为探究直接复热、水浴复热、微波复热和汽蒸复热方式对川菜回锅肉风味的影响,该研究以智能感官技术中的电子鼻和电子舌与氨基酸分析仪和顶空气相色谱-离子迁移谱(HS-GC-IMS)相结合,对回锅肉在4种复热方式处理下的风味特征进行了系统分...为探究直接复热、水浴复热、微波复热和汽蒸复热方式对川菜回锅肉风味的影响,该研究以智能感官技术中的电子鼻和电子舌与氨基酸分析仪和顶空气相色谱-离子迁移谱(HS-GC-IMS)相结合,对回锅肉在4种复热方式处理下的风味特征进行了系统分析。结果表明,电子鼻和电子舌能有效识别回锅肉的香气与口感特征;其中微波复热显著提升了回锅肉的营养价值。该研究共检测到17种游离氨基酸,经微波复热处理后的回锅肉总游离氨基酸含量达到最高值(202.08±6.68)mg/g。偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)模型显示直接复热与汽蒸复热之间的风味差异最显著,根据变量重要性投影(variable importance in projection,VIP)值,筛选出22种关键差异香气物质,包括1-戊烯-3-醇、顺-2-戊烯醇等,可作为区分不同复热方式回锅肉香气特征的挥发性标志物。该研究为回锅肉的复热方式提供了重要理论依据,并为进一步探究不同复热方式对回锅肉风味的影响提供了数据支持。展开更多
Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study...Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.展开更多
Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots(GFBS).However,the dynamics of volatile organic compounds(VOCs)during GFBS fermentation remain poorly understood.Thus,we us...Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots(GFBS).However,the dynamics of volatile organic compounds(VOCs)during GFBS fermentation remain poorly understood.Thus,we used HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in VOCs composition during GFBS fermentation,providing clear differentiation for the fermentation stages of GFBS.We identified 96 VOCs by GC-MS and 26 VOCs by GC-IMS,among which 11 VOCs were concurrently detected by both methods.Most of these VOCs were produced during the early and mid-fermentation stages.In addition,24 VOCs were marker VOCs of GFBS during different fermentation stages.Notably,acetic acid,nonenal,(+)-beta-cedrene,2-pinene,2,6-dimethylpyrazine,and trimethylbenzene can be used as markers for the late fermentation of GFBS.These results not only illuminate the complex changes in VOCs,but also provide valuable insights for enhancing fermentation techniques to enhance the flavor quality of GFBS.展开更多
Monascus-fermented cheese(MC)has earned significant attention in recent years as an innovative dairy product.This study employed SPME-GC-MS,SPME-GC×GC-MS,and HS-GC-IMS to investigate the volatile flavor compounds...Monascus-fermented cheese(MC)has earned significant attention in recent years as an innovative dairy product.This study employed SPME-GC-MS,SPME-GC×GC-MS,and HS-GC-IMS to investigate the volatile flavor compounds of MC at four different stages of ripening(MC0d,MC30d,MC60d,and MC90d)to compare the unique attributes of these approaches.A total of 126 compounds were identified in this study,among which SPME-GC×GC-MS detected the highest number of volatile flavor compounds,with 94 compounds detected.A total of 82 volatile flavor compounds were identified by SPME-GC-MS and 34 by HS-GC-IMS.All those methods identified 18 compounds,among which isoamyl acetate,isobutyl butyrate,and isoamyl butyrate were identified for the first time.Partial least squares discrimination analysis(PLS-DA)indicated that all approaches could distinguish the volatile flavor compounds across the MC ripening periods,while HS-GC-IMS exhibited the highest efficacy in differentiating the cheeses.The results indicate that those analytical approaches are mutually beneficial in examining the MC aroma during ripening.Therefore,these methods can be selected and combined according to specific research needs and objectives.展开更多
Sauce-braised products are Chinese specialty delicacies with a long history,and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products.In this study,duc...Sauce-braised products are Chinese specialty delicacies with a long history,and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products.In this study,duck two-jointed wings were employed as a stewing model to investigate the effects of stewing cycles(0,1,5,10,15 and 20 cycles)on Chinese traditional braised soup.The result showed that the aroma and taste components of the braised soup were gradually enriched with cyclic stewing and stabilized after 15 cycles.The total aroma content of the braised soup increased from 11431.09μg/kg(C0)to 16,710.40μg/kg(C15).And the contents of total FAAs and 5′-nucleotides in C15 increased to 2.65-fold and 1.30-fold compared to C0,respectively.Terpenoids and aldehydes were identified as the major aroma compounds in the braised soup.The GC-MS PLSDA model has screened 10 characteristic compounds:anethole,eugenol,terpinyl acetate,alpha-pinene,L-caryophyllene,acetyl eugenol,D-limonene,furfural,L-borneol acetate and(Z)-cinnamaldehyde.3-Methylbutyraldehyde and furfural were identified with the highest VIP values in the GC-IMS PLSDA model.5′-IMP and 5′-GMP were observed to significantly contribute to the enrichment of umami taste in the braised soup.Furthermore,we have observed significant correlations between the aroma compounds 3-methylbutyraldehyde,benzaldehyde and 2,3-diethylpyrazine with the amino acids Leu,Phe and Ser,respectively.This study provides insight into the enrichment patterns of aroma and taste during cyclic stewing,offering valuable information for the industrial production and cost-saving strategies of sauce-braised products.展开更多
文摘为探究直接复热、水浴复热、微波复热和汽蒸复热方式对川菜回锅肉风味的影响,该研究以智能感官技术中的电子鼻和电子舌与氨基酸分析仪和顶空气相色谱-离子迁移谱(HS-GC-IMS)相结合,对回锅肉在4种复热方式处理下的风味特征进行了系统分析。结果表明,电子鼻和电子舌能有效识别回锅肉的香气与口感特征;其中微波复热显著提升了回锅肉的营养价值。该研究共检测到17种游离氨基酸,经微波复热处理后的回锅肉总游离氨基酸含量达到最高值(202.08±6.68)mg/g。偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)模型显示直接复热与汽蒸复热之间的风味差异最显著,根据变量重要性投影(variable importance in projection,VIP)值,筛选出22种关键差异香气物质,包括1-戊烯-3-醇、顺-2-戊烯醇等,可作为区分不同复热方式回锅肉香气特征的挥发性标志物。该研究为回锅肉的复热方式提供了重要理论依据,并为进一步探究不同复热方式对回锅肉风味的影响提供了数据支持。
基金support from the National Key R&D Program of China (2019YFD0901903)the Innovation Team Project of Hebei (Province) Modern Agricultural Industry Technology System (HBCT2018170207)the Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX20_1426)
文摘Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.
基金funded by the National Natural Science Foundation of China(grant number:32160558)Key Projects in Guangxi(grant number:2019GXNSFDA245008).
文摘Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots(GFBS).However,the dynamics of volatile organic compounds(VOCs)during GFBS fermentation remain poorly understood.Thus,we used HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in VOCs composition during GFBS fermentation,providing clear differentiation for the fermentation stages of GFBS.We identified 96 VOCs by GC-MS and 26 VOCs by GC-IMS,among which 11 VOCs were concurrently detected by both methods.Most of these VOCs were produced during the early and mid-fermentation stages.In addition,24 VOCs were marker VOCs of GFBS during different fermentation stages.Notably,acetic acid,nonenal,(+)-beta-cedrene,2-pinene,2,6-dimethylpyrazine,and trimethylbenzene can be used as markers for the late fermentation of GFBS.These results not only illuminate the complex changes in VOCs,but also provide valuable insights for enhancing fermentation techniques to enhance the flavor quality of GFBS.
基金supported by the National Natural Science Foun-dation of China(project No.32072345,Beijing).
文摘Monascus-fermented cheese(MC)has earned significant attention in recent years as an innovative dairy product.This study employed SPME-GC-MS,SPME-GC×GC-MS,and HS-GC-IMS to investigate the volatile flavor compounds of MC at four different stages of ripening(MC0d,MC30d,MC60d,and MC90d)to compare the unique attributes of these approaches.A total of 126 compounds were identified in this study,among which SPME-GC×GC-MS detected the highest number of volatile flavor compounds,with 94 compounds detected.A total of 82 volatile flavor compounds were identified by SPME-GC-MS and 34 by HS-GC-IMS.All those methods identified 18 compounds,among which isoamyl acetate,isobutyl butyrate,and isoamyl butyrate were identified for the first time.Partial least squares discrimination analysis(PLS-DA)indicated that all approaches could distinguish the volatile flavor compounds across the MC ripening periods,while HS-GC-IMS exhibited the highest efficacy in differentiating the cheeses.The results indicate that those analytical approaches are mutually beneficial in examining the MC aroma during ripening.Therefore,these methods can be selected and combined according to specific research needs and objectives.
基金supported by Jiangxi Province Major Scientific and Technological Research and Development Project“Reveal the List of Commanding”Project(No.20213AAF02024).
文摘Sauce-braised products are Chinese specialty delicacies with a long history,and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products.In this study,duck two-jointed wings were employed as a stewing model to investigate the effects of stewing cycles(0,1,5,10,15 and 20 cycles)on Chinese traditional braised soup.The result showed that the aroma and taste components of the braised soup were gradually enriched with cyclic stewing and stabilized after 15 cycles.The total aroma content of the braised soup increased from 11431.09μg/kg(C0)to 16,710.40μg/kg(C15).And the contents of total FAAs and 5′-nucleotides in C15 increased to 2.65-fold and 1.30-fold compared to C0,respectively.Terpenoids and aldehydes were identified as the major aroma compounds in the braised soup.The GC-MS PLSDA model has screened 10 characteristic compounds:anethole,eugenol,terpinyl acetate,alpha-pinene,L-caryophyllene,acetyl eugenol,D-limonene,furfural,L-borneol acetate and(Z)-cinnamaldehyde.3-Methylbutyraldehyde and furfural were identified with the highest VIP values in the GC-IMS PLSDA model.5′-IMP and 5′-GMP were observed to significantly contribute to the enrichment of umami taste in the braised soup.Furthermore,we have observed significant correlations between the aroma compounds 3-methylbutyraldehyde,benzaldehyde and 2,3-diethylpyrazine with the amino acids Leu,Phe and Ser,respectively.This study provides insight into the enrichment patterns of aroma and taste during cyclic stewing,offering valuable information for the industrial production and cost-saving strategies of sauce-braised products.
