Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus

Xie, Ya-Ting; Bai, Tingting; Zhang, Tao; Zheng, Peng; Huang, Min; Xin, Li; Gong, Wei; Naeem, Abid; Chen, Fang-You; Zhang, Hua; Zhang, Jinlian

doi:10.1016/j.foodchem.2023.136424

Cited by 9 publications

(3 citation statements)

References 66 publications

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“…E-nose was used by referring to the method of Xie et al (2023) . Each cooked sample was homogenized, and 5 g was weighed into a 20 mL headspace vial.…”

Section: Methodsmentioning

confidence: 99%

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Choi,

Kim,

Lee

2024

Food Sci Anim Resour

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In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L* and CIE a* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

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“…E-nose was used by referring to the method of Xie et al (2023) . Each cooked sample was homogenized, and 5 g was weighed into a 20 mL headspace vial.…”

Section: Methodsmentioning

confidence: 99%

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Choi,

Kim,

Lee

2024

Food Sci Anim Resour

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“…To evaluate the effect of lactic acid on the avor compounds released in Baijiu, PCA was performed and the data underwent preprocessing before the analysis. The logarithmic transformation was utilized to transform the concentration of all avor compounds, thus preserving the effect of small values in the data (Xie et al, 2023). This conversion lessened the standard deviation of the variables, thereby providing more accurate analysis results.…”

Section: Principal Component Analysis and Hierarchical Cluster Analysismentioning

confidence: 99%

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Wang,

Liu,

Cheng

et al. 2024

Preprint

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The flavor of Baijiu is not only determined by the individual flavors of the compounds but also by the combination of them. The exploration of the interaction effects between flavor compounds remains in the nascent stages. In this study, a method based on headspace-gas chromatography-ion mobility spectrometry has been proposed to swiftly elucidate the interactions among flavor compounds in Baijiu. To optimize the critical factors influencing headspace generation, namely, incubation time, sample quantity, injection volume, and alcohol content, we employ a Box-Behnken design integrated with Response Surface Methodology. Model solutions were created with 13 common flavor compounds typically found in Baijiu and varying concentrations of lactic acid, allowing researchers to evaluate the intensity of the interaction between lactic acid and these compounds by comparing the concentration of flavor compounds in the presence of different levels of lactic acid. The findings revealed that lactic acid had a strong correlation with the majority of the flavor compounds, and the disparities among the model solutions with flavor compounds augmented as the lactic acid content rose. This research presents a novel analytical approach, offering rapid insights into the correlation between flavor components in Baijiu and other complex food matrices.

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“…FA is rich in various phytochemicals, including flavonoids, phenolic acids, alkaloids, and coumarins (Xie et al, 2023). Currently, many studies have highlighted that flavonoids, which undergo changes during the processing, are the main active components of PFA, which were considered to possess multiple health-promoting effects, including antioxidation, anti-aging and hypolipidemic efficacies (He et al, 2018;Park et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

Xu,

Li,

Yang

et al. 2024

Journal of Food Science

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Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non‐volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin‐7‐O‐glucoside and flavonoid aglycones. The electronic nose and GC‐MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α‐terpineol, and terpinen‐4‐ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, Lactobacillus, Akkermansia, and Blautia exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, Flexispira, and Clostridium. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high‐value products with enhanced health benefits.Practical ApplicationThis study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.

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Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus

Cited by 9 publications

References 66 publications

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community

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