Volatile flavor constituents in the pork broth of black-pig

Zhao, Jian; Wang, Meng; Xie, Jianchun; Zhao, Mengyao; Li, Hou; Liang, Jingjing; Wang, Shi; Cheng, Jie

doi:10.1016/j.foodchem.2017.01.011

Cited by 145 publications

(102 citation statements)

References 31 publications

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“…Aldehydes and ethers were also detected in the sufu samples. Aldehydes are mainly associated with a sweet, fruity, nutty and caramel-like odour (Zhao et al 2017). Ethers usually have meaty odours that can be formed from the Maillard reaction of sulphur amino acids including cysteine and methionine by amino-carbonyl reaction and yeast fermentation (Lotfy et al 2015).…”

Section: Discussionmentioning

confidence: 99%

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

et al. 2018

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Section: Discussionmentioning

confidence: 99%

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

et al. 2018

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“…An aliquot of 150 g was extracted three times by dichloromethane (3 × 450 mL). Each time the extract solution collected from extraction of 300 g of youtiao was combined and handled by a solvent‐assisted flavor evaporation (SAFE) unit as described in our previous work . The received distillate was dried over anhydrous sodium sulfate and concentrated to 0.5 mL using a Vigreux column (50 × 1 cm I.D.…”

Section: Methodsmentioning

confidence: 99%

“…However, regarding most of the compounds in Table 3, the isotopically labeled standards are unavailable for us. Thus, like our previous work [8][9][10]22 , concentrations of these odorants in Table 3 were accurately determined using an improved external standard method with aid of authentic flavor substances. Instead of peak areas of compounds, the ratios of peak areas of compounds versus that of the inserted Table 2) were also determined and taken into account in calculation of amounts of the odorants, 22 in order to correct errors due to the sample preparation procedure and the different composition of the matrices.…”

Section: Quantitation Of the Odorantsmentioning

confidence: 99%

Key aroma compounds in Chinese fried food of youtiao

Zhao

Zhen³

et al. 2019

Flavour & Fragrance J

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Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, respectively, differing in fatty acid composition, were selected to be investigated. A total of thirty‐five odorants were identified, among which twenty‐two odorants were quantitated by aid of authentic chemicals and with correction of recovery coefficients. Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; that is, 3‐hydroxy‐2‐butanone, 3‐methylbutanal, furfural, 3‐(methylthio)propanal, 2‐furfurylthiol, phenylacetaldehyde, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, (E,E)‐2,4‐decadienal, 1‐octen‐3‐ol, (E,Z)‐2,6‐nonadienal, and (E)‐2‐nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technology for safety concerns.

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“…High contents of eucalyptol, terpinen-4ol, and linalyl acetate were found in the methanol, ethanol, acetic acid, ethyl acetate, chloroform, and benzene extracts. [28,29] [26] The extracts compositions were found to be vary with respect to the solvents.…”

Section: Characteristic Analysis Of Volatile Components In Extractsmentioning

confidence: 99%

Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps

Wang

et al. 2019

Chemistry & Biodiversity

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In this study, Zanthoxylum bungeanum extracts were prepared using seven solvents: de-ionized water, methanol, ethanol, acetic acid, ethyl acetate, chloroform, and benzene. The volatile compositions in the extracts were qualitatively analyzed using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry detection, and the alkylamide composition was determined using high-performance liquid chromatography. The extract compositions differed with respect to the solvents. A total of 49 volatile components belonging to four groups - terpenoids, alcohols, esters, and ketones -were identified in the extracts. The Z. bungeanum extracts were either ester or terpenoid type, dominated by linalyl acetate. Multivariate analysis divided the extracts into three distinct groups based on principal component analysis and hierarchical clustering analysis. Water, methanol, and ethanol with strongly polarity, could be applied in the food and pharmaceutical industries. This article is protected by copyright. All rights reserved.

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Volatile flavor constituents in the pork broth of black-pig

Cited by 145 publications

References 31 publications

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

Key aroma compounds in Chinese fried food of youtiao

Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps

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