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Xu Y, Wang L, Yang P, Wang J, Zhang H, Wang T, Zhang Z, Wei W, Zhang C. Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time. Meat Sci 2025; 223:109770. [PMID: 39923297 DOI: 10.1016/j.meatsci.2025.109770] [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: 12/18/2024] [Revised: 02/02/2025] [Accepted: 02/04/2025] [Indexed: 02/11/2025]
Abstract
The effect of the heating intensity on the volatile profiles of stir-fried pork slices was explored from the angle of moisture diffusion, which alters the thermal reaction rate. Infrared thermography was used to visually monitor the surface temperature difference between the medium and meat slices to aid in interpreting moisture diffusion behavior. Lower water activity and specific heat capacity mediated by moisture diffusion enriched volatile traits. The difference in moisture diffusion between the low-level fire (LF) group and high-level fire (HF) groups occurred mainly after 1 min of stir-frying. At this stage, 3-methylbutanal, 4-methylthiazole, dihydro-2-methyl-3(2H)-furanone, methylpyrazine, etc. were examined in the HF group, indicating the occurrence of the Maillard reaction, Strecker degradation, and lipid-Maillard interactions, which was supported by the results of free amino acids (FAAs) and Fourier transform infrared spectroscopy (FTIR). Additionally, short-term stir-frying with HF (< 1 min) could obtain the volatile characteristics produced by long-term stir-frying with LF (> 1 min), which might be due to shell formation on the surface of the HF-treated samples in the early stage, accompanied by thermal reactions to produce volatile compounds. This work provides a scientific basis for traditional cooking thought that stir-frying with HF is more fragrant and offers support for the transformation of traditional dishes from kitchens to factories.
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Affiliation(s)
- Ying Xu
- Key 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
| | - Linzhe Wang
- Key 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
| | - Ping Yang
- Key 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
| | - Jingfan Wang
- Key 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; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
| | - Hongru Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Key Laboratory of Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing 102206, China
| | - Tianze Wang
- Key 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
| | | | - Wensong Wei
- Key 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.
| | - Chunhui Zhang
- Key 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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Meng L, Nie Y, Zhou Q, Zheng T, Song J, Zhang C, Chen H, Lin D, Cao S, Xu S. Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS. Food Chem 2025; 463:141074. [PMID: 39236392 DOI: 10.1016/j.foodchem.2024.141074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 08/21/2024] [Accepted: 08/29/2024] [Indexed: 09/07/2024]
Abstract
The dynamic changes in volatile organic compounds (VOCs), reducing sugars, and amino acids of Dictyophora rubrovalvata (DR) at various drying temperatures were analyzed using GC-IMS, HPLC, and LC-MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) combined with VOCs indicated that drying temperature of 80 °C was optimal. Variable importance in the projection (VIP) and relative odor activity value (ROAV) were employed to identify 22 key VOCs. The findings suggested that esters played a predominant role among the VOCs. Pearson correlation analysis revealed that serine (Ser), glutamine (Gln), lysine (Lys), alanine (Ala), threonine (Thr), glutamic acid (Glu), asparagine (Asn), ribose, and glucose were closely associated with the formation of esters, aldehydes, ketones, pyrimidines, and pyrazines. In conclusion, this study laid a foundational theory for elucidating the characteristics aroma substances and their production pathways, providing a valuable reference for analysing the flavor characteristics of DR.
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Affiliation(s)
- Lingshuai Meng
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, 550005, Guiyang, Guizhou, China
| | - Yu Nie
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, 550005, Guiyang, Guizhou, China
| | - Qingsong Zhou
- Guiyang jirentang pharmaceutical Co.Ltd, Guiyang, Guizhou 550000, PR China
| | - Tingting Zheng
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, 550005, Guiyang, Guizhou, China
| | - Jianxin Song
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, Liaoning, 110016, PR China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Haijiang Chen
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, 550005, Guiyang, Guizhou, China
| | - Dong Lin
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, 550005, Guiyang, Guizhou, China
| | - Sen Cao
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Su Xu
- School of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China; Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, 550005, Guiyang, Guizhou, China.
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Yan Y, Sun B, Wang M, Wang Y, Yang Y, Zhang B, Sun Y, Yuan P, Wen J, He Y, Cao W, Lu W, Xu P. Utilizing Headspace-Gas Chromatography-Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles of Schisandra chinensis Processed by Different Preparation Methods and to Perform Differential Analysis of Their Components. Molecules 2024; 29:5883. [PMID: 39769970 PMCID: PMC11677488 DOI: 10.3390/molecules29245883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2024] [Revised: 12/06/2024] [Accepted: 12/11/2024] [Indexed: 01/11/2025] Open
Abstract
In order to characterize the volatile chemical components of Schisandra chinensis processed by different Traditional Chinese Medicine Processing methods and establish fingerprint profiles, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was employed to detect, identify, and analyze Schisandra chinensis processed by five different methods. Fingerprint profiles of volatile chemical components of Schisandra chinensis processed by different methods were established; a total of 85 different volatile organic compounds (VOCs) were detected in the experiment, including esters, alcohols, ketones, aldehydes, terpenes, olefinic compounds, nitrogen compounds, lactones, pyrazines, sulfur compounds, thiophenes, acid, and thiazoles. Principal component analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Pearson correlation analysis methods were used to cluster and analyze the detected chemical substances and their contents. The analysis results showed significant differences in the volatile chemical components of Schisandra chinensis processed by different methods; the Variable Importance in Projection (VIP) values of the OPLS-DA model and the P values obtained from one-way ANOVA were used to score and screen the detected volatile chemical substances, resulting in the identification of five significant chemical substances with the highest VIP values: Alpha-Farnesene, Methyl acetate,1-octene, Ethyl butanoate, and citral. These substances will serve as marker compounds for the identification of Schisandra chinensis processed by different methods in the future.
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Affiliation(s)
- Yiping Yan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Bowei Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
- College of Agriculture, Yanbian University, Yanji 133002, China
| | - Mengqi Wang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Yanli Wang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Yiming Yang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Baoxiang Zhang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Yining Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Pengqiang Yuan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Jinli Wen
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Yanli He
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Weiyu Cao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
| | - Wenpeng Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
- Jilin Provincial Key Laboratory of Traditional Chinese Medicinal Materials Cultivation and Propagation, Changchun 130112, China
| | - Peilei Xu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.Y.); (B.S.); (M.W.); (Y.W.); (Y.Y.); (B.Z.); (Y.S.); (P.Y.); (J.W.); (Y.H.); (W.C.)
- Jilin Provincial Key Laboratory of Traditional Chinese Medicinal Materials Cultivation and Propagation, Changchun 130112, China
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Xu S, Shi D, Chen H, Ma F, Tao G, Meng L, Lin D, Wu S, Fei Q. Comparison of the flavor characteristics in three kinds of strawberry fruits. Food Res Int 2024; 198:115363. [PMID: 39643373 DOI: 10.1016/j.foodres.2024.115363] [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: 07/25/2024] [Revised: 10/28/2024] [Accepted: 11/13/2024] [Indexed: 12/09/2024]
Abstract
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC-MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC-MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.
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Affiliation(s)
- Su Xu
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China.
| | - Dajuan Shi
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Haijiang Chen
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Fengwei Ma
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Guangcan Tao
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Lingshuai Meng
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Dong Lin
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Siyao Wu
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China
| | - Qiang Fei
- College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang 550005, PR China.
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5
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Xiang Y, Zou M, Ou F, Zhu L, Xu Y, Zhou Q, Lei C. A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng. Molecules 2024; 29:5235. [PMID: 39598624 PMCID: PMC11596846 DOI: 10.3390/molecules29225235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2024] [Revised: 10/31/2024] [Accepted: 11/04/2024] [Indexed: 11/29/2024] Open
Abstract
Ginseng (Panax ginseng C. A. Meyer) is a valuable plant resource which has been used for centuries as both food and traditional Chinese medicine. It is popular in health research and markets globally. Fresh ginseng has a high moisture content and is prone to mold and rot, reducing its nutritional value without proper preservation. Drying treatments are effective for maintaining the beneficial properties of ginseng post-harvest. In this study, we investigated the effects of natural air drying (ND), hot-air drying (HAD), vacuum drying (VD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD) on volatile organic compounds (VOCs) in ginseng. The results showed that the MVD time was the shortest, followed by the VFD, VD, and HAD times, whereas the ND time was the longest, but the VFD is the most beneficial to the appearance and color retention of ginseng. A total of 72 VOCs were obtained and 68 VOCs were identified using the five drying methods based on gas chromatography-ion mobility spectrometry (GC-IMS) technology, including 23 aldehydes, 19 alkenes, 10 alcohols, 10 ketones, 4 esters, 1 furan, and 1 pyrazine, and the ND method was the best for retaining VOCs. GC-IMS fingerprints, principal component analysis (PCA), Euclidean distance analysis, partial least squares discriminant analysis (PLS-DA), and cluster analysis (CA) can distinguish ginseng from different drying methods. A total of 29 VOCs can be used as the main characteristic markers of different drying methods in ginseng. Overall, our findings provide scientific theoretical guidance for optimizing ginseng's drying methods, aromatic health effects, and flavor quality research.
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Affiliation(s)
| | | | | | | | | | | | - Chang Lei
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (Y.X.); (M.Z.); (F.O.); (L.Z.); (Y.X.); (Q.Z.)
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Yu Y, Weng W, Ren Z, Zhang Y, Li P, Shi L. Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure. Food Chem X 2024; 23:101753. [PMID: 39280215 PMCID: PMC11402148 DOI: 10.1016/j.fochx.2024.101753] [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: 06/14/2024] [Revised: 07/26/2024] [Accepted: 08/17/2024] [Indexed: 09/18/2024] Open
Abstract
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.
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Affiliation(s)
- Yingying Yu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yucang Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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7
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Zhang G, Zhong Y, Zhang X, Wang Y, Sun Y, Li X, Liu Z, Liang J. Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder. Foods 2024; 13:715. [PMID: 38472828 DOI: 10.3390/foods13050715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 03/14/2024] Open
Abstract
Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch.
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Affiliation(s)
- Gexing Zhang
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yang Zhong
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xinzhen Zhang
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuqi Wang
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yue Sun
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xueling Li
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jin Liang
- State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
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8
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Wang L, Yin H, Shao X, Zhang Z, Zhong X, Wei R, Ding Y, Wang H, Li H. Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes. Food Chem X 2023; 20:100978. [PMID: 37954144 PMCID: PMC10633531 DOI: 10.1016/j.fochx.2023.100978] [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: 06/27/2023] [Revised: 10/20/2023] [Accepted: 11/02/2023] [Indexed: 11/14/2023] Open
Abstract
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period. A total of 14 volatile compounds exhibited an upward trend from 3 to 15 months in the spontaneous fermentation of Petit Verdot Wine (VS). Subsequently, these compounds attained their maximum levels. Spontaneous fermentation effectively enhances the aromatic characteristics of wines, consequently improving their capacity for aging.
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Affiliation(s)
- Lin Wang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Haining Yin
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Xuedong Shao
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
| | - Zhengwen Zhang
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
| | - Xiaomin Zhong
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
| | - Ruteng Wei
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Yinting Ding
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
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