Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose

Wu, Wenyan; Wang, Xiaoyu; Ping, Hu; Li, Juan; Jiang, Jingzhu; Zheng, Rongshou; Zhang, Lei

doi:10.1016/j.lwt.2023.114646

Cited by 20 publications

(4 citation statements)

References 23 publications

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“…Figure 4A demonstrates the two-dimensional GC-IMS profiles of duck jerky VFCs obtained by different processing methods. The y-axis was the retention time of the gas chromatograph, while the x-axis was the relative ion drift time ( 33 ). Each data point represented a VFC, and its relative intensity was indicated by color, with darker red corresponding to higher concentrations and darker blue corresponding to lower concentrations ( 33 ).…”

Section: Resultsmentioning

confidence: 99%

“…The y-axis was the retention time of the gas chromatograph, while the x-axis was the relative ion drift time ( 33 ). Each data point represented a VFC, and its relative intensity was indicated by color, with darker red corresponding to higher concentrations and darker blue corresponding to lower concentrations ( 33 ). The changes in the types and concentrations of VFCs in duck jerky under different processing methods over time were visualized using gas phase ion mobility spectrograms.…”

Section: Resultsmentioning

confidence: 99%

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Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Pei,

Guo,

Shu

et al. 2024

Front. Nutr.

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IntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.MethodsThe objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.Results and discussionThe findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Pei,

Guo,

Shu

et al. 2024

Front. Nutr.

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“…2-Hexanone, like many ketones, has an unpleasant, pungent odor [47]. By observing silver carp during chill storage, Jia et al found that 2-hexanone was initially absent and increased gradually with storage time, showing a good correlation with microbial growth [48].…”

Section: Discussionmentioning

confidence: 99%

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue

Zhao

Feng

Laghi

et al. 2023

Foods

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Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (GC–IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC–IMS. A data-mining protocol based on univariate and multivariate analyses revealed that the source of the raw meat plays a crucial role in the formation of flavor compounds during the fermentation process. In detail, sour meat from pork contained higher levels of hexyl acetate, sotolon, heptyl acetate, butyl propanoate, hexanal, and 2-acetylpyrrole than sour goose meat. In parallel, sour meat from goose showed higher levels of 4-methyl-3-penten-2-one, n-butyl lactate, 2-butanol, (E)-2-nonenal, and decalin than sour pork. In terms of the odor and taste response values obtained by the E-nose and E-tongue, a robust principal component model (RPCA) could effectively differentiate sour meat from the two sources. The present work could provide references to investigate the flavor profiles of traditional sour meat products fermented from different raw meats and offer opportunities for a rapid identification method based on flavor profiles.

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“…The OPLS-DA model is capable of effectively highlighting inter-group sample differences, thereby enabling the classification information to be focused primarily on a single principal component, which enhances the analytical capability and validity of the model. When model parameters R 2 Y and Q 2 are between 0.5 and 1, the model is considered optimal [37]. In the present study, the OPLS-DA model was developed using GC-IMS data from yellow horn seed oil.…”

Section: Multivariate Statistical Analysismentioning

confidence: 99%

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

Gao,

Liu,

Zheng

et al. 2023

Foods

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Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.

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Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose

Cited by 20 publications

References 23 publications

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

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