, respectively), whereas the W1 exhibited the maximum grain yield and harvest index. The moderate application of nitrogen (N1) at the booting stage resulted in higher grain yield, nevertheless, cultivar, water, and nitrogen revealed different trends for some of the grain quality attributes, i.e., brown rice rate, milled rice rate, head milled rice rate, protein content, and amylose content as well as nutrient uptake and use efficiencies in the double rice production system. Basmati had a higher nitrogen harvest index (NHI; 18.28-20.23%) and P harvest index (PHI; 3.95-12.42%) but lower physiological P use efficiency for biomass (PPUEB; 7.66-23.66%) and physiological K use efficiency for biomass (PKUEB; 2.53-7.10%) than Nongxiang 18 in both seasons. Furthermore, the grain number per panicle, biomass yield, grain P uptake, and the whole plant P uptake were significantly related to the grain yield of fragrant rice. In both seasons, the interaction of water and nitrogen (W × N) had a significant effect on panicle number, grain quality attributes, and N, P uptake of straw, as well as the physiological N, P use efficiency for grain and the physiological N, K use efficiency for biomass. Overall, results suggest that moderate nitrogen and irrigation input at the booting stage could be feasible to improve the productivity and quality of the double rice production system with improved nutrient use efficiency under the agro-climatic conditions of South China.
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Affiliation(s)
- Siying Deng
- State key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, China
| | - Umair Ashraf
- State key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, China
- Division of Science and Technology, Department of Botany, University of Education, Lahore, Pakistan
| | - Mohsin Nawaz
- College of Agriculture, Hainan University, Haikou, China
| | - Ghulam Abbas
- Plant Physiology Section, Agronomic Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Xiangru Tang
- State key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, China
| | - Zhaowen Mo
- State key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Agriculture, South China Agricultural University, Guangzhou, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, China
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16
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Dias LG, Hacke A, dos Santos Souza E, Nath S, Canesin MR, Vilella OV, Geloneze B, Pallone JAL, Cazarin CBB, Blakeslee JJ, Mariutti LRB, Bragagnolo N. Comparison of Chemical and Nutritional Compositions Between Aromatic and Non-aromatic Rice From Brazil and Effect of Planting Time on Bioactive Compounds. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Chen T, Chen X, Meng L, Wei Z, Chen B, Wang Y, Chen H, Cheng Q. Characteristic Fingerprint Analysis of the Moldy Odor in Guangxi Fragrant Rice by Gas Chromatography - Ion Mobility Spectrometry (GC-IMS). ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2043337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Tong Chen
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Xinyu Chen
- Department of Physical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Luli Meng
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Ziyu Wei
- School of Economics and Management, Guangxi University of Science and Technology, Liuzhou, China
| | - Bin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yong Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hui Chen
- School of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing, Jiangsu, China
| | - Qianwei Cheng
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
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18
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Yisak H, Yaya EE, Chandravanshi BS, Redi-Abshiro M. Volatile compounds in two varieties of teff (Eragrostis tef (Zuccagni) Trotter) cultivated in Ethiopia by gas chromatography-mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hagos Yisak
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Estifanos Ele Yaya
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bhagwan Singh Chandravanshi
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Mesfin Redi-Abshiro
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
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19
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Sotiropoulou NS, Xagoraris M, Revelou PK, Kaparakou E, Kanakis C, Pappas C, Tarantilis P. The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey. Foods 2021; 10:foods10071671. [PMID: 34359541 PMCID: PMC8303172 DOI: 10.3390/foods10071671] [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: 07/01/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.
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20
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Singh A, Shi Y, Magreault P, Kitts DD, Jarzębski M, Siejak P, Pratap-Singh A. A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein. Molecules 2021; 26:4104. [PMID: 34279444 PMCID: PMC8271896 DOI: 10.3390/molecules26134104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 11/16/2022] Open
Abstract
Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.
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Affiliation(s)
- Anika Singh
- Natural Health and Food Products Research Group, Centre for Applied Research & Innovation (CARI), British Columbia Institute of Technology, 4355 Mathissi Pl, Burnaby, BC V5G 4S8, Canada;
| | - Yuan Shi
- Food, Nutrition and Health, Faculty of Land & Food Systems, 2205 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Perrine Magreault
- Cursus Ingénieur Agroalimentaire, 65, Rue de Saint-Brieuc, CS 84215 Rennes, France;
| | - David D. Kitts
- Food, Nutrition and Health, Faculty of Land & Food Systems, 2205 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health, Faculty of Land & Food Systems, 2205 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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