Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems

How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.

Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder

BACKGROUND

The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis-fermentation were explored.

RESULTS

Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation.

CONCLUSION

EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur-containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.

Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

Serving temperature plays a crucial role in influencing the sensory experience of consumers. In this context, this study investigated the influence of serving temperature on the aroma release and perception of a typical fermented alcoholic beverage named Huangjiu. A quantitative sensory description analysis was conducted, determining serving temperature significantly influenced the 17 sensory attributes in both semi-dry and semi-sweet Huangjiu. The variation in the contents of 41 volatiles in the Huangjiu with temperature was investigated using gas chromatography-ion mobility spectrometry, resulting in volatile content significantly increasing above 30 ℃. The partial least squares discriminant analysis was conducted to predict the variable importance for the projection (VIP) of volatiles, and 22 volatiles (VIP > 1) were screened. These 22 volatiles were confirmed as key odorants influenced by serving temperature though aroma addition experiments. The findings would provide a reference for the effects of serving temperature on the flavor perception of fermented alcoholic beverages.