Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

“…The binding of nonanal to protein is the act of hydrophobic force (Ding et al., 2012), and the increase of protein concentration would inhibit the release of nonanal. Fatty acids have the ability to undergo auto‐oxidation processes which contribute to the formation of aldehydes, alcohols, ketones, and heterocyclic compounds (Shi et al., 2020). As shown in Figure 5b, SFA, MUFA, and PUFA showed strong correlation positively with dodecane, methyl‐pyrazine, butylated hydroxytoluene, naphthalene, (E,E)‐2,4‐decadienal, 2‐undecenal, benzaldehyde, hexanal, 1‐nonen‐3‐ol, 1‐octanol, 4‐ethylcyclohexanol, benzyl alcohol, 2,4‐dimethyl‐cyclohexanol, and negatively with hexanoic acid, 1‐heptanol, nonanal, octanal, dodecanal, heptanal, (E)‐2‐decenal, MET, protein, 2(5H)‐furanone, and 2‐ethylhexyl ester benzoic acid.…”

“…The interactions among volatile compounds and fat, protein, moisture, amino acid, and fatty acids had a significant influence on the flavor substances of industrial stir‐frying mutton sao zi (Figure 5b). Fat can interact with liposoluble substances, dissolve and squeeze into liposoluble substances, and therefore affect the release of liposoluble volatile compounds (Shi et al., 2020). Most compounds and fatty acids, crude composition, and amino acids had strong positive correlation with fat content, such as (E)‐2‐nonenal, heptanal, (E,E)‐2,4‐decadienal, (E)‐2‐octenal, benzaldehyde, nonanal, octanal, 1‐heptanol, 1‐nonen‐3‐ol, 1‐octanol, benzyl alcohol, hexanoic acid, 2(5H)‐furanone, isopropyl myristate, toluene, methyl‐pyrazine, 2‐pentyl‐furan, (E)‐2‐Decenal and protein, fatty acid (SFA, MUFA, and PUFA), 17 amino acids (ASP, THR, SER, GLU, GLY, ALA, VAL, MET, ILE, LEU, PHE, LYS, HIS, ARG, PRO, Trp, and Cys) shown in Figure 5b.…”

Electronic-Nose as Non-destructive Tool to Discriminate “Ferrovia” Sweet Cherries Cold Stored in Air or Packed in High CO2 Modified Atmospheres

“…The aroma profiles from the headspace of cherry samples were carried out using a commercial portable E-nose (E-nose, PEN 3, Airsense Analytics Inc., Schwerin, Germany, including the Win Muster software). The electronic nose system consists of a sampling unit and a gas detection system equipped with an array of 10 metal oxide semiconductors (MOS) sensors with different thicknesses and chemical compositions, to offer selectivity toward various volatile classes, as reported in the study of Shi et al ( 20 ). Due to the high operative temperatures (200–500°C), VOCs transported to the surface of the sensors were completely combusted to carbon dioxide and water, causing a change in the resistance.…”

Optimization of removal of off‐odor in mullet ( Channa Argus ) head soup by yeast using response surface methodology and variations of volatile components during fermentation

“…Volatile compounds of soup were extracted by headspace solid‐phase microextraction (HS‐SPME) according to the previously published method of Shi et al. (2020) with some modifications. Fish head soup samples (5 ml) or fish head pieces (5 g) were added into a headspace glass vials (20 ml), and a Carboxen/Polydimethylsiloxane fiber (Carboxen/PDMS, 85‐μm film thickness, Supelco, Bellefonte, USA) was inserted through the septum and exposed to the headspace of the vial for volatile compounds extraction for 30 min at 60 ℃.…”