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Wang C, Yue Y, Yuan B, Deng Q, Liu Y, Zhou Q. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. Food Chem 2024; 446:138782. [PMID: 38402765 DOI: 10.1016/j.foodchem.2024.138782] [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: 11/06/2023] [Revised: 01/25/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.
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Affiliation(s)
- Chao Wang
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yang Yue
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Binhong Yuan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Ye Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
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2
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Lin Y, Huang Y, Zhou S, Li X, Tao Y, Pan Y, Feng X, Guo H, Chen P, Chu Q. A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis. Food Chem 2024; 446:138851. [PMID: 38428080 DOI: 10.1016/j.foodchem.2024.138851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/07/2024] [Accepted: 02/22/2024] [Indexed: 03/03/2024]
Abstract
The quality of white tea (WT) is impacted by selected tea cultivars. To explore the organoleptic quality of a recently-discovered WT ("Caicha", CC), HS-SPME/GC-MS and UPLC were employed to identify volatile and non-volatile compounds in tea samples. Multiple statistical methods demonstrated the distinctions between CC and four mainstream WT varieties from main producing areas. CC exhibited abundant volatile alcohol, terpenoids, ketone, aldehyde and ester, as well as non-volatile lignans and coumarins, phenolic acids and low-molecular carbohydrates. These substances combinedly contributed to the flavor attributes of CC, characterized by an intense herbal/citrus-like cleanness and flower/fruit-like sweetness, scarce in existing commercial WT varieties. Sensory evaluation corroborated these findings. In conclusion, we have processed a new tea variety (CC) with WT manufacturing technology, and discovered the unique cleanness and sweetness of it. This study enriches the raw material database for WT production and blending, and boosts the development of more premium WT varieties.
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Affiliation(s)
- Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Yibiao Huang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Su Zhou
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Xiaolan Li
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yike Tao
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yani Pan
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Xinyu Feng
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
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3
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Zhang M, Chen Y, Chen H, Deng Q. Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed. Foods 2024; 13:784. [PMID: 38472897 DOI: 10.3390/foods13050784] [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: 02/01/2024] [Revised: 02/25/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency.
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Affiliation(s)
- Mingkai Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
- Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China
| | - Yashu Chen
- Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan 430062, China
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4
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Yue Y, Wang C, Chen Y, Zheng M, Zhang Y, Deng Q, Zhou Q. Aroma characteristics of flaxseed milk via GC-MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. Food Chem 2024; 432:137095. [PMID: 37657337 DOI: 10.1016/j.foodchem.2023.137095] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/22/2023] [Accepted: 08/02/2023] [Indexed: 09/03/2023]
Abstract
Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.
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Affiliation(s)
- Yang Yue
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China; Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Chao Wang
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Mingming Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Yi Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
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5
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Sun X, Wan Y, Liu W, Wei C. Effects of different extraction methods on volatile profiles of flaxseed oils. J Food Sci 2023; 88:4988-5001. [PMID: 37872781 DOI: 10.1111/1750-3841.16787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 09/04/2023] [Accepted: 09/18/2023] [Indexed: 10/25/2023]
Abstract
To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing treatments of flaxseed [Linum usitatissimum (L.)], then applied the headspace-gas chromatography-ion mobility spectrometry technology to identify the volatile substance compositions, and established flavor fingerprints of solvent-extracted FSO, cold-pressed FSO, and hot-pressed FSO. In total, 81 volatile compounds were detected, including 27 aldehydes, 14 alcohols, 13 ketones, 9 heterocycles, 8 esters, 5 acids, 4 hydrocarbons, and 1 sulfur compound (dimethyl disulfide). Extraction methods had a great influence on the volatile profile of FSO. Solvent-extracted FSO had more sweet, mild, floral, and sour volatile profiles, cold-pressed FSO had stronger volatile profiles of winey, spicy, and fatty, and hot-pressed FSO had green, grass, and plastic volatile profiles. Principal component analysis and Euclidean distance demonstrated that the volatile compounds of three FSO samples could be clearly distinguished. Of note, the cold-pressed FSO and hot-pressed FSO had similar volatile profiles, and they were different from solvent-extracted FSO. This study could provide some guidance for improving the flavor quality of FSO and selecting the proper extraction method for FSO productions. PRACTICAL APPLICATION: Practical Application: This study shows extraction methods significantly affect the formation of aroma characteristics in flaxseed oil (FSO), and it provides theoretical guidance for production to use the appropriate extraction methods for high-quality FSO.
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Affiliation(s)
- Xuelian Sun
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Yilai Wan
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wenyu Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Oil Deep Processing and Nutrition Safety Innovation Team, Xinjiang Academy of Agricultral and Reclamation Science, Shihezi, Xinjiang, China
| | - Changqing Wei
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang, China
- Oil Deep Processing and Nutrition Safety Innovation Team, Xinjiang Academy of Agricultral and Reclamation Science, Shihezi, Xinjiang, China
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Gao H, Liu M, Zheng L, Zhang T, Chang X, Liu H, Zhou S, Zhang Z, Li S, Sun J. Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn ( Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Olfactory-Mass Spectrometry. Foods 2023; 12:3174. [PMID: 37685109 PMCID: PMC10487206 DOI: 10.3390/foods12173174] [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: 07/04/2023] [Revised: 08/09/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.
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Affiliation(s)
- Hui Gao
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Mengkai Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Tingting Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Xiuliang Chang
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - He Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Sen Zhou
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Zhiran Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Shengxin Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Jie Sun
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
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7
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Dong P, Xiao L, Fan W, Yang H, Xu C, Qiao M, Zhu K, Wu H, Deng J. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs. FOOD SCI TECHNOL INT 2023:10820132231173158. [PMID: 37166957 DOI: 10.1177/10820132231173158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.
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Affiliation(s)
- Ping Dong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Lan Xiao
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Wenjiao Fan
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | | | - Chengjian Xu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Mingfeng Qiao
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Kaixian Zhu
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Huachang Wu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Jing Deng
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
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8
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Sun X, Wan Y, Han J, Liu W, Wei C. Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02467-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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9
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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf 2023; 22:587-614. [PMID: 36529880 DOI: 10.1111/1541-4337.13086] [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: 06/15/2022] [Revised: 10/10/2022] [Accepted: 11/15/2022] [Indexed: 12/23/2022]
Abstract
Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid-amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.
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Affiliation(s)
- Shan Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | | | - Tao Hou
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Hongjian Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Yaqiong Pei
- Department of Food Technology, Wuhan Business University, Wuhan, Hubei, China
| | - Shuang Quan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Xiao Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan Province, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
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10
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Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04151-3] [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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11
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Li X, Huang Q, Wang X, Zhang M, Quan S, Geng F, Chen H, Deng Q. Exploration of suitable in vitro simulated digestion model for lipid oxidation of flaxseed oil emulsion during digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5495-5501. [PMID: 35355275 DOI: 10.1002/jsfa.11904] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 03/06/2022] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The INFOGEST model is a standardized general in vitro digestion study, but it cannot accurately simulate the fatty acid release process of lipids in the stomach and small intestine. In this study, the internationally universal INFOGEST 2019 was used as the basic model and flaxseed oil emulsion was used as the research object. In various improvement models, the effect of fatty acid release rate on the oxidation stability of flaxseed oil was assessed by adding rabbit stomach extract and changing the order of bile salts addition. RESULTS With the presence of rabbit gastric extract, flaxseed oil emulsion flocculation and coalescence in stomach were reduced, and the absolute value of ζ-potential increased. Moreover, the release rate of fatty acids in the small intestine increased by 12.14%. The amount of lipid oxidation product (i.e. hexanal) in the gastric and intestinal phases increased by 0.08 ppb. In addition, the fatty acid release rate in the small intestine phase increased by 5.85% and the hexanal content increased by 0.011 ppb in the digestion model of adding bile salts before adjusting the pH in the small intestine phase compared with the model of adjusting the pH first and then adding bile salts. CONCLUSION The results obtained from this study will contribute to finding the most suitable static digestion model for simulating digestion and oxidation of lipid during lipid gastrointestinal digestion. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaowen Li
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan, China
| | - Qingde Huang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan, China
| | - Xintian Wang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Shuang Quan
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hongjian Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan, China
| | - Qianchun Deng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Science, Wuhan, China
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12
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Yang Y, Yu P, Sun J, Jia Y, Wan C, Zhou Q, Huang F. Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions. Food Chem 2022; 373:131607. [PMID: 34819247 DOI: 10.1016/j.foodchem.2021.131607] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 11/28/2022]
Abstract
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 μg/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1-hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil.
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Affiliation(s)
- Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Pei Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yimin Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chuyun Wan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
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13
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Sun X, Zhang B, Han J, Wei C, Liu W. Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil. J Food Sci 2022; 87:1624-1638. [DOI: 10.1111/1750-3841.16073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/16/2021] [Accepted: 01/11/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Xuelian Sun
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Bo Zhang
- Walnut Research Institution Longnan Economic Forest Research Institute Longnan P. R. China
| | - Jiajia Han
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
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14
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Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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15
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Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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16
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Wang X, Zhang Z, Li H, Hou T, Zhao Y, Li H. Effects of ethanol, activated carbon, and activated kaolin on perilla seed oil: Volatile organic compounds, physicochemical characteristics, and fatty acid composition. J Food Sci 2021; 86:4393-4404. [PMID: 34514602 DOI: 10.1111/1750-3841.15907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 08/05/2021] [Accepted: 08/18/2021] [Indexed: 12/22/2022]
Abstract
Perilla seed oil (PSO) has a special aromatic odor, which is unpleasant to the personal preferences of some consumers. To this end, this article evaluated the differences in volatile organic compounds (VOCs), physicochemical characteristics, and fatty acid composition of PSO treated with ethanol (PSO-EA), activated carbon (PSO-AC), and activated kaolin (PSO-AK). The results showed that in the PSO, PSO-EA, PSO-AC, and PSO-AK samples, the content of linolenic acid, oleic acid, and linoleic acid hardly changed. Among the physicochemical characteristics of the four samples, the color difference between PSO and PSO-EA was greater than the color difference between PSO and PSO-AC, PSO-AK. The three treatment methods had the greatest impact on the PSO peroxide value but had little effect on other indicators. Gas chromatography-ion mobility spectrum results identified 28 known volatiles, of which aldehydes, alkenals, alcohols, ketones, and esters were the main groups. Fingerprint analysis found that PSO had an aromatic odor, which includes 1-hexanol, hexanal, and 2-pentylfuran; the removal effect of ethanol on VOCs in PSO was better than that of activated carbon and activated kaolin. The difference between the four oil samples was found from the strength of the VOCs' signals in a two-dimensional map. From the principal components analysis and the "nearest neighbor" fingerprint analysis, it was found that PSO is generally quite different from PSO-EA, PSO-AC, and PSO-AK, while in the "nearest neighbor" fingerprint analysis, PSO-AC and PSO-AK are similar in general. In short, PSO will have better applications in the food field. PRACTICAL APPLICATION: Treatment of PSO with ethanol, activated carbon, and activated kaolin is conducive to the comprehensive utilization of edible resources. In this work, ethanol, activated carbon, and activated kaolin were used to remove VOCs in PSO, and PSO-EA, PSO-AC, and PSO-AK were obtained. The perilla seed oil after these three treatment methods was tested for VOCs, physicochemical characteristics, and fatty acid composition. They can meet the needs of more consumers without affecting the fatty acid composition in the PSO, and have broad development prospects.
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Affiliation(s)
- Xin Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Zhijun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Huizhen Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Tianyu Hou
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Yana Zhao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
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17
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Wang X, Song X, Zhu L, Geng X, Zheng F, Zhao Q, Sun X, Zhao D, Feng S, Zhao M, Sun B. Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of this study was to observe the initiation of meaningful changes in volatile fraction and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.
Materials and Methods
Samples of Chinese Qingke Baijiu were aged for 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 months before analysis. The samples were isolated by liquid–liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.
Results
The untargeted metabolomics analysis (hierarchical clustering analysis, HCA) shows that the chemical composition of Qingke Baijiu presents a statistically significant deviation from the reference scenario after 5 months. Subsequently, supervised statistics analysis (orthogonal partial least squares discrimination analysis) was performed to locate the markers, which changed significantly during ageing. Fifteen markers were located, and seven of them were acetals. Notably, 1,1-diethoxy-propane, 1,1-diethoxy-butane, and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu. The identified markers were applied for the untargeted metabolomics (HCA), and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages, 0–5 months and 6–11 months.
Conclusion
The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.
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