Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Yang, Xuebo; Chen, Qiuhan; Liu, Shouchun; Hong, Pengzhi; Zhou, Chunxia; Zhong, Saiyi

doi:10.1016/j.fochx.2024.101291

Cited by 9 publications

(1 citation statement)

References 36 publications

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“…OPLS-DA is a method of visualizing data and quantifying the degree of change between samples based on the correlation between the data. 23 In OPLS-DA model, R 2 X represented the cumulative explanatory rate of the model in the X-axis direction, and Q 2 represented the cumulative prediction rate of the model when modeling the multivariate statistical analysis. In theory, when the values of R 2 X and Q 2 were closer to 1, indicating a better model, and it was acceptable when R 2 X and Q 2 were higher than 0.4.…”

Section: Discussionmentioning

confidence: 99%

Impaired Indole Acetic Acid and Reduced Indole-Producing Bacteria Contribute to Swainsonine-Induced Liver Inflammation

Fu,

Shou,

Yuan

et al. 2024

J. Agric. Food Chem.

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Liver inflammation could be elicited by swainsonine in livestock, affecting the development of agriculture and animal husbandry. Our previous study showed an important role of bile acids (BAs) in swainsonine-induced hepatic inflammation. However, its pathogenesis, particularly the roles of a comprehensive profile of liver and serum metabolites and microbial-derived indole metabolites, has not been clarified. This study aimed to demonstrate the mechanisms linking the indole-producing bacteria and indole metabolites to swainsonine-induced hepatic inflammation by combining Targeted 500 metabolomics and quantitative analysis of indole metabolites. Swainsonine significantly disturbed the liver and serum metabolomes in mice. Genus Akkermansia alleviating inflammation and genus Lactobacillus producing indole metabolites were significantly declined. Indole acetic acid (IAA) was the only reduced aryl hydrocarbon receptor (AHR) ligand in this study. Analogously, some bacteria causing liver damage markedly increased. These findings suggested that indole-producing bacteria and indole metabolites may be potential triggers of swainsonine-induced hepatic inflammation.

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Section: Discussionmentioning

confidence: 99%

Impaired Indole Acetic Acid and Reduced Indole-Producing Bacteria Contribute to Swainsonine-Induced Liver Inflammation

Fu,

Shou,

Yuan

et al. 2024

J. Agric. Food Chem.

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The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)

Zhao,

Wang,

Cao

et al. 2024

J Sci Food Agric

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BACKGROUNDTraditional sun‐drying aquatic products are popular and recognized by customers, owing to their unique flavor and long‐term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated fatty acids, which are susceptible to hyperoxidation during the drying process. This study aimed to make clear the role of ultraviolet (UV) radiation in flavor formation during drying processes of Cololabis saira to develop a modern drying technology.RESULTSLipid oxidation analysis revealed that moderate hydrolytic oxidation occurred in the UV‐assisted cold‐air drying group due to the combined influence of UV and cold‐air circulation, resulting in the thiobarbituric acid reactive substances value being higher than that of cold‐air drying group but lower than the natural drying group. Hexanal, heptanal, cis‐4‐heptenal, octanal, nonanal, (trans,trans)‐2,4‐heptadienal, (trans,trans)‐2,6‐nonanedial, 1‐octen‐3‐ol, heptanol, 2,3‐pentanedione, 3,5‐octadien‐2‐one and trimethylamine were identified as the characteristic flavor odor‐active compounds present in all Cololabis saira samples. Yet, during the natural drying process, sunlight promoted the lipid oxidation, resulting in the highest degree of lipid oxidation among three drying methods. Light and heat promoted lipid oxidation in Cololabis saira prepared through natural drying process, leading to a large accumulation of volatile compounds, such as 3‐methylbutyraldehyde, 2,3‐pentanedione, 1‐propanol, and 3‐pentanone. Cold air circulation inhibited lipid oxidation to some extent, resulting in a blander flavor profile. More cis‐4‐heptenal, cis‐2‐heptenal, octanal and 2‐ethylfuran accumulated during the UV‐assisted cold‐air drying process, enriching its greasy flavor and burnt flavor.CONCLUSIONUV‐assisted cold‐air drying could promote moderate lipid oxidation, which is beneficial for improving product flavor. To sum up, UV radiation played a crucial role in the flavor formation during the drying process of Cololabis saira. © 2024 Society of Chemical Industry.

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Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC–MS, GC-IMS, and sensory evaluation

Zhang,

Guo,

et al. 2024

Journal of Chromatography A

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Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

Cited by 9 publications

References 36 publications

Impaired Indole Acetic Acid and Reduced Indole-Producing Bacteria Contribute to Swainsonine-Induced Liver Inflammation

Impaired Indole Acetic Acid and Reduced Indole-Producing Bacteria Contribute to Swainsonine-Induced Liver Inflammation

The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)

Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC–MS, GC-IMS, and sensory evaluation

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