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Li Y, Wang H, Liu G, Shi B, Zhu B, Gao L, Zhong K, Zhang Y, Zhao L, Li R, Shan B, Wang C, Wang S. An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS. Food Chem 2024; 455:139881. [PMID: 38823136 DOI: 10.1016/j.foodchem.2024.139881] [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: 01/13/2024] [Revised: 05/22/2024] [Accepted: 05/27/2024] [Indexed: 06/03/2024]
Abstract
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality.
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Affiliation(s)
- Yilin Li
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Houyin Wang
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Bolin Shi
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Kui Zhong
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Lei Zhao
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Ruotong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Bingqi Shan
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Chunguang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Sisi Wang
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China.
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2
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Li Y, Hu X, Li R, Wang C, Wang H, Liu G, Gao L, Jin A, Zhu B. Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis. Foods 2024; 13:2839. [PMID: 39272604 PMCID: PMC11394814 DOI: 10.3390/foods13172839] [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: 07/31/2024] [Revised: 08/25/2024] [Accepted: 09/02/2024] [Indexed: 09/15/2024] Open
Abstract
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as "fishy", "milky", and "T-sweet" attributes. IFs with shorter storage times were highly associated with "milky" aromas and "T-sweet" tastes, whereas IFs with longer storage times exhibited a strong correlation with "fishy" and "oxidation" aromas. External preference analysis highlighted that the occurrence of "fishy" and "oxidation" aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of "milky" and "creamy" aromas and "T-sweet" tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.
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Affiliation(s)
- Yilin Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Xinyu Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Ruotong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chunguang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Houyin Wang
- China National Institute of Standardization, Beijing 100191, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Anwen Jin
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
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3
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Zeng X, Li Y, Li P, Zhao J, Li X, Wang X, Liu B, Ni L, Li H, Xi Y, Li J. Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues. Food Chem 2024; 450:139313. [PMID: 38688228 DOI: 10.1016/j.foodchem.2024.139313] [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: 01/05/2024] [Revised: 03/28/2024] [Accepted: 04/08/2024] [Indexed: 05/02/2024]
Abstract
During the production of plant-based meat analogues (PBMA), a significant loss of flavor characteristic compounds in meat-flavor essences could be observed. Pickering emulsion-based encapsulation is an effective method to improve their stability. Therefore, a soy protein isolate (SPI)/chitosan (CS) complex Pickering emulsion was fabricated to encapsulate roast beef flavor (RBF) and further applied in the processing of PBMA. Our results indicated that the network structure of emulsions was dominated by elasticity, while hydrogen and covalent bonding interactions played important roles in the encapsulation process. The release rate of flavor compounds gradually increased with the increase of pH value, glutamine transaminase, NaCl content, heating temperature or heating time, while encapsulation significantly reduced the loss of characteristic aroma compounds. In addition, the releasing characteristics of aroma compounds and textural properties of PBMA were greatly improved by treating with RBF-loaded emulsions. Consequently, the emulsions were promising to improve the flavor quality of PBMA.
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Affiliation(s)
- Xiangquan Zeng
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Yan Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Pan Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinling Zhao
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuejie Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuzeng Wang
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bangdi Liu
- Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China
| | - Laixue Ni
- Linyi Jinluo Win Ray Food, Co. Ltd., Linyi 276036, China
| | - He Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Yu Xi
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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4
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Li J, Zhu F. Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties. Compr Rev Food Sci Food Saf 2024; 23:e13337. [PMID: 38578124 DOI: 10.1111/1541-4337.13337] [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: 11/20/2023] [Revised: 03/08/2024] [Accepted: 03/15/2024] [Indexed: 04/06/2024]
Abstract
Whey protein hydrolysates are recognized for their substantial functional and biological properties. Their high digestibility and amino acid composition make them a valuable ingredient to hydrolyzed whey infant formulas, enhancing both product functionality and nutritional values for infant growth. It is important to understand the functional and biological properties of whey protein hydrolysates for their applications in infant formula systems. This review explored preparation methods of whey protein hydrolysates for infant formula-based applications. The effects of whey protein hydrolysate on the physicochemical and biological properties of hydrolyzed whey infant formulas were summarized. The influences of whey protein hydrolysates on the functional and nutritional properties of formulas from manufacturing to infant consumption were discussed. Whey protein hydrolysates are crucial components in the preparation of infant formula, tailored to meet the functional and nutritional demands of the product. The selection of enzyme types and hydrolysis parameters is decisive for obtaining "optimal" whey protein hydrolysates that match the intended characteristics. "Optimal" whey protein hydrolysates offer diverse functionalities, including solubility, emulsification and production stability to hydrolyzed whey infant formulas during manufacturing processes and formulations. They simultaneously promote protein digestibility, infant growth and other potential health benefits, including reduced allergenic potential, as supported by in vitro, in vivo and clinical trials. Overall, the precise selection of enzymes and hydrolysis parameters in the production of whey protein hydrolysates is crucial in achieving the desired characteristics and functional benefits for hydrolyzed whey infant formulas, making them critical in the development of infant nutrition products.
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Affiliation(s)
- Jiecheng Li
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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5
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Zhang W, Yang Y, Su Y, Gu L, Chang C, Li J. Investigating the mechanism of antioxidants as egg white powder flavor modifiers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2621-2629. [PMID: 37985210 DOI: 10.1002/jsfa.13146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/23/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND The uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants - green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) - were selected to modify the flavor. The physicochemical and structural properties of EWP were investigated to study the mechanism of the formation and release of volatile compounds. RESULTS Antioxidants can modify the overall flavor of EWP significantly, inhibiting the generation or release of nonanal, 3-methylbutanal, heptanal, decanal, geranyl acetone, and 2-pemtylfuran. A SA-EWP combination showed the lowest concentration of 'off' flavor compounds; GTE-EWP and GSH-EWP could reduce several 'off' flavor compounds but increased the formation of geranyl acetone and furans. The changes in the carbonyl content and the amino acid composition confirmed the inhibition of antioxidants with the oxidative degradation of proteins or characteristic amino acids. The results of fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy provided structural information regarding EWP, which showed the release of volatile compounds decreased due to structural changes. For example, the surface hydrophobicity increased and the protein aggregation state changed. CONCLUSIONS Antioxidants reduce the 'off' flavor of EWP in two ways: they inhibit protein oxidation and Maillard reactions (they inhibit formation of 3-methylbutanal and 2-pemtylfuran) and they enhance the binding ability of heat-denatured proteins (reducing the release of nonanal, decanal, and similar compounds). © 2023 Society of Chemical Industry.
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Affiliation(s)
- Weijian Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
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6
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Li H, Jia D, Shuai J, Zhang X, Wang S, Wang M, Li K, Fu L. Sandwich assay for β-lactoglobulin in infant food formula based on a hierarchically architectured antifouling capture probe and fluorescent recognition probe. Food Chem 2024; 436:137741. [PMID: 37862989 DOI: 10.1016/j.foodchem.2023.137741] [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: 04/08/2023] [Revised: 09/27/2023] [Accepted: 10/10/2023] [Indexed: 10/22/2023]
Abstract
Tracing the presence of allergenic β-lactoglobulin (β-Lg) in infant foods is an urgent need, but the interference from the protein-rich matrix often hampered the detection accuracy. Here, we developed a sandwich assay for β-Lg in infant food formula based on a hierarchically architectured antifouling capture probe and fluorescent recognition probe. The antifouling capture probe was constructed from the polydopamine-coated magnetic particles (Fe3O4@PDA), which was modified with repeated glutamic acid-lysine (EK) antifouling peptide and aptamer towards β-Lg. The spatial arrangement of these ligands on the Fe3O4@PDA surface was carefully tailored. Furthermore, a fluorescent recognition probe based on aptamer-modified silica-doped carbon quantum dot was developed to explore a sandwich assay for β-Lg with the capture probe. The sandwich assay was proved to have high potential in detecting β-Lg in commercially available infant food samples. The work provided a new approach to developing detection methods with matrix interference-resistant properties.
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Affiliation(s)
- Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Donghui Jia
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jiangbing Shuai
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 310016, PR China
| | - Xiaofeng Zhang
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 310016, PR China
| | - Shunyu Wang
- Zhejiang Li Zi Yuan Food co., LTD, Jinhua 321031, PR China
| | - Min Wang
- TEDA Institute of Biological Sciences and Biotechnology, Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, Nankai University, Tianjin 300457, PR China
| | - Ke Li
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 310016, PR China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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7
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Yu M, Li T, Wang L, Song H, Li X, Ding H, Yang R. Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes. Food Chem 2024; 436:137760. [PMID: 37857203 DOI: 10.1016/j.foodchem.2023.137760] [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: 06/27/2023] [Revised: 09/29/2023] [Accepted: 10/13/2023] [Indexed: 10/21/2023]
Abstract
Studies on odor are not negligible in the human milk (HM) science field because it plays an irreplaceable role in the feeding process of infants. This study aimed to investigate the odor skeleton components (OSCs) in HM and verify and construct an intuitive link between them and the HM odor attributes. A total of 72 odor-active compounds were identified from 32 HMs using the comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry. Twenty of these compounds were identified as OSCs (average FD ≥ 1 and average OAV ≥ 1), and their actual odor contribution was clarified. Furthermore, the connection of the 20 OSCs with their corresponding eight odor attributes was visualized by constructing a molecular sensory odor wheel. Of them, 2,3-butanedione, (E)-2-decenal, nonanal, (E)-2-nonenal, octanal, 1-octen-3-one, hexanal, methional, and butanoic acid were the most important contributors to dairy-sweet, fishy, dairy-fat, metallic/iron, flour, grassy/green, cooked, and sweaty/rancid odor of HM.
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Affiliation(s)
- Mingguang Yu
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ting Li
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Lijin Wang
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Xiaole Li
- Department of Clinical Nutrition, Anhui Provincial Children's Hospital, Wangjiang East Road 39, Hefei 230000, China.
| | - Hao Ding
- Department of Clinical Nutrition, Anhui Provincial Children's Hospital, Wangjiang East Road 39, Hefei 230000, China.
| | - Rongqiang Yang
- Department of Clinical Nutrition, Anhui Provincial Children's Hospital, Wangjiang East Road 39, Hefei 230000, China.
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8
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Yu M, Xie Q, Sun H, Wang Y, Tang Y, Wang B, Song H, Wang L, Jiang S, Li K, Zhang Y, Zheng C. Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes. Food Chem 2024; 431:137091. [PMID: 37567077 DOI: 10.1016/j.foodchem.2023.137091] [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: 04/14/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023]
Abstract
Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor.
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Affiliation(s)
- Mingguang Yu
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Han Sun
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Ying Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yuan Tang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baosong Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Lijin Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Kaifeng Li
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China.
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9
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Yu MG, Zheng CD, Li T, Song HL, Wang LJ, Zhang W, Sun H, Xie QG, Jiang SL. Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing. J Dairy Sci 2023; 106:5970-5987. [PMID: 37500443 DOI: 10.3168/jds.2022-22873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 03/14/2023] [Indexed: 07/29/2023]
Abstract
Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass spectrometry. Aldehydes and ketones were determined as the most abundant odor-active compounds. Among them, the contents of pentanal and hexanal were the most abundant, while 1-octen-3-one had the highest flavor dilution factor and odor activity value in most of the IF. Sensory evaluation and electronic nose analysis showed that the skimming process, the fatty acid composition, and powdered or liquid milk base used for the production of IF may be important factors resulting in their differences in aroma profiles and compounds. These differences were assumed to be mainly ascribed to the Maillard reaction and lipid oxidation, which were largely influenced by the temperature and water activity.
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Affiliation(s)
- M G Yu
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - C D Zheng
- Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China
| | - T Li
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - H L Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - L J Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - W Zhang
- Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China
| | - H Sun
- Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China
| | - Q G Xie
- Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China
| | - S L Jiang
- Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China.
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10
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Yang G, Zhang J, Dai R, Ma X, Huang C, Ren W, Ma X, Lu J, Zhao X, Renqing J, Zha L, Guo X, Chu M, La Y, Bao P, Liang C. Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan. Foods 2023; 12:foods12112172. [PMID: 37297417 DOI: 10.3390/foods12112172] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/18/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (p < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (p < 0.05), but not significantly different from that of Maqu yak (p > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (p < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (p > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.
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Affiliation(s)
- Guowu Yang
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Juanxiang Zhang
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Rongfeng Dai
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Xiaoyong Ma
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Chun Huang
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Wenwen Ren
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Xiaoming Ma
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Jianwei Lu
- Zogaidoma Township Animal Husbandry Station of Hezuo City, Hezuo 747003, China
| | - Xue Zhao
- Quality and Safety Inspection Center of Agricultural and Livestock Products in Hezuo, Hezuo 747099, China
| | - Ji Renqing
- Zogemanma Town Animal Husbandry and Veterinary Station, Hezuo 747099, China
| | - Lao Zha
- Zogaidoma Township Animal Husbandry Station of Hezuo City, Hezuo 747003, China
| | - Xian Guo
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Min Chu
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Yongfu La
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Pengjia Bao
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
| | - Chunnian Liang
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730000, China
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11
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Guo K, Wang Q, Xia T, Wang L, Song H, Yang L. Effect of smelting temperatures on the odor compounds of beef tallow through instrumental and sensory techniques. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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12
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Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry. Food Chem 2023; 402:134303. [DOI: 10.1016/j.foodchem.2022.134303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
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13
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Yu M, Zheng C, Xie Q, Tang Y, Wang Y, Wang B, Song H, Zhou Y, Xu Y, Yang R. Flavor Wheel Construction and Sensory Profile Description of Human Milk. Nutrients 2022; 14:nu14245387. [PMID: 36558546 PMCID: PMC9783944 DOI: 10.3390/nu14245387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
To explore the flavor characteristics of human milk, we constructed a three-tiered human milk flavor wheel based on 53 sensory descriptors belonging to different sensory categories. Fifteen sensory descriptors were selected using M-value and multivariate statistical methods, and the corresponding references were set up to realize qualitative and quantitative sensory evaluation of the human milk samples. To ensure the accuracy and reliability of the sensory evaluation, the performance of the sensory panelists was also tested. The sensory profile analysis indicated that the established sensory descriptors could properly reflect the general sensory properties of the human milk and could also be used to distinguish different samples. Further investigation exposed that the fat content might be an important factor that influence the sensory properties of human milk. To the best of our knowledge, this is the first report on the flavor wheel of human milk.
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Affiliation(s)
- Mingguang Yu
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Yuan Tang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baosong Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.S.); (Y.X.)
| | - Yalin Zhou
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Yajun Xu
- PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Xueyuan Road 38, Haidian, Beijing 100083, China
- Correspondence: (H.S.); (Y.X.)
| | - Rongqiang Yang
- Department of Clinical Nutrition, Anhui Provincial Children’s Hospital, Wangjiang East Road 39, Hefei 230000, China
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14
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Yang F, Shi C, Yan L, Xu Y, Dai Y, Bi S, Liu Y. Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice. ULTRASONICS SONOCHEMISTRY 2022; 91:106238. [PMID: 36436485 PMCID: PMC9703038 DOI: 10.1016/j.ultsonch.2022.106238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 06/12/2023]
Abstract
A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.
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Affiliation(s)
- Fan Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chunhe Shi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lichang Yan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yixin Dai
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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15
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Chi X, Guo H, Zhang Y, Zheng N, Liu H, Wang J. E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula. Foods 2022; 11:foods11223708. [PMID: 36429300 PMCID: PMC9689958 DOI: 10.3390/foods11223708] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0-6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.
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Affiliation(s)
- Xuelu Chi
- College of Animal Science, Xinjiang Agriculture University, Urumchi 830091, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hongxia Guo
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangdong Zhang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Liu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (H.L.); (J.W.)
| | - Jiaqi Wang
- College of Animal Science, Xinjiang Agriculture University, Urumchi 830091, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (H.L.); (J.W.)
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16
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Tang L, Zhang Y, Jin Y, Yu M, Song H. Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104709] [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]
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17
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He Y, Chen L, Zheng L, Cheng F, Deng ZY, Luo T, Li J. A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04077-w] [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]
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18
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Xu L, Chang J, Mei X, Zhang Y, Wu G, Jin Q, Wang X. Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2792-2804. [PMID: 34716586 DOI: 10.1002/jsfa.11620] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 08/01/2021] [Accepted: 10/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can affect the flavor of the food directly. RESULTS The flavor of FFs showed three crucial stages: the break-in (3.0% to 6.8% of total polar compounds (TPC)), optimum (7.0% to 19% of TPC), and degrading (above 19.5% of TPC) stages. To distinguish the key aroma compounds in the three stages, the FFs, prepared in palm oil (PO) at TPC of 3.0% (FF3), 7.5% (FF8), 19.5% (FF20), and their relevant oils (PO3, PO8, PO20), were selected for molecular sensory science analysis. The results indicated that the concentration of (E, E)-2,4-decadienal linked with the deep-fried odor was low in FF3, which led to a lower sensory score in the FF3 sample. The FF8 sample had a high (E, E)-2,4-decadienal content and received a high sensory score. The FF20 sample possessed high hexanoic acid, heptanoic acid (sweaty odor), benzaldehyde (stale odor), octanoic acid (sweaty odor), (E)-2-undecenal (fatty odor), and trans-4,5-epoxy-(E)-2-decenal (metallic odor) content, thus leading to FFs having an undesirable flavor and PO20 showed high hexanoic acid and heptanoic acid content, contributing to a lower sensory score in PO20. CONCLUSION The FFs' flavor became undesirable when TPC was above 19.5% due to significant influences of some off-flavor compounds. It is therefore essential to prevent the generation of rancid substances to prolong the optimum stage during frying. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lirong Xu
- Institute of Nutrition and Health, Qingdao University, 266071, Qingdao, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Jiarui Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xue Mei
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Youfeng Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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Zhang H, Zhang Y, Wang L, Song H, Li Z. Detection of odor difference between human milk and infant formula by sensory-directed analysis. Food Chem 2022; 382:132348. [PMID: 35149470 DOI: 10.1016/j.foodchem.2022.132348] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 01/16/2022] [Accepted: 02/01/2022] [Indexed: 11/30/2022]
Abstract
Infants who accustomed to consume human milk can hardly adapt to the odor of infant formula in a short time and prefer the odor of human milk. In this study, the sensory-directed analysis was used to investigate the odor differences between human milk and infant formula. Aroma extraction dilution analysis (AEDA) results showed that carbonyl compounds and alcohols were the most important components with the higher dilution factors (FD) in human milk and infant formula. There were 14 key aroma active compounds (OAV ≥ 1) in human milk, like octanal, linalool, benzaldehyde, and furfural, while 11 in infant formula, like hexanal, 1-octen-3-one, (E)-2-octenal, and octanal. The aroma recombination and omission experiment further revealed that compounds such as (E)-2-decenal, linalool, 2-furanmethanol, 2-pentylfuran, (E,E)-2,4-heptadienal, nonanal, (E)-2-nonenal, and 1-octen-3-one were the major reason for the odor difference between human milk and infant formula.
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Affiliation(s)
- Hao Zhang
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yu Zhang
- Department of Pediatrics, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing 100005, China
| | - Lijin Wang
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhenghong Li
- Department of Pediatrics, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing 100005, China.
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Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage. Foods 2021; 10:foods10102430. [PMID: 34681481 PMCID: PMC8535560 DOI: 10.3390/foods10102430] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/05/2021] [Accepted: 10/08/2021] [Indexed: 11/17/2022] Open
Abstract
Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid.
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21
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Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111559] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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22
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Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104803] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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