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Zhou Z, Cui S, Che J, Zhang Y, Zhou D, Huang X, Qin L. Unraveling the Formation Mechanism of Egg's Unique Flavor via Flavoromics and Lipidomics. Foods 2024; 13:226. [PMID: 38254527 PMCID: PMC10814943 DOI: 10.3390/foods13020226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography- mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks' flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.
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Affiliation(s)
| | | | | | | | | | | | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; (Z.Z.); (S.C.); (J.C.); (Y.Z.); (D.Z.); (X.H.)
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2
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Wojtasik‐Kalinowska I, Górska‐Horczyczak E, Stelmasiak A, Marcinkowska‐Lesiak M, Onopiuk A, Wierzbicka A, Półtorak A. Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Iwona Wojtasik‐Kalinowska
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Elżbieta Górska‐Horczyczak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Anna Onopiuk
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland
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Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Peng M, Lu D, Liu J, Jiang B, Chen J. Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin ( Cucurbita pepo L.) Seeds. Front Nutr 2021; 8:647354. [PMID: 33777995 PMCID: PMC7988230 DOI: 10.3389/fnut.2021.647354] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 02/18/2021] [Indexed: 11/25/2022] Open
Abstract
In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.
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Affiliation(s)
- Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Zhou B, Sun Y, Li J, Long Q, Zhong H. Effects of Seed Coat on Oxidative Stability and Antioxidant Activity of Apricot ( Prunus armeniacaL.) Kernel Oil at Different Roasting Temperatures. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Bo Zhou
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education; Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
| | - Yajuan Sun
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
| | - Jingbo Li
- Department of Engineering, Faculty of Science; Aarhus University; Gustav Wieds Vej 10, Aarhus C 8000 Denmark
| | - Qizhi Long
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
| | - Haiyan Zhong
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education; Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
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HPLC Separation of 2-Ethyl-5(6)-methylpyrazine and Its Electroantennogram and Alarm Activities on Fire Ants ( Solenopsis invicta Buren). Molecules 2018; 23:molecules23071661. [PMID: 29986521 PMCID: PMC6100352 DOI: 10.3390/molecules23071661] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/03/2018] [Accepted: 07/05/2018] [Indexed: 11/17/2022] Open
Abstract
2-Ethyl-3,6-dimethylpyrazine (EDMP) was an alarm pheromone component isolated from the mandibular gland of the red imported fire ant, Solenopsis invicta Buren. Several pyrazine analogues have been previously found to elicit significant alarm responses in S. invicta workers. This study aimed to separate the commercially available 2-ethyl-5(6)-methylpyrazine (EMP), i.e., a mixture of 2-ethyl-6-methylpyrazine (2E6MP) and 2-ethyl-5-methylpyrazine (2E5MP), and to examine both electroantennogram (EAG) and behavioral responses of S. invicta workers to EMP and the purified isomers. HPLC separations were achieved using a polysaccharide chiral stationary phase (Chiralpak AD-H) column with both mobile phases: Cyclohexane/isopropanol, and hexane/isopropanol. A ratio of 99:1 was selected for the separation of EMP at semipreparative level. The structures of the isomers obtained through the cyclohexane/isopropanol mobile phase were confirmed by detailed analyses of 2D-HSQC- and -HMBC-NMR data. The two isomers showed differential methine C⁻H correlations evidenced by 2D-HMBC-NMR spectra. The two concentrated fractions obtained through hexane/isopropanol mobile phase were subjected to EAG test and behavioral bioassay on S. invicta workers. The two HPLC−purified isomers, 2E6MP and 2E5MP, and their mixture (1:1) at same dose elicited similar EAG and alarm responses, indicating that these two isomers are equally active. The 2D-NMR−spectroscopic characterization, and electrophysiological and alarm activities of 2E6MP and 2E5MP were reported here for the first time.
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7
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Jin F, Wang J, M Regenstein J, Wang F. Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel Oil. J Oleo Sci 2018; 67:813-822. [PMID: 29877221 DOI: 10.5650/jos.ess17212] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 μg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.
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Affiliation(s)
- Feng Jin
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
| | - Ji Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
| | | | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
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8
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Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.038] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Zhou Y, Fan W, Chu F, Pei D. Improvement of the Flavor and Oxidative Stability of Walnut Oil by Microwave Pretreatment. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2891-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Şimşek E, Özcan M, Arslan D, Ünver A, Kanbur G. Changes in chemical composition of some oils extracted from seeds roasted at different temperatures. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Şimşek
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
| | - M.M. Özcan
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
| | - D. Arslan
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Division of Food Sciences, 42060 Konya, Turkey
| | - A. Ünver
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Division of Food Sciences, 42060 Konya, Turkey
| | - G. Kanbur
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
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11
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Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0046-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Wu S, Xu T, Huang D. Chemical compositions of the volatile extracts from seeds of Dendranthema nankingense and Borago officinalis. J Food Drug Anal 2014; 23:253-259. [PMID: 28911380 PMCID: PMC9351768 DOI: 10.1016/j.jfda.2014.10.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Revised: 09/01/2014] [Accepted: 10/20/2014] [Indexed: 01/25/2023] Open
Abstract
Volatile extracts from the seeds of Dendranthema nankingense Hand.-Mazz. and Borago officinalis L. were prepared using simultaneous distillation and extraction, and analyzed with gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarity. Ninety-five volatile compounds were identified in D. nankingense seeds, with hexanal, benzeneacetaldehyde, borneol, (−)-camphor, and 3-methyl-1-butanol being the predominant species. Sixty-five volatile compounds were identified in B. officinalis seeds, with 2-pentanone, 2,3-dihydro-benzofuran, 3-methyl butanal, and hexanal being the most abundant species. Thirty-three compounds, including short-chain aliphatic aldehydes, alcohols, and ketones, were common to both seeds. The volatile composition of both seeds varied significantly depending on their respective origins. The volatile terpenoids borneol and (−)-camphor could be key bioactive contributors to the characteristic flavor and cooling effects of D. nankingense. For the first time, coumaran was identified as an abundant species in plant seeds.
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Affiliation(s)
- Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China.
| | - Ting Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China
| | - Danfeng Huang
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China
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13
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Wu S, Xu T, Akoh CC. Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds. J Food Drug Anal 2014; 22:310-317. [PMID: 28911420 PMCID: PMC9354876 DOI: 10.1016/j.jfda.2013.12.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 11/29/2013] [Accepted: 12/06/2013] [Indexed: 11/28/2022] Open
Abstract
Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volatile constituents in the raw and roasted T. kirilowii seeds were separated by simultaneous distillation and extraction, and analyzed by gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarities (DB-WAX and HP-1). A total of 40 volatile compounds were identified in the raw seeds, with pentanal, 2-pentanol, styrene, (Z)-2-heptenal, (+)-calarene, and α-muurolene being the predominant compounds; 40 volatile compounds were also identified in the roasted seeds, with 3-methylbutanal, ethanol, 2-butanol, 2,3-butanediol, (E,E)-2,4-nonadienal, and 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene being the most abundant compounds. A total of 15 compounds, mostly aldehydes, were common in both seeds. Roasting of T. kirilowii seeds resulted in a significant decrease in the levels of sesquiterpenes and short-chain aliphatic aldehydes. By contrast, high concentrations of 3-methylbutanal, ethanol, 2-butanol, and alkyl pyrazines were generated, which was responsible for the unique flavor of the roasted seeds. The study results may be useful for optimizing the roasting process and oil processing of T. kirilowii seeds.
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Affiliation(s)
- Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China.
| | - Ting Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China
| | - Casimir C Akoh
- Department of Food Science and Technology, Food Science Building, University of Georgia, Athens, GA 30602-2610, USA
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Van Ba H, Ryu KS, Inho H. Flavor characteristics of hanwoo beef in comparison with other korean foods. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 25:435-46. [PMID: 25049583 PMCID: PMC4092949 DOI: 10.5713/ajas.2011.11286] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/19/2011] [Revised: 11/03/2011] [Accepted: 10/25/2011] [Indexed: 11/27/2022]
Abstract
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 μg/g), 60 (15.75 μg/g), 49 (107.61 μg/ml) and 50 (7.20 μg/g) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.
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Kwon TY, Park JS, Jung MY. Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8514-8523. [PMID: 23968142 DOI: 10.1021/jf402487a] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A new headspace (HS)-solid phase microextraction (SPME)-gas chromatography-tandem quadrupole mass spectrometry (GC-MS(2)) was established for the simultaneous characterization and quantitation of pyrazines in perilla seed oils. HS-SPME conditions such as fiber choice, extraction temperature, and adsorption times were tested. The established GC-MS(2) showed low detection limit (LOD) and high specificity, recovery, and precision for analysis of pyrazines in perilla seed oils. The LODs for the pyrazines were in the range of 0.07-22.22 ng/g oil. The relative standard deviations (RSDs) for the intra- and interday repeated analyses of pyrazines were less than 9.49 and 9.76%, respectively. The mean recoveries for spiked pyrazines in perilla seed oil were in the range of 94.6-107.92%. Perilla seed oils were obtained by mechanical pressing from perilla seeds roasted to different degrees of roasting (mild, medium, medium dark, and dark roasting). Fourteen pyrazine compounds in perilla seed oils were isolated, identified, and quantitated. Among them, 2-methyl-3-propylpyrazine, tetramethylpyrazine, and 2,3-diethyl-5-methylpyrazine were the first identified in perilla seed oils. Degree of roasting influenced greatly the composition and contents of pyrazines in perilla seed oils. In light-roasted perilla seed oil, 2,5-dimethylpyrazine was the most predominant pyrazine. However, in dark-roasted perilla seed oil, 2-methylpyrazine was the most abundant pyrazine in the oil, representing 38.3% of its total pyrazine content. Dark-roasted perilla seed oil contains 16.78 times higher quantity of pyrazines than light-roasted perilla seed oil. This represents the first report on the quantity of pyrazines in perilla seed oils.
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Affiliation(s)
- Tae Young Kwon
- College of Food Science, Woosuk University , Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea
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16
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Wei C, Xi W, Nie X, Liu W, Wang Q, Yang B, Cao D. Aroma characterization of flaxseed oils using headspace solid-phase microextraction and gas chromatography-olfactometry. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200397] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture; Southwest University; Chongqing; P. R. China
| | - Xinyan Nie
- School of Food Science and Technology; Jiangnan University; State Key Laboratory of Food Science and Technology; Wuxi, Jiangsu Province; P. R. China
| | - Wenyu Liu
- Xinjiang Shihezi Vocational Technical College; Shihezi; Xinjiang Autonimous Regin, P. R. China
| | - Qiang Wang
- School of Food Science and Technology; Jiangnan University; State Key Laboratory of Food Science and Technology; Wuxi, Jiangsu Province; P. R. China
| | - Beibei Yang
- School of Food Science and Technology; Jiangnan University; State Key Laboratory of Food Science and Technology; Wuxi, Jiangsu Province; P. R. China
| | - Dong Cao
- School of Food Science and Technology; Jiangnan University; State Key Laboratory of Food Science and Technology; Wuxi, Jiangsu Province; P. R. China
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Enzymatic Demulsification of the Oil-Rich Emulsion Obtained by Aqueous Extraction of Peanut Seeds. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2265-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Vaidya B, Eun JB. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200288] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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19
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Zhao F, Liu J, Wang X, Li P, Zhang W, Zhang Q. Detection of adulteration of sesame and peanut oils via volatiles by GC × GC-TOF/MS coupled with principal components analysis and cluster analysis. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200133] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Holse M, Skov T, Hansen Å. Oxidative storage stability of roasted marama beans (Tylosema esculentum). Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Park MH, Jeong MK, Yeo J, Son HJ, Lim CL, Hong EJ, Noh BS, Lee J. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions. J Food Sci 2011; 76:C80-8. [PMID: 21535659 DOI: 10.1111/j.1750-3841.2010.01954.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Headspace volatiles of sesame oil (SO) from sesame seeds roasted at 9 different conditions were analyzed by a combination of solid phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS), electronic nose/metal oxide sensors (MOS), and electronic nose/MS. As roasting temperature increased from 213 to 247 °C, total headspace volatiles and pyrazines increased significantly (P < 0.05). Pyrazines were major volatiles in SO and furans, thiazoles, aldehydes, and alcohols were also detected. Roasting temperature was more discrimination factor than roasting time for the volatiles in SO through the principal component analysis (PCA) of SPME-GC/MS, electronic nose/MOS, and electronic nose/MS. Electronic nose/MS showed that ion fragment 52, 76, 53, and 51 amu played important roles in discriminating volatiles in SO from roasted sesame seeds, which are the major ion fragments from pyrazines, furans, and furfurals. SO roasted at 213, 230, and 247 °C were clearly differentiated from each other on the base of volatile distribution by SPME-GC/MS, electronic nose/MOS, and electronic nose/MS analyses. Practical Application: The results of this study are ready to apply for the discriminating samples using a combinational analysis of volatiles. Not only vegetable oils prepared from roasting process but also any food sample possessing volatiles could be targets for the SPME-GC/MS and electronic nose assays. Contents and types of pyrazines in sesame seed oil could be used as markers to track down the degree of roasting and oxidation during oil preparation.
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Affiliation(s)
- Min Hee Park
- Dept. of Food Science and Technology, Seoul Natl. Univ. of Science and Technology, Seoul 139-743, Korea
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