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Jiang S, Jiang P, Feng D, Jin M, Qi H. Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose. Food Chem X 2024; 22:101325. [PMID: 38699587 PMCID: PMC11063391 DOI: 10.1016/j.fochx.2024.101325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 05/05/2024] Open
Abstract
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japonica). The gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) analysis showed that baking resulted in significant difference in flavor of brown seaweeds. However, the overall effect of cooking was not as significant as that of the seasoning solution treatment. Additionally, brown seaweeds treated with the seasoning solution were more acceptable. Undaria pinnatifida was found to contain 72 volatile flavor compounds, while Laminaria japonica had a total of 70. This study proved the applicability of GC-IMS combined with E-nose technology to detect the changes of volatile components of brown seaweeds after processing, providing beneficial knowledge and basic theory for the deep processing of brown seaweeds.
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Affiliation(s)
- Shan Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pengfei Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dingding Feng
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Meiran Jin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Wu J, Zhang Y, Qiu R, Li L, Zong X. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer. Food Chem X 2024; 21:101193. [PMID: 38357372 PMCID: PMC10865231 DOI: 10.1016/j.fochx.2024.101193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/19/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volatile components, as well as sensory quality. The results showed that the addition of green tea during the start of boiling has great potential for application, and the green tea beer (GTB) had remarkable antioxidant properties (ABTS radical scavenging ability, 8.67 mmol TE/L; DPPH radical scavenging ability, 3.97 mmol TE/L; reducing power, 3.28 mmol TE/L), and an excellent sensory quality (acceptance, 6.09/9). HPLC analysis indicated that the principal phenolics in GTB were catechin and caffeic acid, in addition, the relative amounts of ferulic acid, gallic acid can be used to differentiate between GTB and beer. HS-SPME-GC-MS analyses showed that ethyl caprylate, ethyl nonanoate, ethyl caprate, linalool, and phenethyl alcohol were potentially significant for the aroma profile of GTB.
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Affiliation(s)
- Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ye Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Bei Jing 100000, China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
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Chen G, Li W, Yang Z, Liang Z, Chen S, Qiu Y, Lv X, Ai L, Ni L. Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing. Food Res Int 2023; 173:113488. [PMID: 37803808 DOI: 10.1016/j.foodres.2023.113488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 10/08/2023]
Abstract
Hongqu rice wine, a famous traditional fermented alcoholic beverage, is brewed with traditional Hongqu (mainly including Gutian Qu and Wuyi Qu). This study aimed to compare the microbial communities and metabolic profiles in the traditional brewing of Hongqu rice wines fermented with Gutian Qu and Wuyi Qu. Compared with Hongqu rice wine fermented with Wuyi Qu (WY), Hongqu rice wine fermented with Gutian Qu (GT) exhibited higher levels of biogenic amines. The composition of volatile flavor components of Hongqu rice wine brewed by different fermentation starters (Gutian Qu and Wuyi Qu) was obviously different. Among them, ethyl acetate, isobutanol, 3-methylbutan-1-ol, ethyl decanoate, ethyl palmitate, ethyl oleate, nonanoic acid, 4-ethylguaiacol, 5-pentyldihydro-2(3H)-furanone, ethyl acetate, n-decanoic acid etc. were identified as the characteristic aroma-active compounds between GT and WY. Microbiome analysis based on high-throughput sequencing of full-length 16S rDNA/ITS-5.8S rDNA amplicons revealed that Lactococcus, Leuconostoc, Pseudomonas, Serratia, Enterobacter, Weissella, Saccharomyces, Monascus and Candida were the predominant microbial genera during the traditional production of GT, while Lactococcus, Lactobacillus, Leuconostoc, Enterobacter, Kozakia, Weissella, Klebsiella, Cronobacter, Saccharomyces, Millerozyma, Monascus, Talaromyces and Meyerozyma were the predominant microbial genera in the traditional fermentation of WY. Correlation analysis revealed that Lactobacillus showed significant positive correlations with most of the characteristic volatile flavor components and biogenic amines. Furthermore, bioinformatical analysis based on PICRUSt revealed that microbial enzymes related to biogenic amines synthesis were more abundant in GT than those in WY, and the enzymes responsible for the degradation of biogenic amines were less abundant in GT than those in WY. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy and sustainable development of Hongqu rice wine industry.
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Affiliation(s)
- Guimei Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China
| | - Wenlong Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Ziyi Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Zihua Liang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Shiyun Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Yijian Qiu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China.
| | - Lianzhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China.
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Jin W, Cai W, Zhao S, Gao R, Jiang P. Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics. Curr Res Food Sci 2023; 7:100585. [PMID: 37744553 PMCID: PMC10514424 DOI: 10.1016/j.crfs.2023.100585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/26/2023] Open
Abstract
The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Wenqiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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Jin W, Zhang Z, Zhao S, Liu J, Gao R, Jiang P. Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics. Food Res Int 2023; 169:112879. [PMID: 37254327 DOI: 10.1016/j.foodres.2023.112879] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The distinctness in volatile profiles of pigmented rice with various colors (black, green, purple, red, and yellow) after puffing were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their odor characteristics. Fifty-two volatile components were found in those puffed rice, including 27 kinds of aldehydes (accounting for 59.69-64.37 %), 9 ketones (25.55-29.73 %), 5 alcohols (2.45-5.29 %), 4 pyrazines (1.38-2.36 %), 3 ethers (0.81-1.27 %), 2 furans (0.95-1.39 %), 1 pyridine (1.0-1,16 %), and 1 pyrrole (0.59-0.71 %). Aldehydes and ketones were the two chief volatiles in different pigmented puffed rice. These identified volatile flavor components in various pigmented puffed rice obtained by GC-IMS might be well differentiated by principal component and cluster interpretation. Meanwhile, a stable prediction model was fitted via orthogonal partial least squares-discriminant analysis, and 19 differentially volatile components were screened out based on variable importance projection (VIP) above 1. These findings could add certain information for understanding the flavor profiles of pigmented puffed rice and related products.
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Affiliation(s)
- Wengang Jin
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China; Collaborative Innovation Center of Bio-Resource in Qin-Ba Mountain Area, Hanzhong 723001, China.
| | - Zihan Zhang
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Shibo Zhao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Junxia Liu
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Ruichang Gao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; College of Food and Biological Technology, Jiangsu University, Zhenjiang 212013, China.
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116034, China.
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Guo T, Wan C, Huang F, Wei C, Xiang X. Process optimization and characterization of arachidonic acid oil degumming using ultrasound-assisted enzymatic method. Ultrason Sonochem 2021; 78:105720. [PMID: 34469850 PMCID: PMC8408658 DOI: 10.1016/j.ultsonch.2021.105720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 08/02/2021] [Accepted: 08/12/2021] [Indexed: 06/13/2023]
Abstract
Ultrasound assisted enzymatic method was applied to the degumming of arachidonic acid (ARA) oil produced by Mortierella alpina. The conditions of degumming process were optimized by response surface methodology with Box- Behnken design. A dephosphorization rate of 98.82% was achieved under optimum conditions of a 500 U/kg of Phospholipase A1 (PLA1) dosage, 2.8 mL/100 g of water volume, 120 min of ultrasonic time, and 135 W of ultrasonic power. The phosphorus content of ultrasonic assisted enzymatic degumming oil (UAEDO) was 4.79 mg/kg, which was significantly lower than that of enzymatic degumming oil (EDO, 17.98 mg/kg). Crude Oil (CO), EDO and UAEDO revealed the similar fatty acid compositions, and ARA was dominated (50.97 ~ 52.40%). The oxidation stability of UAEDO was equivalent to EDO and weaker than CO, while UAEDO presented the strongest thermal stability, followed by EDO and CO. Furthermore, aldehydes, acids and alcohols were identified the main volatile flavor components for the three oils. The proportions of major contributing components such as hexanal, nonanal, (E)-2-nonanal, (E, E)-2,4-decadienal, (E)-2-nonenal and aldehydes in UAEDO and EDO were all lower than CO. Overall, Ultrasound assisted enzymatic degumming proved to be an efficient and superior method for degumming of ARA oil.
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Affiliation(s)
- Tingting Guo
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
| | - Chuyun Wan
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China.
| | - Fenghong Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
| | - Chunlei Wei
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
| | - Xia Xiang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, China
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