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Dang M, Li W, You J, Xiong S, An Y. Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF. Food Chem 2024; 454:139739. [PMID: 38820632 DOI: 10.1016/j.foodchem.2024.139739] [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: 03/18/2024] [Revised: 05/16/2024] [Accepted: 05/17/2024] [Indexed: 06/02/2024]
Abstract
The effects and reasons of perilla juice (PJ) and ginger juice (GJ) on the reduction of "warmed-over flavor" (WOF) in surimi gels were revealed by detecting odor profiles and protein and lipid oxidation degrees of surimi gels, concentrations and odor activity values (OAVs) of WOF compounds. Adding PJ and GJ to surimi gels significantly reduced the WOF and improved the fish fragrance odor, but sodium ascorbate (SA) only weakened the WOF. The (E,E)-2,4-heptadienal's OAVs in the PJ and GJ groups were decreased by >50% compared with the control check (CK) and SA groups. Meanwhile, surimi gels added with PJ and GJ presented lower lipid and protein oxidation degrees. The verification test indicated that PJ and GJ's aroma had a masking effect on the WOF. In conclusion, PJ and GJ reduced the WOF in surimi gels by preventing WOF compounds' production and masking the WOF with their distinct aroma.
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Affiliation(s)
- Meiqi Dang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- College of Health Science and Engineering, Hubei University, Wuhan, Hubei Province 430062, PR China; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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2
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Nie J, Xue C, Xiong S, Yin T, Huang Q. Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi. Int J Biol Macromol 2024; 262:129938. [PMID: 38325685 DOI: 10.1016/j.ijbiomac.2024.129938] [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: 11/09/2023] [Revised: 01/28/2024] [Accepted: 02/01/2024] [Indexed: 02/09/2024]
Abstract
This work investigated the effects and mechanisms of soluble and insoluble dietary fiber (SDF and IDF) on the gelation performance and fishy odors of silver carp surimi. The results showed that the gel properties of surimi increased and then decreased with increasing SDF content, and the best gel properties were achieved at 1 wt% SDF. The gel strength, elasticity and deformation resistance of surimi increased in a dose-dependent manner as affected by IDF, but its effect on viscosity and recovery ratio was similar to SDF. Moreover, 2 wt% SDF and 1 wt% IDF reduced the content and odor activity value (OAV) of most fishy compounds in surimi, and the latter was superior to the former. The rheological characteristics indicated that SDF affected the thermal gelation properties of surimi mainly through filling, concentration and volume exclusion, and IDF mainly through filling, concentration and intermolecular interactions between IDF and myofibrillar protein. Additionally, SDF and IDF inhibited the release of fishy odors by improving the gel network structure and their adsorption, but more SDF (2 wt%) promoted the formation of escape channels for odors release. In summary, 1 wt% IDF could simultaneously improve the gelation performance and fishy odors of silver carp surimi.
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Affiliation(s)
- Jinggui Nie
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Chao Xue
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China; Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4108, Australia
| | - Shanbai Xiong
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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3
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Wang D, Liu Z, Lan X, Wang C, Chen W, Zhan S, Sun Y, Su W, Lin CC, Liu W, Liu Y, Ni L. Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties. Food Chem 2024; 435:137470. [PMID: 37774626 DOI: 10.1016/j.foodchem.2023.137470] [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: 03/26/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 10/01/2023]
Abstract
The distinctive fragrance of Wuyi Rock Tea (WRT) has garnered high attention in recent years. Herein, we conducted a comprehensive comparison of the sensory attributes and odor-active compounds (OACs) between two quintessential WRTs, namely Rougui (RGT) and Shuixian (SXT). Sensory analysis revealed that RGT exhibited a more pronounced fruity aroma, while SXT had a more complex and intricate sensory profile. By using gas chromatography-olfactory mass spectrometry (GC-O-MS) and two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) analyses, 26 OACs were identified. Among them, 12 compounds with odor activity values > 1 were recognized as key OACs. Noteworthily, eight compounds, including 6-methyl-5-hepten-2-one, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, linalool, methyl salicylate, geraniol, (E)-β-ionone, and (E)-nerolidol, were shared by both teas. The unique compounds for RGT were (E)-linalool oxide and (Z)-jasmone, while those for SXT were β-cyclocitral and α-ionone. These findings offer valuable insights for better understanding the flavor differences between the two most important types of WRT.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
| | - Xiaoye Lan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Cainan Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Institute of Food Science and Technology, Fuzhou, Fujian 350108, China
| | - Wensong Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Sijia Zhan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Yaqian Sun
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Weiying Su
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, Province of China
| | - Wei Liu
- Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou, Fujian 350108, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
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4
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Qi Y, Lv X, Ma J, Lei M, Feng C, Lu W, Ji Z, Wang Y, Wang Y, Li X. Volatile-compound fingerprinting and discrimination of positional isomers in stamp-pad ink tracing using HS-GC-IMS combined with multivariate statistical analysis. Anal Bioanal Chem 2024; 416:1293-1305. [PMID: 38189918 DOI: 10.1007/s00216-023-05121-8] [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: 11/10/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 01/09/2024]
Abstract
The rising crime rate associated with document forgery has a significant impact on public safety and social stability. In document fraud cases, determining the origin of a particular stamp-pad ink is the most important objective. In this study, a comprehensive analysis of the volatile compounds in quick-drying stamp-pad inks from six commonly used brands were performed for the first time, utilizing a combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and multivariate statistical analysis methods. Visual and comparative analysis of the differential volatile components among different stamp-pad ink samples was conducted using fingerprints and volcano plots. A total of 127 volatile compounds were accurately identified, with ketones, esters, alcohols, and aldehydes being the most abundant compounds in the stamp-pad inks. Hierarchical clustering analysis (HCA), including dendrograms and clustering heatmaps, was utilized to explore the correlations between these compounds and the samples. Additionally, the precise identification of positional isomers and functional group isomers of aliphatic compounds was achieved. To achieve accurate discrimination of various stamp-pad ink samples, a multivariate statistical analysis method was utilized to establish a classification model for them. Based on the results obtained from HS-GC-IMS, effective discrimination among different brands of stamp-pad ink samples was achieved through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The model exhibited excellent performance, with the fit index of dependent variables (R2Y) and the predictive index of the model (Q2) values of 0.99 and 0.984, respectively. These results provided significant theoretical evidence for the application of HS-GC-IMS as an efficient technique in the analysis of volatile compounds, identification of positional isomers and functional group isomers, as well as tracing the origin of stamp-pad ink and analyzing the formation time of documents.
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Affiliation(s)
- Yinghua Qi
- Key Laboratory of Forensic Science, Ministry of Justice (Academy of Forensic Science), Shanghai, China
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Xinhua Lv
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Junchao Ma
- Key Laboratory of Forensic Science, Ministry of Justice (Academy of Forensic Science), Shanghai, China.
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China.
| | - Mingyuan Lei
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Chao Feng
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Wenhui Lu
- Key Laboratory of Forensic Science, Ministry of Justice (Academy of Forensic Science), Shanghai, China
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Zhongyuan Ji
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Yichen Wang
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Yuchen Wang
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China
| | - Xuebo Li
- Key Laboratory of Forensic Science, Ministry of Justice (Academy of Forensic Science), Shanghai, China.
- Characteristic Laboratory of Forensic Science in Universities of Shandong Province, Shandong University of Political Science and Law, Jinan, 250014, Shandong Province, China.
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5
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Zhou H, Hu Z, Liu Y, Xiong S. Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp ( hypophthalmichthys molitrix) mince ingredients. Food Chem X 2023; 20:100977. [PMID: 38144732 PMCID: PMC10740137 DOI: 10.1016/j.fochx.2023.100977] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 12/26/2023] Open
Abstract
This study employs sensory evaluation, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic descriptors, which include "grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy". HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with "fish fragrance" and "unpleasant fishy", and octanal, nonanal, heptanal, 2-methylpyrazine contents were significantly correlated with "warmed-over" flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.
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Affiliation(s)
- Hongyu Zhou
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Zhiwei Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Youming Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China
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6
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Li X, Zhang N, Jiao X, Zhang W, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp ( Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13920-13933. [PMID: 37688549 DOI: 10.1021/acs.jafc.3c04254] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2023]
Abstract
In this study, changes in the physical, structural, and assembly characteristics of silver carp myofibrillar proteins (MPs) at different ionic strength (I) values were investigated. Moreover, the differential proteomic profile of soluble MPs was analyzed using 4D proteomics based on timsTOF Pro mass spectrometry. Solubility of MPs significantly increased at high I (>0.3), and the increase in I enhanced the apparent viscosity, fluorescence intensity, surface hydrophobicity, and α-helix content of MPs solution. Particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns also supported the solubility profiles. Transmission electron microscopy and atomic force microscopy observations revealed the morphological assembly and disassembly of MPs under different I conditions. Finally, proteomic analysis revealed the evolution law of salt-induced solubilization of MPs and the critical molecular characteristics in different I environments. The number of differentially abundant proteins (DAPs) decreased with the increase of I, and most DAPs related to the muscle filament sliding, contraction and assembly, actinin binding, and actin filament binding. The soluble abundance of myosin and some structural proteins was dependent on I, and structural proteins in the Z-disk and M-band might contribute to the solubilization of myosin. Our findings provide insightful information about the impact of common I on the solubility pattern of MPs from freshwater fish.
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Affiliation(s)
- Xingying Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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7
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Wang D, Wang C, Su W, Lin CC, Liu W, Liu Y, Ni L, Liu Z. Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach. Foods 2023; 12:3158. [PMID: 37685091 PMCID: PMC10486682 DOI: 10.3390/foods12173158] [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: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Cainan Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
- Fujian Institute of Food Science and Technology, Fuzhou 350108, China
| | - Weiying Su
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 300150, China;
| | - Wei Liu
- Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou 350108, China;
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Li Ni
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Zhibin Liu
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
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8
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Li W, Wen L, Xiong S, Xiao S, An Y. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chem 2023; 420:135977. [PMID: 37037112 DOI: 10.1016/j.foodchem.2023.135977] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/06/2023] [Accepted: 03/16/2023] [Indexed: 04/07/2023]
Abstract
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
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Affiliation(s)
- Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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9
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Mahmoud MAA, Magdy M, Tybussek T, Barth J, Buettner A. Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2094-2104. [PMID: 36688586 DOI: 10.1021/acs.jafc.2c07868] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Wild and farmed rainbow trout were compared with chemical profiling, chemosensory properties, carbon concentration and isotope analyses, 1- and 2-GC/O-MS, GC-FID, and aroma profile analyses. Results were linked with the prokaryotic and eukaryotic microbiological profile of the fish sources using multivariate statistical analysis. Fish from natural environments proved to have better sensory properties in terms of fruity, sweet, and citrusy attributes, compared to farmed fish. However, the farmed fish were found to have higher nutritional value based on their lipid contents. These differences might relate to the introduction of feed extrudates, which could influence the overall quality of fish products. Thereby, malodor episodes linked to musty/earthy off-odor notes related to odorants including geosmin, β-caryophyllene, (E,Z)-2,4-nonadienal, and (E,E)-2,4-nonadienal. These compounds, in turn, correlated with Asticcacaulis benevestitus, Curvibacter sp., Albidiferax sp., Aquabacterium commune, and Aquabacterium citratiphilum abundance and were further affected by oxygen levels in the water column.
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Affiliation(s)
- Mohamed A A Mahmoud
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354Freising, Germany
- Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, 11241Cairo, Egypt
| | - Mahmoud Magdy
- Genetics Department, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shobra, Cairo11241, Egypt
| | - Thorsten Tybussek
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354Freising, Germany
| | - Johannes Barth
- Department of Geography and Geosciences, GeoZentrum Nordbayern, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schlossgarten 5, 91054Erlangen, Germany
| | - Andrea Buettner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354Freising, Germany
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestraße 9, 91054Erlangen, Germany
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Spices Volatilomic Fingerprinting—A Comprehensive Approach to Explore Its Authentication and Bioactive Properties. Molecules 2022; 27:molecules27196403. [PMID: 36234940 PMCID: PMC9570555 DOI: 10.3390/molecules27196403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 09/23/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus L.), cinnamon (Cinnamomum verum), cumin (Cuminum cyminum L.), black pepper, (Piper nigrum L.), sweet paprika (Capsicum annuum L.), and curry (a mix of different herbs and spices)). Based on headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis, this is a powerful strategy to explore and establish the spice’s volatile pattern and unravel the potential health benefits related to the most important VOMs identified in each spice. This comprehensive knowledge will help in the definition of their authenticity, while simultaneously protecting against potential frauds and adulterations. A total of 162 VOMs were identified. Semi-quantitative assessments revealed that terpenoids and sesquiterpenoids amounted to the major volatile class in the investigated spices, except for cinnamon, where carbonyl compounds are the major group. Most of the studied spices comprised key characteristics of aroma and health bioactive compounds, e.g., dihydrojuneol in saffron, cinnamaldehyde in cinnamon, cuminaldehyde in cumin and curry, and caryophyllene in black pepper. The principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) successfully discriminated the investigated spices, being α-cubebene, 3-methyl butanal, β-patchoulene and β-selinene, the most important VOMs (highest VIP’s) that contributed to its discrimination. Moreover, some VOMs have a high influence on the spice’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.
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