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Olakanmi SJ, Bharathi VSK, Jayas DS, Paliwal J. Innovations in nondestructive assessment of baked products: Current trends and future prospects. Compr Rev Food Sci Food Saf 2024; 23:e13385. [PMID: 39031741 DOI: 10.1111/1541-4337.13385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 04/13/2024] [Accepted: 05/18/2024] [Indexed: 07/22/2024]
Abstract
Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting-edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X-ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf-life forecasting, and real-time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.
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Affiliation(s)
- Sunday J Olakanmi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Vimala S K Bharathi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Digvir S Jayas
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
- President's Office, 4401 University Drive West, University of Lethbridge, Lethbridge, Alberta, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
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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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Jia J, Deng X, Jia X, Guo C, Liu X, Liu Y, Duan X. Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies. Food Chem X 2024; 21:101096. [PMID: 38229672 PMCID: PMC10790001 DOI: 10.1016/j.fochx.2023.101096] [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: 11/07/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 01/18/2024] Open
Abstract
The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC-MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with L. rhamnosus-fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the L. reuteri-fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.
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Affiliation(s)
- Jie Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xin Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yuanjing Liu
- Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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Gao Q, He F, Wang H, Huang W, Dong H. A primary study of ethanol production in postmortem liver and muscle tissue of rats. J Forensic Leg Med 2024; 102:102653. [PMID: 38422828 DOI: 10.1016/j.jflm.2024.102653] [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: 08/28/2023] [Revised: 12/15/2023] [Accepted: 01/30/2024] [Indexed: 03/02/2024]
Abstract
OBJECTIVE To study the characteristics of postmortem ethanol production and its relation with alcohol congeners in postmortem rat liver and muscle tissues. METHOD Postmortem liver and muscle tissues in Sprague-Dawley rats, from postmortem time interval (PMI) day 0-20, were analyzed via headspace gas chromatograph flame ionization detection to observe production of postmortem ethanol and 5 selected alcohol congeners. RESULT 1. Putrid ethanol production increased gradually to a peak and then decreased with the prolongation of PMI; 2. Acetaldehyde, 1-propanol, and 3-methyl-butyraldehyde were produced along with postmortem ethanol; 1-butanol was only detected from day 11-20; 3. The concentrations of acetaldehyde, 1-propanol and 3-methyl-butyraldehyde was related with ethanol production. Fifteen mathematical models were constructed for putrid ethanol production based on acetaldehyde, 1-propanol, and 3-methyl-butyraldehyde. CONCLUSION A peak in postmortem ethanol production was identified. The production trends of acetaldehyde, 1-propanol, and 3-methyl-butyraldehyde in the liver, and of 1-propanol in muscle, were consistent with those of ethanol, and could potentially to be used as biomarkers of postmortem ethanol production. Further human samples and data analysis are needed to verify this.
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Affiliation(s)
- Qing Gao
- Department of Forensic Medicine, Huazhong University of Science and Technology, No. 13 Hangkong Road, Wuhan, Hubei, 430030, PR China; Taikang Medical School (School of Basic Medical Sciences), Wuhan University, No. 115 Donghu Road, Wuhan, Hubei, 430071, PR China.
| | - Fanggang He
- Taikang Medical School (School of Basic Medical Sciences), Wuhan University, No. 115 Donghu Road, Wuhan, Hubei, 430071, PR China.
| | - Hao Wang
- Taikang Medical School (School of Basic Medical Sciences), Wuhan University, No. 115 Donghu Road, Wuhan, Hubei, 430071, PR China.
| | - Weisheng Huang
- Department of Forensic Medicine, Huazhong University of Science and Technology, No. 13 Hangkong Road, Wuhan, Hubei, 430030, PR China.
| | - Hongmei Dong
- Department of Forensic Medicine, Huazhong University of Science and Technology, No. 13 Hangkong Road, Wuhan, Hubei, 430030, PR 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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Yu Y, Saleh ASM, Sun X, Wang Z, Lu Y, Zhang D, Zhang C. Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques. Int J Biol Macromol 2023; 253:126844. [PMID: 37703979 DOI: 10.1016/j.ijbiomac.2023.126844] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 09/15/2023]
Abstract
Flavor is one of the most important factors that affect consumers' preference for processed meat products. This study aimed to investigate effects of heating on interaction between myofibrillar proteins (MPs) and pyrazine compounds and understand the underlying mechanisms. A combination of multispectral, molecular docking, and molecular dynamics technologies was used to achieve study's aim. Results demonstrated that MPs underwent structural reconstruction and expansion during heating, which significantly altered surface hydrophobicity and SH content. MPs' zeta potential reduced from -7.29 to -10.47 when a short heating time. Additionally, a positive correlation was found between β-sheet content and ability of MPs to adsorb pyrazine compounds. Molecular docking analysis revealed 13 binding sites for pyrazines and MPs. Furthermore, amino acid residues and pyrazine compounds were found to interact by four different forms of forces, primarily van der Waals forces, carbon‑hydrogen bonds, alkyl groups, and π-alkyl groups. Obtained results demonstrated that adequate or optimized heat treatment could expose more binding sites, hence enhancing the binding of MPs to pyrazine compounds. This study may be used to better understand how structural changes in MPs during processing affect MPs' capacity to bind flavor substances, which can help improve flavor of processed meats to encourage their consumption.
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Affiliation(s)
- Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yang Lu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Chunjiang Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Zhang Y, Sun S. Tiger nut ( Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications. Food Chem X 2023; 19:100868. [PMID: 37780245 PMCID: PMC10534246 DOI: 10.1016/j.fochx.2023.100868] [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: 06/29/2023] [Revised: 08/18/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.
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Affiliation(s)
- Yiming Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR 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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Zhou T, Ma Y, Jiang W, Fu B, Xu X. Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception. Foods 2023; 12:foods12101983. [PMID: 37238802 DOI: 10.3390/foods12101983] [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: 04/22/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and clam meat improved the flavor of the final product. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) identified 64 volatile compounds. Nine key flavor compounds, namely, 3-methylthio-1-propanol, 2-methoxy-4-vinylphenol, phenylethyl alcohol, 1-octen-3-ol, α-methylene phenylacetaldehyde, phenyl-oxirane, 3-phenylfuran, phenylacetaldehyde, and 3-octenone, were selected using variable importance in projection (VIP). The results of the electronic nose and tongue detection of the aroma characteristics of the samples prepared by four different fermentation methods were consistent with those of GC-MS analysis. The clam sauce prepared by mixing soybean koji with fresh clam meat possessed better flavor and quality than that prepared via other methods.
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Affiliation(s)
- Tao Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yunjiao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wei Jiang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Baoshang Fu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Electronic detection technology combined with sensory analysis reveals the impact of different thermal processing methods on Coix seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01860-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Li Y, Wu T, Deng X, Tian D, Ma C, Wang X, Li Y, Zhou H. Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Li X, Cheng X, Yang J, Wang X, Lü X. Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9464312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concentration and vacuum concentration. Electronic nose and electronic tongue were introduced in this study to provide digital smell and taste indicators. The results showed that the best vacuum concentration temperature was 65°C, which led to the best sensory evaluation score and pear paste quality. The browning degree and soluble quinones were the lowest in all tested temperatures, and the content were 60.12% and 72.88% compared with the heating method, respectively. While the values were 148.29%, 209.44%, 310.86%, 120.37%, 106.24%, and 181.26% of total phenol, total flavonoid, vitamin C, 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (·OH) radical scavenging rates, and total reducing power, respectively. The electronic nose could effectively distinguish the vacuum-concentrated pear paste from the traditional heating-concentration pear paste and could provide quality guidance on their flavor differences through characteristic sensors. The electronic tongue tests showed that the vacuum-concentrated pear paste had larger freshness and richness kurtosis. The pear paste made by the optimized vacuum concentration method had higher retention of nutritional and functional components and higher antioxidant capacity, which could be clearly differentiated from the traditional process, thus this method had an applicable potential.
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