Recent trends in aroma release and perception during food oral processing: A review

Pu, Dandan; Shan, Yimeng; Wang, Juan; Sun, Baoguo; Xu, Youqiang; Zhang, Wangang; Zhang, Yuyu

doi:10.1080/10408398.2022.2132209

Cited by 26 publications

(20 citation statements)

References 125 publications

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“…The flavor of fresh onion and its processed products is an important index by which to evaluate its quality standard [ 6 , 7 ]. The flavor is not only influenced by the variety and origin of raw materials but also differs greatly based on the processing and storage methods [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Liu

Wang

et al. 2022

Foods

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The flavor of fresh onion and its processed products is an important index with which to evaluate its quality. In this study, the highly volatile compounds of onion with different fresh-cut styles (bulb, ring, and square) and different storage temperatures (4 °C, 20 °C, and 25 °C) were characterized at the molecular level, focusing in particular on the volatile sulfur compounds. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography−mass spectrometry (HS-SPME-GC-MS) were employed. A total of 14 highly volatile compounds were identified in onion samples by HS-GC-IMS, and the square sample contained more volatile components. (E,E)-2,4-heptadianal, ethyl acetate, 2-methyl-1-pentanol, 2-pentylfuran, propyl acetate, and 2,6-dimethylpyrazine were produced in the ring and square samples when stored at higher temperatures, while pentanal, 2-heptenal, hexanal were decreased after cutting. Simultaneously, 16 sulfur compounds were identified in onions by HS-SPME-GC-MS. The sulfur compounds profile of the bulbs was significantly different from that of the rings and squares at any temperature. When stored at a low temperature (4 °C), cutting onions into a ring or square shape produced more sulfur. However, at higher temperatures (20 °C and 25 °C), fresh-cutting decreased the sulfur concentration. The total content of sulfur compounds was higher in the same cut style stored at higher temperatures (20 °C or 25 °C). 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and 2,4-dimethylthiophene were formed during storage; however, (E)-1-(prop-1-en-1-yl)-3-propyltrisulfane, 1-(1-(methylthio)propyl)-2-propyldisulfane, (Z)-1-(1-propenyldithio)propyl disulfide, dipropyl trisulfide, and methyl 1-(1-propenylthio)propyl disulfide were lost from all samples after storage.

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Section: Introductionmentioning

confidence: 99%

Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Liu

Wang

et al. 2022

Foods

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“…Examples include lettuce and lamb’s lettuce [ 71 ]. In a study on different species of mushrooms, the main organic acid in the stalk was lactic acid (63,650 mg/kg), followed by malic acid (18,440 mg/kg) and citric acid (11,610 mg/kg), while succinic acid (4720 mg/kg), citric acid (12,090 mg/kg), and malic acid (34,890 mg/kg) were the main organic acids in the cap of the mushroom [ 3 ]. Citric acid was the highest organic acid in P. matsutake (237,810 mg/kg), and fumaric acid (96,110 mg/kg) was the main organic acid in P. cystidiosus mushrooms.…”

Section: Content Of Organic Acids In Food and Their Detection Methodsmentioning

confidence: 99%

“…Among them, propionic acid and benzoic acid, when used as preservatives, can prevent food spoilage, effectively extending the shelf life; citric acid, malic acid, fumaric acid, and tartaric acid, when used as acidity regulators, can maintain or change the pH of food; and ascorbic acid is a common antioxidant that can prevent or delay the deterioration or oxidative decomposition of fats and oils or food components, and can improve food stability. The release of organic acids in the mouth also affects flavor perception during food oral processing due to the cross-modal relationship between aroma and taste [ 3 ]. According to the World Health Organization (WHO), globally, hypertension is the leading risk factor for mortality, and among Chinese residents, it is a chronic disease with high prevalence [ 2 ].…”

Section: Basic Introduction To Organic Acidsmentioning

confidence: 99%

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

Shi

Zhou

et al. 2022

Foods

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Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.

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“…23−25 Except for these compounds, the umami peptides and amino acid derivatives including glycine and glycine monoethyl ester also played an important role in saltiness enhancement. 26,27 However, many salt-reduced products have some challenges in saltiness perception, such as insufficient satisfaction, stimulation, and retention time during oral processing, resulting in low consumer acceptance. 28−30 Moreover, among these salt reduction methods, the substitution effect and synergistic mechanism of umami compounds on saltiness perception lack in-depth investigation.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, six main salt reduction methods have been developed to improve high-salt eating habits and design low-salt foods: (1) optimization of the crystal structure of table salt; (2) addition of the plant extracts; (3) nonsodium salt substitutions, such as potassium salt, magnesium salt, calcium salt, etc. ; (4) the multi-sensory synergistic effect in enhancing the saltiness perception through the cross-modal interaction of smell and taste; (5) optimization of the texture characteristics of food to control the release of NaCl in the oral cavity; and (6) addition of the flavor enhancers, such as yeast extract, nucleotides, amino acids, salty peptides, and low-concentration organic acids. − Moreover, it has been confirmed that umami compounds had a strong synergistic effect on saltiness enhancement. , Studies have explored the reduction of the sodium contents in food by adding umami ingredients, such as monosodium glutamate (MSG), l -alanine (Ala), l -glycine (Gly), disodium succinate, and 5ˈ-nucleotide disodium without significantly decreasing the saltiness intensity. − Except for these compounds, the umami peptides and amino acid derivatives including glycine and glycine monoethyl ester also played an important role in saltiness enhancement. , However, many salt-reduced products have some challenges in saltiness perception, such as insufficient satisfaction, stimulation, and retention time during oral processing, resulting in low consumer acceptance. − Moreover, among these salt reduction methods, the substitution effect and synergistic mechanism of umami compounds on saltiness perception lack in-depth investigation. Thus, gaining a deeper understanding of the saltiness perception synergistic effect of umami-flavoring compounds is of great significance for developing low-sodium products and healthy diets.…”

Section: Introductionmentioning

confidence: 99%

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Shan

Qiao

et al. 2022

J. Agric. Food Chem.

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Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), the highest replacement ratios of monosodium glutamate and L-alanine (Ala) were 10 and 20% in sodium chloride solution without saltiness intensity decrease, respectively. The highest replacement ratios of L-glycine (Gly) and Ala were 10 and 20% compared to 6.00 g/L, respectively. Temporal dominance of sensations analysis figured out that gum Arabic (GA) could compensate for the decrease of the retention time and increase the overall saltiness perception in the sodium-reduced sample. Quartz crystal microbalance with dissipation results showed that Ala and Gly could inhibit the binding of Na + to mucin, thereby increasing the saltiness perception. GA exhibited the best saltiness enhancement effect in sodium-reduced solution by producing the nanoparticles from GA, decreasing the stability of the solution system, enhancing the loading effect of mucin on Na + , and prolonging the saltiness perception.

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Recent trends in aroma release and perception during food oral processing: A review

Cited by 26 publications

References 125 publications

Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

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