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Liu J, Deng S, Wang J, Huang F, Han D, Xu Y, Yang P, Zhang C, Blecker C. Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating. Food Chem X 2024; 23:101654. [PMID: 39170068 PMCID: PMC11338155 DOI: 10.1016/j.fochx.2024.101654] [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: 12/06/2023] [Revised: 05/03/2024] [Accepted: 07/10/2024] [Indexed: 08/23/2024] Open
Abstract
The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma recombination, and omission test, 11 compounds mainly derived from lipid oxidation were characterized as the key odorants contributing to the formation of WOF. In particular, 3-(methylthio)propanal, which was positively correlated with meaty aroma, was implicated in an overall increase in WOF. Thus, these odorants were elected as potential markers of WOF in the reheated precooked stewed beef. In summary, the WOF of the precooked stewed beef could be attributed to an overall increase in lipid oxidation products and a decrease in the odorants with desirable aromas. The characterization of WOF in precooked stewed beef will aid in the flavor quality control of precooked stewed beef dishes.
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Affiliation(s)
- Junmei Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
| | - Siyang Deng
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
| | - Jingfan Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ying Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Yihai Kitchen (Tianjing) Investment Co., Ltd., Tianjin 300461, China
- Jiangsu Huaguoshan Food Co., Ltd., Jiangsu 222000, China
| | - Christophe Blecker
- Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium
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2
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Luo J, Frank D, Arcot J. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chem X 2024; 22:101400. [PMID: 38736984 PMCID: PMC11088277 DOI: 10.1016/j.fochx.2024.101400] [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: 02/12/2024] [Revised: 04/14/2024] [Accepted: 04/17/2024] [Indexed: 05/14/2024] Open
Abstract
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.
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Affiliation(s)
- Jiaqiang Luo
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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3
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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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4
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Laukaleja I, Koppel K. Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry. J SENS STUD 2021. [DOI: 10.1111/joss.12708] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ilze Laukaleja
- Department of Food Technology, Faculty of Food Technology Latvia University of Life Sciences and Technologies Jelgava Latvia
| | - Kadri Koppel
- Sensory Analysis Center Kansas State University Manhattan Kansas USA
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6
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Tremblay A, Corcuff R, Goulet C, Godefroy SB, Doyen A, Beaulieu L. Valorization of American lobster (
Homarus americanus
) cooking waters: Preparation and characterization of a food ingredient. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Ariane Tremblay
- Département des sciences des aliments Institut sur la nutrition et les aliments fonctionnels Université Laval Québec QC Canada
| | - Ronan Corcuff
- Département des sciences des aliments Institut sur la nutrition et les aliments fonctionnels Université Laval Québec QC Canada
| | - Charles Goulet
- Département de phytologie Université Laval Québec QC Canada
| | - Samuel B. Godefroy
- Département des sciences des aliments Institut sur la nutrition et les aliments fonctionnels Université Laval Québec QC Canada
| | - Alain Doyen
- Département des sciences des aliments Institut sur la nutrition et les aliments fonctionnels Université Laval Québec QC Canada
| | - Lucie Beaulieu
- Département des sciences des aliments Institut sur la nutrition et les aliments fonctionnels Université Laval Québec QC Canada
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7
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Cikoš AM, Flanjak I, Bojanić K, Babić S, Čižmek L, Čož-Rakovac R, Jokić S, Jerković I. Bioprospecting of Coralline Red Alga Amphiroa rigida J.V. Lamouroux: Volatiles, Fatty Acids and Pigments. Molecules 2021; 26:molecules26030520. [PMID: 33498249 PMCID: PMC7863916 DOI: 10.3390/molecules26030520] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/10/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023] Open
Abstract
Due to the lack of phytochemical composition data, the major goals of the present study on Amphiroa rigida J.V. Lamouroux were to: (a) investigate and compare volatilome profiles of fresh and air-dried samples obtained by headspace solid-phase microextraction (HS-SPME) and hydrodistillation (HD) followed by gas chromatography and mass spectrometry (GC/MS) analysis; (b) determine fatty acids profile by gas chromatography with flame ionization detector (GC-FID); (c) obtain the pigment profiles of semipurified extracts by high performance liquid chromatography (HPLC) and (d) evaluate the antioxidant and antimicrobial activities of its less polar fractions. The comparison of headspace of fresh (FrAr) and air-dried (DrAr) samples revealed many similarities regarding the presence and abundance of the major (heptadecane and pentadecane) and minor compounds. The hydrodistillate (HD) of DrAr profile was quite different in comparison to HD-FrAr. The predominant compound in HD-FrAr was (E)-phytol. In HD-DrAr, its percentage was approximately one-half reduced, but the abundance of its degradation product phytone and of unsaturated and oxygenated compounds increased indicating more intense fatty acid decomposition and oxidation during drying. The fatty acid determination revealed that the most dominant was palmitic acid (42.86%) followed by eicosapentaenoic acid (19.14%) and stearic acid (11.65%). Among the pigments, A. rigida contained fucoxanthin (0.63 mg g−1 of dry fraction), lutein (5.83 mg g−1), β-carotene (6.18 mg g−1) and chlorophyll a (13.65 mg g−1). The analyzed less polar fractions of A. rigida exhibited antioxidant scavenging activity with diammonium salt of 2,2′-azino-bis (3-ethylbenzthiazolin-6-yl) sulfonic acid (ABTS) assay up to 3.87 mg g−1 trolox equivalents (TE), and with the oxygen radical absorbance capacity (ORAC) assay up to 825.63 μmol g−1 TE (with carotenoids as the major contributors).
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Affiliation(s)
- Ana-Marija Cikoš
- Department of Process Engineering, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia;
| | - Ivana Flanjak
- Department of Food and Nutrition Research, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia;
| | - Krunoslav Bojanić
- Laboratory for Biotechnology in Aquaculture, Division of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia; (K.B.); (S.B.); (L.Č.); (R.Č.-R.)
| | - Sanja Babić
- Laboratory for Biotechnology in Aquaculture, Division of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia; (K.B.); (S.B.); (L.Č.); (R.Č.-R.)
| | - Lara Čižmek
- Laboratory for Biotechnology in Aquaculture, Division of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia; (K.B.); (S.B.); (L.Č.); (R.Č.-R.)
| | - Rozelindra Čož-Rakovac
- Laboratory for Biotechnology in Aquaculture, Division of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia; (K.B.); (S.B.); (L.Č.); (R.Č.-R.)
| | - Stela Jokić
- Department of Process Engineering, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia;
- Correspondence: (S.J.); (I.J.); Tel.: +385-31-224-333 (S.J.); +385-21-329-461 (I.J.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
- Correspondence: (S.J.); (I.J.); Tel.: +385-31-224-333 (S.J.); +385-21-329-461 (I.J.)
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8
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Fidalgo LG, Simões MMQ, Casal S, Lopes-da-Silva JA, Delgadillo I, Saraiva JA. Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration. Sci Rep 2021; 11:1668. [PMID: 33462264 PMCID: PMC7814072 DOI: 10.1038/s41598-021-81047-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 12/07/2020] [Indexed: 01/29/2023] Open
Abstract
Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration.
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Affiliation(s)
- Liliana G. Fidalgo
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Mário M. Q. Simões
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- grid.5808.50000 0001 1503 7226LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - José A. Lopes-da-Silva
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- grid.7311.40000000123236065LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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9
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Nguyen TT, Zhang W. Techno-economic feasibility analysis of microwave-assisted biorefinery of multiple products from Australian lobster shells. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.10.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Cui Z, Yan H, Manoli T, Mo H, Li H, Zhang H. Changes in the volatile components of squid ( illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry. Food Sci Nutr 2020; 8:5748-5762. [PMID: 33133576 PMCID: PMC7590335 DOI: 10.1002/fsn3.1877] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 08/21/2020] [Accepted: 08/23/2020] [Indexed: 11/09/2022] Open
Abstract
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.
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Affiliation(s)
- Zhenkun Cui
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
- Faculty of Food TechnologiesSumy National Agrarian UniversitySumyUkraine
| | - Han Yan
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food BusinessOdessa National Academy of Food TechnologiesOdessaUkraine
| | - Haizhen Mo
- School of Food and BioengineeringShaanxi University of Science and TechnologyWeiyang University CampusXi'anChina
| | - Hongbo Li
- School of Food and BioengineeringShaanxi University of Science and TechnologyWeiyang University CampusXi'anChina
| | - Hao Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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11
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Verma DK, Srivastav PP. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int 2020; 130:108924. [DOI: 10.1016/j.foodres.2019.108924] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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12
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Fidalgo LG, Simões MM, Casal S, Lopes-da-Silva JA, Carta AMS, Delgadillo I, Saraiva JA. Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C. Food Res Int 2020; 127:108740. [DOI: 10.1016/j.foodres.2019.108740] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 11/30/2022]
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13
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Kröncke N, Grebenteuch S, Keil C, Demtröder S, Kroh L, Thünemann AF, Benning R, Haase H. Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm ( Tenebrio molitor L.). INSECTS 2019; 10:insects10040084. [PMID: 30934687 PMCID: PMC6523706 DOI: 10.3390/insects10040084] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/19/2019] [Accepted: 03/22/2019] [Indexed: 11/29/2022]
Abstract
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven drying, vacuum drying or freeze drying, respectively. Proximate composition and fatty acid profile were comparable between the dried larvae. In contrast, larvae color impressions and volatile compound profiles were very much dependent on processing procedure. High-temperature rack oven drying caused pronounced darkening with rather low content of volatiles, pointing toward the progress of Maillard reaction. On the other hand, vacuum drying or freeze drying led to enrichment of volatile Maillard reaction and lipid oxidation intermediates, whose actual sensory relevance needs to be clarified in the future. Beyond sensory and visual importance drying intermediates have to be considered with regard to their metal ion chelating ability; in particular for essential trace elements such as Zn2+. This study found comparable total zinc contents for the differently dried mealworm samples. However, dried larvae, in particular after rack oven drying, had only low zinc accessibility, which was between 20% and 40%. Therefore, bioaccessibility rather than total zinc has to be considered when their contribution to meeting the nutritional requirements for zinc in humans and animals is evaluated.
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Affiliation(s)
- Nina Kröncke
- Institute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, Germany.
| | - Sandra Grebenteuch
- Department Food Chemistry and Analytics, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Claudia Keil
- Department Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Sebastian Demtröder
- Department Food Chemistry and Analytics, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Lothar Kroh
- Department Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Andreas F Thünemann
- Federal Institute for Materials Research and Testing (BAM), Unter den Eichen 87, 12205 Berlin, Germany.
| | - Rainer Benning
- Institute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, Germany.
| | - Hajo Haase
- Department Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
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14
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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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Lasekan O, Muniady M, Lin M, Dabaj F. Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica). Chem Cent J 2018; 12:43. [PMID: 29691719 PMCID: PMC5915981 DOI: 10.1186/s13065-018-0413-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Accepted: 04/16/2018] [Indexed: 11/25/2022] Open
Abstract
Background Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. Results The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Conclusion Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.
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Affiliation(s)
- Ola Lasekan
- Department of Food Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia.
| | - Megala Muniady
- Department of Food Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia
| | - Mee Lin
- Department of Food Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia
| | - Fatma Dabaj
- Department of Food Technology, University Putra Malaysia, UPM, 43400, Serdang, Malaysia
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Martínez-Maldonado MA, Ramírez-De León JA, Méndez-Montealvo MG, Morales-Sánchez E, Velazquez G. Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1447060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
| | - José Alberto Ramírez-De León
- Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas, Edificio Centro de Excelencia, Centro Universitario, Ciudad Victoria, Tamaulipas, México
| | | | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, Querétaro, México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, Querétaro, México
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Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass ( Dicentrarchus labrax ). Food Res Int 2018; 103:48-58. [DOI: 10.1016/j.foodres.2017.10.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 11/29/2022]
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Nguyen TT, Barber AR, Corbin K, Zhang W. Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals. BIORESOUR BIOPROCESS 2017; 4:27. [PMID: 28680802 PMCID: PMC5487823 DOI: 10.1186/s40643-017-0157-5] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Accepted: 06/16/2017] [Indexed: 01/02/2023] Open
Abstract
The worldwide annual production of lobster was 165,367 tons valued over $3.32 billion in 2004, but this figure rose up to 304,000 tons in 2012. Over half the volume of the worldwide lobster production has been processed to meet the rising global demand in diversified lobster products. Lobster processing generates a large amount of by-products (heads, shells, livers, and eggs) which account for 50-70% of the starting material. Continued production of these lobster processing by-products (LPBs) without corresponding process development for efficient utilization has led to disposal issues associated with costs and pollutions. This review presents the promising opportunities to maximize the utilization of LPBs by economic recovery of their valuable components to produce high value-added products. More than 50,000 tons of LPBs are globally generated, which costs lobster processing companies upward of about $7.5 million/year for disposal. This not only presents financial and environmental burdens to the lobster processors but also wastes a valuable bioresource. LPBs are rich in a range of high-value compounds such as proteins, chitin, lipids, minerals, and pigments. Extracts recovered from LPBs have been demonstrated to possess several functionalities and bioactivities, which are useful for numerous applications in water treatment, agriculture, food, nutraceutical, pharmaceutical products, and biomedicine. Although LPBs have been studied for recovery of valuable components, utilization of these materials for the large-scale production is still very limited. Extraction of lobster components using microwave, ultrasonic, and supercritical fluid extraction were found to be promising techniques that could be used for large-scale production. LPBs are rich in high-value compounds that are currently being underutilized. These compounds can be extracted for being used as functional ingredients, nutraceuticals, and pharmaceuticals in a wide range of commercial applications. The efficient utilization of LPBs would not only generate significant economic benefits but also reduce the problems of waste management associated with the lobster industry. This comprehensive review highlights the availability of the global LPBs, the key components in LPBs and their current applications, the limitations to the extraction techniques used, and the suggested emerging techniques which may be promising on an industrial scale for the maximized utilization of LPBs. Graphical abstractLobster processing by-product as bioresource of several functional and bioactive compounds used in various value-added products.
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Affiliation(s)
- Trung T. Nguyen
- Centre for Marine Bioproducts Development, Flinders University, Adelaide, Australia
- Department of Medical Biotechnology, School of Medicine, Flinders University, Adelaide, Australia
- Department of Food Science and Technology, Agricultural and Natural Resources Faculty, An Giang University, Long Xuyen, Vietnam
| | - Andrew R. Barber
- Centre for Marine Bioproducts Development, Flinders University, Adelaide, Australia
- Department of Medical Biotechnology, School of Medicine, Flinders University, Adelaide, Australia
| | - Kendall Corbin
- Centre for Marine Bioproducts Development, Flinders University, Adelaide, Australia
- Department of Medical Biotechnology, School of Medicine, Flinders University, Adelaide, Australia
- Centre for NanoScale Science Technology (CNST), Chemical and Physical Sciences, Flinders University, Adelaide, Australia
| | - Wei Zhang
- Centre for Marine Bioproducts Development, Flinders University, Adelaide, Australia
- Department of Medical Biotechnology, School of Medicine, Flinders University, Adelaide, Australia
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Mall V, Schieberle P. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2776-2783. [PMID: 28282986 DOI: 10.1021/acs.jafc.7b00636] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In our previous study on the aroma compounds of heated prawn meat, the main odorants in blanched (BPM) and fried prawn meat (FPM), respectively, were characterized by means of gas chromatography-olfactometry and aroma extract dilution analysis. In this follow-up study, these aroma compounds were quantified by means of stable isotope dilution assays, and odor activity values (OAV; ratio of concentration to odor detection threshold) were calculated. Results revealed 2-acetyl-1-pyrroline and (Z)-1,5-octadien-3-one as the most potent odor-active compounds in both prawn samples. In FPM, as compared to BPM, higher OAVs were determined for 2-acetyl-1-pyrroline, 2-acetyl-2-thiazoline, 3-methylbutanal, 3-(methylthio)propanal, phenylacetaldehyde, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-diethyl-5-methylpyrazine, and trimethylpyrazine. Aroma recombination experiments corroborated that the overall aroma of the blanched as well as the fried prawn meat, respectively, could well be mimicked by the set of key odorants quantitated in this study.
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Affiliation(s)
- Veronika Mall
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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20
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Wakte K, Zanan R, Hinge V, Khandagale K, Nadaf A, Henry R. Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:384-395. [PMID: 27376959 DOI: 10.1002/jsfa.7875] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 06/13/2016] [Accepted: 06/24/2016] [Indexed: 05/22/2023]
Abstract
Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2-acetyl-1-pyrroline (2AP) was discovered very late, in 1982. Buttery and co-workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice (Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Kantilal Wakte
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Rahul Zanan
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Vidya Hinge
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Kiran Khandagale
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Altafhusain Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411007, India
| | - Robert Henry
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St Lucia, QLD, 4072, Australia
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Mall V, Schieberle P. Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6433-6442. [PMID: 27486834 DOI: 10.1021/acs.jafc.6b02728] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Application of aroma extract dilution analysis (AEDA) to an aroma distillate of blanched prawn meat (Litopenaeus vannamei) (BPM) revealed 40 odorants in the flavor dilution (FD) factor range from 4 to 1024. The highest FD factors were assigned to 2-acetyl-1-pyrroline, 3-(methylthio)propanal, (Z)-1,5-octadien-3-one, trans-4,5-epoxy-(E)-2-decenal, (E)-3-heptenoic acid, and 2-aminoacetophenone. To understand the influence of different processing conditions on odorant formation, fried prawn meat was investigated by means of AEDA in the same way, revealing 31 odorants with FD factors between 4 and 2048. Also, the highest FD factors were determined for 2-acetyl-1-pyrroline, 3-(methylthio)propanal, and (Z)-1,5-octadien-3-one, followed by 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E)-3-heptenoic acid, and 2-aminoacetophenone. As a source of the typical marine, sea breeze-like odor attribute of the seafood, 2,4,6-tribromoanisole was identified in raw prawn meat as one of the contributors. Additionally, the aroma of blanched prawn meat was compared to that of blanched Norway and American lobster meat, respectively (Nephrops norvegicus and Homarus americanus). Identification experiments revealed the same set of odorants, however, with differing FD factors. In particular, 3-hydroxy-4,5-dimethyl-2(5H)-furanone was found as the key aroma compound in blanched Norway lobster, whereas American lobster contained 3-methylindole with a high FD factor.
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Affiliation(s)
- Veronika Mall
- Deutsche Forschungsanstalt für Lebensmittelchemie Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie Lise-Meitner-Strasse 34, 85354 Freising, Germany
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Effect of Chitosan Nanoparticle Coatings on the Quality Changes of Postharvest Whiteleg Shrimp, Litopenaeus vannamei, During Storage at 4 °C. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1458-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Carrascon V, Escudero A, Ferreira V, Lopez R. Characterisation of the key odorants in a squid broth (Illex argentinus). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Wu W, Tao NP, Gu SQ. Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2098-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Li C, Wu J, Li Y, Dai Z. Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12254] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chunping Li
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
| | - Jiajia Wu
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
| | - Yan Li
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
| | - Zhiyuan Dai
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
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26
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Kamadia VV, Schilling MW, Marshall DL. Cooking and Packaging Methods Affect Consumer Acceptability and Shelf Life of Ready-to-Eat Gulf Brown Shrimp. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2011.632709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Hou H, Zhao X, Li B, Li P, Zhang Z, Shao X, Pang W, Qu X. Solid-Phase Microextraction Method for the Determination of Volatile Compounds in Hydrolysates of Alaska Pollock Frame. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.567429] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xue Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Bafang Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Pinglin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhaohui Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xiaomin Shao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Weijian Pang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xin Qu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
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Yoon KH, Chang YI, Lee GH. Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:85-92. [PMID: 22689138 DOI: 10.1002/jsfa.5734] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2011] [Revised: 03/09/2012] [Accepted: 04/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND For selecting Chungkook-jang products with a less undesirable odour, the volatile compounds that affect the overall consumer acceptance of Chungkook-jang products were analysed. The volatile compounds of Chungkook-jang were extracted by using solid phase microextraction and direct solvent extraction and were detected by using gas chromatography-olfactometry. The results were represented as the mean of the log3 flavour dilution factors; principal component analysis was used to determine the effective components. RESULTS Fifteen and 14 volatile compounds were detected in the extracts using solid phase microextraction and direct solvent extraction, respectively. The Bacillus species 2-M1L, which has the most overall acceptance, might have a nutty initial top note and nutty and cheesy long-lasting note aromas. In correlation analysis between the characteristic aromas and the overall acceptance, trimethyl pyrazine (nutty, pungent), butanoic acid (cheesy, butyric), and methyl pyrazine (burnt, roasted) were positively correlated with overall acceptance. In contrast, 3-hydroxy-2-butanone (buttery, fatty) and 2,3-butanediol (chemical, fatty) were negatively correlated with overall acceptance. CONCLUSION Consumers might prefer Chungkook-jang that has a more nutty and cheesy flavour and a less fatty one.
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Affiliation(s)
- Ki-Hong Yoon
- Department of Food Science & Biotechnology, Woosong University, 17-2 Jayang-dong, Dong-ku, Daejeon 300-718, Korea
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Tang W, Jiang D, Yuan P, Ho CT. Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound. J Sulphur Chem 2012. [DOI: 10.1080/17415993.2012.708933] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Wenping Tang
- a Department of Food Science , Rutgers University , New Brunswick , NJ , 08901 , USA
| | - Deshou Jiang
- b Chromocell, North Brunswick , NJ , 08902 , USA
| | - Peng Yuan
- c Innophos, Cranbury , NJ , 08512 , USA
| | - Chi-Tang Ho
- a Department of Food Science , Rutgers University , New Brunswick , NJ , 08901 , USA
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30
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Sefton MA, Skouroumounis GK, Elsey GM, Taylor DK. Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9717-46. [PMID: 21866982 DOI: 10.1021/jf201450q] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.
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Affiliation(s)
- Mark A Sefton
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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32
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McGorrin RJ. The Significance of Volatile Sulfur Compounds in Food Flavors. ACS SYMPOSIUM SERIES 2011. [DOI: 10.1021/bk-2011-1068.ch001] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Robert J. McGorrin
- Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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Varlet V, Fernandez X. Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation. FOOD SCI TECHNOL INT 2010; 16:463-503. [PMID: 21339165 DOI: 10.1177/1082013210379688] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanitary quality. Thus, it is essential to monitor the generation of these compounds to better control the organoleptic and sanitary quality of seafood. SCVC were divided in two categories: aliphatic compounds and cyclic compounds. Among cyclic SCVC, several families of compounds can be distinguished as thiophenes, thiazoles and their respective derivatives. The main pathways of formation of SCVC in seafood are investigated in order to better understand their presence in seafood aroma. Microbial mediated enzymatic reactions are mainly implied in the generation of aliphatic SCVC whereas Maillard reactions are involved in the generation of cyclic SCVC. A small part of SCVC could also derive from the environment by direct bioaccumulation of S-containing molecules or precursors. Then, the occurrence of SCVC in seafood is discussed according to the extraction methods, analysis methods - sometimes olfactometric methods and the species - the state and the average biochemical composition of the seafood matrix in which they were recovered. Finally, among the identified SCVC, the odorant properties of odor-active volatile compounds were investigated. Aromatic notes and odorant thresholds for odorant SCVC of seafood aroma are listed. Both pathways of formation and lists of SCVC linked to their odorant properties constitute important indicators to optimise seafood quality from an organoleptic and sanitary point of view.
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Affiliation(s)
- V Varlet
- Université de Nice-Sophia Antipolis, Laboratoire de Chimie des Molécules Bioactives et des Arômes, UMR 6001 CNRS-UNSA, Faculté des Sciences 28, avenue Valrose 06108 NICE Cedex 2, France.
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Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata). Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Giri A, Okamoto A, Okazaki E, Ohshima T. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso. J Food Sci 2010; 75:S406-17. [PMID: 21535514 DOI: 10.1111/j.1750-3841.2010.01780.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Development of aroma-active compounds during fermentation in the preparation of fermented fish-meat paste product (fish miso) from horse mackerel meat was quantitatively determined and characterized by olfactometric and organoleptic assessments. The critical ripening time was estimated by quantitative and/or qualitative analyses of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout fermentation. The results confirmed that the application of koji for the fermentation of horse mackerel meat to produce fish miso significantly reduced the fishy off odor and promoted the development of highly acceptable fish miso with a nutty, cheesy, and fruity aroma. Ethyl acetate, ethyl heptanoate, ethyl decanoate, 2-methylpropanal, 3-methylbutanal, 2,3-butanedione, dimethyl trisulfide, and 3-(methylthio) propanal were identified as key odor-active compounds in fish miso prepared from horse mackerel meat. Among the volatiles, 2-methylpropanal, 3-methylbutanal, and 2,3-butanedione were identified to serve as potential indicators of the maturation of fish miso. Amino acid content could also be a potential indicator of maturation of protein-rich, fermented products such as fish miso. In addition, surface color analysis of fish miso revealed a high correlation between sensory attributes and color components. Specifically, r and b values were considered potential indicators of maturation. Practical Application: Variability is a major drawback in fermented products such as fish miso and it requires establishing the optimum ripening time, defined as that providing the aroma attributes qualitatively and quantitatively mostly appreciated by consumers. We have carried out this work for comprehensive determination of the critical ripening time by applying several instrumental and sensory tools including quantitative and/or qualitative analysis of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout the fermentation period. The outcome of the present study can be efficiently applied for detection of maturation in similar types of fermented product for large-scale production.
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Affiliation(s)
- Anupam Giri
- Dept. of Food Science and Technology, Tokyo Univ. of Marine Science and Technology, Tokyo 108-8477, Japan
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Yu AN, Sun BG, Tian DT, Qu WY. Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. Food Chem 2008; 110:233-8. [PMID: 26050188 DOI: 10.1016/j.foodchem.2008.01.040] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2007] [Revised: 01/14/2008] [Accepted: 01/23/2008] [Indexed: 11/24/2022]
Abstract
The volatile compounds of Chinese traditional smoke-cured bacon (CSCB) were studied using SPMS-GC/MS. There were 48 volatile compounds identified and quantified, which belonged to several classes of chemical: 1 alkane, 16 aldehydes, 5 ketones, 9 alcohols, 4 thioethers and thiols, 3 furans and 10 phenols compounds. All the volatile compounds except for alkane was responsible for CSCB characteristic flavor. The major volatile compounds of CSCB came from smoking, oxidation and Maillard reaction, etc. Many volatile compounds were not reported in previous paper isolated by steam distillation method or nitrogen purge-and-steam distillation method on CSCB. It should be because of different method of isolating volatile substances from CSCB. Among the fibers tested, CAR/PDMS (carboxen/polydimethylsiloxane) fiber coating showed the highest area counts for most volatile compounds. CAR/PDMS coating extracted better those compounds whose linear retention indices (LRI) was lower than 926 (on average) and DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) those with higher LRI.
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Affiliation(s)
- Ai-Nong Yu
- Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi, Hubei 445000, China; School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi, Hubei 445000, China.
| | - Bao-Guo Sun
- College of Chemistry and Environment Engineering, Beijing Technology and Business University, Beijing 100037, China
| | - Da-Ting Tian
- School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi, Hubei 445000, China
| | - Wan-Yun Qu
- School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi, Hubei 445000, China
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Adams A, De Kimpe N. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. Chem Rev 2007; 106:2299-319. [PMID: 16771451 DOI: 10.1021/cr040097y] [Citation(s) in RCA: 132] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- An Adams
- Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Varlet V, Prost C, Serot T. Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.03.041] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Varlet V, Prost C, Serot T. New procedure for the study of odour representativeness of aromatic extracts from smoked salmon. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Qian MC, Wang Y. Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09013.x] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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