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Liao Y, Ding Y, Wu Y, Du Q, Xia J, Jia J, Lin H, Benjakul S, Zhang B, Hu Y. Analysis of volatile compounds and flavor fingerprint in hairtail ( Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Front Nutr 2023; 9:1088128. [PMID: 36712508 PMCID: PMC9875018 DOI: 10.3389/fnut.2022.1088128] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 12/13/2022] [Indexed: 01/13/2023] Open
Abstract
In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-drying. Physicochemical indices, such as moisture content and thiobarbituric acid reactive substances (TBARS), were also detected. Flavor fingerprints were studied and developed to distinguish the samples of fresh hairtails (0 day) from air-dried hairtails (2 and 4 days). A total of 75 volatile organic compounds (VOCs) were identified in hairtails, in which alcohols, aldehydes, ketones, and esters were the principal contributors to the formation of the overall flavor of hairtails during air-drying. Seven flavor compounds (ethanol, 3-methyl-1-butanol, 1-pentanol, hexanal, octanal, benzaldehyde, and 3-methylbutanal), two flavor compounds (acetoin and dimethyl sulfide), and eight flavor compounds (1-hexanol, 1-octen-3-ol, nonanal, heptanal, 2-heptanone, ethyl acetate, trimethylamine, and ammonia) were identified in 0, 2, and 4 air-dried hairtails as biomarkers, respectively. The results showed that HS-GC-IMS could detect VOCs in different air-dried hairtails rapidly and comprehensively.
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Affiliation(s)
- Yueqin Liao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yixuan Ding
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Qi Du
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jiangyue Xia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Junqi Jia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Huimin Lin
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan, China,*Correspondence: Huimin Lin ✉ ; ✉
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan, China,Bin Zhang ✉ ; ✉
| | - Yi Hu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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Zhu Z, Pius Bassey A, Cao Y, Du X, Huang T, Cheng Y, Huang M. Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients. Food Chem 2022; 397:133833. [PMID: 35933751 DOI: 10.1016/j.foodchem.2022.133833] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 12/24/2022]
Abstract
Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a suitable Muscovy duck ingredient for the NWSD processing, six kinds of NWSD products were produced using female (65, 70, and 75 days) and male (75, 80, and 85 days) Muscovy duck ingredients. The meat quality, volatile organic compounds (VOCs), smell and taste were investigated by using colorimeter, texture analyzer, headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), etc. Results exhibited that 32 iconic VOCs were obtained by using partial least squares discrimination analysis (PLS-DA), principal component analysis (PCA), and variable importance projection (VIP) methods. 80-day-old male Muscovy duck showed moderate moisture and protein content, good meat texture and bright color, diverse iconic VOCs and clear differentiation, making it the preferred ingredient for NWSD processing.
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Affiliation(s)
- Zongshuai Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Anthony Pius Bassey
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yaqi Cao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaolan Du
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tianran Huang
- Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China
| | - Yiqun Cheng
- College of Life Sciences, Anhui Normal University, Wuhu 241000, PR China
| | - Ming Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China.
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Li X, Yang Z, Deng J, Chen C, Xu B, Li P. Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks. Curr Res Food Sci 2022; 6:100406. [DOI: 10.1016/j.crfs.2022.100406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/23/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022] Open
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Li XM, Deng JY, Wu Y, Nie W, Wang ZM, Zhou H, Xu BC. Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective. Food Res Int 2022; 156:111349. [DOI: 10.1016/j.foodres.2022.111349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 05/01/2022] [Accepted: 05/03/2022] [Indexed: 11/04/2022]
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Wang D, Zhang J, Zhu Z, Lei Y, Huang S, Huang M. Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112870] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kaban G, Kızılkaya P, Börekçi BS, Hazar FY, Kabil E, Kaya M. Microbiological properties and volatile compounds of salted-dried goose. Poult Sci 2020; 99:2293-2299. [PMID: 32241515 PMCID: PMC7587752 DOI: 10.1016/j.psj.2019.11.057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 11/14/2019] [Accepted: 11/27/2019] [Indexed: 12/15/2022] Open
Abstract
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast-mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.
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Affiliation(s)
- G Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - P Kızılkaya
- Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey
| | - B Sayın Börekçi
- Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan 75002, Turkey
| | - F Y Hazar
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37150, Turkey
| | - E Kabil
- Department of Food Processing, Armutlu Vocational School, Yalova University, Yalova 77500, Turkey
| | - M Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
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Bi Y, Zhou G, Pan D, Wang Y, Dang Y, Liu J, Jiang M, Cao J. The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00195-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Han D, Mi S, Zhang CH, Li J, Song HL, Fauconnier ML, Tyteca E. Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics. Molecules 2019; 24:E1385. [PMID: 30970544 PMCID: PMC6479604 DOI: 10.3390/molecules24071385] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/01/2019] [Accepted: 04/08/2019] [Indexed: 11/16/2022] Open
Abstract
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6⁻20.3), octanal (OAV at 30.3⁻47.5), nonanal (OAV at 68.6⁻166.3), 1,8-cineole (OAV at 36.4⁻133.3), anethole (OAV at 5.9⁻28.3) and 2-pentylfuran (OAV at 3.5⁻29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.
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Affiliation(s)
- Dong Han
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium.
| | - Si Mi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chun-Hui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Juan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Huan-Lu Song
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | | | - Eva Tyteca
- Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium.
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Han Z, Cai M, Cheng J, Sun D. Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14079] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Meng‐jie Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Jun‐Hu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
| | - Da‐Wen Sun
- School of Food Science and Engineering South China University of Technology Guangzhou 510641China
- Academy of Contemporary Food Engineering Guangzhou Higher Education Mega Center South China University of Technology Guangzhou 510006China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods Guangzhou Higher Education Mega Center Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT) Agriculture and Food Science Centre University College Dublin National University of Ireland Belfield, Dublin 4 Ireland
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