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Han Y, Gao P, Chen Z, Luo X, Zhong W, Hu C, He D, Wang X. Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil. Food Chem 2024; 446:138779. [PMID: 38430762 DOI: 10.1016/j.foodchem.2024.138779] [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: 12/13/2023] [Revised: 01/16/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024]
Abstract
Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90℃, 120℃, 150℃, 180℃) and durations (20 min, 40 min, 60 min) on the flavor of FCSO by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. The results showed that FCSO roasted at 120℃/20 min had a reasonable fatty acid composition with a lower acid value (0.16 mg/g), peroxide value (0.13 g/100 g), p-anisidine value (2.27), dibutyl phthalate content (0.04 mg/kg), and higher 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (224.51 μmol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120℃/20 min group had a higher grassy flavor score (5.3 score) from nonanoic acid and a lower off-flavor score (2.2 score) from 2-methylbutyric acid. The principal component analysis showed that 120℃/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.
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Affiliation(s)
- Yubo Han
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
| | - Zhe Chen
- Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Xin Luo
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Peng S, Li Y, Liu H, Tuo Y, Dang J, Wang W, You H, Du S, Wang L, Ding L. Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS. Food Chem X 2024; 22:101441. [PMID: 38756471 PMCID: PMC11096820 DOI: 10.1016/j.fochx.2024.101441] [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: 11/08/2023] [Revised: 03/23/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024] Open
Abstract
This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose). Results showed that the best favorable aroma of quinoa and germinated quinoa was obtained when roasted at 160 °C for 15 min. Then, a total of 34 and 80 volatile organic compounds (VOCs) of quinoa and germinated quinoa roasted at 160 °C for 15 min were determined using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Germination and roasting effectively reduced the contents of VOCs that produced undesirable flavor. Moreover, germination improved the floral aromas, while roasting mainly produced caramel, cocoa, and roasted nut aromas of quinoa. This study indicated that germination and roasting treatments might serve as promising processing methods to improve the flavor of quinoa.
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Affiliation(s)
- Siwang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yiju Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Huan Liu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, PR China
| | - Yuanrong Tuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jiamin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Wei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Haixi You
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Shuangkui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China
| | - Liying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Xianyang 712100, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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Chen G, Ling XY, Xie MS, Xiong YF, Li TT, Wang Y, Shui CL, Li CM, Xu BC, Ma F. Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age. Poult Sci 2024; 103:104019. [PMID: 38991384 PMCID: PMC11283215 DOI: 10.1016/j.psj.2024.104019] [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: 03/26/2024] [Revised: 06/10/2024] [Accepted: 06/19/2024] [Indexed: 07/13/2024] Open
Abstract
Meat qualities of free-range chicken (Xuan-Zhou) (XZ-FRC) are closely associated with slaughter age and directly influence the economic benefits of supplier and consumer's preference. Understanding of the relationship between meat qualities and ages will be of prime important to explore a better slaughter age of XZ-FRC. In this study, the quality traits of breast and thigh muscles from XZ-FRCs at 9 to 14 wk were analyzed to establish a relatively reliable method for selecting a better slaughter age. The results showed that the effects of slaughter ages on color (CIE L*, a* and b* values), shear force, centrifugal loss, and flavor of XZ-FRCs were significant (P < 0.05). There were greater differences in meat qualities, whatever breast or thigh muscles, between same or different ages. Eleven feature indexes used for colligation evaluation of slaughter age were selected by combining the quality characteristics and data analysis. The score of colligation evaluation for XZ-FRCs at 12 wk was higher than that at 9 and 14 wk, suggesting that the 12 wk was an optimal slaughter age. This work would provide a reference method that helps the producers of livestock and poultry to select a better slaughter age.
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Affiliation(s)
- Guang Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Xun-Yan Ling
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Ming-Shu Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Yang-Fan Xiong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Ting-Ting Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Cong-Lin Shui
- South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuanzhou District Bureau of Agriculture and Rural Affairs, Xuancheng 242000, Anhui Province, China
| | - Chao-Mu Li
- Anhui Muzi Agriculture and Animal Husbandry Development Co., Ltd., Xuancheng 242000, Anhui Province, China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuanzhou District Bureau of Agriculture and Rural Affairs, Xuancheng 242000, Anhui Province, China
| | - Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuanzhou District Bureau of Agriculture and Rural Affairs, Xuancheng 242000, Anhui Province, China.
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Guo Q, Xu S, Liu HM, Liu MW, Wang CX, Qin Z, Wang XD. Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model. Food Chem X 2022; 16:100483. [PMID: 36304205 PMCID: PMC9594108 DOI: 10.1016/j.fochx.2022.100483] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/15/2022] [Accepted: 10/19/2022] [Indexed: 11/08/2022] Open
Abstract
The sesame oligosaccharide-protein Maillard model was established in this work. Sesame oligosaccharides decreased more than protein during roasting. Heterocyclics and phenols greatly increased after roasting.
In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more easily degraded than SPI; specifically, SOL and SPI gradually degraded at 100 °C and 150 °C, respectively. FT-IR analysis showed that characteristic bonds existing in the roasted samples were somewhat destroyed. Galactose, fructose, lysine, cysteine, and arginine showed great reduction and played an important role in color variation and flavor compound formation according to monosaccharide and amino acid analysis. Total color difference (ΔE) and browning intensity increased with roasting temperature and roasting duration. The types and concentrations of volatile flavor compounds were significantly increased, particularly heterocyclics (14.1 %–34.4 %) and phenols (28.4 %–32.4 %), corresponding to 0.3 % and 8.9 % of the unroasted samples.
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