Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Wu, Siliang; Yang, Juan; Dong, Hao; Liu, Qiaoyu; Li, Xiangluan; Zeng, Xiaofang; Bai, Weidong

doi:10.1016/j.foodchem.2020.128381

Cited by 101 publications

(41 citation statements)

References 32 publications

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“…1‐Octen‐3‐ol (mushroom and earthy) and 1‐nonanol (fatty, green and orange) were the two odor‐active alcohols in the cold‐pressed sunflower oil. 1‐Octen‐3‐ol was previously detected as a volatile compound in raw sunflower seeds and was a secondary oxidation product of linoleic acid, while 1‐nonanol was probably generated from the reduction of nonanal (Guo et al., 2019; Wu et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Yin

Shi

et al. 2022

Journal of Food Science

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This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory‐oriented flavor analysis. Volatile compounds were extracted by solvent‐assisted flavor evaporation and headspace solid‐phase microextraction. Odorants were characterized by gas chromatography‐olfactometry‐mass spectrometry and aroma extract dilution analysis. The cold‐pressed and roasted sunflower oils contained 13 and 50 odorants, respectively, with the flavor dilution factors between 1 and 256. Fifty‐six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1–1857) in the cold‐pressed sunflower oil included α‐pinene (11,145 µg/kg), β‐pinene (4068 µg/kg), linalool (56 µg/kg), hexanal (541 µg/kg), octanal (125 µg/kg), α‐phellandrene (36 µg/kg), and (E)‐2‐octenal (69 µg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1–884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2‐ and 3‐methylbutanal (6726 and 714 µg/kg), 2,6‐dimethylpyrazine (2329 µg/kg), 2,5‐dimethylpyrazine (12,228 µg/kg), 2,3‐dimethylpyrazine (238 µg/kg), 2,3‐pentanedione (1456 µg/kg), 2‐pentylfuran (1332 µg/kg), 2,3‐dimethyl‐5‐ethylpyrazine (213 µg/kg), and 1‐pentanol (693 µg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma molecules of sunflower oils. Practical Application The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a molecular basis. Characterizing the key aroma‐active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

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Section: Resultsmentioning

confidence: 99%

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Yin

Shi

et al. 2022

Journal of Food Science

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“…In present study, considering the half of the eight significantly differential VFCs were derived from lipid oxidation, thus the lipid oxidation origin could be the crucial pathway for improving the flavor characteristic of unsmoked bacon by ultrasonic treatment. Lipid oxidation is consisted of enzymatic oxidation and autoxidation, and enzyme-oxidation has been considered as a key pathway for the flavor improvement of dry-cured meat product [16] , [17] , [34] , [35] . Besides, ultrasound could impact the activities of endogenous enzymes by mechanical action and cavitation effect of rat and beef skeletal muscles [36] , [37] .…”

Section: Resultsmentioning

confidence: 99%

“…Meanwhile, the 250 W group had the highest concentration of ∑PUFA while there were no obvious differences between the 500 W and 750 W groups, which are in line with the results of acid lipase and phospholipase activities. PUFAs are the most important origin of VFCs since they are more prone to be oxidized due to their higher unsaturation than SFA and MUFA [35] , [38] . Therefore, the higher concentration of PUFAs might exert greater contribution to flavor generation.…”

Section: Resultsmentioning

confidence: 99%

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…Recently, this technique has been applied to the analysis of aroma of foodstuffs such as wine, [48,49] seafood, [50] bread, [51] chocolate [52] and tea , [53][54][55] Aith Barbará et al used GC×GC/TOFMS and GC-MS to analyze wine aroma, GC×GC/TOFMS proved to be efficient for solving cases of co-elutions of important wine aroma compounds. [56] Otherwise, there are published studies describing the use of two-dimensional instruments in the field of banana Terra spirit aroma research.…”

Section: Gc×gc-ms and Gc×gc-tofmsmentioning

confidence: 99%

Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

Gou

Chen

et al. 2021

Food Reviews International

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Fruits and vegetables contain a large number of volatile compounds, which constitute their unique odor and contribute to their flavor. However, there are only a few key aroma compounds that contribute to the special aroma. How to screen and identify key aroma compounds from many non-contributing and low-contributing compounds has always been the focus and difficulty of the research on the flavor quality of fruits and vegetables. However, it could be better solved via molecular sensory science technology. This review summarizes the application of molecular sensory science technology in fruits and vegetables flavor in recent years, and elaborates the analysis methods related to molecular sensory science, such as sensory evaluation, GC×GC-MS,GC-IMS, GC-O, OAV, omission test and recombination experiment. And some problems existing in current molecular sensory science technology are discussed and prospected.

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Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Cited by 101 publications

References 32 publications

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

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