Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Weng, Zebin; Sun, Lu; Wang, Fang; Sui, Xiaonan; Fang, Yong; Tang, Xiaozhi; Shen, Xinchun

doi:10.1016/j.fochx.2021.100141

Cited by 43 publications

(23 citation statements)

References 35 publications

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“…2-pentylfuran, which appears when the drying temperature is higher than 60℃, is described as having the fragrance of beans, green and fruits, and is a typical Maillard reaction product. Furthermore, the OAV of 1-octen-3-ol, with an unpleasant oily aroma ( Weng et al, 2021 ), was significantly increased when the CD temperature was greater than 70 °C, at almost 4 and 6 times that of FD. Therefore, we suppose that a drying temperature higher than 70 °C is unfavorable to the aroma of dried jujube.…”

Section: Resultsmentioning

confidence: 99%

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

et al. 2022

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“…E-tongue is a powerful tool for distinguishing flavor characteristics, allowing for subtle differences in the taste of foods from different sources without regard to subjective factors [ 4 , 5 ]. It is defined as “a multi-sensory system consisting of multiple low-selectivity sensors and signal processing using advanced mathematical programs based on pattern recognition and multivariate data analysis” [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Zhang

et al. 2022

Foods

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Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699–0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23–72.09 kJ/mol, kref value was 1.076 × 106–9.220 × 1010 d−1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.

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“…In addition, plant proteins hydrolyzed by enzymes or hydrothermal treatment are associated with AAs, peptides, minerals, and volatile compounds [ 47 ]. The content of AA affects the flavor according to the treatment method, and the decrease in the content of AA related to taste was shown to result from enzyme treatment [ 5 ]. A method for selectively removing AA corresponding to taste has not yet been developed.…”

Section: Resultsmentioning

confidence: 99%

“…The association between processing technology and flavor has a significant impact on product quality [ 4 ]. Flavor control during processing requires a high level of skill due to the complexity of the reaction and the formulation or process conditions [ 5 ]. Extraction is a method of obtaining certain constituents of an organism from compounds with various matrices [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Nam

Kim

Choe

et al. 2022

Foods

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Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.

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Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Cited by 43 publications

References 35 publications

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

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