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Dai W, He S, Huang L, Lin S, Zhang M, Chi C, Chen H. Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means. Food Chem 2024; 444:138625. [PMID: 38325089 DOI: 10.1016/j.foodchem.2024.138625] [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: 10/11/2023] [Revised: 01/13/2024] [Accepted: 01/28/2024] [Indexed: 02/09/2024]
Abstract
Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes their appeal. Currently, the formation mechanisms of these odoriferous compounds are not fully understood, complicating their effective control. This review aims to provide a comprehensive overview of key fishy compounds, with a focus on their formation mechanisms and innovative methods for controlling fishy odors. Fishy odors in aquatic products arise not only from the surrounding environment but also from endogenous transformations due to lipid autoxidation, enzymatic reactions, degradation of trimethylamine oxide, and Strecker degradation. Methods such as sensory masking, adsorbent and biomaterial adsorption, nanoliposome encapsulation, heat treatment, vacuum treatment, chemical reactions, and biological metabolic transformations have been developed to control fishy odors. Investigating the formation mechanisms of fishy odors will provide solid foundational knowledge that can inspire creative approaches to controlling these unpleasant odors.
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Affiliation(s)
- Wanting Dai
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; College of Food, Nanchang University, Nanchang 330001, PR China; State Key Laboratory of Food Science and Resources, Nanchang 330001, PR China
| | - Shiying He
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Linshan Huang
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Shufang Lin
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Miao Zhang
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Chengdeng Chi
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Huibin Chen
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; Southern Institute of Oceanography, Fujian Normal University, Fuzhou 350117, PR China.
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2
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Zhang W, Chen C, Li Y, Guo F, Liu W, Liu S, Sun Y, Wang X, Shen Y, Wang P. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chem 2024; 441:138321. [PMID: 38218145 DOI: 10.1016/j.foodchem.2023.138321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/15/2024]
Abstract
Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.
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Affiliation(s)
- Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Fengyu Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Weiqian Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Siyuan Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
| | - Yanan Sun
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xifan Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yuemin Shen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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3
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Zheng Q, Wang Z, Xiong F, Zhang G. Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles. Front Nutr 2023; 10:1097775. [PMID: 36937337 PMCID: PMC10017966 DOI: 10.3389/fnut.2023.1097775] [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: 11/14/2022] [Accepted: 02/09/2023] [Indexed: 03/06/2023] Open
Abstract
Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland barley, but the impacts of different thermal stabilized treatments on highland barley and possible chemical reactions remain unclear. The effects of thermal stabilization treatments (bake, far-infrared, fry, microwave and steam) on the enzymes, lipids and aroma profiles of highland barley flour (HBF) were investigated in this study. Thermal stabilization significantly decreased the contents of ash and GABA. Baked HBF exhibited the lowest fatty acid value and peroxide value. Untreated HBF had higher lipase and lipoxygenase activities and fried mostly inactivated these enzymes. All thermal stabilization treatments increased the catalase activities and fried showed the higher level. Thus, fried might be an effective method to stabilize the HBF. The high temperatures during stabilizing triggered the complex reactions, leading to the loss of some volatile compounds, and in the meantime the formation of others such as furans and aldehydes. These productions contributed to the unique aroma profiles of different HBFs. Furthermore, a chemometric approach was used to analyze the changes of thermal stabilized treated HBFs and to identity six key volatile compounds, which provided important knowledge on possible chemical reactions caused by thermal stabilization. Overall, these results provide the theoretical basis for the wider application of thermal stabilization technologies in highland barley processing.
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Li Z, Weng W, Ren Z, Zhang Y, Li S, Shi L. Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Mutual Relations between Texture and Aroma of Cooked Rice-A Pilot Study. Foods 2022; 11:foods11223738. [PMID: 36429329 PMCID: PMC9689002 DOI: 10.3390/foods11223738] [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: 08/24/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/23/2022] Open
Abstract
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property.
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6
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Lai J, Wu R, Wang J, Wang Y, Zhang X, Zhou L, Zhu Y. Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup. Front Nutr 2022; 9:1048352. [PMID: 36458169 PMCID: PMC9705982 DOI: 10.3389/fnut.2022.1048352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/31/2022] [Indexed: 10/31/2023] Open
Abstract
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5'-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.
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Affiliation(s)
- Jing Lai
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ruiyun Wu
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Ji Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ying Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Liyuan Zhou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
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Hu Y, Zhou X, Hu C, Yu W. HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes. JOURNAL OF HAZARDOUS MATERIALS 2022; 438:129516. [PMID: 35816796 DOI: 10.1016/j.jhazmat.2022.129516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how different commercial disposable lunchboxes affect the freshly cooked rice sensory properties during heat preservation (60 °C, 60 min). The lunchboxes were made of pure polypropylene (PP), polypropylene-starch (PP-S), pure wheat-straw and sugarcane-straw (WS & SS) and Paper. The discrepancy of volatile aromatic substances was then analyzed using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to study the possible mechanism beneath the variations of the influences of different lunchboxes on the aromatic properties of rice. Results showed that, compared with the textural attributes, the aroma was significantly and positively correlated with panelist's acceptability, among which, the aroma of starchy, sulfur and smoky are the most important ones. The moisture absorption plays an important role in affecting the aromatic characteristics of the packaged rice. While all lunchboxes have inhibitory effects on the production of volatile flavor substances including 2,6-Dimethylpyrazine, 2-Acetylpyrazine and γ-Octalactone, pure PP and PP-S lunchboxes generated undesirable flavor substances including 2-Ethyl-1-hexanl and Camphene, and thus reduced panelist's preferences. It was also found that the panelist liked the rice packaged by Paper lunchbox the best because of its better performance in maintaining the aroma of starchy and sulfur, the two substances that are associated with the higher concentration of ethereal and fruity volatile flavor substances. This study provides important information for manufacturers to understand how different disposable lunchboxes may impact the textural and aromatic properties of packaged foods.
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Affiliation(s)
- Yi Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China; State Key Labotraty of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Changying Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China; Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
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8
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H, Marzocchi S, Marziali S, Caboni M. Deodorization of sunflower oil by high voltage electric field as a nonthermal method sunflower oil refining by electric field. J Food Sci 2022; 87:4363-4378. [DOI: 10.1111/1750-3841.16312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 06/30/2022] [Accepted: 08/08/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Atefeh Tavakoli
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohammad Ali Sahari
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Silvia Marzocchi
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
| | - Sara Marziali
- Department of Agricultural, Environmental and Food Sciences University of Molise Campobasso Italy
| | - Maria Caboni
- Department of Agricultural and Food Science, Alma Mater Studiorum University of Bologna Cesena Italy
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Zhang L, Wang H, Tang X, Lu S, Tan Y, Li Q, Wu J. Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2021.2019267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lulu Zhang
- Light Industry and Food Engineering College, Guangxi University, Nanning, China
| | - Houzheng Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingyue Tang
- Guangxi Zhuang Autonomous Region Forestry Research Institute, Nanning, China
| | - Shunzhong Lu
- Guangxi Zhuang Autonomous Region Forestry Research Institute, Nanning, China
| | - Yuying Tan
- Light Industry and Food Engineering College, Guangxi University, Nanning, China
| | - Qiuting Li
- Light Industry and Food Engineering College, Guangxi University, Nanning, China
| | - Jianwen Wu
- Light Industry and Food Engineering College, Guangxi University, Nanning, China
- Guangxi Zhuang Autonomous Region Forestry Research Institute, Nanning, China
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Zhang Y, Zhang M, Dong L, Chang J, Wang H, Shen Q. Lipidomics Screening of Polyunsaturated Phospholipid Molecular Species in Crab (
Portunus trituberculatus
) Muscular Tissue: A Nontarget Approach by HILIC‐MS. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yunfeng Zhang
- Ministry of Public Security Institute of Forensic Science Beijing 100038 China
| | - Min Zhang
- Collaborative Innovation Center of Seafood Deep Processing Zhejiang Province Joint Key Laboratory of Aquatic Products Processing Institute of Seafood Zhejiang Gongshang University Hangzhou Zhejiang 310018 China
| | - Linpei Dong
- Ministry of Public Security Institute of Forensic Science Beijing 100038 China
| | - Jing Chang
- Ministry of Public Security Institute of Forensic Science Beijing 100038 China
| | - Haixing Wang
- Collaborative Innovation Center of Seafood Deep Processing Zhejiang Province Joint Key Laboratory of Aquatic Products Processing Institute of Seafood Zhejiang Gongshang University Hangzhou Zhejiang 310018 China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing Zhejiang Province Joint Key Laboratory of Aquatic Products Processing Institute of Seafood Zhejiang Gongshang University Hangzhou Zhejiang 310018 China
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11
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Lu W, Zhang M, Zhang T, Wang Q, Wang J, Song G, Wang H, Feng J, Shen Q. Impact of air-frying on the plasmalogens deterioration and oxidation in oyster revealed by mild acid hydrolysis and HILIC-MS-based lipidomics analysis. Electrophoresis 2021; 42:1552-1559. [PMID: 34128241 DOI: 10.1002/elps.202100106] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 12/23/2022]
Abstract
Oyster is rich in plasmalogens that are ether phospholipids with biological functions to human body. Air-frying is a popular technique for preparing delicious oyster but makes the plasmalogens vulnerable to oxidation. In this study, the effect of air-frying processing on plasmalogens oxidation was studied by lipidomic approach. Plasmalogens were always mixed with normal phospholipids, thus the lipid extract was treated with mild acid hydrolysis to rapidly degrade plasmalogens owing to the acid lability of vinyl ether linkage at sn-1 position. After hydrophilic interaction chromatography MS/MS analysis, there were three plasmalogen classes, plasmanylcholine, plasmanylethanolamine, and plasmanylinositol, completely separated, and each plasmalogen molecular species was identified and quantified. It indicated that the content of plasmalogens underwent an obvious decrease during the air-frying process. To weaken such effect, the influence of air-frying temperature was further inspected by multivariate statistical analyses. The main variables, including the ions of m/z 756.4927, 784.5486, 828.5812, etc., were revealed by unsupervised principle component analysis, supervised orthogonal partial least-square analysis, and variable importance in projection plot. As a conclusion, air-frying has health benefits in reducing fat content but destructive to plasmalogens, thus interventions are recommended to prevent the degradation of plasmalogens.
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Affiliation(s)
- Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Min Zhang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Ting Zhang
- Consumer Testing Technology, Shenzhen, P. R. China
| | - Qingchen Wang
- Consumer Testing Technology, Shenzhen, P. R. China.,Department of Cardiology, Hangzhou Yuhang Hospital of Traditional Chinese Medicine, Yuhang, P. R. China
| | - Jie Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Gongshuai Song
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Honghai Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Junli Feng
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P. R. China
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Liu X, Liu Y, Li P, Yang J, Wang F, Kim E, Wu Y, He P, Li B, Tu Y. Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles. RSC Adv 2021; 11:12074-12085. [PMID: 35423741 PMCID: PMC8696517 DOI: 10.1039/d0ra09703a] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Accepted: 03/10/2021] [Indexed: 12/12/2022] Open
Abstract
Wuyi rock tea is a typical and famous oolong tea in China and roasting is an important manufacturing procedure for its flavor formation. This work aimed to explore the effect of roasting on non-volatiles and volatiles of 12 Wuyi rock tea samples at three roasting levels (low, moderate and sufficient), made from four tea cultivars (Shuixian, Qizhong, Dahongpao, Rougui). Results show that different roasting had not caused significant difference on contents of soluble solids, total polyphenols, flavonoids, soluble sugar, thearubigins and theabrownins, while it slightly regulated caffeine, proteins and theaflavins, and remarkably reduced catechins and free amino acids. The ratio of polyphenol content/amino acid content, a negative-correlated indicator of fresh and brisk taste, significantly increased with the increase of roasting degree. High-level roasting not only decreased the fresh and brisk taste of the tea infusion, but also reduced the amount of bioactive ingredients including catechins and theanine. A total of 315 volatiles were detected and analyzed with OPLS-DA and HCA methods, in which 99 volatiles were found with variable importance in the projection (VIP) values greater than 1.00. Tea samples at different roasting degrees were successfully separated by this model of roasting-level discrimination. 'Naphthalene, 1,2,3,4-tetrahydro-1,6,8-trimethyl-', '1,1,5-trimethyl-1,2-dihydronaphthalene', 'p-Xylene', 'alpha.-methyl-.alpha.-[4-methyl-3-pentenyl]oxiranemethanol', 'hydrazinecarboxylic acid, phenylmethyl ester', and '3-buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-' might be key characteristic markers for the roasting process of Wuyi rock tea.
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Affiliation(s)
- Xiaobo Liu
- Department of Tea Science, Zhejiang University Hangzhou 310058 China .,College of Tea Science, Guizhou University Guiyang 550025 China
| | - Yawen Liu
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
| | - Pan Li
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
| | - Jiangfan Yang
- College of Tea and Food Science, Wuyi University Wuyishan 354300 China
| | - Fang Wang
- College of Tea and Food Science, Wuyi University Wuyishan 354300 China
| | - Eunhye Kim
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
| | - Yuanyuan Wu
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
| | - Puming He
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
| | - Bo Li
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
| | - Youying Tu
- Department of Tea Science, Zhejiang University Hangzhou 310058 China
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13
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Chen L, Li D, Zhu C, Ma X, Rong Y. Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000233] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Dongna Li
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Chuchu Zhu
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Xia Ma
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
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