Formation and conversion of characteristic volatile compounds in grilled eel (<i>Astroconger myriaster</i>) during different processing steps

Huang, Xu-Hui; Fu, Baoshang; Qi, Libo; Huo, Li-Duo; Zhang, Yuying; Du, Ming; Dong, Xiuping; Zhu, Beiwei; Qin, Lei

doi:10.1039/c9fo01209e

Cited by 21 publications

(5 citation statements)

References 37 publications

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“…2 b). The lipid degradation generates low threshold aldehydes and alcohols, such as hexanal, (E,E)-2,4-decadienal, (E)-2-nonenal, etc., which contribute to the fishy and fatty notes ( Bassam, Noleto-Dias, & Farag, 2022 ; Ferreira et al, 2016 ; Huang et al, 2019 ; Sohail et al, 2022 ). Instant green tea can inhibit lipid oxidation and reduce the content of aldehydes ( Alghazeer et al, 2008 ).…”

Section: Resultsmentioning

confidence: 99%

The effect of instant tea on the aroma of duck meat

Liu,

Cai,

Cai

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

The effect of instant tea on the aroma of duck meat

Liu,

Cai,

Cai

et al. 2024

Food Chemistry: X

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“…The chromaticity of colour reflected the extent to which volatile compounds and their odours affect the aroma of clam soup during heat treatment. By virtue of such odour coding, the representation of odours could be converted to intuitive vision (Huang et al ., 2019). Meanwhile, it could be used as a reference benchmark for production chain and flavour quality of heat‐treated clam soup.…”

Section: Resultsmentioning

confidence: 99%

“…GC–MS and electronic nose (E‐nose) are commonly combined with sensory evaluation results to objectively identify volatile compounds and assess odours (Chambers IV & Koppel, 2013), but the results do not allow intuitive and convenient differentiation of flavour volatiles (Weng et al ., 2021). The odour coding is an effective and practical method to convert unknown odour expression into intuitive vision (Huang et al ., 2019). Currently, studies on the link between thermal reaction temperatures and key compounds by odour coding have not been reported.…”

Section: Introductionmentioning

confidence: 99%

Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup

Li,

Ma,

Xiao

et al. 2023

Int J of Food Sci Tech

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SummaryThermal reactions affect flavor, but how different thermal reactions influence the flavor of cooked soup has rarely been investigated. Herein, the effect of heat treatment (0‐50 min) at different temperatures (120, 140 and 160 °C) on Ruditapes philippinarum soup was studied. The acceptable heating of Ruditapes philippinarum soup was assigned at 140 °C for 30 min by human sensory evaluation and compound analysis. In addition, the detailed relationship between the formation of key volatile compounds and heating temperature was revealed by partial least squares discriminant analysis (PLS‐DA) and the odor coding method. A total of 28 key volatile compounds were selected according to the results of variables important in the projection (VIP) and odor activity value (OAV). Whereas 3‐ethyl‐2,5‐dimethyl pyrazine and 2‐heptylfuran were the most important volatiles produced only in the thermal reaction at 140 °C and associated with cocoa and roasted nut odors. These results indicated the relationship between thermal reactions and flavor formation. The odor coding obtained from OAV could be as a reference benchmark for heating seafood soup products.

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“…In another study, Wang, et al [ 28 ] examined the performance of electronic nose sensors in detecting volatile compounds in pork at different cooking times/temperatures; they found that the sensors that were in SHS (superheated steam) mode performed better than other sensors. Huang, et al [ 29 ] used an electronic nose to detect different types of volatile compounds in eels, for three modes of curing, steaming, and grilling; according to the radar diagram in their research, the fingerprints in all three modes of cooking were very similar. They also found that after cooking, the intensity of the smell of the samples intensified and the efficiency of the sensors changed.…”

Section: Discussionmentioning

confidence: 99%

Application of MOS Gas Sensors Coupled with Chemometrics Methods to Predict the Amount of Sugar and Carbohydrates in Potatoes

et al. 2022

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Five potato varieties were studied using an electronic nose with nine MOS sensors. Parameters measured included carbohydrate content, sugar level, and the toughness of the potatoes. Routine tests were carried out while the signals for each potato were measured, simultaneously, using an electronic nose. The signals obtained indicated the concentration of various chemical components. In addition to support vector machines (SVMs that were used for the classification of the samples, chemometric methods, such as the partial least squares regression (PLSR) method, the principal component regression (PCR) method, and the multiple linear regression (MLR) method, were used to create separate regression models for sugar and carbohydrates. The predictive power of the regression models was characterized by a coefficient of determination (R2), a root-mean-square error of prediction (RMSEP), and offsets. PLSR was able to accurately model the relationship between the smells of different types of potatoes, sugar, and carbohydrates. The highest and lowest accuracy of models for predicting sugar and carbohydrates was related to Marfona potatoes and Sprite cultivar potatoes. In general, in all cultivars, the accuracy in predicting the amount of carbohydrates was somewhat better than the accuracy in predicting the amount of sugar. Moreover, the linear function had 100% accuracy for training and validation in the C-SVM method for classification of five potato groups. The electronic nose could be used as a fast and non-destructive method for detecting different potato varieties. Researchers in the food industry will find this method extremely useful in selecting the desired product and samples.

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Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps

Abstract: The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling.

Cited by 21 publications

References 37 publications

The effect of instant tea on the aroma of duck meat

The effect of instant tea on the aroma of duck meat

Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup

Application of MOS Gas Sensors Coupled with Chemometrics Methods to Predict the Amount of Sugar and Carbohydrates in Potatoes

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