Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Liu, Huan; Wang, Zhenyu; Zhang, Dequan; Shen, Qingwu; Pan, Teng; Teng, Hui; Ma, Jianrong

doi:10.1021/acs.jafc.9b01564

Cited by 180 publications

(111 citation statements)

References 43 publications

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“…Among them, the content of 1‑octen‐3‐ol, also known as C8‐complex low threshold volatiles, increased by 38.4 times compared with raw egg liquid. The production of 1‐octen‐3‐ol was usually attributed to degradation of linoleic acid or arachidonic acid (Edirisinghe, Graham, & Taylor, 2007; Wurzenberger & Grosch, 1982), and it is also often found in some heat‐treated foods, such as cooked red mullet, roasted duck (Liu et al., 2019; Salum, Guclu, & Selli, 2017). The above report at least proved that linoleic and arachidonic acid, which were abundant in egg lipids, might be regarded as precursors to 1‑octen‐3‐ol.…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Dong

Zheng

et al. 2020

J Food Process Preserv

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Egg curd is a favorite snack in China. For a better understanding of aroma formation, the changes of volatile compounds during thermal process were analyzed by headspace solid‐phase microextraction and gas chromatography–olfactometry–mass spectrometry. After thermal coagulation, the total concentration of odorants increased by 17 times, in which aldehyde compounds were the most preponderant. Based on aroma extract dilution analysis, eight predominant aroma compounds were identified, most of which were the products of the lipid oxidation and enhanced with the increase of coagulation temperature. After sterilization, total concentration of odorants increased by 7.96‐folds. 13 new odorants generated, seven of them were heterocyclic compounds, which accounted for 78.6% of total volatiles. About 12 aroma‐active compounds were identified as predominant compounds, which were most likely to be generated in Maillard reaction. Hence, most of the key odorants of sterilized egg curd increased with the elevated temperature. Practical applications This research revealed different aroma characters in different thermal processing methods, which would help to better understand and control the critical quality‐determining parameters for egg curd processing.

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Section: Resultsmentioning

confidence: 99%

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Dong

Zheng

et al. 2020

J Food Process Preserv

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“…In this current study, a total of 56 volatile compounds were found in samples of the duck breast muscle. Most of these volatile components in the duck breast muscle has been identi ed in beijing roasted duck [37,38]. As shown in Table 4, changes of 56 volatile compounds in duck breast muscle indicated that the lipid oxidation was inhibited effectively by dietary curcumin given to ducks.…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Jin¹,

Yang²,

Liu³

et al. 2020

Preprint

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Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

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“…Volatile compounds in the roasted lamb were extracted by the solid-phase microextraction (SPME) method and subsequently analysed by gas chromatography coupled to mass spectrometry (GCMS-QP 2010 Plus, Shimadzu, Kyoto, Japan) according to the literature reported by Liu et al [23]. The extraction conditions were as follows: 2.0 g of minced sample were placed in a 20 mL headspace vial, and 1.5 µL of internal standard (2-methyl-3heptanone, 1.68 µg/µL in methanol) was added, the vial sealed with a PTEE-silicon stopper.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…The concentrations of the volatile compounds were calculated according to the ratio between peak area and the concentration of 2-methyl-3-heptanone. The contribution of volatile compounds to the flavour of roasted lamb were evaluated by odour activity values (OAVs), which were calculated as the ratio of the compound concentration to the perception threshold described in the literature [23] and the book of compilations of odour threshold in air, water, and other media [25]. The major contributors of the roasted meat flavour were generally considered to be volatile compounds with OAVs > 1 [26].…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Chen

Zhang

Liu

et al. 2021

Foods

Self Cite

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Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.

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Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Cited by 180 publications

References 43 publications

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

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