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

Shiping, Bai; Wang, Yongrui; Luo, Ruiming; Ding, Dawei; Bai, He; Shen, Fei

doi:10.1002/fsn3.2019

Cited by 21 publications

(15 citation statements)

References 50 publications

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“…Li et al (2018) explored the correspondence between the responses of E-nose sensors and VOCs measured by GC-MS, and the result showed that only a portion of volatiles could be captured by the sensors [ 42 ]. Bai et al (2021) also studied the correlation between highly abundant volatiles and E-nose signals and revealed that W1S, W1W, W2S, W2W, and W3S sensors were positively correlated with 6 out of 36 volatiles [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

et al. 2022

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This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical analysis was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical analysis. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds. Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.

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Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

et al. 2022

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“…Hexanal is the main aldehyde produced in the lipid oxidation process of meat (Bai et al, 2020); hexanal is linked to a fatty odor (Calkins & Hodgen, 2007; Callejas‐Cardenas et al, 2014), which may be is the main reason for the best flavor characteristics of long‐term frozen mutton, and the higher content of hexanal may be due to UFA oxidation (Shahidi & Zhong, 2010).…”

Section: Resultsmentioning

confidence: 99%

The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days

Wang

Yang

et al. 2022

Food Processing Preservation

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Mutton is in great demand in many areas of the world because of its tenderness, delicious taste, low calorie content, high protein and essential amino acid content, and trace element abundance (Zhang et al., 2021). Mutton is highly perishable if appropriate preservation methods are not applied (Olaoye & Onilude, 2010). Frozen storage is considered an excellent method for long-term meat preservation.At present, −18°C has been extensively adopted as the standard operational temperature for meat preservation in countries including China (Wang, Liang, et al., 2021). The temperature can maintain acceptable quality and prevent spoilage in mutton for more than 1 year (Muela et al., 2015(Muela et al., , 2016. Freezing processes slow down microbial growth and inhibit microbial contamination (Pinheiro et al., 2019) and thus maximize the original meat color, taste, texture, and nutrition during long-term storage and thus minimize quality deterioration (Al-Sabagh et al., 2016). In addition, the meat industry typically employs freezing methods to stabilize the prices of mutton during slaughter animal shortage periods (Pietrasik & Janz, 2009).Large amounts of meat and meat products are lost or wasted annually, mostly because of sensory degradation due to spoilage

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“…In agreement with the modified method [ 23 , 26 ] and our laboratory literature [ 2 ], an HS-SPME assembly bonded with a GC-MS system (7890A, Agilent, San Mateo, CA, USA) was utilized for determining the volatile substances of the specimens. A 5 g sample and 3 mL sodium chloride solution were placed into a 20 mL headspace vial and uniformized with a glass rod for 2 min.…”

Section: Methodsmentioning

confidence: 99%

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

Zhang

Tian

Xie

et al. 2022

Foods

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This study aimed to evaluate the influence of fermentation on the levels of free amino acids (FAAs) and variations of volatile odorants in four groups of chickpea milk. Electronic nose (E-nose) and gas chromatography–mass spectrometry (GC-MS) data were subjected to mutual validation. W2S and W3S sensors of E-nose were sensitive to volatile constituents in the four groups of unfermented and fermented specimens. After fermentation, the levels of FAAs in the four groups of specimens decreased to varying degrees. Additionally, there were remarkable differences in the types and contents of volatile odor substances in all specimens before and after fermentation. The principal component analysis findings based on E-nose identified the changes of volatile odorants in all specimens before and after fermentation. GC-MS identified 35 and 55 volatile flavor substances in unfermented and fermented specimens, respectively. The varieties of volatile odor substances in fermented chickpea milk (FCM) with papain treatment plus yam addition (38) were more than those in FCM (24), indicating that the coupled treatment of enzymolysis and yam addition could enrich the volatile odorants in fermented specimens. After probiotic fermentation, the contents of off-flavor substances decreased to a certain extent, and key aroma substances such as 2,3-pentanedione, 2,3-butanedione, and heptyl formate were detected. These results demonstrated that lactic acid bacterial fermentation on the basis of enzymolysis and yam addition could be utilized as a feasible approach to improve the flavor of plant-based products adopting chickpea as the original ingredient.

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

Cited by 21 publications

References 50 publications

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

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