Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

Wu, Qianrong; Zang, Mingwu; Wang, Shouwei; Zhao, Bing; Zhang, Shunliang; Li, Su; Pan, Xiaoqian; Liu, Meng; Fu, Xiaohang

doi:10.1016/j.fbio.2023.102767

Cited by 14 publications

(6 citation statements)

References 52 publications

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“…Since HxR and Hx bring a bitter taste and unpleasant flavor, the odor of tilapia also gradually deteriorated in the late storage period. Additionally, it has been proposed that some flavor‐presenting nucleotides can be involved as flavor precursors in a series of reactions to produce volatile compounds that have an impact on the overall flavor 50 …”

Section: Resultsmentioning

confidence: 99%

Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage

Cheng,

Mei,

Xie

2024

J Sci Food Agric

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BackgroundAquatic products are rich in nutrients and unique in flavor, which are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and affects overall flavor and quality severely. In this study, odor deterioration and flavor‐related quality degradation of tilapia during cold storage were discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity.ResultsA total of 63 volatile compounds were detected by GC‐MS, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off‐flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off‐flavor contributors.ConclusionThis study contributes to a comprehensive overview of odor deterioration and the evolution of flavor‐related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage

Cheng,

Mei,

Xie

2024

J Sci Food Agric

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“…However, the ester content in silkworm pupae decreased significantly after PAW treatment or PAW combined with US treatment. This decline is primarily attributed to the acidity of PAW, which hydrolyses esters [36] . Notably, benzenes and esters of short-chain acids contribute to the fruity flavour.…”

Section: Resultsmentioning

confidence: 99%

“…This compound mildly inhibits cholinesterase in human plasma and may cause poisoning [37] . Additionally, alkanes are products of fat oxidation, where n-alkanes may arise from the auto-oxidation of fat, and branched alkanes could originate from the oxidation of branched fatty acids in raw materials [36] . Although the overall alkane content in the PAW treatment group was lower than that in the control, it is interesting to note that both PAW treatment and the appropriate combination of PAW with US significantly increased the relative content of alkanes.…”

Section: Resultsmentioning

confidence: 99%

The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure

Ni,

Luo,

et al. 2024

Ultrasonics Sonochemistry

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“…r Sensory evaluation The umami taste, bitterness and aroma of chicken soup have a significant impact on its flavour [Wu et al, 2023]. Therefore, the sensory evaluation was carried out to better understand the effects of different stewing models on the changes in taste and aroma of the soups (Table 7).…”

Section: Volatile Compound Compositionmentioning

confidence: 99%

Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

Guan,

Xu,

Feng

et al. 2024

Pol. J. Food Nutr. Sci.

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This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium--high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d 3,2 of 2.56 μm and d 4,3 of 1.73 μm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, (E,E)-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup.

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Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

Cited by 14 publications

References 52 publications

Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage

Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage

The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure

Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

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