Irradiation as a cold sterilization technology is increasingly used in chicken breast.The odor of animal food produced by medium dose irradiation is rarely reported.The purpose of this study was to investigate the eff...Irradiation as a cold sterilization technology is increasingly used in chicken breast.The odor of animal food produced by medium dose irradiation is rarely reported.The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast,and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice.The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and GC-ion mobility spectrometry(GC-IMS).There were 91 aroma compounds identified in this study,including 12 esters,13 ketones,15 aldehydes,14 alcohols and so on.The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts.Sensory evaluation was conducted on irradiated chicken breasts,and partial least squares regression(PLSr)analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity,musty,greasy,chicken flavor and paint flavor.It was indicated that(E)-2-octenal(odor activity value:0.13-2.13),1-octen-3-ol(7.66-113.44),nonanal(3.03-215.35),and acetoin(0.85-1.43)might be the characteristic compounds for irradiate-generated off-flavors.The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast.In practical application,the irradiation dose of 4−6 kGy can be selected.our study provided a reference for the selection of irradiation intensity in the processing of chicken breast,and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast,which laid a foundation for subsequent flavor regulation.展开更多
Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also ...Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also improve the taste and aroma,thus promoting further development.this study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation(PWF)and sequentially fermented(MLF)mulberry juices.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis was employed to examine the volatile metabolites in fermentation juice,while high performance liquid chromatography(HPLC)-MS analysis quantified the free amino acid and organic acid content.additionally,electronic nose and electronic tongue technologies were utilized for sensory evaluation.Results from HS-SPME-GC-MS analysis revealed a notable 61.06%increase in esters in MLF juice,imparting fruity and floral aromas.HPLC-MS analysis indicated a 52.69%increase in sour amino acids in MLF juice,with umami amino acids being 2.23 times higher compared to PWF,resulting in a more pronounced taste profile.additionally,succinic acid,citric acid,lactic acid,tartaric acid,and malic acid exhibited reductions of 20%,50%,12.66%,75%,and 43.18%,respectively.Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice.this research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.展开更多
46 Streptococcus thermophilus strains,isolated from commercial starters cultures,were studied.The aroma of the fermented milk by these strains was evaluated by quantitative descriptive analysis(QDA).According to its m...46 Streptococcus thermophilus strains,isolated from commercial starters cultures,were studied.The aroma of the fermented milk by these strains was evaluated by quantitative descriptive analysis(QDA).According to its major sensory attribute,the fermented milks were classified into milky-type,creamy-type,cheesy-type,fermented-type and miscellaneous-type groups.One representative sample of each group was analyzed by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and headspace-solid phase microextraction-gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC-TOF/MS)to describe their volatile compositions.48 and 72 volatile compounds were identified,respectively.The fingerprint analysis showed that each aroma type had specific volatile compounds.Six important differential volatile compounds including 2,3-butanedione,2,3-pentanedione,2-undecanone,octanoic acid,hexanoic acid and 2-hydroxy-3-pentanone were selected as key compounds by principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA),which allowed to discriminate the specific aroma types.These key compounds could be used as indicators to develop fermented milks with specific aroma and flavor features.展开更多
基金Acknowledgementroyal Society of New Zealand Catalyst Seeding Fund to Jun Lu and Tao Feng(21-aUT-005-CSG).
文摘Irradiation as a cold sterilization technology is increasingly used in chicken breast.The odor of animal food produced by medium dose irradiation is rarely reported.The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast,and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice.The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and GC-ion mobility spectrometry(GC-IMS).There were 91 aroma compounds identified in this study,including 12 esters,13 ketones,15 aldehydes,14 alcohols and so on.The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts.Sensory evaluation was conducted on irradiated chicken breasts,and partial least squares regression(PLSr)analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity,musty,greasy,chicken flavor and paint flavor.It was indicated that(E)-2-octenal(odor activity value:0.13-2.13),1-octen-3-ol(7.66-113.44),nonanal(3.03-215.35),and acetoin(0.85-1.43)might be the characteristic compounds for irradiate-generated off-flavors.The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast.In practical application,the irradiation dose of 4−6 kGy can be selected.our study provided a reference for the selection of irradiation intensity in the processing of chicken breast,and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast,which laid a foundation for subsequent flavor regulation.
基金supported by the Natural Science Foundation of Heilongjiang Province(LH2022C075)Key Laboratory of Functional inorganic Material Chemistry(Heilongjiang University),Ministry of Education.
文摘Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also improve the taste and aroma,thus promoting further development.this study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation(PWF)and sequentially fermented(MLF)mulberry juices.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis was employed to examine the volatile metabolites in fermentation juice,while high performance liquid chromatography(HPLC)-MS analysis quantified the free amino acid and organic acid content.additionally,electronic nose and electronic tongue technologies were utilized for sensory evaluation.Results from HS-SPME-GC-MS analysis revealed a notable 61.06%increase in esters in MLF juice,imparting fruity and floral aromas.HPLC-MS analysis indicated a 52.69%increase in sour amino acids in MLF juice,with umami amino acids being 2.23 times higher compared to PWF,resulting in a more pronounced taste profile.additionally,succinic acid,citric acid,lactic acid,tartaric acid,and malic acid exhibited reductions of 20%,50%,12.66%,75%,and 43.18%,respectively.Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice.this research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.
基金supported by National Natural Science Foundation of China(31972051,31771987)Key Program of Natural Science Foundation of Shandong Province in China(No.ZR2020KC009).
文摘46 Streptococcus thermophilus strains,isolated from commercial starters cultures,were studied.The aroma of the fermented milk by these strains was evaluated by quantitative descriptive analysis(QDA).According to its major sensory attribute,the fermented milks were classified into milky-type,creamy-type,cheesy-type,fermented-type and miscellaneous-type groups.One representative sample of each group was analyzed by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and headspace-solid phase microextraction-gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC-TOF/MS)to describe their volatile compositions.48 and 72 volatile compounds were identified,respectively.The fingerprint analysis showed that each aroma type had specific volatile compounds.Six important differential volatile compounds including 2,3-butanedione,2,3-pentanedione,2-undecanone,octanoic acid,hexanoic acid and 2-hydroxy-3-pentanone were selected as key compounds by principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA),which allowed to discriminate the specific aroma types.These key compounds could be used as indicators to develop fermented milks with specific aroma and flavor features.
