Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

“…The difference between the flavor substances of soybeans in Control and SFU groups can be mainly reflected by organic sulfur and inorganic sulfur compounds, followed by short-chain alkanes, nitrogen oxides, alcohols, aldehydes and ketones [61] . It was reported that the beany flavor was mainly produced by some short-chain aliphatic alcohols, ketones and aldehydes formed by the oxidation and decomposition of fatty acids, and fatty acids were induced by lipoxygenase (LOX) and peroxidase (POD) [27] . Yu et al (2014) proved that the enzyme activity was mainly affected by ultrasonic treatment, because its secondary and tertiary structures were affected.…”

“…The injection needle was directly inserted into the glass bottle and collected odour was measured by E-nose. The sampling time was 1 s/group, and self-cleaning time of the sensor was 180 s, and the time of sensor going back to zero was 5 s. The sample preparation time was 5 s, the injection flow rate was 400 mL/min and the sampling time for analysis was 120 s [27] .…”

Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken

“…Volatile compounds were extracted by headspace solidphase microextraction (SPME), subsequently separated and identified by using GC/MS (Marsol et al 2018;Cai et al 2021). After slowly thawed at 4 °C for 12 h, approximately 4 g minced sample was placed into a 20 mL vial (Supelco, Bellefonte, Penn, USA), added with 6 lL of internal standard (cyclohexanone in methanol at 0.946 lg/lL), subsequently capped tightly.…”

“…The volatile compounds were identified by comparing the qualitative ion fragment with mass spectral database NIST 11 (NIST Library Search program) (Feng et al 2017a), and hypothetical compounds with match score [ 80 were selected as the possible component of volatile compounds and were confirmed by the linear retention indices (LRI) of GC-MS and odour qualities of GC-O. What's more, several authentic standards mixed intosolution were chromatographed at the same conditions for the purpose of comparing the retention time with volatile compound (Marsol et al 2018;Cai et al 2021). The liquid n-alkanes (C 7 * C 30 ) was used to calculated for LRI of volatile compounds (Gu et al 2013).…”

Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour

“…Thirty components were totally identified by E-nose, but not all of them existed in a single sample at the same time. The result showed that UFSM had the fewest kinds of aroma components and that fermentation will increase the complexity of soymilk aroma (Cai et al, 2021;Nedele et al, 2021;Yang et al, 2021). Soymilk fermented with mixed Lactobacillus strains produced more aroma components than that fermented with a single Lactobacillus strain, which is consistent with the report of (Huang, et al, 2020).…”