1
|
Wang Z, Zhao L, Jiang P, Shi G, Zhang L, Zhu W, Xu Z. Sensory properties of rehydrated Toona sinensis shoots after dehydrated by different drying methods and association with gamma-glutamyl transferase reaction. Food Chem 2024; 448:139075. [PMID: 38531300 DOI: 10.1016/j.foodchem.2024.139075] [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: 01/10/2024] [Revised: 03/14/2024] [Accepted: 03/17/2024] [Indexed: 03/28/2024]
Abstract
Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuum-freeze-drying (VFD), microwave-drying (MD), and hot-air-drying at 100 and 40 °C (HAD100 and HAD40, respectively), were applied to dehydrate perishable TS for preservation. VFD-TS retained most aroma of fresh/raw TS after rehydration. The content of sulfur-containing compounds reached to 118.00 µg/g with leading by methyl thiirane, (E,E)/(E,Z)/(Z,Z)-bis-(1-propenyl) disulfides, and (Z)/(E)-2-mercapto-3,4-dimethyl-2,3-dihydrothiophenes accounting for 86.33 %. They were undetected in the rehydrated MD-TS and HAD100-TS, as the indigenous enzymes in TS were deactivated under their dehydration conditions. Interestingly, the sulfur-containing compounds was restored by 77.47 % after the TS was treated by gamma-glutamyl transferase (GGT). Thus, the release of sulfur-containing compounds from TS could depend on GGT reaction. It was different from alliaceous vegetables relying on alliinase reaction. The results revealed the aroma formation in TS and provided an approach to enhance the aroma of TS dried by different methods.
Collapse
Affiliation(s)
- Zhaogai Wang
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China; School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, USA
| | - Lili Zhao
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Pengfei Jiang
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Guanying Shi
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Le Zhang
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Wenkui Zhu
- Zhengzhou Tobacco Research Institute, Zhengzhou, China; School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, USA.
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, USA.
| |
Collapse
|
2
|
Yin X, Zhang M, Wang S, Wang Z, Wen H, Sun Z, Zhang Y. Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography-mass spectrometry. Food Chem X 2024; 22:101443. [PMID: 38846797 PMCID: PMC11154201 DOI: 10.1016/j.fochx.2024.101443] [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: 10/10/2023] [Revised: 05/01/2024] [Accepted: 05/02/2024] [Indexed: 06/09/2024] Open
Abstract
Consumers rely on flavor characteristics to distinguish different types of Qingke Baijiu (QKBJ). Clarifying QKBJ's traits enhances its recognition and long-term growth. Thus, this study analyzed eight QKBJ samples from different regions of Tibet (Lhasa, Sannan, Shigatse, and Qamdo) using GC-MS, electronic nose and electronic tongue. The radar charts of the electronic tongue and electronic nose revealed highly similar profiles for all eight samples. Fifteen common compounds were found in all samples, with the main alcohol compounds being 3-Methyl-1-butanol, 1-hexanol, isobutanol, 1-butanol, 1-nonanol, and phenylethyl alcohol, imparting fruity, floral, and herbal aromas. However, the Sannan samples had higher total alcohol content than total ester content, emphasizing bitterness. Lhasa1 exhibited the most prominent sweetness, Lhasa2 the most noticeable sourness, and Qamdo the most pronounced umami. Lhasa3 and Lhasa4 had total acid content second only to total ester content. Tyd had the highest alkanes, while Lhasa had most aldehydes among samples.
Collapse
Affiliation(s)
- Xiaoqing Yin
- Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Tibet Lhasa 850000, China
| | - Man Zhang
- Sicuan Guojian Inspection Co., Ltd., Luzhou, Sichuan 646000, China
| | - Shanshan Wang
- Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Tibet Lhasa 850000, China
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, China
| | - Huaying Wen
- Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Tibet Lhasa 850000, China
| | - Zhiwei Sun
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Yuhong Zhang
- Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Tibet Lhasa 850000, China
| |
Collapse
|
3
|
Yang B, Zhang W, Wang H, Wang S, Yan J, Dong Z, Zhao P, Ren F, Chen L. Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu. Foods 2024; 13:2068. [PMID: 38998575 PMCID: PMC11241478 DOI: 10.3390/foods13132068] [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: 05/18/2024] [Revised: 06/18/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and volatile components. The texture characteristics and flavor substances of the three brands of commercially available marinated tofu were significantly different from those of homemade products. A total of 64 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), mainly including 11 hydrocarbons, 11 alcohols, 10 ketones, 15 aldehydes, 4 esters, 1 acid, and 12 other volatile substances. Among these, nine key flavor compounds (ROAV > 1, VIP > 1) were identified using the relative odor activity value (ROAV) combined with a partial least squares discriminant analysis (PLS-DA) and variable importance in projection, including α-Pinene, β-Myrcene, α-Phellandrene, 1-Penten-3-one, Butanal, 3-Methyl butanal, acetic acid ethyl ester, 1,8-Cineol, and 2-Pentyl furan. The correlation heatmap showed that sensory evaluation was positively correlated with hardness, gumminess, chewiness, and springiness while negatively correlated with 2-Pentyl furan, α-Pinene, resilience, α-Phellandrene, 1-Penten-3-one, acetic acid ethyl ester, and 1,8-Cineol. Overall, this study provides a theoretical reference for developing new instant marinated tofu snacks.
Collapse
Affiliation(s)
- Bing Yang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Wanli Zhang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Heng Wang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Shenli Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Yan
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Zijie Dong
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Penghui Zhao
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Fazheng Ren
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Lishui Chen
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| |
Collapse
|
4
|
Hu R, Xu F, Zhao L, Dong W, Xiao X, Chen X. Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. Molecules 2024; 29:3060. [PMID: 38999011 PMCID: PMC11243470 DOI: 10.3390/molecules29133060] [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: 05/13/2024] [Revised: 06/18/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 volatile components were identified from five coffee pulp wines, of which 68 were present in all samples, accounting for over 99% of the total concentration. The sample fermented contained significantly higher levels of volatile metabolites (56.80 mg/g). Alcohols (22 species) and esters (26 species) were the main flavor components, with the contents accounting for 56.45 ± 3.93% and 31.18 ± 4.24%, respectively, of the total. Furthermore, 14 characteristic components were identified as potential odor-active compounds, contributing to sweet and floral apple brandy flavor. Although the characteristic components are similar, the difference in the content makes the overall sensory evaluation of the samples different. The samples formed by fermentation of four strains, which obtained the highest score (86.46 ± 0.36) in sensory evaluation, were further interpreted and demonstrated through the Mantel test. The results of the component analysis were effectively distinguished by OPLS-DA and PCA, and this validation was supported by sensory evaluation. The research results provided a technical reference for the production of coffee pulp wines.
Collapse
Affiliation(s)
- Rongsuo Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Xingyuan Xiao
- College of Tropical Crops, Yunnan Agriculture University, Pu'er 665000, China
| | - Xiao Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
5
|
Zhang C, Mei J, Wang Y, Yu B, Liu H. Functional properties and flavor characteristics of milk from cows supplemented with jujube powder. J Dairy Sci 2024; 107:3492-3501. [PMID: 37923209 DOI: 10.3168/jds.2023-23786] [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: 05/24/2023] [Accepted: 10/11/2023] [Indexed: 11/07/2023]
Abstract
Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics of milk from cows supplemented with jujube powder (JP). Here, milk volatile profiles and taste properties were analyzed by using an electronic nose and headspace solid-phase microextraction GC-MS. Compared with the control group, the total antioxidant capacity, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic free-radical-scavenging activity, lactoferrin, and IgG levels increased significantly in the JP group. Volatile flavor analysis indicated that ketone levels increased, acid abundance decreased, and toluene and dimethyl sulfone significantly increased in the JP group. Taste-profile analyses demonstrated that jujube supplementation altered the taste of the milk. In summary, dietary JP supplementation affects the volatile flavor composition and aroma of milk, as well as the bioactive components and antioxidant properties. These findings enhance our understanding of milk production using direct dietary supplementation to produce sustainable dairy products.
Collapse
Affiliation(s)
- Chen Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jie Mei
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yinxiang Wang
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Bo Yu
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Hongyun Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China.
| |
Collapse
|
6
|
Mu H, Dai T, Huang S, Wu K, Wang M, Tan C, Zhang F, Sheng J, Zhao C. Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink. Foods 2024; 13:400. [PMID: 38338535 PMCID: PMC10855814 DOI: 10.3390/foods13030400] [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: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate.
Collapse
Affiliation(s)
- Hongyu Mu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Tianyi Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Si Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Kuan Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Mingming Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Chunlei Tan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Feng Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
| | - Jun Sheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
| | - Cunchao Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (H.M.); (T.D.); (S.H.); (K.W.); (M.W.); (C.T.); (F.Z.)
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
| |
Collapse
|
7
|
Miao X, Li S, Shang S, Sun N, Dong X, Jiang P. Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. Food Chem X 2023; 19:100805. [PMID: 37780270 PMCID: PMC10534178 DOI: 10.1016/j.fochx.2023.100805] [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: 04/15/2023] [Revised: 07/13/2023] [Accepted: 07/19/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in different seasonings were mainly organic sulfides and aromatic compounds. A total of 95 volatile compounds were identified, including 25 aldehydes, 23 olefins, 19 alcohols, 11 esters, 9 ketones, 3 acids, 2 sulfides, 1 furan, 1 ether and 1 ketoxime. Sichuan pepper group and mixed seasoning group had the most significant changes in volatile components, and had the most effective improvement on the flavor of fish maw compared with other groups. These findings will provide reference for producing high quality fish maw and improving its flavor quality. These findings will provide feasible theoretical support for the pretreatment and exploration of fish maw products in the future.
Collapse
Affiliation(s)
- Xiaoqing Miao
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
- National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China
| | - Shuang Li
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
- National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China
| | - Shan Shang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
- National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
- National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
- National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China
- National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China
| |
Collapse
|
8
|
Feltes G, Ballen SC, Steffens J, Paroul N, Steffens C. Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination. MICROMACHINES 2023; 14:1819. [PMID: 37893256 PMCID: PMC10609063 DOI: 10.3390/mi14101819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/29/2023]
Abstract
This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.
Collapse
Affiliation(s)
- Giovana Feltes
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Sandra C Ballen
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Juliana Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Natalia Paroul
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| |
Collapse
|
9
|
Emerging Applications of Versatile Polyaniline-Based Polymers in the Food Industry. Polymers (Basel) 2022; 14:polym14235168. [PMID: 36501566 PMCID: PMC9737623 DOI: 10.3390/polym14235168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/30/2022] Open
Abstract
Intrinsically conducting polymers (ICPs) have been widely studied in various applications, such as sensors, tissue engineering, drug delivery, and semiconductors. Specifically, polyaniline (PANI) stands out in food industry applications due to its advantageous reversible redox properties, electrical conductivity, and simple modification. The rising concerns about food safety and security have encouraged the development of PANI as an antioxidant, antimicrobial agent, food freshness indicator, and electronic nose. At the same time, it plays an important role in food safety control to ensure the quality of food. This study reviews the emerging applications of PANI in the food industry. It has been found that the versatile applications of PANI allow the advancement of modern active and intelligent food packaging and better food quality monitoring systems.
Collapse
|
10
|
Zhu M, Hu Z, Liang M, Song L, Wu W, Li R, Li Z, Zhang J. Evaluation of the flavor compounds of
Pleurotus eryngii
as affected by baking temperatures using
HS‐SPME‐GC‐MS
and electronic nose. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengwei Zhu
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhizhong Hu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Miao Liang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Lingyong Song
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Wentao Wu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Ruili Li
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhihua Li
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Junsong Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| |
Collapse
|
11
|
Zhao X, Xue Y, Tang F, Cai W, Hao G, Shan C. Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
12
|
Li H, Feng J, Shi S, Wang X, Xia X. Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards. ULTRASONICS SONOCHEMISTRY 2022; 86:106038. [PMID: 35609506 PMCID: PMC9126853 DOI: 10.1016/j.ultsonch.2022.106038] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 05/07/2022] [Accepted: 05/13/2022] [Indexed: 05/25/2023]
Abstract
The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.
Collapse
Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xu Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
13
|
Zhang Z, Zang M, Zhang K, Li D, Wang S, Li X, Zhou H, Zhang X. Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose. J Food Sci 2022; 87:1069-1081. [PMID: 35122249 DOI: 10.1111/1750-3841.16059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 12/19/2021] [Accepted: 12/29/2021] [Indexed: 11/29/2022]
Abstract
The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the contribution of refrigerating and reheating treatment to warmed-over flavor (WOF). The volatile compound results and E-nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1-octene-3-ol, octanal, nonanal, and 2-decanone decreased, which affected the flavors. An increase in the level of 1-octene-3-ol, 2-pentyl-thiophene, and hexanoic acid and a decrease in the levels of furfural, 2-methyl-3-furanthiol, and 2-methyl-3-pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur-like odor became more intense after refrigerating, while the rancid-like odor grew stronger, but the sulfur-like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of Maillard reaction leads to the WOF during reheating. PRACTICAL APPLICATION: This study provides theoretical guidance to reduce the off-flavors of meat products.
Collapse
Affiliation(s)
| | | | | | - Dan Li
- China Meat Research Center, Beijing, China
| | | | - Xiaoman Li
- China Meat Research Center, Beijing, China
| | | | - Xi Zhang
- Shimadzu Enterprise Management (China) Co., Ltd, Beijing, China
| |
Collapse
|
14
|
Wang Z, Jiang P, Zhao L, Shi G, Le Z, Wang X, Wang X, Zhu W, Prinyawiwatkul W, Xu Z. Concentrating sulphur‐containing flavour from
Toona sinensis
shoots using corn oil with and without aqueous dispersion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhaogai Wang
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge USA
| | - Pengfei Jiang
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
| | - Lili Zhao
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
| | - Guanying Shi
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhang Le
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
| | - Xiaomin Wang
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
| | - Xuzeng Wang
- Agricultural Products Processing Center Henan Academy of Agricultural Sciences Zhengzhou China
| | - Wenkui Zhu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge USA
- Zhengzhou Tobacco Research Institute Zhengzhou China
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge USA
| |
Collapse
|
15
|
Veeramuthu L, Venkatesan M, Benas JS, Cho CJ, Lee CC, Lieu FK, Lin JH, Lee RH, Kuo CC. Recent Progress in Conducting Polymer Composite/Nanofiber-Based Strain and Pressure Sensors. Polymers (Basel) 2021; 13:4281. [PMID: 34960831 PMCID: PMC8705576 DOI: 10.3390/polym13244281] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/01/2021] [Accepted: 12/01/2021] [Indexed: 01/11/2023] Open
Abstract
The Conducting of polymers belongs to the class of polymers exhibiting excellence in electrical performances because of their intrinsic delocalized π- electrons and their tunability ranges from semi-conductive to metallic conductive regime. Conducting polymers and their composites serve greater functionality in the application of strain and pressure sensors, especially in yielding a better figure of merits, such as improved sensitivity, sensing range, durability, and mechanical robustness. The electrospinning process allows the formation of micro to nano-dimensional fibers with solution-processing attributes and offers an exciting aspect ratio by forming ultra-long fibrous structures. This review comprehensively covers the fundamentals of conducting polymers, sensor fabrication, working modes, and recent trends in achieving the sensitivity, wide-sensing range, reduced hysteresis, and durability of thin film, porous, and nanofibrous sensors. Furthermore, nanofiber and textile-based sensory device importance and its growth towards futuristic wearable electronics in a technological era was systematically reviewed to overcome the existing challenges.
Collapse
Affiliation(s)
- Loganathan Veeramuthu
- Institute of Organic and Polymeric Materials, Research and Development Center of Smart Textile Technology, National Taipei University of Technology, Taipei 10608, Taiwan; (L.V.); (M.V.); (J.-S.B.)
| | - Manikandan Venkatesan
- Institute of Organic and Polymeric Materials, Research and Development Center of Smart Textile Technology, National Taipei University of Technology, Taipei 10608, Taiwan; (L.V.); (M.V.); (J.-S.B.)
| | - Jean-Sebastien Benas
- Institute of Organic and Polymeric Materials, Research and Development Center of Smart Textile Technology, National Taipei University of Technology, Taipei 10608, Taiwan; (L.V.); (M.V.); (J.-S.B.)
| | - Chia-Jung Cho
- Institute of Organic and Polymeric Materials, Research and Development Center of Smart Textile Technology, National Taipei University of Technology, Taipei 10608, Taiwan; (L.V.); (M.V.); (J.-S.B.)
| | - Chia-Chin Lee
- Department of Physical Medicine and Rehabilitation, Cheng Hsin General Hospital, Taipei 11220, Taiwan;
| | - Fu-Kong Lieu
- Department of Physical Medicine and Rehabilitation, Cheng Hsin General Hospital, Taipei 11220, Taiwan;
- Department of Physical Medicine and Rehabilitation, National Defense Medical Center, Taipei 11490, Taiwan
| | - Ja-Hon Lin
- Institute of Electro-Optical Engineering, National Taipei University of Technology, Taipei 10608, Taiwan;
| | - Rong-Ho Lee
- Department of Chemical Engineering, National Chung Hsing University, Taichung 40227, Taiwan;
| | - Chi-Ching Kuo
- Institute of Organic and Polymeric Materials, Research and Development Center of Smart Textile Technology, National Taipei University of Technology, Taipei 10608, Taiwan; (L.V.); (M.V.); (J.-S.B.)
| |
Collapse
|
16
|
Thangamani GJ, Deshmukh K, Kovářík T, Nambiraj NA, Ponnamma D, Sadasivuni KK, Khalil HPSA, Pasha SKK. Graphene oxide nanocomposites based room temperature gas sensors: A review. CHEMOSPHERE 2021; 280:130641. [PMID: 33964741 DOI: 10.1016/j.chemosphere.2021.130641] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/06/2021] [Accepted: 04/17/2021] [Indexed: 06/12/2023]
Abstract
Over the last few decades, various volatile organic compounds (VOCs) have been widely used in the processing of building materials and this practice adversely affected the environment i.e. both indoor and outdoor air quality. A cost-effective solution for detecting a wide range of VOCs by sensing approaches includes chemiresistive, optical and electrochemical techniques. Room temperature (RT) chemiresistive gas sensors are next-generation technologies desirable for self-powered or battery-powered instruments utilized in monitoring emissions that are associated with indoor/outdoor air pollution and industrial processes. In this review, a state-of-the-art overview of chemiresistive gas sensors is provided based on their attractive analytical characteristics such as high sensitivity, selectivity, reproducibility, rapid assay time and low fabrication cost. The review mainly discusses the recent advancement and advantages of graphene oxide (GO) nanocomposites-based chemiresistive gas sensors and various factors affecting their sensing performance at RT. Besides, the sensing mechanisms of GO nanocomposites-based chemiresistive gas sensors derived using metals, transition metal oxides (TMOs) and polymers were discussed. Finally, the challenges and future perspectives of GO nanocomposites-based RT chemiresistive gas sensors are addressed.
Collapse
Affiliation(s)
- G J Thangamani
- Department of Physics, VIT University, Vellore, 632014, Tamil Nadu, India
| | - Kalim Deshmukh
- New Technologies-Research Centre, University of West Bohemia, Pilsen, 30100, Czech Republic.
| | - Tomáš Kovářík
- New Technologies-Research Centre, University of West Bohemia, Pilsen, 30100, Czech Republic
| | - N A Nambiraj
- Center for Biomaterials, Cellular and Molecular Theranostics (CBCMT), VIT University, Vellore, 632014, Tamil Nadu, India
| | | | | | - H P S Abdul Khalil
- School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
| | - S K Khadheer Pasha
- Department of Physics, VIT-AP University, Amaravati, Guntur, 522501, Andhra Pradesh, India.
| |
Collapse
|
17
|
Martinazzo J, Brezolin AN, Paschoalin RT, Soares AC, Steffens J, Steffens C. Sexual pheromone detection using PANI·Ag nanohybrid and PANI/PSS nanocomposite nanosensors. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:3900-3908. [PMID: 34558574 DOI: 10.1039/d1ay00987g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, polyaniline/poly(styrene sulfonate) (PANI/PSS) nanocomposite and polyaniline·silver (PANI·Ag) nanohybrid thin films were obtained in cantilever nanosensors surface. The developed films were characterized in relation to topography, roughness, thickness, height, and structural properties. The topography study revealed that both films have a globular morphology, thickness and height in nanoscale. The gas sensing performance was investigated for sexual pheromone from the neotropical brown stink bug, Euschistus heros (F.). The sensitivities of both nanosensors based on PANI/PSS nanocomposite and PANI·Ag nanohybrid films were similar. The PANI·Ag nanohybrid nanosensor had a limit of detection of less than 3.1 ppq and limit of quantification of 10.05 ppq. The nanosensor layers were analyzed by UV-vis and FTIR showing the incorporation of Ag nanoparticles in the nanohybrid. We found that pheromone compound was adsorbed in sensing layer resulting in a reduction in the resonance frequency. The detection mechanism help us understand the good results of LOD, LOQ, sensitivity, selectivity and repeatability. The presented device has great potential for detection of the sexual pheromone from E. heros.
Collapse
Affiliation(s)
- Janine Martinazzo
- Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
| | | | - Rafaella Takehara Paschoalin
- Nanotechnology National Laboratory for Agribusiness (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil
| | - Andrey Coatrini Soares
- São Carlos Institute of Physics, University of São Paulo (USP), PO Box 369, 13566-590 São Carlos, SP, Brazil
| | - Juliana Steffens
- Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
| | - Clarice Steffens
- Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
| |
Collapse
|
18
|
Sierra-Padilla A, García-Guzmán JJ, López-Iglesias D, Palacios-Santander JM, Cubillana-Aguilera L. E-Tongues/Noses Based on Conducting Polymers and Composite Materials: Expanding the Possibilities in Complex Analytical Sensing. SENSORS (BASEL, SWITZERLAND) 2021; 21:4976. [PMID: 34372213 PMCID: PMC8347095 DOI: 10.3390/s21154976] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/17/2021] [Accepted: 07/18/2021] [Indexed: 01/14/2023]
Abstract
Conducting polymers (CPs) are extensively studied due to their high versatility and electrical properties, as well as their high environmental stability. Based on the above, their applications as electronic devices are promoted and constitute an interesting matter of research. This review summarizes their application in common electronic devices and their implementation in electronic tongues and noses systems (E-tongues and E-noses, respectively). The monitoring of diverse factors with these devices by multivariate calibration methods for different applications is also included. Lastly, a critical discussion about the enclosed analytical potential of several conducting polymer-based devices in electronic systems reported in literature will be offered.
Collapse
Affiliation(s)
- Alfonso Sierra-Padilla
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| | - Juan José García-Guzmán
- Instituto de Investigación e Innovación Biomédica de Cadiz (INiBICA), Hospital Universitario ‘Puerta del Mar’, Universidad de Cadiz, 11009 Cadiz, Cadiz, Spain;
| | - David López-Iglesias
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| | - José María Palacios-Santander
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| | - Laura Cubillana-Aguilera
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| |
Collapse
|
19
|
Ni R, Wang P, Zhan P, Tian H, Li T. Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants. Food Chem 2021; 357:129786. [PMID: 33984740 DOI: 10.1016/j.foodchem.2021.129786] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/04/2021] [Accepted: 04/07/2021] [Indexed: 02/07/2023]
Abstract
Fried mountain pepper (Litsea cubeba (Lour.) Pers.) oil is widely used as a traditional spice flavoring oil in Chinese home cooking. To investigate the effects of different frying temperatures on the aroma of fried mountain pepper oil (FPO), four FPO samples were analyzed by descriptive sensory analysis (DSA), E-nose, gas chromatography-olfactometry/detection frequency analysis (GC-O/DFA) and odor activity value (OAV) calculation. DSA and E-nose results both indicated that significant differences existed among 4 FPOs, among which FPO3 showed superiority in several sensory attributes. 16 and 20 aroma-active compounds were screened by DFA and OAV, respectively. Thereafter, three aroma recombination models were performed, and results indicated the model solution derived from the combination of OAV and DFA was more closely resembled the FPO aroma. Omission tests corroborated the significant contributions of 11 compounds (1-octen-3-ol, linalool, geraniol, nonanal, (E)-2-octenal, citral, citronellal, limonene, α-pinene, β-myrcene and methylheptenone) to the characteristic aroma of FPO.
Collapse
Affiliation(s)
- Ruijie Ni
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710100, China.
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China; Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi'an 710100, China.
| | - Ting Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| |
Collapse
|
20
|
Zhang L, Hu Y, Wang Y, Kong B, Chen Q. Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110764] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
21
|
Zhu Y, Chen J, Chen X, Chen D, Deng S. Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1856133] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Yifan Zhu
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Jing Chen
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Xingjie Chen
- Department of quality management, Fujian Xian Yang Yang Biotechnology Co., Ltd, Ningde, P. R. China
| | - Dongzhi Chen
- College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Shanggui Deng
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China
| |
Collapse
|
22
|
Chen Q, Hu Y, Wen R, Wang Y, Qin L, Kong B. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue. Meat Sci 2020; 172:108338. [PMID: 33129060 DOI: 10.1016/j.meatsci.2020.108338] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/03/2020] [Accepted: 10/06/2020] [Indexed: 12/23/2022]
Abstract
The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). Sixty-two volatiles were detected in sausages, and 26 compounds were regarded as key volatile compounds based on the odour activity values. The electronic tongue result and sensory evaluation showed that the taste profile of S2 treatment was similar to control treatment; and the electronic nose, volatile compound results and hierarchical cluster analysis showed that the sodium substitutes had a more significant effect on the odour profile. Overall, S2 may be an ideal low-sodium substitute to achieve a 30% reduction in NaCl and provide a better flavour profile of fermented sausages.
Collapse
Affiliation(s)
- Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yingying Hu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Rongxin Wen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu (China) Co., LTD., Shenyang, Liaoning 110000, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
23
|
Detection of Volatiles in Dark Chocolate Flavored with Orange Essential Oil by Electronic Nose. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01763-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
24
|
Graboski AM, Zakrzevski CA, Shimizu FM, Paschoalin RT, Soares AC, Steffens J, Paroul N, Steffens C. Electronic Nose Based on Carbon Nanocomposite Sensors for Clove Essential Oil Detection. ACS Sens 2020; 5:1814-1821. [PMID: 32515185 DOI: 10.1021/acssensors.0c00636] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This work describes the development of an electronic nose (e-nose) based on carbon nanocomposites to detect clove essential oil (CEO), eugenol (EUG), and eugenyl acetate (EUG.ACET). Our e-nose system comprises an array of six sensing units modified with nanocomposites of poly(aniline), graphene oxide, and multiwalled carbon nanotubes doped with different acids, dodecyl benzene sulfonic acid, camphorsulfonic acid, and hydrochloric acid. The e-nose presented an excellent analytical performance to the detected analytes (CEO, EUG, and EUG.ACET) with high sensitivity and reversibility. The limit of detection was lower than 1.045 ppb, with response time (<13.26 s) and recovery time (<106.29 s) and low hysteresis. Information visualization methods (PCA and IDMAP) demonstrated that the e-nose was efficient to discriminate the different concentrations of analyte volatile oil compounds. PM-IRRAS measurements suggest that the doping mechanism of molecular architectures is composed of a change in the oscillation energy of the characteristic dipoles and changes in the molecular orientation dipoles C═C and C═O at 1615 and 1740 cm-1, respectively. The experimental results indicate that our e-nose system is promising for a rapid analysis method to monitor the quality of essential oils.
Collapse
Affiliation(s)
- Adriana M. Graboski
- Food Engineering, URI—Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, Rio Grande do Sul, Brazil
| | - Claudio A. Zakrzevski
- Food Engineering, URI—Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, Rio Grande do Sul, Brazil
| | - Flavio M. Shimizu
- São Carlos Institute of Physics, University of São Paulo (USP), P.O. Box 369, 13566-590 São Carlos, São Paulo, Brazil
| | - Rafaella T. Paschoalin
- São Carlos Institute of Physics, University of São Paulo (USP), P.O. Box 369, 13566-590 São Carlos, São Paulo, Brazil
| | - Andrey C. Soares
- Nanotechnology National Laboratory for Agribusiness (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, São Paulo, Brazil
| | - Juliana Steffens
- Food Engineering, URI—Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, Rio Grande do Sul, Brazil
| | - Natalia Paroul
- Food Engineering, URI—Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, Rio Grande do Sul, Brazil
| | - Clarice Steffens
- Food Engineering, URI—Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, Rio Grande do Sul, Brazil
| |
Collapse
|
25
|
Wang Y, Liu A, Han Y, Li T. Sensors based on conductive polymers and their composites: a review. POLYM INT 2019. [DOI: 10.1002/pi.5907] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Yanmin Wang
- College of Materials Science and EngineeringShandong University of Science and Technology Qingdao Shandong Province P. R. China
| | - Aiping Liu
- College of Materials Science and EngineeringShandong University of Science and Technology Qingdao Shandong Province P. R. China
| | - Yongqin Han
- College of Materials Science and EngineeringShandong University of Science and Technology Qingdao Shandong Province P. R. China
| | - Tingxi Li
- College of Materials Science and EngineeringShandong University of Science and Technology Qingdao Shandong Province P. R. China
| |
Collapse
|
26
|
Tang N, Zhou C, Xu L, Jiang Y, Qu H, Duan X. A Fully Integrated Wireless Flexible Ammonia Sensor Fabricated by Soft Nano-Lithography. ACS Sens 2019; 4:726-732. [PMID: 30793588 DOI: 10.1021/acssensors.8b01690] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Flexible ammonia (NH3) sensors based on one-dimensional nanostructures have attracted great attention due to their high flexibility and low power consumption. However, it is still challenging to reliably and cost-effectively fabricate ordered nanostructure-based flexible sensors. Herein, a smartphone-enabled fully integrated system based on a flexible nanowire sensor was developed for real-time NH3 monitoring. Highly aligned, sub-100 nm nanowires on a flexible substrate fabricated by facile and low-cost soft lithography were used as sensitive elements to produce impedance response. The detection signals were sent to a smartphone and displayed on the screen in real time. This nanowire-based sensor exhibited robust flexibility and mechanical durability. Moreover, the integrated NH3 sensing system presented enhanced performance with a detection limit of 100 ppb, as well as high selectivity and reproducibility. The power consumption of the flexible nanowire sensor was as low as 3 μW. By using this system, measurements were carried out to obtain reliable information about the spoilage of foods. This smartphone-enabled integrated system based on a flexible nanowire sensor provided a portable and efficient way to detect NH3 in daily life.
Collapse
Affiliation(s)
- Ning Tang
- State Key Laboratory of Precision Measuring Technology & Instruments, Tianjin University, Tianjin 300072, China
| | - Cheng Zhou
- State Key Laboratory of Precision Measuring Technology & Instruments, Tianjin University, Tianjin 300072, China
| | - Lihuai Xu
- State Key Laboratory of Precision Measuring Technology & Instruments, Tianjin University, Tianjin 300072, China
| | - Yang Jiang
- State Key Laboratory of Precision Measuring Technology & Instruments, Tianjin University, Tianjin 300072, China
| | - Hemi Qu
- State Key Laboratory of Precision Measuring Technology & Instruments, Tianjin University, Tianjin 300072, China
- Nanchang Institute for Microtechnology of Tianjin University, Tianjin 300072, China
| | - Xuexin Duan
- State Key Laboratory of Precision Measuring Technology & Instruments, Tianjin University, Tianjin 300072, China
- Nanchang Institute for Microtechnology of Tianjin University, Tianjin 300072, China
| |
Collapse
|
27
|
Dong W, Hu R, Long Y, Li H, Zhang Y, Zhu K, Chu Z. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chem 2018; 272:723-731. [PMID: 30309604 DOI: 10.1016/j.foodchem.2018.08.068] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/16/2018] [Accepted: 08/16/2018] [Indexed: 11/26/2022]
Abstract
In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant differences existed among all samples based on drying method; and the HPD method was superior for preserving ketones, phenols, and esters. Principal component analysis (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate samples from different drying methods, with results obtained from hierarchical cluster analysis (the Euclidean distance is 0.75) being in agreement with those of PCA. These findings may provide a theoretical basis for the dehydration of coffee beans and other similar thermo-sensitive agricultural products.
Collapse
Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Yuzhou Long
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China.
| | - Hehe Li
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
| |
Collapse
|