Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

Shi, Xun; Zhang, Xiaoming; Song, Shiqing; Tan, Chen; Jia, Chengsheng; Xia, Shuqin

doi:10.1016/j.jchromb.2012.11.032

Cited by 43 publications

(28 citation statements)

References 32 publications

(50 reference statements)

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“…Volatile compounds, including A4 (thiophene), A7 (2,5‐diethylthiophene), A12 (2‐pentylfuran), A19 (benzyl alcohol), A42 (heptanal), A43 (octanal), 49 (2‐undecenal), A50 [(E)‐2‐decenal], A51 [(E)‐2‐nonenal], and A59 (2, 5‐thiophenedicarboxaldehyde), were positively correlated to the meaty attribute, and 95% of the variation was explained. This finding was similar to the results of Shi et al, who found that (E)‐2‐nonenal and (E)‐2‐decenal had a significant influence on tallowy. Volatile compounds A20 (2‐furfurylthiol), A31 (3‐thiophenemethanol), A37 (2‐methyl‐ 3‐pentanethiol), A54 [(E,E)‐2,4‐nonadienal], A38 (2‐methyl‐1‐pentanethiol), and A55 [(E,E)‐2,4‐decadienal] had a significant and positive effect on muttony note, and 86% of the variation was explained, whereas most of the volatile compounds had a negative correlation with the muttony attribute.…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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Solid‐phase micro extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS), electronic nose (E‐nose), and descriptive sensory analysis (DSA) are used to evaluate the changes in aroma characteristic of six mutton tallow flavor (MF) samples prepared from xylose–cysteine with mutton tallow or different enzymatic hydrolysis mutton tallow (EM) with different enzymes. 61 compounds are identified by GC‐MS as crucial compounds contributing to the MF for the evaluation of the sensory characteristics of MFs. Most of the volatiles, including aldehydes, alcohols, furans, and thiophenes, decrease because of the addition of EMs. The EM with lipase MER produces more appropriate volatile compounds through the Maillard reaction than the other samples. Five attributes are selected for the appraisal of MFs. DSA results show a remarkable difference in sensory attributes among the MFs. MF5 has the strongest aroma in the muttony and meaty flavors, and the weakest in the burnt and off‐flavor. Further investigation of the six MFs is conducted based on the volatile compounds evaluated by E‐nose. The results of the correlation analysis among the volatile compounds and the DSA confirm that EM with lipase MER may be an appropriate precursor for MF's sensory characteristics. Practical Applications: Moderate lipid oxidation is a prerequisite to achieving a characteristic flavor. However, over‐treatment will lead to an undesirable smell. The thermal method requires high temperature and is difficult to control, and the resulting natural meat flavor needs improvement. A possible solution is to use enzymes to make a difference in the molecular weight of the enzymatically hydrolyzed fragments. To achieve controlled enzymatic hydrolysis of a fragment, the correct selection of enzyme is an important step. The present study helps elucidate how lipids contribute to the formation of meat flavor, thereby providing guidance for the preparation of thermal reaction meat flavor.

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Section: Resultsmentioning

confidence: 99%

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Zhan

Tian

et al. 2019

Euro J Lipid Sci & Tech

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“…The odor description of octanal is solvent, lemon and bitter. It can be produced during oxidation of saturated or unsaturated fatty acids from tallow, and also had relevance with off-flavors in cooked chicken (Kang et al , 2013; Shi et al , 2013). The concentration distribution of octanal showed that hind leg and abdomen were higher than foreleg and Longissimus dorsi .…”

Section: Resultsmentioning

confidence: 99%

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

Xie

et al. 2016

Korean Journal for Food Science of Animal Resources

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The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

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“…When the OAV of a volatile compound was higher than 1, the compound can be regarded as a potential key odorant (Ayseli et al, 2014). Aldehydes such as hexanal, heptanal, (Z)-2-heptenal, octanal, decanal, and 2-undecenal are mainly produced by lipid oxidation, especially the oxidation of polyunsaturated or saturated fatty acid (Shi et al, 2013). Rabbit meat is richer in polyunsaturated fatty Table 1).…”

Section: Key Odorant Of Rabbit Meatmentioning

confidence: 99%

“…Aldehydes mainly come from the oxidation of polyunsaturated fatty acids in meat, and the concentration increases as the oxidation level rises (Calkins and Hodgen, 2007). Studies have shown that volatile aldehydes, such as hexanal, heptanal, octanal, (E)-2-heptenal and nonanal, have lower odour thresholds than other compounds (Li et al, 2013;Shi et al, 2013;Ayseli et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

Xie

Zhang

et al. 2016

World Rabbit Sci.

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This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography-mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.

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Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

Cited by 43 publications

References 32 publications

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

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