Article
Chemistry, Applied
Chen Chen, Zheng Liu, Haiyan Yu, Zhiyuan Xu, Huaixiang Tian
Summary: A study of Cheddar cheeses found that lactone concentration increased with maturity period, with one lactone identified in Cheddar cheese for the first time. Several lactones were identified as aroma-active substances based on their odour activity values and aroma extract dilution analysis, showing their important contributions to the overall aroma of Cheddar cheeses.
Article
Chemistry, Applied
Lulu Wang, Lan Wu, Danhua Xiang, Hao Huang, Ying Han, Pan Zhen, Binbin Shi, Shuang Chen, Yan Xu
Summary: Aging aroma in baijiu, particularly Qingxiangxing (QXX) baijiu, remains a relatively unexplored subject. This study examined the aromatic characteristics of QXX baijiu aged for 45 years and compared them with those of young baijiu. Aroma extract dilution analysis identified 59 odorants, with long-retained components having higher flavor dilution values in the aged sample. Analysis of variance revealed significant differences in 26 compounds between the young and aged baijiu. Twelve compounds were found to be significantly correlated with aging duration. Sotolon, methional, vanillin, dimethyl trisulfide, benzaldehyde, and 3-hydroxy-2-butanone were confirmed as the primary contributors to the aging aroma of QXX baijiu.
Article
Chemistry, Applied
Nurten Cengiz, Gamze Guclu, Hasim Kelebek, Serkan Selli
Summary: The study investigated the effect of seasonal and regional differences on the aroma and aroma-active substances of rainbow trout. The aroma extraction was conducted using the solvent-assisted flavor evaporation (SAFE) procedure, and the aroma-active substances were assessed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Olfactometric analysis showed that there were seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples, with more intense compounds in autumn and winter. The strongest aroma-actives were hexanal, acetoin, limonene, 2-hexanol, and 1-octen-3-ol. The findings of this study provide useful information for selecting rainbow trout based on seasons and locations in terms of marketing and consumer preference.
Article
Chemistry, Applied
Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu
Summary: This study characterized the key aroma compounds of low-salt fermented sour fish using HS-SPME-GC-MS. Eighty-eight volatile compounds were identified, and 18 aroma-active compounds were quantified. A recombination aroma model was used to match the aroma of fermented sour fish. The key aroma compounds were ethyl acetate, ethyl hexanoate, isoamyl acetate, ethyl butyrate, hexanal, 1-hexadecanal, and 2-pentylfuran.
Article
Agriculture, Dairy & Animal Science
J. Wang, Z. J. Yang, L. Y. Xu, B. Wang, J. H. Zhang, B. Z. Li, Y. P. Cao, L. Tan
Summary: This study analyzed 39 odor-active compounds in Cheddar cheeses, calculated their contribution to the overall aroma profile, and conducted aroma recombination experiments to identify main different compounds in Cheddar cheese with different ripening times. The findings provide important information for researching and developing Cheddar cheese-related products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Jing Wang, Lina Qiao, Bing Liu, Junyi Wang, Ruifang Wang, Ning Zhang, Baoguo Sun, Haitao Chen, Yang Yu
Summary: In this study, the key aroma components of fried green onion oil were identified using flavoromics analysis. A total of 36 aroma-active substances were found, with flavor dilution factors ranging from 1 to 6561. The research results provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
Article
Agriculture, Multidisciplinary
Melissa Dein, Trenton Kerley, John P. Munafo
Summary: Young Riesling wines are enjoyed for their fruity and floral notes, while aged Riesling wines develop more robust flavors like maple and honey. A study identified 36 odorants in a 10-year-old Riesling wine, with some having high odor activity values. The findings provide insight for future research on the influence of aging on aroma chemistry in Riesling wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Kaihua Zhang, Dan Li, Mingwu Zang, Zheqi Zhang, Xiaoman Li, Shouwei Wang, Shunliang Zhang, Bing Zhao
Summary: This study investigated the fatty acid contents and reheating volatile compounds of different Chinese indigenous and hybrid pig breeds, finding distinct differences among the breeds. The Guangdong small-ear spotted pig showed the lowest WOF contents and odor activity values. Furthermore, correlation analysis suggested that C16:1, C18:1, and C18:2 may be key fatty acids in the formation of WOF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jie Shi, Guoqiang Tong, Qiang Yang, Mingquan Huang, Hong Ye, Yuancai Liu, Jihong Wu, Jinglin Zhang, Xiaotao Sun, Dongrui Zhao
Summary: The key odorants of tartary buckwheat were identified for the first time using a sensory-directed flavor analysis approach. 49 aroma-active components were detected, with geranylacetone, phenethyl alcohol, and beta-damascone having the highest flavor dilution factors. The overall aroma of tartary buckwheat was successfully simulated by mixing 16 odorants with their natural concentrations.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Sourav Chakraborty, Soumya Majumder, Arindam Ghosh, Malay Bhattacharya
Summary: Plants contain a variety of secondary metabolites that contribute to their flavor and aroma. The study focused on analyzing the aroma compounds of Hibiscus fragrans through GC-MS, identifying a rare fragrant biomolecule and 22 other impacting biomolecules, and proposing biosynthetic pathways for these aromatic metabolomes. The research suggests that biotechnological administration and metabolic bioengineering techniques could enhance the production of fragrant molecules in plants for potential use in fragrance research.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2022)
Article
Food Science & Technology
Yini Yang, Qianchun Deng, Xiao Jia, Jie Shi, Chuyun Wan, Qi Zhou, Qiang Wang
Summary: This study analyzed the volatile components of flaxseed powder and found that peeling and microwaving can affect its flavor profiles, particularly leading to significant changes in roasted and woody notes. The key aroma differences in microwaved powders were mainly attributed to specific compounds levels, providing a basis for enhancing the aroma of flaxseed products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei Qin
Summary: Various extraction methods were used to analyze the relationship between aroma components in clam soup and perception, resulting in the identification of 119 volatile compounds. The significant impact of 14 key odorants on aroma perception was verified, providing valuable insights for aroma research in aquatic food and clam product processing.
Article
Chemistry, Applied
Lirong Xu, Xue Mei, Jiarui Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang
Summary: The taste of French fries is closely related to the content of key aroma compounds at different stages of the frying process. During the break-in stage, the taste is light and undesirable; while at the optimum stage, the fries achieve higher sensory scores. In the degrading stage, the taste deteriorates due to the presence of high levels of specific acid compounds.
Article
Agriculture, Multidisciplinary
Xuejie Li, Wentao Zhang, Xiangquan Zeng, Yu Xi, Yan Li, Bowen Hui, Jian Li
Summary: The major off-flavor odorants of normal and lipoxygenase-lacking soy protein isolates were identified through sensory-directed flavor analysis. A total of 32 odor-active compounds were detected, and 19 of them were quantified. Hexanal and nonanal were found to dominate the off-flavor profile, followed by octanal, 1-hexanol, 1-octen-3-ol, 2-heptone, and benzaldehyde. The differences between NOR and LOX-lack SPIs were mainly attributed to reduced C6/C9 aldehydes and alcohols.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Xiaoting Zhai, Yuemeng Hu, Ziying Pei, Jieyao Yu, Mengru Li, Liang Zhang, Chi-Tang Ho, Yanyan Zhang, Xiaochun Wan
Summary: In this study, 46 odorants in large-leaf yellow tea (LYT) were identified, with 16 compounds newly found in LYT infusion. The key odorants with high odor activity values were identified as 2-methylbutanal, (E,E)-2,4-heptandienal, 2-methylpropanal, and 2,3-diethyl-5-methylpyrazine. The successful characterization of key aroma components in LYT beverage opens up the potential for simplifying industrial flavor optimization of the LYT product.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Materials Science, Biomaterials
Shichen Zhu, Xiaoyue Yu, Shanbai Xiong, Ru Liu, Zhipeng Gu, Juan You, Tao Yin, Yang Hu
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2017)
Article
Materials Science, Biomaterials
Shichen Zhu, Qijuan Yuan, Mingtao Yang, Juan You, Tao Yin, Zhipeng Gu, Yang Hu, Shanbai Xiong
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
(2019)
Article
Food Science & Technology
Sadia Munir, Yang Hu, Youming Liu, Shanbai Xiong
FOOD PACKAGING AND SHELF LIFE
(2019)
Article
Chemistry, Applied
Ikram Ullah, Yang Hu, Juan You, Tao Yin, Shanbai Xiong, Zia-ud Din, Qilin Huang, Ru Liu
FOOD HYDROCOLLOIDS
(2019)
Article
Chemistry, Applied
Mengxue Fang, Shanbai Xiong, Yang Hu, Tao Yin, Juan You
FOOD HYDROCOLLOIDS
(2019)
Article
Agriculture, Multidisciplinary
Mengxue Fang, Shanbai Xiong, Yue Jiang, Tao Yin, Yang Hu, Ru Liu, Juan You
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Chemistry, Applied
Ramy M. Khoder, Tao Yin, Ru Liu, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang
Article
Chemistry, Applied
Jinling Li, Sadia Munir, Xiaoyue Yu, Tao Yin, Juan You, Ru Liu, Shanbai Xiong, Yang Hu
Summary: The study found that combining EGCG with TGase can induce a double-crosslinked effect on myofibrillar protein gel, improving its mechanical properties. With increasing EGCG content, the double-crosslinked gel showed smaller and denser pores and structure, exhibiting better physical performance.
Article
Agriculture, Multidisciplinary
Yueqi An, Shanbai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu
Summary: The brittleness of surimi gels is related to the cross-linking degree, with water holding capacity decreasing and pore equivalent diameter and fractal dimension showing a trend of first decreasing and then increasing with the increase in cross-links. Controlling cross-links appropriately can regulate the texture of surimi gels and improve product mouthfeel.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Yang Hu, Mengling Zhang, Yu Zhao, Xia Gao, Juan You, Tao Yin, Shanbai Xiong, Ru Liu
Summary: This study investigated the effects of different calcium salts on the physicochemical properties of myosin. It was found that calcium salts with a high calcium release rate improved the properties of myosin, while those with a low calcium release rate interfered with myosin gelation.
Article
Food Science & Technology
Yonggang Chen, Yuhang Wang, Ru Liu, Shanbai Xiong, Yan Xu, Yang Hu
Summary: In this study, microbial transglutaminase (MTG) was used to improve the gelling property of fish scale gelatin (FSG) from grass carp. The cross-linking of FSG by MTG increased its gel strength, textural property, and thermal property, with the effects varying with the concentration of MTG. In addition, the cross-linking of FSG by MTG also enhanced its digestion time and the release of unique peptides during gastric and intestinal digestion.
Article
Biochemistry & Molecular Biology
Jinling Li, Sadia Munir, Xiaoyue Yu, Tao Yin, Juan You, Ru Liu, Shanbai Xiong, Yang Hu