Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

Jin, Wengang; Xia, Fan; Jiang, Caiyan; Liu, Yang; Miao, Xiaoqing; Jiang, Pengfei

doi:10.1016/j.fochx.2023.100584

Cited by 25 publications

(25 citation statements)

References 39 publications

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“…By contrasting RI and the drift time (DT) via the segment libraries of the GC-IMS device, volatile favor compounds were detected by matching DT and RI to those of the immigrant marker chemicals. Te relative ratio of favor compounds was correlated with the peak signal [23].…”

Section: Detection Of Volatile Flavor Compoundsmentioning

confidence: 99%

“…Te Y-axis is the retention time, the X-axis is the migration time, the Z-axis is the signal peak intensity, each spot is a volatile compound, and the dark color represents the signal strength (the darker the color, the higher the relative content of volatile compounds). A volatile compound may contain monomers or dimers, which are subject to the content and nature of volatile compounds [23,26]. From left to right, the 3D diagram shows the Maillard reaction products of giant salamander peptide and glucose of 0 h, 1 h, 2 h, 3 h, and 4 h, respectively.…”

Section: Gc-ims Spectra Of Volatile Compounds Of Mrps Atmentioning

confidence: 99%

“…Currently, the detection methods of volatile compounds in foods are diverse, such as GC-MS, gas chromatographyolfactometer, E-nose, and gas chromatography-ion mobility spectrometer (GC-IMS) [23,24]. Tese technologies are widely employed in the detection of food-volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Wang

Zhao

Pei³

et al. 2023

Journal of Food Quality

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To improve the antioxidant activity and flavor characteristics of giant salamander peptides, the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during the heating process (95°C and 0, 1, 2, 3, and 4 h) were investigated. The difference in volatile compounds of the MRPs was also analyzed by gas chromatography-ion mobility spectroscopy. The results indicated that the pH value of the MRPs shrank with the proceeding of heating time, while the browning extent and antioxidative capacity increased. 58 volatile compounds including 24 aldehydes, 12 alcohols, 8 esters, 5 ketones, 4 pyrazines, 2 furans, 1 pyridine, 1 ether, and 1 olefin were detected among the MRPs. At different stages of the reaction, the MRPs were dominated by aldehydes, and the relative amount of aldehydes first decreased and then increased with the intensification of the reaction time; the relative content of esters increased first and then decreased; the relative content of alcohols decreased gradually; and the relative amount of pyrazine and furan exhibited a significant increasing tendency. Principal component analysis (PCA) revealed that the cumulative contribution rate of the first two components reached 87.3%, indicating that the volatile compounds of MRPs at different reaction times were well differentiated. The correlation analysis demonstrated that the antioxidant activity was positively associated with the browning extent, ketones, furans, and pyrazines. These results might offer a certain reference for modifying the physicochemical traits of giant salamander peptides.

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Section: Detection Of Volatile Flavor Compoundsmentioning

confidence: 99%

Section: Gc-ims Spectra Of Volatile Compounds Of Mrps Atmentioning

confidence: 99%

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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Wang

Zhao

Pei³

et al. 2023

Journal of Food Quality

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“…Moreover, there are interactions between nucleotides and amino acids that can also influence flavor presentation. 14,15 Therefore, this study analyzed the variations of microbial diversity, free fatty acids (FFAs), free amino acids (FAAs), and nucleotides along with the changes in volatile compounds in tilapia during cold storage. It was designed to investigate the correlation with the measured chemical compounds to development of offodor, and to provide a theoretical basis for the regulation of odor quality of tilapia during cold storage.…”

Section: Introductionmentioning

confidence: 99%

“…HxR and Hx are important off‐odor contributors to fish, and the accumulation of these two substances increases the unpleasant odor of the sample. Moreover, there are interactions between nucleotides and amino acids that can also influence flavor presentation 14,15 …”

Section: Introductionmentioning

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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Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

Jiang,

Liu,

Huang

et al. 2024

Food Science & Nutrition

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In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

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Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

Cited by 25 publications

References 39 publications

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

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 volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

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