Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

Da, Dandan; Nian, Yingqun; Shi, Jie; Li, Yingqiu; Zhao, Di; Zhang, Guanghong; Li, Chunbao

doi:10.1111/jfpp.15492

Cited by 20 publications

(14 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Amyl alcohol, 1-octen-3-ol, and furan-2-ylmethanol have low olfactory thresholds and have been demonstrated to be key volatile compounds in the aroma studies of fish sauce, brown sugar, pork, Peking duck, etc. [ 9 , 43 , 48 , 49 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.

show abstract

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In the field of VOC detection, E-nose combined with GC-MS is the most commonly used detection method. For example, disease surveillance (Thriumani et al, 2018), air quality (Moufid et al, 2021), herbal medicine (Long et al, 2019), food fermentation (Dai et al, 2018), meat (Da et al, 2021), fish , fungi and oomycetes (Loulier et al, 2020), and so on.…”

Section: Nondestructive Detection Methodsmentioning

confidence: 99%

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Liu

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.

show abstract

“…Such a difference was in accordance with the results of sensory evaluation. In previous studies, E-nose sensor signals were shown to have a certain correlation with sensory attributes [48,49].…”

Section: Sensory Evaluationmentioning

confidence: 95%

Application of concave induction cooking to improve the texture and flavor of braised pork

2022

Teor. prakt. pererab. mâsa (Print)

Self Cite

View full text Add to dashboard Cite

Long-term cooking may reduce the eating and nutritional quality attributes of meat products due to excessive oxidation. This study aimed to investigate the feasibility of concave induction to improve the quality of braised pork belly. Pork belly cubes were subjected to concave induction cooking (2000 W) or plane induction cooking (2000 W, traditional) for 60 min, 90 min, 120 min or 150 min. Then texture, fatty acid profile, lipid and protein oxidation, volatile flavor and sensory test in braised meat were evaluated. Compared with traditional method, concave induction cooking showed higher heating performance with shorter time to achieve a setting temperature. Compared with traditional cooking for 150 min, concave induction cooking for 60 min did not only produce a comparable volatile flavor and sensory scores, but also give better quality attributes, including lower hardness, chewiness, thrombogenicity values, PUFA/SFA value, lipid and protein oxidation. E‑nose results showed that samples cooked by concave induction for 60 min and 90 min showed a great similarity to those cooked by plane induction for 150 min. Concave induction cooking for 60 min also showed advantages to retain higher abundances of other volatile compounds including 2-pentylfuran, (E, E)-3,5-octadien‑2- one, 2, 3-octanedione, 2-decahydro‑1,6- dimethylnaphthalene when compared with plane induction cooking for 150 min.

show abstract

Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

Cited by 20 publications

References 29 publications

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Application of concave induction cooking to improve the texture and flavor of braised pork

Contact Info

Product

Resources

About