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Yueqi A, Qiufeng R, Li W, Xuezhen Z, Shanbai X. Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods. Food Chem 2024; 433:137308. [PMID: 37683479 DOI: 10.1016/j.foodchem.2023.137308] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 08/21/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023]
Abstract
Understanding the differences in odors of freshwater and marine fish surimi and their products is important for the quality control of surimi products. Aroma compounds in silver carp surimi and three kinds of marine fish surimi and their products were identified by gas chromatography-mass spectrometry/olfactometry, and aroma fingerprints of them were established based on metabolomics analysis methods. Silver carp surimi and surimi products showed the highest "fresh fish" and "grassy, earthy" notes, while the marine fish surimi and their products presented a strong "sea breeze-like" odor. Five Br-containing compounds (sea breeze-like) were identified in the marine fish samples. The aroma fingerprints showed that the odor compositions of freshwater and marine surimi/surimi products were divided into two categories, and the marine fish surimi and their products also showed differences in odors. Furthermore, four commercial surimi and their products could be distinguished according to 33 and 28 differential aroma components, respectively.
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Affiliation(s)
- An Yueqi
- 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
| | - Ruan Qiufeng
- 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
| | - Zhang Xuezhen
- 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
| | - Xiong Shanbai
- 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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2
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Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7136-7152. [PMID: 37337850 DOI: 10.1002/jsfa.12798] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND White tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during the aging process are still unclear. Thus, the key aroma-active compounds of white tea during the aging process were investigated using gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) and gas chromatography-olfactometry (GC-O) combined with sensory-directed flavor analysis. RESULTS A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active compounds were then determined by GC-O, and 19 of them were further selected as the key aroma-active compounds based on modified frequency (MF) and odor activity value (OAV). CONCLUSION Aroma recombination and omission testing confirmed that 1-octen-3-ol, linalool, phenethyl alcohol, geraniol, (E)-β-ionone, α-ionone, hexanal, phenylacetaldehyde, nonanal, (E, Z)-(2,6)-nonadienal, safranal, γ-nonalactone and 2-amylfuran were the common key aroma-active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β-damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yangyang Sun
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Xuejiao Wang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Heyun Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yage Yin
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yumeng Wu
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Ziping Du
- College of Economics and Management, Tianjin University of Science and Technology, Tianjin, P. R. China
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Zhang D, Ayed C, Fisk ID, Liu Y. Effect of cooking processes on tilapia aroma and potential umami perception. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Wang H, Yang P, Liu C, Song H, Pan W, Gong L. Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Chen F, Shen L, Shi X, Deng Y, Qiao Y, Wu W, Xiong G, Wang L, Li X, Ding A, Shi L. Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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Sun W, Ji H, Zhang D, Zhang Z, Liu S, Song W. Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures. Foods 2022; 11:foods11213532. [PMID: 36360145 PMCID: PMC9658951 DOI: 10.3390/foods11213532] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and there are few reports on the difference in aroma of different shrimps dried. In order to clarify the difference in aroma characteristics of shrimp dried produced by different drying methods. In this study, blanched shrimp (BS) was used as a control to analyze the aroma characteristics of shrimp dried by five different procedures (SD-BFDP) samples, namely vacuum freeze-dried shrimp (VFDS), vacuum dried-shrimp (VDS), heat pump-dried shrimp (HPDS), hot air dried-shrimp (HADS) and microwave vacuum-dried shrimp (MVDS). An electronic nose (E-nose) was used to obtain the aroma fingerprint of SD-BFDP samples. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for qualitative and quantitative analysis of volatile compounds in SD-BFDP samples. Partial least squares regression (PLSR) was used to analyze potential correlations between sensory attributes and aroma-active compounds (AACs). Partial least squares-discrimination analysis (PLS-DA) was used to screen for signature aroma compounds. The results of the E-nose showed that there were differences in the aroma fingerprints of the SD-BFDP samples, and the E-nose could distinguish the five kinds of SD-BFDP. The qualitative and quantitative results of GC-MS showed that the types and contents of the main volatile components of SD-BFDP samples were different. 15 AACs were screened from SD-BFDP based on odor activity value (OAV). The PLSR results showed good correlations between certain sensory attributes and the majority of AACs. PLS-DA results displayed that aroma attributes of SD-BFDP samples could be distinguished by six signature aroma compounds, including trimethylamine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, nonanal, 3-ethyl-2,5-dimethylpyrazine, and octanal. These research results reveal that shrimps dried in different procedures have unique aroma characteristics, which could provide a theoretical basis for the rapid identification of aroma attributes of dried shrimps in the future. From a flavor perspective, MVD is the best drying method.
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Affiliation(s)
- Weizhen Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
| | - Di Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zewei Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenkui Song
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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Liu XL, Du XP, Yang YF, Wei HC, He F, Chen F, Ni H. Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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Moreira C, Ferreira-Santos P, Teixeira JA, Rocha CMR. Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1011020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The odor of four algae was investigated and compared to evaluate the potential of these algae to mimic shrimp aroma. Solid-phase microextraction followed by gas chromatography analysis coupled with sensory analysis was used for performance assessment. The volatile organic compounds were determined in non-processed, raw samples (r), and processed cooked (c) and cooking water (w) samples for two microalgae [Nannochoropsis oceanica (NO) and Tetraselmis chuii (TC)], two macroalgae [Ulva rígida (UR) and Saccharina latíssima (SL)], and shrimp Vannamei cong (SH). The results showed significant differences in the composition of volatile compounds between macroalgae and microalgae. The key odorants in macroalgae were octanal, 2-octenal, nonanal, and β-ionone, and in microalgae were 1,5-octadien-3-ol, hexanal, 2,4-decadienal, 2-octenal, octanal, nonanal, 3,5-octadien-2-one, and terpenes. The PCA analysis of GC-MS data showed odor similarities between the studied samples, which were divided into five main groups: (1) TC(c) and TC(w); (2) TC(r) and NO(c); (3) NO(r), NO(w), and SL(w); (4) SL(c), UR(r), UR(c), and UR(w); and (5) SL(r). The data from the sensory analysis show bigger similarities between the macroalgae and the shrimp odor. Overall, the data provided indicate that the cooking water and cooked samples are very similar in key components of odorants. These features allow the possibility to use algae and their processed resulting products as a shrimp flavor replacement in non-animal-based food formulations, thus decreasing the pressure on seafood crops and aquaculture-associated issues leading to more sustainable livestock. Furthermore, circularity and waste reduction may be further enabled by the use of otherwise wasted cooking water as an odorant agent.
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Zhang Z, Ji H, Zhang D, Liu S, Zheng X. The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS. Foods 2022; 11:3264. [PMID: 37431012 PMCID: PMC9601334 DOI: 10.3390/foods11203264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/12/2022] [Accepted: 10/18/2022] [Indexed: 09/26/2023] Open
Abstract
In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%) were obtained by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The amino acid contents of the above samples were measured by the amino acid automatic analyzer. Correlation between pyrazines and the various amino acid contents was analyzed by the Pearson correlation coefficient. Their correlation was verified by conducting addition assays. The types and contents of volatile components increased significantly in samples with moisture contents between 30% and 5%. The most obvious increases in the type, content and odor activity value of pyrazines were observed in this range. Basic amino acids (Arg, Lys, and His) had a strong correlation with the formation of pyrazines. Addition assays verified that the addition of Arg and Lys increased the content of pyrazines in shrimp after drying.
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Affiliation(s)
- Zewei Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Di Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoshan Zheng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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An Y, Wen L, Li W, Zhang X, Hu Y, Xiong S. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp ( Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9451-9462. [PMID: 35876528 DOI: 10.1021/acs.jafc.2c02119] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
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Affiliation(s)
- 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, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. 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, P. R. 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, P. R. China
| | - Xuezhen Zhang
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang 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, P. R. 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, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. 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, P. R. 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, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
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Duppeti H, Kempaiah BB, Manjabhatta SN. Influence of processing conditions on the aroma profile of
Litopenaeus vannamei
by
SPME‐GC‐MS. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Haritha Duppeti
- Department of Meat and Marine Sciences CSIR‐Central Food Technological Research Institute Mysuru Karnataka India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India
| | - Bettadaiah Bheemanakere Kempaiah
- Department of Plantation Products, Spices and Flavour Technology CSIR‐Central Food Technological Research Institute Mysuru Karnataka India
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A Routine and Sensitive Quantification of 2-Acetyl-1-Pyrroline in Shrimp by DSPE-DLLME Coupled to HPLC–UV. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02304-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Zhang D, Yang N, Fisk ID, Li J, Liu Y, Wang W. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chem 2022; 371:131165. [PMID: 34601213 DOI: 10.1016/j.foodchem.2021.131165] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 08/23/2021] [Accepted: 09/14/2021] [Indexed: 01/12/2023]
Abstract
Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chemical properties were analysed and correlated with sensory qualities. The changes of centre temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression analysis, orthonasal aroma attributes "roasted" and "earthy/putrid fish" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, respectively; meanwhile mouthfeel attributes of chewy/fibre and tender/juicy were highly associated with water loss and moisture, respectively. This study provides insights for optimising cooking conditions to create desirable fish flavour.
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Affiliation(s)
- Danni Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; University of Adelaide, North Terrace, Adelaide SA 5005, Australia
| | - Jintao Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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Schicker D, Blankenagel S, Zimmer C, Hauner H, Freiherr J. Less is more: Removing a modality of an expected olfactory-visual stimulation enhances brain activation. Hum Brain Mapp 2022; 43:2567-2581. [PMID: 35142405 PMCID: PMC9057098 DOI: 10.1002/hbm.25806] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 11/06/2022] Open
Abstract
In recent years, multisensory integration of visual and olfactory stimuli has extensively been explored resulting in the identification of responsible brain areas. As the experimental designs of previous research often include alternating presentations of unimodal and bimodal stimuli, the conditions cannot be regarded as completely independent. This could lead to effects of an expected but surprisingly missing sensory modality. In our experiment, we used a common functional magnetic resonance imaging (fMRI) study design with alternating strong unimodal and bimodal olfactory-visual food stimuli, in addition to a slight overhang of the bimodal stimuli in an effort to examine the effects of removing a visual or olfactory congruent stimulus for older people (41-83 years). Our results suggest that the processing of olfactory and visual stimuli stays intact over a wide age-range and that the utilization of strong stimuli does not lead to superadditive multisensory integration in accordance with the principle of inverse effectiveness. However, our results demonstrate that the removal of a stimulus modality leads to an activation of additional brain areas. For example, when the visual stimulus modality is missing, the right posterior superior temporal gyrus shows higher activation, whereas the removal of the olfactory stimulus modality leads to higher activation in the amygdala/hippocampus and the postcentral gyrus. These brain areas are related to attention, memory, and the search of the missing stimulus. Consequently, careful attention must be paid to the design of a valid, multimodal sensory experiment while also controlling for cognitive expectancy effects that might confound multimodal results.
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Affiliation(s)
- Doris Schicker
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sonja Blankenagel
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Plant Breeding, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Claus Zimmer
- Department of Diagnostic and Interventional Neuroradiology, School of Medicine, Klinikum rechts der Isar, Technical University of Munich, Munich, Germany
| | - Hans Hauner
- ZIEL - Institute for Food & Health, Technical University of Munich, Freising, Germany.,Institute for Nutritional Medicine, Else Kröner-Fresenius-Centre for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Jessica Freiherr
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
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15
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ZHANG D, JI HW, LUO GX, CHEN H, LIU SC, MAO WJ. Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.70820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Di ZHANG
- Guangdong Ocean University, China
| | - Hong-Wu JI
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
| | | | - Hao CHEN
- Guangdong Ocean University, China
| | - Shu-Cheng LIU
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
| | - Wei-Jie MAO
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
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16
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Chen L, Zeng W, Rong Y, Lou B. Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15304] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Wenhua Zeng
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuzhi Rong
- School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
| | - Bao Lou
- School of Institute of Hydrobiology Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
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17
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Fan Y, Odabasi A, Sims CA, Schneider KR, Gao Z, Sarnoski PJ. Determination of aquacultured whiteleg shrimp (Litopanaeus vannemei) quality using a sensory method with chemical standard references. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5236-5244. [PMID: 33611806 DOI: 10.1002/jsfa.11172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 02/14/2021] [Accepted: 02/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method employed by the US Food and Drug Administration (FDA)/National Oceanic and Atmospheric Administration (NOAA) uses subjective terms 'odor of decomposition' to reject shrimp shipments, which lacks reference standards to anchor the concept and can cause ambiguity. The present study aimed to develop chemical reference standards to assist in a more objective and consistent sensory evaluation of shrimp quality. RESULTS Chemical references were developed and used by the descriptive panel to demonstrate the aroma quality indicators of shrimp. The most important aroma attributes describing shrimp quality changes were 'salty water-like', 'natto water-like' and 'sour milk-like' based on the results of multiple linear regression analysis. The overall rating consistency of the key quality indicators was confirmed by trained a descriptive panel such that the intensity scores in two separated evaluation sessions (30 days apart) were not significant different (P > 0.05). The sensory ratings also corresponded well with presumed FDA/NOAA grades of shrimp. An untrained panel also confirmed 'salty water-like' as the main indicator of freshness and 'natto water-like' as the main indicator of spoilage, whereas the discriminative capacity was lower compared to the trained panel. CONCLUSION The developed chemical references of key aroma quality indicators allowed the trained and untrained panels to distinguish shrimp of different freshness levels. The results indicate the potential of using chemical references as a new evaluation tool for on-site quality inspection or industrial quality assurance/quality control of shrimp with improved objectivity and consistency. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Fan
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA
| | - Asli Odabasi
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA
| | - Charles A Sims
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA
| | - Keith R Schneider
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA
| | - Zhifeng Gao
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA
- Department of Food and Resource Economics, University of Florida, Gainesville, FL, USA
| | - Paul J Sarnoski
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA
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18
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Esposto S, Veneziani G, Taticchi A, Urbani S, Selvaggini R, Sordini B, Daidone L, Gironi G, Servili M. Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices. Antioxidants (Basel) 2021; 10:antiox10091381. [PMID: 34573013 PMCID: PMC8471094 DOI: 10.3390/antiox10091381] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022] Open
Abstract
We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GAE)/L, 394.8 to 895.2 mg GAE/L, 150.8 to 2374.2 mg ellagic acid/L, and 0 to 281 mg cyanidin 3-glucoside/L, respectively. Antioxidant activity, determined by DPPH•, FRAP, and ABTS, was positively correlated with the total phenolic compounds and hydrolyzable tannins. Alcohols, acids, and furans were the volatile groups that best described the differences between juices. The most abundant volatile compound was 3-Furfural (8.6–879.9 µg/L) in those juices subjected to the concentration process and to high-temperature short-time (HTST) treatment, whereas it was not present in juice subjected to high-pressure processing (HPP). Processing also affected the juices’ sensory attributes: NCPJs were characterized by ‘red–purple’, ‘pomegranate fruit’, ‘fresh fruit’, and ‘overall intensity’ notes, while in CPJs these notes were not revealed or were masked by those related to heat treatment. Our results provide useful information on the importance of extraction methods and on the overall quality of PJ for the food industry.
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20
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Frank S, Reglitz K, Mall V, Morgenstern U, Steinhaus M. Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorants. INDOOR AIR 2021; 31:1038-1049. [PMID: 33749958 DOI: 10.1111/ina.12821] [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: 11/16/2020] [Revised: 02/02/2021] [Accepted: 02/28/2021] [Indexed: 06/12/2023]
Abstract
Screening the volatiles isolated from a standard polypropylene material consisting of a polypropylene homopolymer, the filler talcum, and a mixture of antioxidants, for odor-active compounds by application of an aroma extract dilution analysis revealed 30 odorants with flavor dilution factors ranging from 1 to 64. Eighteen odor-active compounds were subsequently quantitated by gas chromatography-mass spectrometry using stable isotopically substituted odorants as internal standards, and their odor activity values (OAVs) were calculated as ratios of the concentrations to the odor threshold values. Five odorants showed OAVs ≥1, among which were hex-1-en-3-one (OAV 12), butanoic acid (OAV 3), as well as 4-methylphenol, butan-1-ol, and 2-tert-butylphenol (all OAV 1). A comparative analysis of polypropylene materials with different additives suggested plastic-like, pungent smelling hex-1-en-3-one as an ubiquitous key odorant. Odor-active amounts of alkylphenols, in particular plastic-like, phenolic smelling 2-tert-butylphenol, were additionally formed in the presence of talcum and phenolic antioxidants. Whereas the precursors of the phenols were thus obvious, the origin of hex-1-en-3-one was unknown. Injection molding showed only little influence on odorant concentrations.
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Affiliation(s)
- Stephanie Frank
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Freising, Germany
| | - Klaas Reglitz
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Freising, Germany
| | - Veronika Mall
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Freising, Germany
| | - Ute Morgenstern
- Forschungsinstitut für Leder und Kunststoffbahnen (FILK), Freiberg, Germany
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Freising, Germany
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21
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Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches. Foods 2021; 10:foods10071492. [PMID: 34203147 PMCID: PMC8306071 DOI: 10.3390/foods10071492] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 11/20/2022] Open
Abstract
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.
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22
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New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food Chem 2021; 364:130336. [PMID: 34175634 DOI: 10.1016/j.foodchem.2021.130336] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/07/2021] [Accepted: 06/07/2021] [Indexed: 12/22/2022]
Abstract
Insect proteins have an earthy-like flavor and have not shown great flavor potential for food applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm Tenebrio molitor larvae were first enzymatically hydrolyzed using two peptidase preparations (Flavourzyme1000L and ProteaseA "Amano"2SD). Xylose was then added to facilitate Maillard reactions (30 min, T = 98 °C, 1% (w/v) xylose). A comprehensive sensory evaluation showed that both the hydrolysis and the Maillard reactions changed the flavor description of the samples significantly to more complex and savory-like taste profiles (27 descriptors for cricket and 39 descriptors for mealworm protein). In addition, 38 odor-active molecules were identified using gas chromatography-olfactometry (1 alcohol, 5 acids, 11 aldehydes, 5 ketones and 16 heterocyclic compounds). The results showed impressively that the flavoring potential of insect proteins was significantly enhanced with respective processing.
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23
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Ren L, Ma J, Lv Y, Tong Q, Guo H. Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Rögner NS, Mall V, Steinhaus M. Odour-active compounds in liquid malt extracts for the baking industry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03707-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
AbstractAn odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated from a light and a dark liquid malt extract (LME) by solvent extraction and solvent-assisted flavour evaporation (SAFE) identified 28 odorants. Fifteen major odorants were subsequently quantitated and odour activity values (OAVs) were calculated as ratio of the concentration to the respective odour threshold value (OTV). Important odorants in the light LME included 3-(methylsulfanyl)propanal (OAV 1500), (E)-β-damascenone (OAV 430), and 4-ethenyl-2-methoxyphenol (OAV 91). In the dark LME, sotolon (OAV 780), 3-(methylsulfanyl)propanal (OAV 550), (E)-β-damascenone (OAV 410), acetic acid (OAV 160), and maltol (OAV 120) were of particular importance. To get an insight into the changes during malt extract production, the quantitations were extended to the malt used as the starting material for both LMEs. Addition of a minor amount of water to malt before volatile extraction was shown to be effective to cover the free as well as the bound malt odorants. Results showed that some LME odorants originated from the starting material whereas others were formed during processing. Important process-induced LME odorants included (E)-β-damascenone and 4-ethenyl-2-methoxyphenol in the light LME as well as maltol, sotolon, (E)-β-damascenone, and 2-methoxyphenol in the dark LME. In summary, the odorant formation during LME production was shown to be more important than the transfer of odorants from the malt.
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25
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Sun X, Du J, Xiong Y, Cao Q, Wang Z, Li H, Zhang F, Chen Y, Liu Y. Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment. Food Chem 2021; 352:129450. [PMID: 33714803 DOI: 10.1016/j.foodchem.2021.129450] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 12/31/2022]
Abstract
The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an essential part of the blended alcoholic beverage. In this study, the aromatic characteristics of Chinese JingJiu have been identified using sensory analysis, aroma extraction dilution analysis (AEDA), and quantitative analysis techniques. The odor activity values (OAVs) were also used to characterize the compound. A total of 136 aroma compounds were identified through the AEDA and gas chromatography-mass spectrometry (GC-MS) techniques. The flavor dilution (FD) factors were found to be in the range of 2-1024. Seventy aroma-active compounds with FD ≥ 8 were identified. Forty-three aroma-active compounds were identified using the molecular sensory science approach. Furthermore, 13 compounds were confirmed to be the key aroma-active compounds present in the Chinese JingJiu. The work provides a certain guiding effect on the regulation and optimization of the Chinese JingJiu production process.
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Affiliation(s)
- Xizhen Sun
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Jiawei Du
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yaqing Xiong
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Qianwen Cao
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Zhe Wang
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Hongjun Li
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Fan Zhang
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yanhe Chen
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
| | - Yuancai Liu
- Jing Brand Co., Ltd., HuangShi, HuBei 435100, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, HuangShi, HuBei 435100, China.
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26
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Bösl M, Dunkel A, Hofmann TF. Rapid, High-Throughput Quantitation of Odor-Active 2-Acetyl Azaheterocycles in Food Products by UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1405-1412. [PMID: 33470094 DOI: 10.1021/acs.jafc.0c07144] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A rapid, high-throughput method for the quantitation of the 2-acetyl azaheterocycles, 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-acetylpyrazine, and 2-acetyl-2-thiazoline, in different food products, by liquid chromatography-tandem mass spectrometry (LC-MS/MS), was developed. The quick extraction by bead beater homogenization, fast derivatization by 3-nitrophenylhydrazine (40 °C, 2 h), and efficient LC separation make this method suitable for high-throughput analysis. As established in this study, the highly precise LC-MS/MS method applies to different food products or beverages without requiring further adjustment. The analysis was performed with sample amounts of 0.2-0.5 g, and limit of quantitation values of 0.6, 0.5, 0.6, and 1.0 μg/kg were obtained for 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-acetylpyrazine, and 2-acetyl-2-thiazoline, respectively. Thus, it was possible to quantitate the analytes in the range of their odor thresholds.
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Affiliation(s)
- Markus Bösl
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas F Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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27
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Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS. Molecules 2020; 25:molecules25246027. [PMID: 33352716 PMCID: PMC7766395 DOI: 10.3390/molecules25246027] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022] Open
Abstract
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.
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Wen X, Chen A, Xu Y, Wu Y, Yang Y, Zhang Y, Cao Y, Chen S. Comparative Evaluation of Volatile Profiles of Asian Hard Clams (Meretrix meretrix) with Different Shell Colors by Electronic Nose and GC-MS. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1856263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Xinyi Wen
- Fisheries Institute of Jiangsu Province, Nantong, Jiangsu, China
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aihua Chen
- Fisheries Institute of Jiangsu Province, Nantong, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yangping Wu
- Fisheries Institute of Jiangsu Province, Nantong, Jiangsu, China
| | - Yunyi Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yu Zhang
- Fisheries Institute of Jiangsu Province, Nantong, Jiangsu, China
| | - Yi Cao
- Fisheries Institute of Jiangsu Province, Nantong, Jiangsu, China
| | - Suhua Chen
- Fisheries Institute of Jiangsu Province, Nantong, Jiangsu, China
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29
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Guo H, Feng T, Qi W, Kong Q, Yue L, Wang H. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique. J Food Sci 2020; 86:184-193. [PMID: 33249575 DOI: 10.1111/1750-3841.15541] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/05/2020] [Accepted: 11/02/2020] [Indexed: 11/28/2022]
Abstract
Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation. AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-methyl butyraldehyde, 3-methyl propyl aldehyde, dimethyl disulfide, dimethyl trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. PRACTICAL APPLICATION: SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Additionally, combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.
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Affiliation(s)
- Hongxia Guo
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Wenyuan Qi
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Qiulian Kong
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Ling Yue
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Haihong Wang
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
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Zhang D, Ji H, Liu S, Gao J. Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC–MS. Food Res Int 2020; 137:109517. [DOI: 10.1016/j.foodres.2020.109517] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 06/28/2020] [Accepted: 07/02/2020] [Indexed: 01/09/2023]
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31
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Liu H, Ma J, Pan T, Suleman R, Wang Z, Zhang D. Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb. Meat Sci 2020; 172:108324. [PMID: 33022541 DOI: 10.1016/j.meatsci.2020.108324] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 07/22/2020] [Accepted: 09/25/2020] [Indexed: 11/16/2022]
Abstract
This work was conducted to compare (non)volatile compounds and sensory evaluation of oyster cuts of roasted lamb. Three newer roasting methods, namely electrically heated air (EHA), microwave heat (MWH) and superheated steam (SHS), were compared with traditional burning charcoal (BCC). The results showed that the 3 new roasting methods all generated rich nonvolatile compounds and volatile compounds in samples, which was similar to the results of those prepared by BCC. Particularly, the EHA produced more nonvolatile compounds and higher equivalent umami concentrations than the other new methods, especially regarding umami amino acids. Moreover, the EHA and SHS methods had better sensory evaluations than the MWH, including acceptability, fat and roast flavours, and they had better odour activity values (OAVs) of characteristic volatile compounds, such as octanal, nonanal and (E, E)-2,4-decadienal. It was concluded that the EHA might be a potential method to replace the BCC due to our findings about nonvolatile compounds, OAVs of volatile compounds and sensory evaluation.
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Affiliation(s)
- Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianrong Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Teng Pan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Raheel Suleman
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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32
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An Y, Qian YL, Alcazar Magana A, Xiong S, Qian MC. Comparative Characterization of Aroma Compounds in Silver Carp ( Hypophthalmichthys molitrix), Pacific Whiting ( Merluccius productus), and Alaska Pollock ( Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10403-10413. [PMID: 32146815 DOI: 10.1021/acs.jafc.9b07621] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Aroma compounds in three surimi samples, made from freshwater silver carp (Hypophthalmichthys molitrix) and saltwater Pacific whiting (Merluccius productus) and Alaska pollock (Theragra chalcogramma), were characterized by aroma extract dilution analysis, odor activity value, and odor recombination study. Results demonstrated that the most potent aroma-active compounds in the surimi were hexanal, (Z)-4-heptenal, (Z)-4-decenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, (E,E,Z)-2,4,6-nonatrienal, (E,Z,Z)-2,4,7-tridecatrienal, and (E)-4,5-epoxy-(E)-2-decenal, contributing fishy, green, oily, or metallic odors. The other aroma contributors in surimi were 1-octen-3-one, 1-octen-3-ol, dimethyl disulfide, dimethyl trisulfide, and methional. 2-Acetyl-1-pyrroline, giving a typical popcorn note, could also be an important aroma contributor as a result of the high flavor dilution factor. Pacific whiting and Alaska pollock surimi samples both had higher levels of dimethyl trisulfide and methional, whereas the silver carp surimi sample had more (E,Z)-2,4-decadienal. In general, the silver carp surimi sample had more aldehydes contributing stronger "river water, fishy" and "grassy, green" aromas. In contrast, saltwater surimi showed stronger "sea breeze-like" and "sulfur-like" odors.
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Affiliation(s)
- Yueqi An
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Yanping L Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Armando Alcazar Magana
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Michael C Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States
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Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches. Food Chem 2020; 336:127721. [PMID: 32763731 DOI: 10.1016/j.foodchem.2020.127721] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 01/12/2023]
Abstract
The major aroma-active compounds in clear red raspberry juice were identified by molecular sensory science approaches. Thirty-one aroma-active compounds were identified using detection frequency analysis and aroma extract dilution analysis. Among them, 18 volatiles with aroma activity in red raspberry were identified for the first time, while 14 volatiles with odor activity values (OAVs) ≥ 1 were confirmed as the major aroma-active compounds. Three C6 aldehydes showed the highest detection frequencies of 8, and β-ionone exhibited the highest OAV of 9507 and flavor dilution factor of 512, which indicated that the floral and grassy note could be dominant in overall aroma. Quantitative descriptive analysis suggested that the grassy, floral, woody, and caramel-like notes can be simulated using aroma recombination model 1. Electronic nose analysis also demonstrated that model 1 had closer similarity to the original juice than others. The combination strategy used here would help improve the knowledge of red raspberry aroma.
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34
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Characterization of key aroma compounds in aged garlic extract. Food Chem 2020; 312:126081. [DOI: 10.1016/j.foodchem.2019.126081] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 12/09/2019] [Accepted: 12/17/2019] [Indexed: 11/22/2022]
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35
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Yuan Y, Wang X, Jin M, Jiao L, Sun P, Betancor MB, Tocher DR, Zhou Q. Modification of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy. Food Chem 2019; 308:125607. [PMID: 31677599 DOI: 10.1016/j.foodchem.2019.125607] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/25/2019] [Accepted: 09/26/2019] [Indexed: 11/26/2022]
Abstract
Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was designed to investigate the effects of dietary lipid sources including fish oil (FO), krill oil (KO), palm oil, rapeseed oil, soybean oil and linseed oil on profiles of amino acids, fatty acids and volatiles in muscle of swimming crab (Portunus trituberculatus). Volatiles of crab muscle were characterized by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Results revealed that crabs fed FO and KO had significantly higher levels of protein, indispensable amino acids, eicosapentaenoic acid and docosahexaenoic acid in muscle. Principal component analysis and hierarchical cluster analysis demonstrated that muscle volatiles of crabs fed different dietary oils exhibited significant variations. Dietary FO and KO significantly increased the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in muscle, which may produce more pleasant flavors.
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Affiliation(s)
- Ye Yuan
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Xuexi Wang
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Min Jin
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
| | - Lefei Jiao
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Peng Sun
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Mónica B Betancor
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, Stirling FK9 4LA, UK
| | - Douglas R Tocher
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, Stirling FK9 4LA, UK
| | - Qicun Zhou
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
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36
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Du W, Zhao M, Zhen D, Tan J, Wang T, Xie J. Key aroma compounds in Chinese fried food of youtiao. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3539] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wenbin Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China
| | - Mengyao Zhao
- The Business Research Institute of Henan Academy of Science Zhengzhou China
| | - Dawei Zhen
- Beijing Lanjingzhongyu Scientific Development Co. Ltd Beijing China
| | - Jia Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China
| | - Tianze Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China
| | - Jianchun Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China
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37
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Hofstetter CK, Dunkel A, Hofmann T. Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8599-8608. [PMID: 31287302 DOI: 10.1021/acs.jafc.9b03466] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Because foods are perceived through combined inputs from taste and odor, which are determined by the concentration of the individual odor and taste molecules, the unified high-throughput quantitation of volatile odorants and non-volatile tastants with the very same instrumental setup has been a long-standing but yet unmet dream. The research presented here for the first time demonstrates, after only minimal sample workup, the highly accurate, rapid, and sensitive unified quantitation of odorants and tastants of key flavor molecules in apple juice on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform over a large dynamic range of up to 6 orders of magnitude. While flavor-active aldehydes, ketones, and organic acids were analyzed after derivatization with 3-nitrophenylhydrazine, taste-active polyphenols and odor-active esters were directly analyzed by means of UHPLC-MS/MS with and without target analyte enrichment through stir-bar sorptive extraction. This "unified flavor quantitation" approach holds promise to accelerate the transition of today's labor and time-consuming, low-throughput analysis of odorants and tastants into a new era of high-performance quantitation of key flavor molecules.
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Affiliation(s)
- Christoph Konrad Hofstetter
- Chair of Food Chemistry and Molecular and Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Straße 4 , D-85354 Freising , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Straße 4 , D-85354 Freising , Germany
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38
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Wang W, Zhang L, Wang Z, Wang X, Liu Y. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates. Food Chem 2019; 290:40-46. [DOI: 10.1016/j.foodchem.2019.03.065] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 02/28/2019] [Accepted: 03/13/2019] [Indexed: 11/29/2022]
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39
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Liu H, Wang Z, Zhang D, Shen Q, Pan T, Hui T, Ma J. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5847-5856. [PMID: 31042865 DOI: 10.1021/acs.jafc.9b01564] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in Beijing roasted duck, including aldehydes, ketones, alcohols, acids, phenols, sulfur-containing compounds, and nitrogen-containing compounds. Among the 42 aroma compounds, 18 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma-recombination-omission experiments and sensory evaluation demonstrated that nine aroma compounds significantly contributed to the characteristic aroma of Beijing roasted duck. These nine key aroma compounds were 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal. Among these, 2-furfurylthiol (3620 ≤ OAV ≤ 31 606) and dimethyl trisulfide (2515 ≤ OAV ≤ 23 470) significantly contributed to the aroma of roasted duck ( p < 0.01). Sensory evaluation of the recombination model with the nine aroma compounds scored 4.5 out of 5 points. The major aroma profile of Beijing roasted duck included strong fatty, roasty, and meaty aromas. The key aroma compounds of Beijing roasted duck were concluded to be 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal.
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Affiliation(s)
- Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , PR China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , PR China
| | - Qingwu Shen
- College of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , PR China
| | - Teng Pan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , PR China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , PR China
| | - Jianrong Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing , Ministry of Agriculture and Rural Affairs , Beijing 100193 , PR China
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40
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Okabe Y, Inoue Y, Kanda Y, Katsumata T. Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3156-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Zhang Y, Liu Y, Yang W, Huang J, Liu Y, Huang M, Sun B, Li C. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6132-6141. [PMID: 29790747 DOI: 10.1021/acs.jafc.8b01378] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analyses identified a total of 53 odor-active compounds by comparing the odor characteristics, MS data, and retention indices with those of reference compounds. Twenty-seven odorants were detected in at least five isolates that were extracted and analyzed by the same method, and their flavor dilution (FD) factors, ranging from 1 to 2048, were measured by aroma extract dilution analysis (AEDA). To further determine their contribution to the overall aroma profile of PEY, 22 odorants with FD factors ≥16 and GC-MS responses were quantitated, and their odor activity values (OAVs) were calculated. According to the OAV results, 19 odorants with OAVs ≥ 1 are the potent odorants that greatly contribute to the characteristic aroma of PEY. Nine compounds were identified for the first time: (E,Z)-2,6-nonadienal, (E)-2-nonenal, 2-methylbutanal, dimethyl disulfide, trimethylamine, methional, dimethyl trisulfide, diisopropyl disulfide, and diethyl disulfide.
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42
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Feng S, Suh JH, Gmitter FG, Wang Y. Differentiation between Flavors of Sweet Orange ( Citrus sinensis) and Mandarin ( Citrus reticulata). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:203-211. [PMID: 0 DOI: 10.1021/acs.jafc.7b04968] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Affiliation(s)
- Shi Feng
- Department
of Food Science and Human Nutrition, University of Florida, 572 Newell
Drive, Gainesville, Florida 32611, United States
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