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Oe M, Wada K, Asikin Y, Arakaki M, Horiuchi M, Takahashi M. Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl). J Food Sci 2023. [PMID: 37183927 DOI: 10.1111/1750-3841.16606] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, β-caryophyllene, α-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90°C) and decreased at an excessively high temperature of 180°C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steamed-dried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180°C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of preferred hihatsumodoki flavors for household and industrial applications in foods and beverages. In addition, they inspire research on the processing-induced flavor changes of other tropical or subtropical spices.
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Affiliation(s)
- Moena Oe
- United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of Ryukyus, Nishihara, Japan
| | - Koji Wada
- United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of Ryukyus, Nishihara, Japan
| | - Yonathan Asikin
- United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of Ryukyus, Nishihara, Japan
| | - Mika Arakaki
- Subtropical Field Science Center, Faculty of Agriculture, University of Ryukyus, Nishihara, Japan
| | | | - Makoto Takahashi
- United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of Ryukyus, Nishihara, Japan
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Yuan X, Chen X, Virk MS, Ma Y, Chen F. Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar. Molecules 2021; 26:687. [PMID: 33525711 PMCID: PMC7866154 DOI: 10.3390/molecules26030687] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 11/16/2022] Open
Abstract
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV.
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Affiliation(s)
- Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyuan Chen
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China;
| | - Muhammad Safiullah Virk
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yinglun Ma
- Fujian Yongchun Ageing Vinegar Vinegar Industry Co., Ltd., Quanzhou 362000, China;
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Jukić Špika M, Dumičić G, Brkić Bubola K, Soldo B, Goreta Ban S, Vuletin Selak G, Ljubenkov I, Mandušić M, Žanić K. Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect. Front Plant Sci 2021; 11:616431. [PMID: 33552108 PMCID: PMC7855179 DOI: 10.3389/fpls.2020.616431] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22-45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (-)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.
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Affiliation(s)
- Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Gvozden Dumičić
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Karolina Brkić Bubola
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Split, Croatia
| | - Smiljana Goreta Ban
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Gabriela Vuletin Selak
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Split, Croatia
| | - Marija Mandušić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Katja Žanić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
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Hodges KM, Kerth CR, Whitney TR, Wall KR, Miller RK, Ramsey WS, Woerner DR. Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits. J Anim Sci 2020; 98:5854261. [PMID: 32504491 DOI: 10.1093/jas/skaa182] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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: 03/02/2020] [Accepted: 06/02/2020] [Indexed: 11/14/2022] Open
Abstract
In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56 d in individual pens. The positive control diet (CNTL) contained cottonseed meal (CSM), sorghum grain, and cottonseed hulls, but no dried distillers' grains with solubles (DDGS). Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS), or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared with 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.
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Affiliation(s)
- Kade M Hodges
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX
| | | | - Kayley R Wall
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, College Station, TX
| | - W Shawn Ramsey
- Department of Animal Science, Texas A&M University, College Station, TX
| | - Dale R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX
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Yu F, Bai Y, Fan TP, Zheng X, Cai Y. Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor. J Sci Food Agric 2019; 99:4123-4128. [PMID: 30761541 DOI: 10.1002/jsfa.9642] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 02/08/2019] [Accepted: 02/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The Km value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L-1 for phenylacetaldehyde, respectively. The Km value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L-1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fengchuan Yu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yajun Bai
- College of Life Sciences, Northwest University, Xi'an, China
| | - Tai-Ping Fan
- College of Life Sciences, Northwest University, Xi'an, China
- Department of Pharmacology, University of Cambridge, Cambridge, UK
| | - Xiaohui Zheng
- College of Life Sciences, Northwest University, Xi'an, China
| | - Yujie Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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Curtin C, Cordente T. What's old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing. Microb Cell 2016; 3:132-134. [PMID: 28357345 PMCID: PMC5349087 DOI: 10.15698/mic2016.04.488] [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] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
While once de-rigueur for identification of genes involved in
biological processes, screening of chemically induced mutant populations is an
approach that has largely been superseded for model organisms such as
Saccharomyces cerevisiae. Availability of single gene
deletion/overexpression libraries and combinatorial synthetic genetic arrays
provide yeast researchers more structured ways to probe genetic networks.
Furthermore, in the age of inexpensive DNA sequencing, methodologies such as
mapping of quantitative trait loci (QTL) by pooled segregant analysis and
genome-wide association enable the identification of multiple naturally
occurring allelic variants that contribute to polygenic phenotypes of interest.
This is, however, contingent on the capacity to screen large numbers of
individuals and existence of sufficient natural phenotypic variation within the
available population. The latter cannot be guaranteed and non-selectable,
industrially relevant phenotypes, such as production of volatile aroma
compounds, pose severe limitations on the use of modern genetic techniques due
to expensive and time-consuming downstream analyses. An interesting approach to
overcome these issues can be found in Den Abt et al. 1 (this issue of Microbial
Cell), where a combination of repeated rounds of chemical
mutagenesis and pooled segregant analysis by whole genome sequencing was applied
to identify genes involved in ethyl acetate formation, demonstrating a new path
for industrial yeast strain development and bringing classical mutant screens
into the 21st century
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Affiliation(s)
- Chris Curtin
- The Australian Wine Research Institute, Urrbrae, SA 5064, Australia
| | - Toni Cordente
- The Australian Wine Research Institute, Urrbrae, SA 5064, Australia
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Xu L, Li Y, Xu N, Hu Y, Wang C, He J, Cao Y, Chen S, Li D. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm. J Agric Food Chem 2014; 62:12294-8. [PMID: 25437796 DOI: 10.1021/jf504530w] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.
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Affiliation(s)
- Libin Xu
- Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology , Wuhan, Hubei 430068, People's Republic of China
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