Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

Ren, Liuyang; Ma, Jie; Lv, Ying; Tong, Qigen; Guo, Huiyuan

doi:10.1016/j.lwt.2021.111182

Cited by 30 publications

(16 citation statements)

References 34 publications

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“…Aldehydes were produced by oxidising polyunsaturated fatty acids (PUFA) and Strecker degradation of amino acids [ 14 , 49 ]. A substantial number of aldehydes were produced, that are 6, 7, 8, 9, 7, and 7 aldehydes for 0 (control), 60, 120.…”

Section: Resultsmentioning

confidence: 99%

“…Hydrocarbons were isolated among the main VOCs in duck egg gels [ 14 ]. To be precise, these are the most abundant VOCs identified in the HVCP-treated EWP that amount to 20 hydrocarbons.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, their contribution to the flavour of the EWP was minute as only two compounds were identified (2-Heptanone and 3-Heptanone). In contrast, ketones were found to contribute significantly to the flavour of salted duck eggs [ 49 ], duck egg gels [ 14 ], and different breeds of eggs [ 57 ]. Ketones are produced from the oxidation of free fatty acids, amino acids decomposition, and free radical-induced lipid oxidation [ 57 , 61 ].…”

Section: Resultsmentioning

confidence: 99%

“…Flavour attributes of EWP; aroma and taste, to be precise, are the essential attributes that dictate and affect the overall flavour characteristics of the EWP, as well as determine its acceptability to consumers [ 1 , 10 , 11 ]. However, conventional food processing techniques such as thermal processes have been extensively employed in the processing of EWP, but undesirably affect the structural, functional, and nutritional attributes of the EWP, thereby affecting its distinctive flavour, causing chemical pollution, which in turn could harm consumers [ 8 , 10 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

et al. 2022

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Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 66 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

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Section: Resultsmentioning

confidence: 99%

“…Hydrocarbons were isolated among the main VOCs in duck egg gels [ 14 ]. To be precise, these are the most abundant VOCs identified in the HVCP-treated EWP that amount to 20 hydrocarbons.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

et al. 2022

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“…The combination of SPME and GC/MS (SPME-GC/MS) is a well-established and commonly employed method for several detection procedures, including identification of odours in different samples from wastewater treatment to food quality assessment [ 2 , 3 ] or even degradation of plastic materials [ 4 ] and natural environment control [ 5 ]. A notable development of these methods has focused on combining GC/MS with an olfactometric detection (GC/MS-O) to separate and detect odourant components [ 6 , 7 , 8 ]. Furthermore, many comparative studies focusing on the relationship between GC/MS odour and aroma identification and subjective individual assessment of the product attractiveness confirmed that volatile compounds and aroma strongly influence consumer preferences and decisions [ 3 , 7 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Singh

Shi

Magreault³

et al. 2021

Molecules

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Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.

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Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

Liu

Gao

et al. 2023

Eur Food Res Technol

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Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

Cited by 30 publications

References 34 publications

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

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