Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Tian, Huaixiang; Li, Fenghua; Lan, Qing; Yu, Haiyan; Ma, Xinbin

doi:10.1007/s12161-014-0031-4

Cited by 19 publications

(11 citation statements)

References 38 publications

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“…Short‐chain aldehydes have sharp flavors, and saturated (C5 to C10) and unsaturated aldehydes (C6 to C11) are typical compounds of fat degradation . Olefine aldehydes, produced by unsaturated fatty acids, have a fatty odor; (E)‐2‐decenal has an odor of tallow and (E, E)‐2,4‐decadienal has fatty, fruity, and tallow odors …”

Section: Resultsmentioning

confidence: 99%

“…23 Olefine aldehydes, produced by unsaturated fatty acids, have a fatty odor; 24 (E)-2-decenal has an odor of tallow and (E, E)-2,4-decadienal has fatty, fruity, and tallow odors. 17 As Maqsood and Benjakul 23 observed, the aldehydes, ketones, epoxides, and other oxidized compounds are the secondary oxidation products of lipid oxidation. In their study of lipid oxidation of fish muscle, after 10 days of storage, the contents of aldehydes such as hexanal and nonanal, fruans, and their related compounds, ketones, increased.…”

Section: Changes Of Volatile Compoundsmentioning

confidence: 99%

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Assessment of main factor causing sensory quality defects in chicken seasoning during storage

et al. 2018

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Section: Resultsmentioning

confidence: 99%

Section: Changes Of Volatile Compoundsmentioning

confidence: 99%

Assessment of main factor causing sensory quality defects in chicken seasoning during storage

et al. 2018

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“…The data were collected in the m / z range of 29–350 a.m. at 1‐s intervals. The volatile compounds were identified by matching the spectra of the NIST11 library and the retention index (RI) calculated with a mixture of n‐alkanes (C8–C20; Sigma‐Aldrich, USA) that ran under the same conditions as the samples (Tian, Li, Qin, Yu, & Ma, ). All samples were analyzed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Shen

Jiang

Wang

et al. 2019

J Food Process Preserv

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Pickled and dried mustard (PDM; Brassica juncea, Coss), a traditional fermented vegetable product, is very popular in China because of its typical aromatic flavor and great antioxidant activity. PDM is usually consumed after being cooked by various cooking methods. Here, we determined and compared the effects of four different common cooking methods (steaming, high‐pressure steaming, boiling, and microwaving) with different cooking time on the volatile compounds and antioxidant properties of PDM. The gas chromatography–mass spectrometry results showed that steaming for 15 min and high‐pressure steaming for 5 min significantly increased the concentration of volatile compounds of PDM while boiling and microwaving obviously decreased them. Moreover, high‐pressure steaming best preserved the antioxidant activity, obtained from ABTS, DPPH, FRAP, and ORAC assays, as well as the total phenolic, flavonoid, and glucosinolate content of PDM. These findings provide insights into the beneficial effects of high‐pressure steaming for 5 min in cooking PDM. Practical applications Our findings showed that high‐pressure steaming for short time (5 min) was the best way to cook PDM because it could not only significantly increase volatile compounds of PDM but also had the preservation effects of antioxidant activity of PDM. By contrast, boiling and microwaving dramatically decreased the volatile compounds and antioxidant properties of PDM mainly because of leaching action. These findings provide useful information for food producers and consumers to optimize the processing and cooking of PDM products with better flavor and health‐related characteristics.

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“…The partial least-squares regression (PLSR) method (Tian et al, 2015) is a technique involving data containing correlated predictor variables. This technique constructs new predictor variables, known as components, as linear combinations of the original predictor variables.…”

Section: Experimental Samplingmentioning

confidence: 99%

Quality Detection of Postharvest Litchi Based on Electronic Nose: A Feasible Way for Litchi Fruit Supervision during Circulation Process

Xu¹,

Lu²

2020

horts

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Susceptibility to mechanical injury and fast decay rates are currently two main problems of litchi fruit after harvesting. To achieve better postharvest management of litchi fruit, this study aimed to find an effective method of litchi fruit supervision during the circulation process that included mechanical injury detection and storage quality detection. For mechanical injury detection, injury-free litchis without any treatment and litchis with mild and severe mechanical injuries were dropped from 80 and 110 cm high, respectively. The electronic nose (E-nose) response, total soluble solid (TSS), and titratable acidity (TA) of samples were tested on days 0, 1, 2, 3, 4, and 5 after injury at room temperature. For storage quality detection, normal litchis were stored in a cold environment. The E-nose response, TSS, and TA of samples were tested on storage days 0, 3, 6, 10, 15, 19, and 24. The experimental results showed that mechanical injury not only accelerated pericarp browning but also accelerated flavor (TA and TSS) loss. The browning index quickly increased during storage, and the TSS and TA of defect-free litchis changed only barely at room temperature and during cold environment storage. After feature extraction, mechanical injury of litchi can be well-detected by E-nose from day 1 to day 4 after injury. The best mechanical injury detection time of litchi fruit is at day 4 after injury under room temperature storage conditions. After singular sensor elimination and comprehensive feature extraction, the storage time and browning degree, but not TSS and TA, of litchi fruit can be detected by E-nose. E-nose data preprocessing should differ according to the litchi variety and detection target.

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Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Cited by 19 publications

References 38 publications

Assessment of main factor causing sensory quality defects in chicken seasoning during storage

Assessment of main factor causing sensory quality defects in chicken seasoning during storage

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Quality Detection of Postharvest Litchi Based on Electronic Nose: A Feasible Way for Litchi Fruit Supervision during Circulation Process

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