1
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Wang C, Yue Y, Yuan B, Deng Q, Liu Y, Zhou Q. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. Food Chem 2024; 446:138782. [PMID: 38402765 DOI: 10.1016/j.foodchem.2024.138782] [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: 11/06/2023] [Revised: 01/25/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.
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Affiliation(s)
- Chao Wang
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yang Yue
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Binhong Yuan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Ye Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
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2
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Xiang X, Chen L, Dong S, Wang F, Li X, Huang Y, Liu Y, Huang Q, Li S, Ye L. Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl. Food Chem 2023; 429:136823. [PMID: 37480774 DOI: 10.1016/j.foodchem.2023.136823] [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: 04/02/2023] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/24/2023]
Abstract
The models of preserved egg yolk (PEY) and salted egg yolk both treated with or without NaCl were performed to explore the effect of NaCl on the characteristic volatile compounds (VOCs) in PEY. 1-hexanol, 2-heptanone, isoamyl acetate, etc., compounds were confirmed as the characteristic VOCs in PEY mainly induced by NaCl and the formation of 1-octanol, 2-pentylfuran, ammonia, etc., characteristic VOCs induced by NaCl may depend on the combined effect of Cu2+ and OH-. Among them, 1-hexanol and 2-heptanone were formed from linoleic acid in PS(18:0_18:2) and oleic acid in PG(22:6_18:1), respectively, through multi-omics and correlation analysis. Meanwhile, 1-octanol may originated from β-oxidation of oleic acid in PS(18:1); 2-pentylfuran and ammonia maybe derived from the derivative of aspartate and the degradation of l-methionine, respectively. Moreover, this study provides a new insight to parse the influence of NaCl with/without other exogenous factors on the formation of VOCs in food products.
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Affiliation(s)
- Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Faxiang Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Xianghong Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China.
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang 843300, China
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3
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Wu Y, Mao C, Hu G, Ma L, Li S, Ma M. Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cells. Food Sci Nutr 2023; 11:6188-6198. [PMID: 37823098 PMCID: PMC10563691 DOI: 10.1002/fsn3.3558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 06/25/2023] [Accepted: 06/30/2023] [Indexed: 10/13/2023] Open
Abstract
Preserved eggs are traditional alkali-pickled food in China and have been enjoyed by consumers and extensively studied by researchers for their nutritional tastes and their anti-tumor, anti-inflammatory, antioxidant, lipid-lowering, and blood pressure-lowering properties. To study the anti-tumor effects of preserved eggs, this project observed the health on rats, and anti-tumor effects and separated anti-tumor active components on HT-29 cells. SD rats fed for 80 days showed that preserved eggs had no significant effect on weight, food intake, blood pH, liver tissues, or organ indices. Preserved eggs significantly increased blood levels of oxidative stress markers SOD and CAT, decreased MDA levels by 0.46, 0.23, and 0.25 times. Moreover, they also increased the level of IL-2 from 1233 to 1340 pg/mL. Two water-soluble bioactive peptide fractions, B1 and B2, with molecular weights ≥10 kDa were further obtained from preserved eggs by ultrafiltration and Superdex Peptide 10/300 GL. The potential mechanism of B1 and B2 is to activate the internal mitochondrial apoptotic pathway and induce apoptosis by up-regulating the expression of the pro-apoptotic factors cytochrome C, caspase-3, and caspase-9 mRNA in HT-29 cells.
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Affiliation(s)
- Yan Wu
- National Research and Development Center for Egg Processing, College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanPeople's Republic of China
| | - Changyi Mao
- National Research and Development Center for Egg Processing, College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanPeople's Republic of China
| | - Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanPeople's Republic of China
| | - Lulu Ma
- School of Food and Biological EngineeringHefei University of TechnologyHefeiPeople's Republic of China
| | - Shugang Li
- School of Food and Biological EngineeringHefei University of TechnologyHefeiPeople's Republic of China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanPeople's Republic of China
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4
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Yu Z, Ye L, He Y, Lu X, Chen L, Dong S, Xiang X. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling. Food Chem 2023; 424:136310. [PMID: 37229895 DOI: 10.1016/j.foodchem.2023.136310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023]
Abstract
The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.
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Affiliation(s)
- Zhuosi Yu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China
| | - Yating He
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xinhong Lu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
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5
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Zhang Z, Liang M, Liu B, Wu Y, Wang R, Liu Y. Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science. Food Chem 2023; 403:134383. [DOI: 10.1016/j.foodchem.2022.134383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 09/18/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022]
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6
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Cai G, Gu H, Han B, Yang H, Li X, Lu J. Characterization of the aroma compounds in crystal malt. J Food Sci 2023; 88:204-213. [PMID: 36533938 DOI: 10.1111/1750-3841.16430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 11/10/2022] [Accepted: 12/02/2022] [Indexed: 12/23/2022]
Abstract
Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality. In the current study, the volatile aroma constituents of commercial crystal malt samples were analyzed with headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, in order to explore the characteristic aroma compounds of crystal malt. The average concentration of volatile aroma compounds in 10 crystal malt samples is 587 µg L-1 , ranging from 347 to 1265 µg L-1 . A total of 38 aroma compounds were identified, 47% of which were existed in all the 10 samples. Based on principal component analysis and odor activity value, isobutyraldehyde, 2-methylbutanal, furfural, 2-acetyl-1H-pyrrole, oct-1-en-3-ol, 4-methyl-2-phenyl-2-pentenal, and (2E)-2-isopropyl-5-methyl-2-hexenal could be considered the characteristic aroma compounds of crystal malt. The results of this present study would help to establish a standard to assess the quality traits of crystal malt sample.
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Affiliation(s)
- Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hong Gu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Bingxin Han
- School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hua Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Xiaomin Li
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
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7
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Investigation on key odorants in braised chicken thigh meat and their changes during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022; 9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022] Open
Abstract
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.
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Affiliation(s)
- Xiaojie Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Wenhua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Xiaojie He
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Yaxin Deng
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Liangyi Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Ming Li
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Xuzhong Feng
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Shanggutang Food Development Co., Ltd., Shenzhen, China
| | - Lin Zhang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- *Correspondence: Lin Zhang,
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Liangzhong Zhao,
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9
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Zhang Y, Tang L, Zhang Y, Song H, Raza A, Pan W, Gong L, Jiang C. Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products. Molecules 2022; 27:molecules27196177. [PMID: 36234714 PMCID: PMC9572025 DOI: 10.3390/molecules27196177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 12/02/2022] Open
Abstract
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive extraction (SBSE), liquid-liquid extraction (LLE), were compared and SPME was finally selected as the best extraction method for further study. The volatile odor compounds were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS) techniques, and the key odor-active compounds were identified via aroma extract dilution analysis (AEDA) and relative odor activity value (r-OAV) calculation. A total of 38 volatile compounds were identified by GC-O-MS, among which 10 were declared as odor-active compounds. Whereas 39 volatile compounds were identified by GC × GC-O-MS, among which 12 were declared as odor-active compounds. The study results revealed that 1-octen-3-one, 2-pentylfuran, (E)-2-octenal, 1-octen-3-one, hexanal, 1-octen-3-ol, 6-methylhept-5-en-2-one, (E,Z)-2,6-nondienal and 2-ethyl-3,5-dimethylpyrazine were the key odor-active compounds in the fish soup.
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Affiliation(s)
- Yuanyuan Zhang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Long Tang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.Z.); (H.S.)
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.Z.); (H.S.)
| | - Ali Raza
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Wenqing Pan
- Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China
| | - Lin Gong
- Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China
| | - Can Jiang
- Wuzhou Testing Co., Ltd, Jining 273200, China
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10
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Guo F, Ma M, Yu M, Bian Q, Hui J, Pan X, Su X, Wu J. Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry. Front Nutr 2022; 9:945144. [PMID: 35990337 PMCID: PMC9381969 DOI: 10.3389/fnut.2022.945144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 07/01/2022] [Indexed: 11/13/2022] Open
Abstract
Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking. To identify the distinctive aroma and achieve fragrance classification, the sensory characteristics and aroma components of nine different fragrant rapeseed oils were analyzed via sensory evaluation and gas-chromatography-mass spectrometry-olfactometry. A total of 35 aroma compounds were found to contribute to the overall aroma. By using chemometrics methods, rapeseed oils were categorized into three fragrance styles: “strong fragrance,” “umami fragrance,” and “delicate fragrance.” In total, 10 aroma compounds were predicted to be the most effective compounds for distinguishing sensory characteristics of fragrant rapeseed oil. According to our results, this approach has excellent potential for the fragrance classification and quality control of rapeseed oil.
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Affiliation(s)
- Fei Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China
| | - Mingjuan Ma
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Miao Yu
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Qi Bian
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Ju Hui
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxia Su
- COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, China.,Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, China.,Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China.,Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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11
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Xue H, Han T, Xu M, Yao Y, Wu N, Chen S, Zhang G, Wang W, Zhao Y, Tu Y. Processing technology, principle, and nutritional characteristics of preserved eggs: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Liu Y, Yang C, Wang Q, Zhang J, Zhang L. Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice. J Food Sci 2022; 87:2515-2526. [PMID: 35590478 DOI: 10.1111/1750-3841.16168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 04/04/2022] [Accepted: 04/11/2022] [Indexed: 12/01/2022]
Abstract
Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples. Among them, three newly formed sulfur-containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1-octen-3-one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off-flavor in heat-treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. PRACTICAL APPLICATION: Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off-flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off-flavor components. This work could provide fundamental information for the prevention of cooked off-flavor.
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Affiliation(s)
- Yuanyuan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Zhang
- College of Food, Shihezi University, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,College of Food, Shihezi University, Shihezi, Xinjiang, China
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13
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Gao B, Hu X, Xue H, Li R, Liu H, Han T, Ruan D, Tu Y, Zhao Y. Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking. Food Chem 2022; 377:131996. [PMID: 34998156 DOI: 10.1016/j.foodchem.2021.131996] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/27/2021] [Accepted: 12/29/2021] [Indexed: 12/17/2022]
Abstract
The material basis leading to the rich umami flavor of preserved egg yolk is poorly understood. This study used nano-high-performance liquid chromatography - tandem mass spectrometry (nano-HPLC-MS/MS) to isolate, identify, and screen umami peptides from preserved egg yolk. Five novel umami peptides-AGFMPLP, APYSGY, PPMF, SLSSLMK, and VAMNPVDHPH-were identified. Molecular docking showed that Phe527 on the taste receptor T1R1/T1R3 (T1R1, taste receptor type 1 member 1; T1R3, taste receptor type 1 member 3) was the key interaction site. Hydrogen bonding, electrostatic interactions, and hydrophobic interactions were the main binding forces between T1R1/T1R3 and umami peptides. These results contribute to understanding the umami peptides in preserved egg yolk and the interaction mechanism between umami peptides and umami receptors.
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Affiliation(s)
- Binghong Gao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Dandan Ruan
- Hubei Shendan Health Food Co. Ltd, Xiaogan 430000, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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14
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Zhang L, Chen J, Zhao X, Chen W, Du S, Yu X. Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting. Food Chem 2022; 388:132992. [PMID: 35489174 DOI: 10.1016/j.foodchem.2022.132992] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
This study was designed to investigate the influence of roasting (150 °C for 0-60 min) on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils. During the roasting process, key volatile MRPs of fragrant rapeseed oils (FROs) that increased obviously in concentration were mainly pyrazines. After 60 min of roasting, the stronger nutty-like odor in oil from QH was possibly caused by the high levels of 2,5-dimethylpyrazine (21.72 mg/kg) and 3-ethyl-2,5-dimethylpyrazine (5.06 mg/kg). The 5-hydroxymethylfurfural contents and browning indices increased significantly, whereas reducing sugar and free amino acid contents decreased significantly (p < 0.05). This suggested the extent of the Maillard reaction increased with roasting time. Furthermore, the results of Maillard reaction model system demonstrated glycine, lysine, and histidine could react with glucose to generate 2,5-dimethylpyrazine. Hence, 2,5-dimethylpyrazine is identified as one of the important aroma-active MRPs for FRO.
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xingzhong Zhao
- Hybrid Rapeseed Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling 712100, Shaanxi, PR China
| | - Wenjie Chen
- Hybrid Rapeseed Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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15
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Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Bak KH, Waehrens SS, Fu Y, Chow CY, Petersen MA, Ruiz-Carrascal J, Bredie WLP, Lametsch R. Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation. Foods 2021; 10:foods10123008. [PMID: 34945558 PMCID: PMC8701079 DOI: 10.3390/foods10123008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/18/2021] [Accepted: 11/22/2021] [Indexed: 11/18/2022] Open
Abstract
Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.
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Affiliation(s)
- Kathrine H. Bak
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
- Correspondence: (K.H.B.); (Y.F.)
| | - Sandra S. Waehrens
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Yu Fu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
- Correspondence: (K.H.B.); (Y.F.)
| | - Ching Yue Chow
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Mikael A. Petersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Jorge Ruiz-Carrascal
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - Wender L. P. Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (S.S.W.); (C.Y.C.); (M.A.P.); (J.R.-C.); (W.L.P.B.); (R.L.)
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17
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Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112396] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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18
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Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111982] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Jia X, Deng Q, Yang Y, Xiang X, Zhou X, Tan C, Zhou Q, Huang F. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil ( Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9043-9055. [PMID: 33523671 DOI: 10.1021/acs.jafc.0c07321] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non-solvent-assisted methods. A total of 66 volatile compounds were identified using gas chromatography-mass spectrometry-olfactometry, with flavor dilution factors ranging from 1 to 729 via aroma extraction dilution analysis. Among them, 10 odorants were identified for the first time in VCO. Moreover, 41 volatiles were confirmed as aroma-active compounds with odor activity values greater than 1. Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO. Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol could impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors and were the key odorants in VCO. The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO. This work provides an extract aroma consistent for virgin camellia oil.
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Affiliation(s)
- Xiao Jia
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Yini Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xia Xiang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xinping Zhou
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Chuanbo Tan
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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20
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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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21
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Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110478] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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22
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Wang J, Yang Z, Xu L, Wang B, Zhang J, Li B, Cao Y, Tan L. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission. J Dairy Sci 2021; 104:1576-1590. [DOI: 10.3168/jds.2020-18757] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 09/21/2020] [Indexed: 02/02/2023]
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23
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Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs. Food Chem 2020; 343:128515. [PMID: 33160772 DOI: 10.1016/j.foodchem.2020.128515] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 10/05/2020] [Accepted: 10/27/2020] [Indexed: 02/02/2023]
Abstract
The maturity level of eggs during pickling is conventionally assessed by choosing few eggs from each curing batch to crack open. Yet, this method is destructive, creates waste and has consequences for financial losses. In this work, the feasibility of integrating electronic nose (EN) with reflectance hyperspectral (RH) and transmittance hyperspectral (TH) data for accurate classification of preserved eggs (PEs) at different maturation periods was investigated. Classifier models based solely on RH and TH with EN achieved a training accuracy (93.33%, 97.78%) and prediction accuracy (88.89%; 93.33%) respectively. The fusion of the three datasets, (EN + RH + TH) as a single classifier model yielded an overall training accuracy of 98.89% and prediction accuracy of 95.56%. Also, 52 volatile compounds were obtained from the PE headspace, of which 32 belonged to seven functional groups. This study demonstrates the ability to integrate EN with RH and TH data to effectively identify PEs during processing.
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24
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Su Y, Chen Z, Li J, Chang C, Gu L, Yang Y. Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation. Food Chem 2020; 338:127913. [PMID: 33092000 DOI: 10.1016/j.foodchem.2020.127913] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/30/2020] [Accepted: 08/21/2020] [Indexed: 10/23/2022]
Abstract
The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymatic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymatic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature. Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal, Heptanal, Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system.
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Affiliation(s)
- Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zheng Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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25
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Dong Y, Li R, Zheng Y, Zhang M. Comparative analysis of thermal processing on aroma‐active compounds of egg curd. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Yuanyuan Dong
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
| | - Ruijia Li
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
| | - Yajie Zheng
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
| | - Ming Zhang
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
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26
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Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning. Food Chem 2020; 338:127838. [PMID: 32822905 DOI: 10.1016/j.foodchem.2020.127838] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/04/2020] [Accepted: 08/11/2020] [Indexed: 01/21/2023]
Abstract
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with the aroma profiles of the butter by partial least squares regression analysis. Aroma extract dilution analysis and odor activity value calculations were applied to further reveal the dominant odorants. Fifty-three odorants with flavor dilution factors between 1 and 1024 were identified and OAVs of 17 odorants were greater than 1. Finally, an aroma recombination experiment was prepared by mixing the aroma-active compounds (OAVs > 1), and the aroma profile of the recombination showed good agreement with that of the original sample. Omission tests showed that 2-furfurylthiol, 2-acetylthiazole, anethole, (E)-2-decenal, and 1,8-cineole were the key odorants for the overall aroma of butter.
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27
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Ge L, Liu H. Engineering Grey Nanosystem as Activatable Ratio-colorimetric Probe for Detection of Lead Ions in Preserved Egg. ANAL SCI 2020; 36:1407-1413. [PMID: 32713898 DOI: 10.2116/analsci.19p458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A grey system based on the principle of complementary colors was constructed as an activatable probe for the sensitive and specific ratio-colorimetric detection lead ions (Pb2+) in a complex food matrix. This grey system was prepared by mixing purple-red AuNP-capped glutathione (GSH) and green-blue sulfonated pigment green 7 (SPG7), to create the SPG7/AuNP probe. In the presence of Pb2+, the strong chelation of Pb2+ with GSH could trigger the aggregation of AuNPs, leading to the color activation of SPG7. Hence, the absorbance ratio A523nm/A628nm of AuNPs at ∼523 nm and SPG7 at ∼628 nm could be used for highly specific reporting of Pb2+ levels with a low detection limit of 0.33 μg/L. Moreover, this probe exhibited promising practical applications in real preserved egg samples with recoveries of 89.2 to 107.5% and relative standard deviations (RSD) in the range of 0.28 to 2.12%, revealing its great potential for harmful substance detection.
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Affiliation(s)
- Li Ge
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology
| | - Honglin Liu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology.,State Key Laboratory of High Performance Ceramics and Superfine Microstructure
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28
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He C, Li Z, Liu H, Zhang H, Wang L, Chen H. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis. Food Res Int 2020; 131:108948. [DOI: 10.1016/j.foodres.2019.108948] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 11/19/2019] [Accepted: 12/22/2019] [Indexed: 10/25/2022]
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29
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Zheng Y, Yang P, Chen E, Song H, Li P, Li K, Xiong J. Investigating characteristics and possible origins of off-odor substances in various yeast extract products. J Food Biochem 2020; 44:e13184. [PMID: 32163601 DOI: 10.1111/jfbc.13184] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 11/29/2022]
Abstract
Yeast extract (YE) is rich in amino acids, nucleotides, peptides, and other flavor substances, and is a natural nutrient, umami, and flavor enhancer. However, certain YE samples impart a yeasty flavor that affects the quality parameters of YE. We compared solid-phase microextraction (SPME), solvent-assisted evaporation (SAFE), dynamic headspace sample preparation (DHS), stir bar sorptive extraction (SBSE), and other pretreatment methods for the extraction of volatiles substances in YE. SPME was selected as a suitable extraction method, and aroma extract dilution analysis (AEDA) was combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) for identification of key odor-active compounds in 23 YE samples. The yeast off-odor substances were screened from these compounds. Principal component analysis (PCA) was used to investigate the relationship between strains and the processing of YE products and their yeasty flavor. PRACTICAL APPLICATIONS: YE is prepared primarily from baker's yeast or waste beer yeast by autolysis or enzymatic hydrolysis, and is rich in nucleotides, peptides, amino acids, and other flavor compounds. It is used globally as a common umami and flavor enhancer. However, consumers have observed that YE imparts a certain yeasty flavor that influences the overall flavor negatively. Hence, the yeasty flavor-imparting substances from 23 YE samples were investigated in this study, and the observations (including strains, processing techniques, etc.) were integrated to explain the relationship between the yeasty flavor of the YE products with strain (different yeast strain for production) or processing of YE products (enzymes used, enzymatic hydrolysis conditions, composition of products, concentration conditions of YE, etc.), or storage conditions (temperature, humidity, duration, package, etc.), providing a scientific basis for removal/lowering or masking of yeasty flavor and the improvement of flavor quality of YE products.
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Affiliation(s)
- Yingying Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Erbao Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang, China
| | - Ku Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang, China
| | - Jian Xiong
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang, China
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Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments. Foods 2020; 9:foods9020227. [PMID: 32093373 PMCID: PMC7074304 DOI: 10.3390/foods9020227] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/15/2020] [Accepted: 02/17/2020] [Indexed: 12/29/2022] Open
Abstract
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) were applied to the extraction and analysis of the volatile compounds in TW. Five aroma-active compounds and seven off-flavor compounds were quantitatively analyzed by the standard curve method. Based on the flavor dilution factor (FD), odor attribute, odor activity value (OAV) of volatile compounds, and partial least-squares regression (PLSR) analysis, seven key off-flavor compounds were preliminarily identified as follows: (E)-2-heptenal, decanal, octanol, diisopropyl disulfide, hexanol, (E)-2-decenal, and (E)-2-octenol. Aroma recombination proved that these off-flavor compounds above had a negative impact on the overall flavor in TW. Omission experiments were taken to confirm them further. Finally, octanol, diisopropyl disulfide, and (E)-2-decenal were identified as the most potent off-flavor compounds in TW.
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31
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Zhou Q, Jia X, Yao YZ, Wang B, Wei CQ, Zhang M, Huang F. Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11454-11463. [PMID: 31529950 DOI: 10.1021/acs.jafc.9b05691] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatography-mass spectrometry. A total of 29 volatile compounds were identified by gas chromatography-olfactometry including pyrazines, alcohols, aldehydes, ketones, and sulfur compounds. Further, 2,5-dimethylpyrazine (peanut-like), 3-ethyl-2,5-dimethylpyrazine (roasted nut-like), dimethyl trisulfide (cabbage-like), 4-isothiocyanato-1-butene (pungent and pickle-like), butyrolactone (caramel-like), and benzyl nitrile (pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values ≥1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. Futhermore, this novel approach is applicable in the field of food flavor.
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Affiliation(s)
- Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China
| | - Xiao Jia
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
| | - Ying-Zheng Yao
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
- Institute of Agro-Products Processing Science and Technology , Sichuan Academy of Agricultural Sciences , Chengdu 610066 , P. R. China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China
| | - Chang-Qing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education , Shihezi University , Shihezi 832000 , Xinjiang Autonomous Region , P. R. China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , P. R. China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan , Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences , Wuhan 430062 , P. R. China
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