Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

Lin, Rongfu; Yuan, Hongfei; Wang, Changrong; Yang, Qingyu; Guo, Zebin

doi:10.3390/foods11091330

Cited by 9 publications

(6 citation statements)

References 25 publications

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“…The colors indicate the signal strength of the compounds, with the white color as the lower concentration and the red color as the higher concentration; the intensity increases as the color deepens. After the data was normalized, each point on the right side of the reactive ion peak marked a volatile flavor substance or its dimer [ 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

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In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.

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Section: Resultsmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

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“…The sea buckthorn fermented juice was identified for flavor compounds by GC–IMS, as described by Lin et al [ 45 ] with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry

Xia

Cheng

et al. 2022

Foods

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Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 ± 0.10% to 5.60 ± 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography–ion mobility spectrometry (GC–IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63–81.67%, 10.04–11.76%, 1.56–1.22%, and 0.25–0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC–IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn’s characteristics as a result of fermentation, particularly with regard to its flavor.

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“…This conclusion was supported by Samantaray et al (2021), who found that the MP solubility of catla, rohu, and mrigal samples increased by 2.06%, 1.96%, and 2.13%, respectively, relative to that of the fresh control group after the first freezethaw cycle. Furthermore, several thawing effects, such as UT-induced cavitation, can interrupt hydrophobic interactions in the intermolecular cross-linking responsible for MP aggregation, greatly increasing the solubility of MPs (Lin et al, 2022). This was confirmed by Wang et al (2020a), who found that the particle size distribution of MPs after UT was similar to that of the control sample (p < .05) because the turbulence and microflow generated by the ultrasound could destroy the non-covalent bonds between MP molecules, thus reducing MP aggregation (Zhang et al, 2021b).…”

Section: Decline In Solubility or Extractability Of Mpsmentioning

confidence: 99%

“…(2021), who found that the MP solubility of catla, rohu, and mrigal samples increased by 2.06%, 1.96%, and 2.13%, respectively, relative to that of the fresh control group after the first freeze–thaw cycle. Furthermore, several thawing effects, such as UT‐induced cavitation, can interrupt hydrophobic interactions in the intermolecular cross‐linking responsible for MP aggregation, greatly increasing the solubility of MPs (Lin et al., 2022). This was confirmed by Wang et al.…”

Section: Thawing‐induced Mp Denaturationmentioning

confidence: 99%

“…The free amino groups of proteins can provide valuable information regarding lysine side chains and oxidation (Sehanobish et al., 2015). During thawing, the ε‐NH 2 groups of sensitive amino acid residues such as lysine, arginine, and proline could be converted to carbonyls by protein oxidation induced through a deamination reaction (Lin et al., 2022) (Figure 2a). Subsequently, these carbonyl derivatives continue to react with other NH 2 groups to produce disulfide bonds and dityrosine cross‐links between protein molecules, further reducing the free amino acid content (Cao & Xiong, 2015; Promeyrat et al., 2010).…”

Section: Thawing‐induced Mp Oxidationmentioning

confidence: 99%

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Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications

Zhang

Liu

Xie

et al. 2023

Comp Rev Food Sci Food Safe

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Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing‐induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle‐based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+‐ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross‐linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.

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Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

Cited by 9 publications

References 25 publications

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry

Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications

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