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Piochi M, Nervo C, Savo F, Chirilli C, Brunori A, Torri L. Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat. Food Res Int 2024; 192:114719. [PMID: 39147545 DOI: 10.1016/j.foodres.2024.114719] [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: 04/03/2024] [Revised: 06/28/2024] [Accepted: 06/28/2024] [Indexed: 08/17/2024]
Abstract
Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a 'gastronomic' tool to sensorially characterize and valorize cooked meat.
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Affiliation(s)
- Maria Piochi
- University of Gastronomic Sciences, Bra, CN, Italy.
| | - Chiara Nervo
- University of Gastronomic Sciences, Bra, CN, Italy
| | | | | | | | - Luisa Torri
- University of Gastronomic Sciences, Bra, CN, Italy
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2
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Chirilli C, Torri L. Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging. Foods 2023; 12:3672. [PMID: 37835325 PMCID: PMC10572124 DOI: 10.3390/foods12193672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.
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Affiliation(s)
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy;
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3
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An T, Shen S, Zu Z, Chen M, Wen Y, Chen X, Chen Q, Wang Y, Wang S, Gao X. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum. Food Chem 2023; 410:135462. [PMID: 36669288 DOI: 10.1016/j.foodchem.2023.135462] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log2FD ≥ 5) were verified by gas chromatography-olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β-Damascenone showed the highest odor activity (log2FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
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Affiliation(s)
- Tingting An
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Zhongqi Zu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Mengxue Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Xu Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China.
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Stura I, Munir Z, Cavallo L, Torri L, Mandras N, Banche G, Spagnolo R, Pertusio R, Cavalli R, Guiot C. Combining Blue Light and Yellow Curcumin to Obtain a "Green" Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods 2023; 12:foods12102038. [PMID: 37238856 DOI: 10.3390/foods12102038] [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: 03/21/2023] [Revised: 04/27/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Background: According to recent studies, tens of millions of tons of fruit are wasted each year in Europe in primary production and home/service consumption. Among fruits, berries are most critical because they have a shorter shelf life and a softer, more delicate, and often edible skin. Curcumin is a natural polyphenolic compound extracted from the spice turmeric (Curcuma longa L.) which exhibits antioxidant, photophysical, and antimicrobial properties that can be further enhanced by photodynamic inactivation of pathogens when irradiated with blue or ultraviolet light. Materials and methods: Multiple experiments were performed in which berry samples were sprayed with a complex of β-cyclodextrin containing 0.5 or 1 mg/mL of curcumin. Photodynamic inactivation was induced by irradiation with blue LED light. Antimicrobial effectiveness was assessed with microbiological assays. The expected effects of oxidation, curcumin solution deterioration, and alteration of the volatile compounds were investigated as well. Results: The treatment with photoactivated curcumin solutions reduced the bacterial load (3.1 vs. 2.5 colony forming units/mL (UFC/ml) in the control and treated groups; p-value = 0.01), without altering the fruit organoleptic and antioxidant properties. Conclusions: The explored method is a promising approach to extend berries' shelf life in an easy and green way. However, further investigations of the preservation and general properties of treated berries are still needed.
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Affiliation(s)
- Ilaria Stura
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Zunaira Munir
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Lorenza Cavallo
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, 12042 Pollenzo, Italy
| | - Narcisa Mandras
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Giuliana Banche
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Rita Spagnolo
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Raffaele Pertusio
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Roberta Cavalli
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Caterina Guiot
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
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Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
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Jiang J, Zhang M, An T, Zu Z, Song P, Chen M, Yue P, Gao X. Preparation of instant dark tea by liquid-state fermentation using sequential inoculation with Eurotium cristatum and Aspergillus niger: Processes optimization, physiochemical characteristics and antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Yang Y, Hua J, Deng Y, Jiang Y, Qian MC, Wang J, Li J, Zhang M, Dong C, Yuan H. Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Food Res Int 2020; 137:109656. [PMID: 33233235 DOI: 10.1016/j.foodres.2020.109656] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 08/06/2020] [Accepted: 08/29/2020] [Indexed: 11/29/2022]
Abstract
The drying technology is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC × GC-TOFMS identified a total of 243 volatile compounds. Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant analysis (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP > 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process.
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Affiliation(s)
- Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Michael C Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Mingming Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chunwang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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9
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Park J, Thomasson JA, Gale CC, Sword GA, Lee KM, Herrman TJ, Suh CPC. Adsorbent-SERS Technique for Determination of Plant VOCs from Live Cotton Plants and Dried Teas. ACS OMEGA 2020; 5:2779-2790. [PMID: 32095701 PMCID: PMC7033990 DOI: 10.1021/acsomega.9b03500] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Accepted: 01/29/2020] [Indexed: 05/08/2023]
Abstract
We developed a novel substrate for the collection of volatile organic compounds (VOCs) emitted from either living or dried plant material to be analyzed by surface-enhanced Raman spectroscopy (SERS). We demonstrated that this substrate can be utilized to differentiate emissions from blends of three teas, and to differentiate emissions from healthy cotton plants versus caterpillar-infested cotton plants. The substrate we developed can adsorb VOCs in static headspace sampling environments, and VOCs naturally evaporated from three standards were successfully identified by our SERS substrate, showing its ability to differentiate three VOCs and to detect quantitative differences according to collection times. In addition, volatile profiles from plant materials that were either qualitatively different among three teas or quantitatively different in abundance between healthy and infested cotton plants were confirmed by collections on Super-Q resin for dynamic headspace and solid-phase microextraction for static headspace sampling, respectively, followed by gas chromatography to mass spectrometry. Our results indicate that both qualitative and quantitative differences can also be detected by our SERS substrate although we find that the detection of quantitative differences could be improved.
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Affiliation(s)
- Jinhyuk Park
- Department
of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas 77843, United States
- E-mail: . Tel: +1-979-224-7055
| | - J. Alex Thomasson
- Department
of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Cody C. Gale
- Department
of Entomology, Texas A&M University, College Station, Texas 77843-2475, United States
| | - Gregory A. Sword
- Department
of Entomology, Texas A&M University, College Station, Texas 77843-2475, United States
| | - Kyung-Min Lee
- Office
of the Texas State Chemist, Texas A&M AgriLife Research, Texas A&M University System, College Station, Texas 77841, United States
| | - Timothy J. Herrman
- Office
of the Texas State Chemist, Texas A&M AgriLife Research, Texas A&M University System, College Station, Texas 77841, United States
| | - Charles P.-C. Suh
- Insect
Control and Cotton Disease Research Unit, USDA, ARS, 2771 F&B
Road, College Station, Texas 77845, United States
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Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity. Molecules 2019; 24:molecules24234368. [PMID: 31795356 PMCID: PMC6930618 DOI: 10.3390/molecules24234368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/21/2019] [Accepted: 11/27/2019] [Indexed: 12/21/2022] Open
Abstract
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.
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Chen G, Wu F, Pei F, Cheng S, Muinde B, Hu Q, Zhao L. Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1258575] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Guitang Chen
- Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, China
| | - Fangning Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fei Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, China
| | - Benard Muinde
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Torri L, Piochi M. Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags. Food Res Int 2016; 85:235-243. [PMID: 29544840 DOI: 10.1016/j.foodres.2016.05.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 04/27/2016] [Accepted: 05/08/2016] [Indexed: 10/21/2022]
Abstract
Despite the key role of the sensory quality for food acceptance, the aroma transfer properties of food packaging materials have not yet been studied using sensory approaches. This research investigated the suitability of sensory and electronic nose methods to evaluate the aroma transfer properties of plastic materials that come in contact with food. Four (W, X, Y, and Z) commercial freezer bags (polyethylene) for domestic uses were compared. The degree of the aroma transfer through the materials was estimated as the sensory contamination of an odor absorber food (bread) by an odor releaser food (onion), separated by the bags and stored under frozen conditions. Bread samples were analyzed by means of an electronic nose, and 42 assessors used three different sensory methods (triangle, scoring, and partial sorted Napping tests). From the triangle test, none of the plastic bags acted as a complete aroma barrier, showing a sensory contamination of bread stored in all four materials. Partial sorting Napping results clearly described the sensory contamination of bread as "onion flavor", due to the aroma transfer from the odor releaser food to the odor absorber food through the plastic bag. Scoring tests showed significant (p<0.0001) differences of aroma transfer properties among the plastic bags, revealing the highest aroma permeation for W (3.1±0.1), the lowest aroma transfer for X and Y (2.0±0.1), and intermediate aroma transfer properties for Z (2.6±0.1). Electronic nose data were in good agreement with the sensory responses, and a high correlation with the scoring data was observed (R2=0.988). The presented approaches had suitable results to provide meaningful information on the aroma transfer properties of freezer plastic bags, and could advantageously be applied in the future for analyzing other finished food containers (e.g. plastic trays, boxes, etc.) or packaging materials of a different nature (multilayer plastic films, biodegradable materials, composites, etc.).
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Affiliation(s)
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, CN, Italy.
| | - Maria Piochi
- Department of Agricultural, Food and Forestry System Management, University of Florence, Via Donizetti 6, 51144 Firenze, Italy
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Guo Y, Lai L. Analysis on Quality Indicators of Taste and Infusion Color and Discrimination of Famous and Superior Green Tea with Different Appearances in Fujian Province, PR China. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12689] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Yaling Guo
- College of Horticulture; Fujian Agriculture and Forestry University; Fuzhou Fujian 350002 China
| | - Lingling Lai
- College of Horticulture; Fujian Agriculture and Forestry University; Fuzhou Fujian 350002 China
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14
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Jin J, Deng S, Ying X, Ye X, Lu T, Hui G. Study of herbal tea beverage discrimination method using electronic nose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9209-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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