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Zhao J, Li L, Zhao J, Dong S, Liu G, Wang Y, Xu Z, Lin H, Lu J, Liu P, Xu M. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:303-314. [PMID: 37582691 DOI: 10.1002/jsfa.12919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 07/16/2023] [Accepted: 08/16/2023] [Indexed: 08/17/2023]
Abstract
BACKGROUND In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban-Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. RESULTS In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two-dimensional gas chromatography mass spectrometry (GC × GC-MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg-1 ), achieving 1283.67, 1113.883, and 1160.19 g.kg-1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish-brown color and a more mellow aroma than the control sample. CONCLUSION In conclusion, the fermentation of G3 resulted in higher quality PXDB-meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jie Zhao
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ling Li
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jianhua Zhao
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Shirong Dong
- Sichuan Fansaoguang Food Grp Co., Ltd, Chengdu, China
| | - Gefei Liu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yin Wang
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zedong Xu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Jing Lu
- Sichuan Fansaoguang Food Grp Co., Ltd, Chengdu, China
| | - Ping Liu
- College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Min Xu
- College of Food and Bioengineering, Xihua University, Chengdu, China
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Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [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: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
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Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Wang R, Liang M, Zhang Z, Wu Y, Liu Y. Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions. Foods 2023; 12:2707. [PMID: 37509799 PMCID: PMC10378946 DOI: 10.3390/foods12142707] [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: 06/06/2023] [Revised: 07/09/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography-mass spectrometry-olfactory combined with solvent assisted flavor evaporation, and amino acid analyzer, were applied for analyzing the overall flavor profiles and flavor constituents in SSAT and SSAA. The results of E-nose and E-tongue showed overall flavor profile in SSAT for 3 weeks was similar to that of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). In SS, a total of 35 odor-active compounds were identified and quantitated, and 22 compounds with odor activity value ≥1 were determined as key odorants. The compounds with the highest concentration were 4-hydroxy-2,5-dimethyl-3(2H)-furanone (28,756 μg/mL), followed by acetic acid (8838 μg/mL) and maltol (7984 μg/mL). The heatmap and hierarchical cluster analysis indicated that the concentrations of key odorants and amino acids in SSAT for 3 weeks was close to those of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). Based on the results obtained above, it was concluded that the flavor changes in SSAA for 1 week were equivalent to those in SSAT for 3 weeks.
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Affiliation(s)
- Rui Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Miao Liang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Zhimin Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yajian Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yuping Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University, Beijing 100048, China
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4
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Weng Z, Sun L, Wang F, Sui X, Fang Y, Tang X, Shen X. Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC-MS. FOOD CHEMISTRY-X 2021; 12:100141. [PMID: 34704014 PMCID: PMC8523844 DOI: 10.1016/j.fochx.2021.100141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/07/2021] [Accepted: 10/12/2021] [Indexed: 12/02/2022]
Abstract
Enzymatic hydrolysis with Alcalase reduced soybean odor substance 1-octene-3-ol. Excessive enzymatic hydrolysis resulted in the deterioration of the hydrolysate flavor. The flavour of soybean meal hydrolysates with different hydrolysis conditions could be distinguished by E-tongue.
In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances generated during the enzymatic hydrolysis of the soybean meal by Alcalase. The results showed that the enzymatic hydrolysis effectively reduced the content of soybean odorous substance 1-octene-3-ol and led to better flavor. However, the excessive enzymatic hydrolysis resulted in the deterioration of the enzymatic hydrolysates flavor. In addition, both radar graph and PCA of E-tongue were able to provide the distribution of flavor substances during the enzymatic hydrolysis of the soybean meal. These results provided a theoretical basis for the improvement of the flavors of the soybean meal and its derived products.
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Affiliation(s)
- Zebin Weng
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Lu Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Fang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yong Fang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
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Sassi S, Wan‐Mohtar WAAQI, Jamaludin NS, Ilham Z. Recent progress and advances in soy sauce production technologies: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soumaya Sassi
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | - Wan Abd Al Qadr Imad Wan‐Mohtar
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | | | - Zul Ilham
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
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6
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Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Crit Rev Food Sci Nutr 2020; 62:1971-1989. [PMID: 33226273 DOI: 10.1080/10408398.2020.1848792] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
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Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Xiaoqian Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Linlin Hao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Yuzhuo Yang
- Heilongjiang Green Food Research Institute, Harbin, China
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Feng M, Dai Z, Yin Z, Wang X, Chen S, Zhang H. The volatile flavor compounds of Shanghai smoked fish as a special delicacy. J Food Biochem 2020; 45:e13553. [PMID: 33171537 DOI: 10.1111/jfbc.13553] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/14/2020] [Accepted: 10/18/2020] [Indexed: 11/28/2022]
Abstract
In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) by changing the ratios of soy sauce (15%-25%) to white sugar (10%-20%) and replacing white sugar with reducing sugar (glucose, fructose, and ribose). The results showed the key volatile flavor compounds (ROAV ≥ 1) of SSF were 2,4-decadienal, p-xylene, nonanal, and 1-octen-3-ol with the relative contents of 10.33, 1.14, 4.84, and 1.76%, respectively. Furthermore, the existence of soy sauce had an enhancing role in the production of pyrazines, but no significant difference in white sugar. The contents of isovaleraldehyde and benzeneacetaldehyde were increased when white sugar was replaced with glucose, octanol, and 2-pentyl furan for fructose, no obvious difference in ribose. Moreover, the optimal ratios of soaking solutions were 20% soy sauce and 15% white sugar based on the scoring method of sensory evaluation. This study will provide a theoretical basis for the formation of volatile flavor compounds of SSF. PRACTICAL APPLICATIONS: Grass carp usually grows in freshwater such as pond or lake, but bacteria with earthy smell are easily attached to plankton such as diatom and cyanobacteria leading to the accumulation of bad odor substances through the food chain. Shanghai smoked fish (SSF) deeply loved by public is a traditional special dish with crispy crust and delicious taste. The attractive flavor of grass carp could be increased with the help of the Maillard reaction (MR) and seasonings. Therefore, the effect of the MR on the volatile flavor compounds of SSF was investigated by HS-SPME-GC/MS in this work. A detailed study on the volatile flavor compounds of Shanghai smoked fish could not only enrich the theoretical knowledge of flavor chemistry of freshwater fish, but have a profound contribution to the development of freshwater fish processing techniques.
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Affiliation(s)
- Miaomiao Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Zhenting Dai
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Zesheng Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Shunsheng Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China
| | - Hongcai Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai), China Ministry of Agriculture, Shanghai, China.,School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Zhang T, Zhang H, Yang Z, Wang Y, Li H. Black rice addition prompted the beer quality by the extrusion as pretreatment. Food Sci Nutr 2019; 7:3664-3674. [PMID: 31763015 PMCID: PMC6848802 DOI: 10.1002/fsn3.1223] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/09/2019] [Accepted: 07/24/2019] [Indexed: 01/03/2023] Open
Abstract
Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid-phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam-stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.
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Affiliation(s)
- Tianyu Zhang
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
| | - Haijing Zhang
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
| | - Zhe Yang
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
| | - Yiran Wang
- Shandong Drug and Food Vocational CollegeZiboChina
| | - Hongjun Li
- School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboChina
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Liang R, Huang J, Wu X, Xu Y, Fan J, Wu C, Jin Y, Zhou R. Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure. Food Res Int 2019; 123:801-808. [DOI: 10.1016/j.foodres.2019.06.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/16/2019] [Accepted: 06/03/2019] [Indexed: 01/23/2023]
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