A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

Gao, Xianli; Yang, Bao; Lü, Jian; Zhao, Jin

doi:10.1002/jsfa.6472

Cited by 9 publications

(6 citation statements)

References 28 publications

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“…Among them, the OAV of furfuryl mercaptan (baking flavor) increased by 5,187,465, methyl 2-methyl-3-furyl disulfide (onion, roast beef) increased by 878,928, 2-Methyl-3-furanthiol (meaty) increased by 295,514, and 1-octen-3-ol (mushroom) increased by 11,066. The sulfur-containing compounds showed the highest OAV, indicating their significant contribution to the overall aroma of the samples due to their lower threshold value ( Gao et al, 2023 ; Gao, Yan, Yang, Lu, & Jin, 2014 ; Ye et al, 2023 ). Furans derived from the Maillard reaction could also be produced via microbial metabolism ( Gao et al, 2023 ).…”

Section: Resultsmentioning

confidence: 99%

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Shan,

Pu,

Cao

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Shan,

Pu,

Cao

et al. 2024

Food Chemistry: X

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“…A significant amount of odorants, creating the so-called secondary odor, also arises as a result of thermal changes and the activity of microorganisms, as well as due to the use of technological processes during food production [Reineccius (ed.) 2006;Gao et al 2014;Ahhmed et al 2017]. Wang et al [2017] for example, identified in red wine from grapes over seventy volatile substances belonging to: alcohols, esters, terpenic and phenolic compounds, lactones and others.…”

Section: Characteristics Of Aroma Compoundsmentioning

confidence: 99%

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Bortnowska¹

2018

Engineering Sciences And Technologies

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Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners.

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“…Beef potentiator was prepared by mincing beef, grinding beef, boiling beef, enzymatic hydrolysis, adding reducing sugar and amino acids and Maillard reaction at 110-130 °C, then auxiliary materials (salt, monosodium glutamate, maltodextrin, preservative, etc.) were added at the end of Maillard reaction, followed by spray drying and packaging [2]. The main production process was shown in Figure 1.…”

Section: Introductionmentioning

confidence: 99%

Improving Flavor of Enzymatically Hydrolyzed Beef Liquid by Sonication

Ye¹,

Zhang²,

Zhang³

et al. 2023

Preprint

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Beef potentiator is an important flavor enhancer in food industry, while it is prone to generating insufficient taste compounds and off-odor compounds during enzymatic hydrolysis of beef, resulting in poor flavor of beef potentiator. It has been extensively reported that sonication is capable of improving food flavor. However, the effect of sonication on the flavor of enzymatically hydrolyzed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavor of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odor removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugar, reducing sugar, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, sonication significantly increased the contents of key aroma compounds and 115.88% of alcohols content in EHBL. Notably, sonication decreased contents of the fishy odorants, hexanoic acid and nonanal, markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavor of EHBL.

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A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

Abstract: BP prepared by synergistic fermentation with A. oryzae and A. niger is a potential alternative for BP preparation.

Cited by 9 publications

References 28 publications

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Improving Flavor of Enzymatically Hydrolyzed Beef Liquid by Sonication

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