1
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Zhao C, Penttinen P, Zhang L, Dong L, Zhang F, Zhang S, Li Z, Zhang X. A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban. Food Chem 2024; 448:139052. [PMID: 38531296 DOI: 10.1016/j.foodchem.2024.139052] [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: 10/25/2023] [Revised: 03/01/2024] [Accepted: 03/14/2024] [Indexed: 03/28/2024]
Abstract
The study investigated the effect of different sodium chloride (NaCl) concentrations (10%, 15%, and 20%) on the ripening fermentation of Pixian-Douban, a traditional fermented condiment. The results showed that NaCl affected the dynamics of physicochemical parameters, volatile components, fatty acids, amino metabolites, organic acids, and microbial composition, and their dynamic modes were different. After 253 days fermentation, the 10% NaCl Pixian-Douban had significantly (p < 0.05) higher levels of total organic acids (20,308.25 mg/kg), amino metabolites (28,144.96 mg/kg), and volatiles (3.36 mg/kg) compared to 15% and 20% NaCl Pixian-Douban. Notably, the possible health risk associated with high concentration of biogenic amines in 10% NaCl Pixian-Douban is of concern. Moreover, correlation analyses indicated that the effect of NaCl on the quality of Pixian-Douban may be mainly related to bacteria. This study deepens the knowledge about the role of NaCl in ripening fermentation of Pixian-Douban and contributes to develop low-NaCl Pixian-Douban product.
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Affiliation(s)
- Chi Zhao
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China; Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China
| | - Petri Penttinen
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China; Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 1, 00014, Finland
| | - Lingzi Zhang
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China
| | - Ling Dong
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China
| | - Fengju Zhang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China
| | - Suyi Zhang
- National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China
| | - Zhihua Li
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China.
| | - Xiaoping Zhang
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China.
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2
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Gui X, Feng X, Tang M, Li J. Aroma Difference Analysis of Partridge Tea ( Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique. Molecules 2023; 28:6836. [PMID: 37836679 PMCID: PMC10574705 DOI: 10.3390/molecules28196836] [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: 08/17/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Partridge tea has high medicinal value due to its rich content of terpenoids, phenols, flavonoids, and other related bioactive components. In order to study the best drying method for partridge tea, four treatments, including outdoor sun drying (OD), indoor shade drying (ID), hot-air drying (HAD), and low-temperature freeze-drying (LTD), were performed. The results showed that the OD and HAD treatments favored the retention of the red color of their products, while the ID and LTD treatments were more favorable for the retention of the green color. The HS-SPME-GC-MS results showed that a total of 82 compounds were identified in the four drying treatments of partridge tea, and the most abundant compounds were terpenoids (88.34-89.92%). The HAD-treated tea had the highest terpenoid content (89.92%) and high levels of flavor compounds typical of partridge tea (52.28%). OPLS-DA and PCA showed that α-copaene, β-bourbonene, caryophyllene, α-guaiene, and δ-cadinene could be considered candidate marker compounds for judging the aroma quality of partridge tea with different drying treatments. This study will not only provide a basis for processing and flavor quality control but also for spice and seasoning product development in partridge tea.
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Affiliation(s)
| | | | | | - Juanling Li
- Hainan Key Laboratory of Biology of Tropical Flowers and Trees Resources, Forestry Institute, Hainan University, Haikou 570228, China; (X.G.); (X.F.); (M.T.)
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3
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Zhao C, Zhang F, Chen S, Hu W, Dong L, Zhao Y, Han M, Li Z. Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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4
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Perez-Santaescolastica C, De Winne A, Devaere J, Fraeye I. Comparing the aromatic profile of seven unheated edible insect species. Food Res Int 2023; 164:112389. [PMID: 36737974 DOI: 10.1016/j.foodres.2022.112389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.
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Affiliation(s)
- Cristina Perez-Santaescolastica
- Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium.
| | - Ann De Winne
- Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Jolien Devaere
- Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Ilse Fraeye
- Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium
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5
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Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS-SPME with GC-MS. Foods 2023; 12:foods12030428. [PMID: 36765957 PMCID: PMC9914242 DOI: 10.3390/foods12030428] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, and 20 days; 60 °C). During the sun-drying of 'Thompson Seedless' grapes (Vitis vinifera L.), a total of 39 UFAO-derived volatiles were characterized by the GC-MS. Firstly a pH value of 4.2 was optimized to proceed with a raisin drying-like UFAO model reaction. Afterward, GC-MS quantification revealed 45 UFAO-derived volatiles, and the maximum numbers of compounds were identified in the interaction of all FAs (39) following linoleic acid (29), erucic acid (27), oleic acid (25), and linolenic acid (27). Pentanoic acid, (E,E)-2,4-octadienal, and n-decanoic acid were only quantified in all FAs, linoleic acid, and erucic acid, respectively. This study showed that all FAs reactions were found to be responsible for the generation of a greater number of UFAO-derived volatiles with higher concentrations.
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6
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Zhu M, Hu Z, Liang M, Song L, Wu W, Li R, Li Z, Zhang J. Evaluation of the flavor compounds of
Pleurotus eryngii
as affected by baking temperatures using
HS‐SPME‐GC‐MS
and electronic nose. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengwei Zhu
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhizhong Hu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Miao Liang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Lingyong Song
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Wentao Wu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Ruili Li
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhihua Li
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Junsong Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
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7
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Zhang Y, Yang Y, Ma C, Jiang L. Identification of multiple raisins by feature fusion combined with NIR spectroscopy. PLoS One 2022; 17:e0268979. [PMID: 35834504 PMCID: PMC9282468 DOI: 10.1371/journal.pone.0268979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Accepted: 05/11/2022] [Indexed: 11/24/2022] Open
Abstract
Varieties of raisins are diverse, and different varieties have different nutritional properties and commercial value. In this paper, we propose a method to identify different varieties of raisins by combining near-infrared (NIR) spectroscopy and machine learning algorithms. The direct averaging of the spectra taken for each sample may reduce the experimental data and affect the extraction of spectral features, thus limiting the classification results, due to the different substances of grape skins and flesh. Therefore, this experiment proposes a method to fuse the spectral features of pulp and peel. In this experiment, principal component analysis (PCA) was used to extract baseline corrected features, and linear models of k-nearest neighbor (KNN) and linear discriminant analysis (LDA) and nonlinear models of back propagation (BP), support vector machine with genetic algorithm (GA-SVM), grid search-support vector machine (GS-SVM) and particle swarm optimization with support vector machine (PSO- SVM) coupling were used to classify. This paper compared the results of four experiments using only skin spectrum, only flesh spectrum, average spectrum of skin and flesh, and their spectral feature fusion. The experimental results showed that the accuracy and Macro-F1 score after spectral feature fusion were higher than the other three experiments, and GS-SVM had the highest accuracy and Macro-F1 score of 94.44%. The results showed that feature fusion can improve the performance of both linear and nonlinear models. This may provide a new strategy for acquiring spectral data and improving model performance in the future. The code is available at https://github.com/L-ain/Source.
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Affiliation(s)
- Yajun Zhang
- College of Software, Xinjiang University, Urumqi, China
- * E-mail:
| | - Yan Yang
- College of Information Science and Engineering, Xinjiang University, Urumqi, China
| | - Chong Ma
- College of Software, Xinjiang University, Urumqi, China
| | - Liping Jiang
- College of Information Engineering, Changji University, Changji, China
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8
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Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 °C or 25 °C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 °C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 °C, supporting its possible use as a functional food ingredient.
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9
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Chen K, Hu Y, Chen L, Zhang J, Qiao H, Li W, Zhang K, Fang Y. Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food Chem 2021; 374:131747. [PMID: 34875429 DOI: 10.1016/j.foodchem.2021.131747] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022]
Abstract
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2,6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production.
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Affiliation(s)
- Keqin Chen
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yujie Hu
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Li Chen
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Junxia Zhang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Haorong Qiao
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Wanping Li
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Kekun Zhang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
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10
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Ye F, Qiao X, Gui A, Wang S, Liu P, Wang X, Teng J, Zheng L, Feng L, Han H, Gao S, Zheng P. Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods. Molecules 2021; 26:molecules26216739. [PMID: 34771147 PMCID: PMC8587435 DOI: 10.3390/molecules26216739] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 01/18/2023] Open
Abstract
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Hanshan Han
- Mu Lan Tian Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
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11
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Tagkouli D, Bekiaris G, Pantazi S, Anastasopoulou ME, Koutrotsios G, Mallouchos A, Zervakis GI, Kalogeropoulos N. Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products. Foods 2021; 10:foods10061287. [PMID: 34199818 PMCID: PMC8226524 DOI: 10.3390/foods10061287] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 01/11/2023] Open
Abstract
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.
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Affiliation(s)
- Dimitra Tagkouli
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Stella Pantazi
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Maria Eleni Anastasopoulou
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
- Correspondence: ; Tel.: +30-210-954-9251
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12
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Nievierowski TH, Veras FF, Silveira RD, Dachery B, Hernandes KC, Lopes FC, Scortegagna E, Zini CA, Welke JE. Role of partial dehydration in a naturally ventilated room on the mycobiota, ochratoxins, volatile profile and phenolic composition of Merlot grapes intended for wine production. Food Res Int 2021; 141:110145. [PMID: 33642011 DOI: 10.1016/j.foodres.2021.110145] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 01/09/2021] [Accepted: 01/11/2021] [Indexed: 12/19/2022]
Abstract
Dehydration of grapes has been used in various regions of the world to produce special wines, aiming to add value to oenological products. Post-harvest dehydration in rooms may be carried out regardless of weather conditions, without the additional cost of a specific infrastructure, in addition to the benefits of protecting the grapes from damages and environmental pollution. The objective of this study was to verify, for the first time, the impact of the dehydration in a naturally ventilated room on the quality of Merlot grapes. Physicochemical characteristics, mycobiota, occurrence of mycotoxins, volatile profile and phenolic composition of grapes were monitored on 7th, 14th and 21st days of dehydration (weight loss of 10, 20 and 27%, respectively). A decrease in aw (6%), pH (4%), and berry hardness (58%), along with an increase in total soluble solid content (15%) were observed during dehydration. The presence of Pestalotiopsis clavispora, Neopestalotiopsis clavispora, Colletotrichum siamense and Alternaria porri was favored during the dehydration process, while a decrease in the occurrence of Aspergillus niger and Phanerochaete sp. was verified. A. niger isolates showed no potential to produce forms of ochratoxins. These toxins were also not found in the grape samples. Regarding the volatile profile, 1-hexanal, 2-hexenal, and 1-octanal gave rise to the corresponding alcohols during dehydration, such as 1-hexanol, 2-hexen-1-ol, and 1-octanol. Acids (hexanoic, decanoic, and 3-hexenoic) resulted in the respective ethyl esters (hexanoate, decanoate, and ethyl 3-hexenoate) during dehydration. Terpenes as limonene, myrcene, and geraniol decreased throughout dehydration, while their biotransformation products (α-terpineol, 6-methyl-5-hepten-2-one, and linalool, respectively) had an increase in concentration. The phenolic content oscillated during dehydration, with an emphasis on increased levels of four hydroxybenzoic acids (ethyl gallate, p-hydroxybenzoic acid, gallic acid-hexose, and gallic acid), two hydroxycinnamic acids (caffeic acid and caftaric acid), two flavonols (kaempeferol galactoside and quercetin) and two anthocyanins (peonidin 3-O-hexoside and delphinidin 3-O-hexoside). Grapes of satisfactory quality were produced by dehydration in a naturally ventilated room. Even small wine producers can be encouraged to implement this procedure for the diversification of oenological products, as it has no costs related to the implementation of chambers/tunnels.
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Affiliation(s)
- Tássia Henrique Nievierowski
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43212, CEP 91501-970 Porto Alegre, Brazil
| | - Flávio Fonseca Veras
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43212, CEP 91501-970 Porto Alegre, Brazil
| | - Rafaela Diogo Silveira
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43212, CEP 91501-970 Porto Alegre, Brazil
| | - Bruna Dachery
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43212, CEP 91501-970 Porto Alegre, Brazil
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43212, CEP 91501-970 Porto Alegre, Brazil
| | - Fernanda Cortez Lopes
- Centro de Biotecnologia, Programa de Pós-Graduação em Biologia Celular e Molecular, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43431, CEP 91501-970 Porto Alegre, Brazil
| | - Edegar Scortegagna
- Luiz Argenta Vinhos Finos, Av. 25 de Julho, 700, CEP: 95270-000 Flores da Cunha, Brazil; ConceptWine - Escola Profissional de Vinhos, Flores da Cunha, Brazil
| | - Claudia Alcaraz Zini
- Instituto de Química (IQ), UFRGS, Av. Bento Gonçalves, 9500, Prédio 43111, CEP 91501-970 Porto Alegre, Brazil
| | - Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43212, CEP 91501-970 Porto Alegre, Brazil.
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13
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Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109807] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Aprea E. Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food". Molecules 2020; 25:molecules25173811. [PMID: 32825704 PMCID: PMC7504400 DOI: 10.3390/molecules25173811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 08/20/2020] [Indexed: 12/01/2022] Open
Affiliation(s)
- Eugenio Aprea
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige (TN), Italy;
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige (TN), Italy
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