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Liu X, Cai N, Cai Z, Li L, Ni H, Chen F. The effect of instant tea on the aroma of duck meat. Food Chem X 2024; 22:101401. [PMID: 38711775 PMCID: PMC11070817 DOI: 10.1016/j.fochx.2024.101401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/08/2024] Open
Abstract
Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the aroma of duck meat. Our results showed that treatment with instant tea led to increases in floral, baked, and grassy notes while reducing fishy and fatty notes. Several alcohols, aldehydes, ketones, indole and dihydroactinidiolide exhibited significantly increased OAVs. Conversely, certain saturated aldehydes, unsaturated aldehydes and alcohols displayed significantly decreased OAVs. The enhanced floral, baked and grassy notes were attributed to volatile compounds present in instant tea. The reduction in fishy and fatty notes was linked to polyphenols in instant tea interacting with nonanal, undecanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, and 2,4-decadienal through hydrophobic interactions and electronic effects. This study enhances our understanding of how tea products improve meat aromas.
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Affiliation(s)
- Xieyuan Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ning Cai
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Zhenzhen Cai
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Feng Chen
- Department of Food Science & Human Nutrition, Clemson University, Clemson, SC 29634, USA
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Wei G, Zhang Z, Zhao F, Sang Y, Regenstein JM, Zhou P. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters. Food Chem 2024; 457:140151. [PMID: 38901353 DOI: 10.1016/j.foodchem.2024.140151] [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: 04/10/2024] [Revised: 05/27/2024] [Accepted: 06/16/2024] [Indexed: 06/22/2024]
Abstract
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics. Forty-nine volatile flavor compounds were identified, while 5 characteristic aroma-active compounds were investigated in CSB fermented with commercial dry yeast (AQ-CSB), and 10 were investigated in CSB fermented with traditional starter (NY-CSB). Microbial structure and function analysis showed that Saccharomyces cerevisiae dominated during AQ-CSB fermentation and contributed >95% to its KEGG pathways, while Pediococcus pentosaceus, unclassified Pediococcus, Lactobacillus plantarum, Lactobacillus brevis and unclassified Lactobacillus were predominant in NY-CSB and together had an ~96% contribution to these pathways. NY-CSB showed higher metabolic activity during fermentation, and the characteristic metabolites were mainly involved in carbohydrate, amino acid and lipid metabolism. The characteristic aroma compounds were identified and increased the understanding of the contributions of the microbiota. This may be useful for designing starter cultures that produce CSB with desirable aroma properties.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Ziyi Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Feiran Zhao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China.
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
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Yul Lee H, Haque MA, Yong Cho D, Bin Jeong J, Ho Lee J, Young Lee G, Yeun Jang M, Hwan Lee J, Man Cho K. Comparison of microbial diversity and metabolites on household and commercial doenjang. Food Chem X 2024; 21:101101. [PMID: 38268844 PMCID: PMC10805635 DOI: 10.1016/j.fochx.2023.101101] [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: 10/07/2023] [Revised: 12/10/2023] [Accepted: 12/23/2023] [Indexed: 01/26/2024] Open
Abstract
In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four manufacturers were analyzed. And volatile flavor compound (VFC) and isoflavone profiles were analyzed using gas chromatograph-mass spectrometer (GC-MS) and high performance liquid chromatography (HPLC), respectively. The major bacterial genus in 1HDJ and 2HDJ was Bacillus (97.5%), while in 3HDJ and 4HDJ, it was Enterobacter (47.5%) and Pseudomonas (80%), respectively. Tetragenococcus was the main bacterial genus of CDJ. The Zygosaccharomyces genus among yeast was comparatively high in all samples. In all samples, glutamic acid predominated among the FAAs, and the 3-methyl butanal, benzeneacetaldehyde, and diallyl disulphide were major VFCs. CDJ contained higher levels of isoflavone-glycoside and total phenolics. Except for 3HDJ and 4CDJ, the isoflavone-aglycone and total flavonoid contents were higher in HDJ. The correlation between bacterial genus and metabolited of doenjang showed that Tetragenococcus was closely related to glutamic acid, Bacillus was related to aglycones and ammonia, and Pseudomonas was highly related to isovaleric acid. While, correlation between yeast genus and metabolited of doenjang confirmed that Candida, Hanseniaspora, and Saccharomyces were related with furfural, benzeneacetaldehyde, and 3-methyl butanal, respectively. The results of this study can be utilized as basic data for the industrialization and development of doenjang.
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Affiliation(s)
- Hee Yul Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Md. Azizul Haque
- Department of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Du Yong Cho
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Jong Bin Jeong
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Ji Ho Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Ga Young Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Mu Yeun Jang
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Jin Hwan Lee
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Kye Man Cho
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
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Zhang L, Zhao G, Yao Y, Zhu W, Xu S, Li H. Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Wei G, Chitrakar B, Wu J, Sang Y. Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2522-2531. [PMID: 36600672 DOI: 10.1002/jsfa.12428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/24/2022] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food. RESULTS The count of yeast, lactic acid bacteria and total microbial population significantly varied in different traditional starters; Saccharomyces and Lactobacillus were the predominant genera. Among the tested samples, fungi were found in ST from Shijiazhuang (SJ), Handan (HD) and Langfang (LF), while bacteria were found in ST from Tangshan (TS) and SJ at sub-predominant levels. In terms of the bread quality, the highest specific volume and porosity were in XT-CSB (Xingtai); the highest height/diameter ratio was in SJ-CSB; and the highest sensory score was in TS-CSB. A total of 26 aroma compounds (VIP > 1; variable importance for predictive components) were identified to discriminate CSB fermented with different starters, which were separated by stepwise canonical discriminant analysis using two functions. The correlation analysis among microbiota, aroma compounds and bread quality showed a higher contribution of bacteria than of fungi. CONCLUSION Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jiangna Wu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Lexicon development and quantitative descriptive analysis of Chinese steamed bread. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Albagli G, Finotelli PV, Ferreira TF, Amaral PFF. Toward Sourdough Microbiome Data: A Review of Science and Patents. Foods 2023; 12:foods12020420. [PMID: 36673512 PMCID: PMC9858420 DOI: 10.3390/foods12020420] [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: 12/05/2022] [Revised: 12/24/2022] [Accepted: 01/05/2023] [Indexed: 01/18/2023] Open
Abstract
Technological prospecting was performed on documents related to sourdough microbiota using SCOPUS, Web of Science, Google Scholar, Espacenet and Patent Inspiration databases. Scientific articles and patents were analyzed based on three different perspectives: macro (year of publication, country, and institutions), meso (categorization as different taxonomies according to the subject evaluated), and micro (in-depth analysis of the main taxonomies, gathering the documents in subcategories). The main subject addressed in patents was the starter and product preparation, while 58.8% of the scientific publications focused on sourdough starter microbiota (identification and selection of microorganisms). Most patents were granted to companies (45.9%), followed by independent inventors (26.4%) and universities (21.8%). Sourdough products are in the spotlight when the subject is the bakery market; however, a closer integration between academia and industry is needed. Such a collaboration could generate a positive impact on the sourdough market in terms of innovation, providing a bread with a better nutritional and sensory quality for all consumers. Moreover, sourdough creates a new magnitude of flavor and texture in gastronomy, providing new functional products or increasing the quality of traditional ones.
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Affiliation(s)
- Gabriel Albagli
- Programa de Pós-Graduação em Ciências de Alimentos (PPGCAL), Instituto de Química, Univrisdade Federal do Rio de Janeiro, da Silveira Ramos, 149, CT, Bl. A, Ilha do Fundão, Rio de Janeiro 21941-909, RJ, Brazil
| | - Priscilla V. Finotelli
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, Cidade Universitária, Rio de Janeiro21941-170, RJ, Brazil
| | - Tatiana Felix Ferreira
- Escola de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bl. E, Ilha do Fundão, Rio de Janeiro21941-909, RJ, Brazil
| | - Priscilla F. F. Amaral
- Programa de Pós-Graduação em Ciências de Alimentos (PPGCAL), Instituto de Química, Univrisdade Federal do Rio de Janeiro, da Silveira Ramos, 149, CT, Bl. A, Ilha do Fundão, Rio de Janeiro 21941-909, RJ, Brazil
- Escola de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bl. E, Ilha do Fundão, Rio de Janeiro21941-909, RJ, Brazil
- Correspondence:
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Wang YR, Luo RM, Wang SL. Water distribution and key aroma compounds in the process of beef roasting. Front Nutr 2022; 9:978622. [PMID: 36176641 PMCID: PMC9513519 DOI: 10.3389/fnut.2022.978622] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Accepted: 08/16/2022] [Indexed: 01/28/2023] Open
Abstract
The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value increased considerably before peaking and then decreased. On average, a* values decreased significantly first and then kept stable, while b* values increased first and then decreased. A total of 47 odorants were identified in all samples, including 14 alcohols, 18 aldehydes, 6 ketones, 1 ester, 3 acids, 4 heterocyclic compounds, and 1 other compound. Among them, 11 key aroma compounds were selected and aldehydes and alcohols predominantly contributed to the key aroma compounds. The fluidity of the water in the beef during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. The correlation analysis showed that water content and L* were negatively correlated with key aroma compounds of the samples, while M21 was positively correlated with key aroma compounds.
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Affiliation(s)
- Yong-Rui Wang
- College of Agriculture, Ningxia University, Yinchuan, China
| | - Rui-Ming Luo
- College of Food and Wine, Ningxia University, Yinchuan, China
| | - Song-Lei Wang
- College of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Song-Lei Wang
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Chemical Contamination in Bread from Food Processing and Its Environmental Origin. Molecules 2022; 27:molecules27175406. [PMID: 36080171 PMCID: PMC9457569 DOI: 10.3390/molecules27175406] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 12/03/2022] Open
Abstract
Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.
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Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage. Molecules 2021; 26:molecules26247647. [PMID: 34946729 PMCID: PMC8704002 DOI: 10.3390/molecules26247647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/10/2021] [Accepted: 12/14/2021] [Indexed: 12/04/2022] Open
Abstract
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.
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