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Xu J, Chen Q, Zeng M, Qin F, Chen J, Zhang W, Wang Z, He Z. Effect of heat treatment on the release of off-flavor compounds in soy protein isolate. Food Chem 2024; 437:137924. [PMID: 37948801 DOI: 10.1016/j.foodchem.2023.137924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 10/14/2023] [Accepted: 10/31/2023] [Indexed: 11/12/2023]
Abstract
The effects of different heat treatment conditions (65℃ for 30 min, 75℃ for 15 min, and 95℃ for 2, 15 and 30 min) on the evolution of off-flavor compounds in soy protein isolate (SPI) were investigated in terms of lipid oxidation, Maillard reaction and protein structural characteristics. Higher off-flavor concentrations were observed in control and 65℃ treated SPI due to lipoxygenase-mediated enzymatic lipid oxidation. Protein structure played an important role in the release of off-flavors above 65℃. When heated from 75℃ to 95℃ for 2 min, Maillard reaction occurred, glycinin was completely denatured, the particle size increased and the small molecular weight soluble aggregates were formed, resulting in an increase in the content of partial off-flavors. The off-flavor content decreased with time at 95℃, accompanied by the formation of larger molecular weight soluble aggregates. This finding provides practical implications for the beany removal through the SPI structural regulation.
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Affiliation(s)
- Jiao Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Wei Zhang
- Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming 650202, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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Godse R, Bawane H, Rajkhowa R, Tripathi J, Kulkarni R. Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors. Food Res Int 2023; 173:113355. [PMID: 37803658 DOI: 10.1016/j.foodres.2023.113355] [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: 05/19/2023] [Revised: 08/02/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Mango, a valued commercial fruit in India is popular mostly because of its attractive flavour. Glycosidically bound volatiles (GBV), an underrepresented warehouse of aroma, remain completely unexplored in Indian mangoes. In this study, GBV were profiled in pulps and peels of 10 Indian mango cultivars, leading to detection of 66 GBV which were dominated by monoterpenoids and phenolics. Peels were quantitatively and qualitatively richer in GBV than pulps. Hierarchical clustering and principal component analysis indicated higher contribution of peel GBV to the distinctness of cultivars. Linalool, geraniol, and eugenol were the significant contributors based on the odour units. Direct β-glucosidase treatment to the juice resulted in the release of lesser number of volatiles than those released from the purified GBV extracts. Apart from providing a comprehensive catalogue of GBV in mangoes, our data suggests the need of critical assessment of the usefulness of β-glucosidases in aroma improvement of fruit juices.
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Affiliation(s)
- Ravish Godse
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India.
| | - Hemangi Bawane
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India.
| | - Riyakshi Rajkhowa
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India.
| | - Jyoti Tripathi
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400085, India.
| | - Ram Kulkarni
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India.
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3
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Chen X, Gu Z, Peng Y, Quek SY. What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches. Food Chem 2022; 383:132437. [PMID: 35182863 DOI: 10.1016/j.foodchem.2022.132437] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 01/26/2022] [Accepted: 02/09/2022] [Indexed: 11/26/2022]
Abstract
Camembert cheese undergoes various biochemical changes during ripening, which lead to its unique aroma and typical flavor characteristics. This study aimed to systemically evaluate the primary biochemical events (lipolysis and proteolysis) and secondary metabolites (flavor compounds) of commercial Camembert during 56 days of ripening under packaging conditions. The changes of free fatty acid, free amino acids, soluble nitrogen, proteins/peptides distribution, odorant contribution, and volatile profiles were studied. Results showed that the lipolytic process was prevalent during the initial 14 days, while the proteolysis level continuously increased as the ripening period advanced, causing the index of ripening depth to increase from 4.8% to 13.9%. On day 28, the sample developed odorants with high modified frequency values of 94.3%. With the untargeted metabolomic approaches, two major (γ-butyrolactone and methyl heptenone) and four minor (3-methyl-1-butanol, γ-hexalactone, 2-nonanone, and dodecanoic acid) volatile markers were recognized to discriminate the ripening stages of Camembert cheese.
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Affiliation(s)
- Xiao Chen
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yinghan Peng
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North 4474, New Zealand.
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Gu Z, Jin Z, Schwarz P, Rao J, Chen B. Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry. Food Chem 2022; 394:133541. [PMID: 35759835 DOI: 10.1016/j.foodchem.2022.133541] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/07/2022] [Accepted: 06/19/2022] [Indexed: 11/04/2022]
Abstract
In this study, HS-SPME/GC-MS based untargeted and targeted flavoromics combing with olfactometry were employed to uncover aroma boundary compositions of five types of commercial barley malts with a wide range of Lovibond (L), including kilned base malts (1.8 L and 3.5 L) and roasted caramel malts (10 L, 60 L, and 120 L). Thirty-two compounds were identified as aroma-active with modified detection frequency (MF) > 50%. 3-Methylbutanal (malty), (2E)-nonenal (fatty, cardboard-like), and 2-furfural (burnt, bready) were recognized as the most influential odorants with MF > 70% in all the malts. After untargeted flavoromics, twenty-eight aromas were retained and quantitated. Furthermore, aroma boundary compositions inside/among malt groups were explored with PLS-DA. Eight aroma markers, 3-methylbutanal, 2-isopropyl-5-methyl-2-hexenal, (2E,4E)-Decadienal, 2-furfual, maltol, 2-acetylpyrrole, phenylacetaldehyde, and ethyl hexadecanoate were shortlisted for aroma boundary compositions regarding to the Lovibond of malts.
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Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Paul Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Chen X, Quek SY. Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control. Crit Rev Food Sci Nutr 2022; 63:9052-9073. [PMID: 35452325 DOI: 10.1080/10408398.2022.2064422] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit aroma makes an initial flavor impression and largely determines the consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) directly make up the characteristic aromas of fruits. While glycosidically bound volatile compounds (GBVs) can be hydrolyzed during fruit ripening, postharvest storage, and processing, releasing the attached aglycones as free volatiles that could alter the overall aroma attributes of fruits. GBVs typically exhibit significantly higher concentrations than their free counterparts in fruits such as grapes, cherries, kiwifruits, tomatoes, and tamarillos. This review highlights the biosynthesis of FVOCs and GBVs in fruit and illustrates their biological transformations for various functional purposes such as detoxification, aroma enhancement, plant defense, and pollinator attraction. Practical applications for regulating the levels of aroma compounds emitted or accumulated in fruit are also reviewed, emphasizing the metabolic engineering of free volatile metabolites and hydrolytic technologies on aroma glycosides. Generally, enzymatic hydrolysis using AR2000 is a common strategy to enhance the sensory attributes of fruit juices/wines, while acidic hydrolysis induces the oxidation and rearrangement of aglycones, generating artifacts with off-aromas. This review associates the occurrence of free and glycosidic bound volatiles in fruit and addresses their importance in fruit flavor enhancement and industrial applications.
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Affiliation(s)
- Xiao Chen
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
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Li T, Li T, Zhang Y, Schmidt RR, Peng P. Preparation of Tea Aroma Precursor Glycosides: An Efficient and Sustainable Approach via Chemical Glycosidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2320-2327. [PMID: 35138835 DOI: 10.1021/acs.jafc.1c07043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Tea aroma precursor glycosides are plant-derived natural products with great economic value. However, the preparation of these glycosides remains largely overlooked in the past decades. Herein, we report a mild, efficient, and sustainable chemocatalytic procedure for the production of tea aroma precursor glycosides. During the study of the glycosidation, the catalysts were found to be decisive in the product formation favoring different reaction pathways; in addition, the influence of molecular sieves was elucidated. With regard to these findings, the serious problem of the competing orthoester formation side reaction was successfully overcome with low catalyst loading (1 mol %) and the use of 5 Å molecular sieves, leading to the preparation of a variety of tea aroma precursor β-d-glucopyranosides and β-primeverosides on a gram scale in high yields in an economical way. Taken together, the current approach features catalytic glycosidation with non-toxic and low-cost catalysts, demonstrates highly favorable greenness and sustainability, and promises industrial production of tea aroma precursor glycosides.
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Affiliation(s)
- Tianlu Li
- National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Jinan, Shandong 266237, People's Republic of China
| | - Tong Li
- National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Jinan, Shandong 266237, People's Republic of China
| | - Youqin Zhang
- National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Jinan, Shandong 266237, People's Republic of China
| | - Richard R Schmidt
- Department of Chemistry, University of Konstanz, D-78457 Konstanz, Germany
| | - Peng Peng
- National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Jinan, Shandong 266237, People's Republic of China
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