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Seo WH, You Y, Baek HH. Changes in volatile flavor compounds of Kimchi cabbage ( Brassica rapa subsp. pekinensis) during salting and fermentation. Food Sci Biotechnol 2024; 33:1623-1632. [PMID: 38623438 PMCID: PMC11016023 DOI: 10.1007/s10068-023-01469-w] [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: 07/13/2023] [Revised: 09/21/2023] [Accepted: 10/12/2023] [Indexed: 04/17/2024] Open
Abstract
A main ingredient of Kimchi is Kimchi cabbage, which is soaked in brine to reduce its crispness. Volatile profile of raw Kimchi cabbage (RC) is changed during salting; however, characteristic aroma-active compounds of salted Kimchi cabbage (SC) have not been investigated. The objective of this study was to evaluate changes in aroma characteristics of Kimchi cabbage during salting and fermentation. Sulfur-containing compounds, such as sulfides and isothiocyanates, increased markedly by salting. (Z)-3-Hexen-1-ol, (Z)-3-hexenal, and hexanal decreased by salting. Hexanal was the most intense in RC, followed by 3-(methylthio)butanal, (Z)-3-hexen-1-ol, and benzenepropanenitrile. Dimethyl trisulfide had the highest log3FD in SC. Methyl (methylthio)methyl disulfide, allyl methyl trisulfide, and dimethyl tetrasulfide were detected only in SC. Dimethyl trisulfide, dimethyl tetrasulfide, methyl (methylthio) methyl disulfide, and allyl methyl trisulfide, decreased greatly in SC during fermentation. Our results demonstrated that characteristic odor of Kimchi cabbage could be significantly changed by salting and fermentation.
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Affiliation(s)
- Won Ho Seo
- R&D Solution Center, OURHOME, 91 Magokjungang 10-Ro, Gangseo-Gu, Seoul, 07792 Republic of Korea
| | - Youngsang You
- Department of Food Engineering, Dankook University, 119 Dandae-Ro, Dongnam-Gu, Cheonan, Chungcheongnam-Do 31116 Republic of Korea
| | - Hyung Hee Baek
- Department of Food Engineering, Dankook University, 119 Dandae-Ro, Dongnam-Gu, Cheonan, Chungcheongnam-Do 31116 Republic of Korea
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Nie R, Zhang C, Liu H, Wei X, Gao R, Shi H, Zhang D, Wang Z. Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation. Food Chem X 2024; 21:101167. [PMID: 38420500 PMCID: PMC10900400 DOI: 10.1016/j.fochx.2024.101167] [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: 10/19/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 03/02/2024] Open
Abstract
Aroma compounds in the roasted breasts, thighs and skins of chicken were isolated by solvent-assisted flavor evaporation (SAFE), quantitated by gas chromatography-olfactometry-mass (GC-O-MS), analyzed by aroma extract dilution analysis (AEDA), and determined by recombination-omission tests and sensory evaluation. Forty-seven aroma compounds in total, including aldehydes, ketones, furans, pyrazines, and furanones, were selected by AEDA. Twenty-five compounds were selected as pivotal odorants (Odor Activity Value, OAV ≥ 1). Twenty aroma compounds significantly were identified by recombination and omission experiments. Anethole (fennel odor) was the highest OAV (> 1843). Hexanal (grassy) and (E, E)-2,4-decadienal (meaty) were the most abundant aldehydes identified in roasted chicken. 1-octen-3-ol (mushroom), methanethiol (cabbage) and dimethyl trisulfide (areca, sulfur) were considered the key compounds of the breast and thighs of roasted chicken. Notably, furanone and pyrazines, 4-hydroxy-5-methyl-3(2H)-furanone (caramel, sweet and burning odor), 3-ethyl-2,5-dimethylpyrazine (nutty, toasty) and 2,3-dimethyl-5-ethylpyrazine (nutty, toasty) had the most significant effect on roasted chicken odor, especially in the skin.
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Affiliation(s)
- Ruotong Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Xiangru Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
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Yang M, Hou L, Wang B, Sun X, Jin L, Dong Y, Liu H, Wang X. Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste. Food Chem X 2024; 21:101100. [PMID: 38236464 PMCID: PMC10792181 DOI: 10.1016/j.fochx.2023.101100] [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: 06/19/2023] [Revised: 12/05/2023] [Accepted: 12/22/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, the influence of pre-regulation of the water content (5-25 %) on the harmful substances and aroma compounds of sesame paste (SP) was investigated. The results indicated that pre-regulation of the water content reduced the generation of harmful substances in SP. Notably, the total heterocyclic amine content in SP-15 was significantly lower than in other samples. SP-10 had the lowest total polycyclic aromatic hydrocarbon content, while SP-5 exhibited the lowest PAH4 content. Using solvent-assisted aroma evaporation and GC-O-MS, 50 aroma compounds were identified in SP. Pre-regulation of water content in SP led to an elevated concentration of heterocyclic compounds thereby imparting a diverse aromatic profile. It enhanced the perceived intensity of roasted sesame and salty pastry aromas while reducing the perceived intensity of fermentation and burnt aromas. The findings suggested the pre-regulation of the water content played a crucial role in aroma modulation and harmful substances control in SP.
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Affiliation(s)
- Ming Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Bingkai Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaomei Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lei Jin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yifan Dong
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Huamin Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Yu M, Wang B, Wang Y, Tang Y, Liu C, Song H, Hou B, Li B, Zhao W. Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Pehlivan AD, Yadel İ, Kılıç N, Öztürk Hİ. The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01840-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112689] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Guo R, Yu F, Wang C, Jiang H, Yu L, Zhao M, Liu X. Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA). ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1795667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Rongcan Guo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Futian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chenghua Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Mouming Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Miyaji K, Kuwano Y, Murakami Y, Hirata S, Imayoshi Y, Maruyama H, Koizumi R, Inoue H, Azuma N. Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk. Biosci Biotechnol Biochem 2021; 85:391-400. [PMID: 33604625 DOI: 10.1093/bbb/zbaa018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 08/17/2020] [Indexed: 11/14/2022]
Abstract
Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.
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Affiliation(s)
- Kazuhiro Miyaji
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Yasuyuki Kuwano
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | | | | | | | - Hiroshi Maruyama
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Reiko Koizumi
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Hajime Inoue
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Norihiro Azuma
- Department of Applied Biochemistry, Faculty of Agriculture, Utsunomiya University, Utsunomiya, 321-8505, Japan
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Akkoyun Y, Arslan S. The impact of quinoa flour on some properties of ayran. Food Sci Nutr 2020; 8:5410-5418. [PMID: 33133543 PMCID: PMC7590309 DOI: 10.1002/fsn3.1832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 11/21/2022] Open
Abstract
In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p < .05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples.
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Affiliation(s)
- Yüsra Akkoyun
- Engineering FacultyFood Engineering DepartmentPamukkale UniversityDenizliTurkey
| | - Seher Arslan
- Engineering FacultyFood Engineering DepartmentPamukkale UniversityDenizliTurkey
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