Article
Food Science & Technology
Lei Li, Carmela Belloch, Monica Flores
Summary: Dry cured meat products, loins and sausages, have different cured aromas due to formulation and manufacturing differences. Sulfur and nitrogenated volatile compounds are important for producing savory and toasted notes in these products. This study compares the aroma profiles of dry cured loins and sausages supplemented with different compounds. Methional and 2-acetyl-1-pyrroline contribute to potato and toasted notes in loins, while 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, and methional impact the aroma of sausages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Sandra D. C. Mendes, Stefany Grutzmann Arcari, Simone Silmara Werner, Patricia Valente, Mauricio Ramirez-Castrillon
Summary: This study investigated the differences in aroma profiles among nine Saccharomyces strains isolated from vineyards in Southern Brazil through fermentations of Sauvignon Blanc must at the laboratory scale. The results showed significant variations in concentrations and combinations of metabolites produced by each strain, which influenced the aroma of the fermented must. These selected wild strains have potential for enhancing the regional characteristics of wine.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Antonia Picon, Manuel Nunez
Summary: High pressure processing (HPP) is widely used in the dry-cured ham industry to effectively eliminate pathogenic and spoilage bacteria, improving microbial safety and extending shelf life. However, the impact of HPP on volatile compounds, odor, and aroma of dry-cured ham remains less understood, indicating a need for further research in this area.
Article
Food Science & Technology
Lara Moran, Carlos Vivanco, Jose Manuel Lorenzo, Luis Javier R. Barron, Noelia Aldai
Summary: This study assessed the volatile profile of cooked wild sport-hunted Iberian red deer meat for the first time. A total of 55 volatile compounds were identified, with aldehydes and alcohols being the major components, and hexadecanal being the most abundant compound. Compounds related to grass-based diets were also detected. Odour impact ratio calculations revealed that dimethyl trisulphide, (E,E)-2,4-decadienal, decanal, and dodecanal were the most influential compounds affecting the flavor of the cooked deer meat.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jintao Huang, Hongcai Li, Yaqin Wang, Xingnan Wang, Yichen Ren, Tianli Yue, Zhenpeng Gao
Summary: This study evaluated the physicochemical properties of juices from different kiwi cultivars before and after fermentation, finding variations in organic acid, monomeric phenol, aroma, and alcohol contents in different kiwi wines, with Guichang wine showing the highest overall performance.
Article
Food Science & Technology
Lorea R. Beldarrain, Lara Moran, Miguel Angel Sentandreu, Luis Javier R. Barron, Noelia Aldai
Summary: The study analyzed volatile compounds in cooked and aged Hispano-Bret 'on horse meat, identifying 77 compounds where aldehydes were predominant. Lipid degradation was the main source of identified compounds, with minimal contribution from Maillard products. Aldehydes were found to be the major contributors to the aroma of cooked horse meat. Aging affected 15 volatile compounds, with hexadecanal and 2-and 3-methylbutanal showing significant increases, potentially influencing the cooked meat odor. Periods longer than 14 days were required for significant changes in the volatile profile of cooked horse meat under the study conditions.
Article
Food Science & Technology
Ya-Hui Ge, Xue Li, Mingzheng Huang, Zhengxu Huang, Manman Wu, Baoqing Sun, Lishuang Wang, Jian-Lin Wu, Na Li
Summary: We proposed an aroma correlation assisted volatilome coupled network analysis strategy to study Rosa roxburghii and discovered various aroma-active volatiles. The predominant aromas in R. roxburghii were found to be contributed by a series of homologous C6-and C8-acids, alcohols, aldehydes, esters, and terpenoids. Two aroma-active and aroma-contributing volatile groups, acid-aldehyde-alcohol-ester and terpenoid groups, were identified with the network analysis. Furthermore, the accumulation of C6-and C8-family homologous aliphatic volatiles was explained with linoleic and linolenic acid derived pathways. This strategy is practical for investigating the main aroma-active volatiles based on volatilome.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Dongsheng Luo, Xin Pan, Wentao Zhang, Shuang Bi, Jihong Wu
Summary: The study found that treatment with glucose oxidase (GOD) can improve the aroma quality of melon juice by inhibiting the release of cooked off-odor components and reducing the loss of characteristic odor compounds. This is achieved through the oxidation and hydrophobic effects of the reaction products (hydrogen peroxide and gluconic acid) of GOD treatment, which also suppress Maillard reactions, degradation, and oxidation reactions to maintain the characteristic odor attributes.
Article
Food Science & Technology
Danhua Xiang, Peiqi Li, Rong Gong, Yanbin Sun, Xiangmei Chen, Heli Wei, Yan Xu
Summary: Five volatile thiol compounds in fermented grains of sauce-aroma baijiu were analyzed using UPLC-MS/MS. The concentrations of these compounds increased with the number of fermentation rounds. Methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol increased during fermentation and distillation. The thermal reaction played a significant role in the formation of these thiols.
Article
Biotechnology & Applied Microbiology
Retno Dwi Astuti, Dwi Larasatie Nur Fibri, Dody Dwi Handoko, Wahyudi David, Slamet Budijanto, Hitoshi Shirakawa, Ardiansyah
Summary: This study investigates the volatile compounds and aroma description of fermented and nonfermented rice bran. The results show that solid-state fermentation increases the volatile compounds in rice bran and enhances specific aroma attributes. This provides opportunities for the development of fermented rice bran as a functional ingredient.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Wen-Ying Liu, Xue Wang, Jie Ren, Cheng-Dong Zheng, Han-Shuo Wu, Fan-Tong Meng, Kong Ling, Xiu-Yu Qi, Ming Zhou, Yue Wang, Rui-Zeng Gu, Lu-Jia Han, Yong-Jiu Zhang
Summary: Fermentation technology was used to prepare acai fermentation liquid, which significantly improved its nutritional value and flavor. The optimal fermentation parameters included a specific strain ratio, fermentation time, and nitrogen source supplemental level. The ORAC value of the fermentation liquid was 55.85% higher than the raw liquid, and the FRAP value and scavenging ability of free radicals increased after fermentation. The microstructure, physicochemical composition, and volatile components of the acai also changed after fermentation treatment.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Guan Lina, Zhang Min
Summary: This review explores the mechanisms of flavor formation in cooked rice, focusing on the contributions of rice components and the effects of cooking methods. The results indicate that starch, protein, and fat play important roles in the formation of cooked rice aroma.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Keishi Yamashita, Nanako Kato, Kento Sakakibara, Aki Seguchi, Asako Kobayashi, Shinobu Miyagawa, Tomohiro Uchimura
Summary: Characterizing the volatile aroma compounds of freshly cooked rice cultivars is important for consumers to select their favorites and for the development of new cultivars with pleasant aroma. In this study, six Japanese nonglutinous rice cultivars were characterized based on their flavor volatiles after cooking. The proportions of 4-vinylphenol and indole significantly differentiated the rice cultivars, while the volatile aroma compounds showed slight changes during storage. The findings indicate that the flavor volatiles of freshly cooked rice depend on both the rice cultivar and storage conditions.
Article
Food Science & Technology
Yulin Lu, Yifei Wang, Guozhong Zhao, Yunping Yao
Summary: A total of 100 aroma compounds were detected, with 24 compounds identified as important. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were determined to be the key aroma compounds of Zhuhoujiang.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Wanrong Hu, Wen Cai, Zhaojun Zheng, Yuanfa Liu, Cheng Luo, Fang Xue, Dongliang Li
Summary: This study analyzed the chemical compositions and microbial communities of cigar tobacco leaves (CTLs) during fermentation with exogenous additive (EA). The results showed that the addition of EA increased the contents of total nitrogen and total sugar in CTLs, reduced the content of total nonvolatile organic acid, and improved the contents of aroma components. Additionally, the abundance of Staphylococcus increased while the abundance of Aspergillus decreased during fermentation with EA. These changes confirmed that the carbohydrates and alcohols from EA promoted the growth of Staphylococcus and accelerated biochemical reactions, thereby improving the contents and quality of aroma components in CTLs.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Laura Perea-Sanz, Jose Javier Lopez-Diez, Carmela Belloch, Monica Flores
Article
Agriculture, Multidisciplinary
Carlos Lara-Hidalgo, Carmela Belloch, Lidia Dorantes-Alvarez, Monica Flores
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Review
Food Science & Technology
Monica Flores, Fidel Toldra
Summary: This passage discusses the traditional use of nitrite and nitrate in the preservation of meat products, as well as the challenges faced in recent years, such as the generation of N-nitrosamines. It also explores the strategies for nitrite replacement and natural alternatives, and reviews the chemistry, safety, and regulatory considerations of using nitrite and nitrate from natural sources for meat preservation.
Article
Biochemistry & Molecular Biology
Lei Li, Carmela Belloch, Monica Flores
Summary: This study aimed to investigate the impact of mild curing conditions on the generation of volatile compounds responsible for cured meat aroma in simulated dry fermented sausages. The results demonstrated that temperature was the primary factor affecting volatile production during the drying stages, followed by amino acid concentration and a(w) value. The study revealed that volatile compounds are generated via Maillard reaction from free amino acids under mild curing conditions used for dry cured meat product production, with a(w) playing an important role in promoting the formation of flavor compounds.
Article
Chemistry, Applied
Monica Flores, Laura Perea-Sanz, Jose Javier Lopez-Diez, Carmela Belloch
Summary: This study investigated the contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with D. hansenii strain. D. hansenii inoculation was found to affect the generation of specific savory volatile compounds.
Article
Food Science & Technology
Carmela Belloch, Alexander Neef, Clarissa Salafia, Jose Javier Lopez-Diez, Monica Flores
Summary: This study evaluated the differences in microbiota and aroma of dry-cured pork loins manufactured with or without paprika and reduced ingoing amounts of nitrate and nitrite. The presence of paprika appeared to promote the proliferation of lactic acid bacteria and had a significant impact on the microbiota composition, resulting in clear differences in aroma profile.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Carmela Belloch, Laura Perea-Sanz, Amparo Gamero, Monica Flores
Summary: This study evaluated 60 strains of D. hansenii for their potential application as starters in dry-cured fermented sausages. The results showed that D. hansenii is a safe yeast, capable of tolerating abiotic stress and generating desirable aromas. The selected strains were deemed suitable for use as starters in meat products.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Lei Li, Laura Perea-Sanz, Jose Javier Lopez-Diez, Ana Salvador, Carmela Belloch, Monica Flores
Summary: The study examined the effects of adding nitrogen and sulfur compounds as precursors of aroma compounds during the production of dry cured loins on their microbiology, chemical parameters, and aroma characteristics. It was found that aroma was affected when precursors were added at the highest level.
Correction
Food Science & Technology
Laura Perea-Sanz, Rebeca Montero, Carmela Belloch, Monica Flores
Review
Food Science & Technology
Monica Flores, Jose A. Piornos
Summary: Traditional fermented meat sausages are produced globally for their convenience and sensory characteristics. Recent trends focus on reducing salt, fat, and additives in their formulation, while also seeing an increase in meat product analogues. Producers aim to offer new attractive products to consumers despite not reaching the aroma profile of traditional sausages. This review discusses the chemistry of aroma formation in traditional fermented sausages and the potential of plant-based ingredients in meat analogues.
Correction
Food Science & Technology
Laura Perea-Sanz, Jose Javier Lopez-Diez, Carmela Belloch, Monica Flores
Article
Food Science & Technology
Lei Li, Laura Perea-Sanz, Ana Salvador, Carmela Belloch, Monica Flores
Summary: The addition of precursors improved the aroma and reduced oxidation levels in dry fermented sausages, with microbial differences observed in ornithine-supplemented sausages. Thiamine supplementation had an impact on cured and savory odors in the sausages.
Article
Agriculture, Multidisciplinary
Monica Flores, Aina Hernan, Ana Salvador, Carmela Belloch
Summary: The effect of deodorization process of pea protein on the texture and sensory characteristics of hybrid meat patties was studied. It was found that while the deodorization process reduced off-flavors, it also affected the texture properties and volatile retention. Therefore, the formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Lei Li, Carmela Belloch, Monica Flores
Summary: Dry cured meat products, loins and sausages, have different cured aromas due to formulation and manufacturing differences. Sulfur and nitrogenated volatile compounds are important for producing savory and toasted notes in these products. This study compares the aroma profiles of dry cured loins and sausages supplemented with different compounds. Methional and 2-acetyl-1-pyrroline contribute to potato and toasted notes in loins, while 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, and methional impact the aroma of sausages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lei Li, Carmela Belloch, Monica Flores
Summary: This study investigated the impact of replacing pork lard with coconut oil and inoculating Debaryomyces hansenii on the transformation of amino acids into volatile compounds in a meat model system. The research used yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry to measure yeast growth and volatile production. The results showed that the presence of fat and yeast influenced the composition of volatile compounds, and different effects were observed with pork lard and coconut oil models. Yeast activity also affected the degradation of amino acids and the generation of specific compounds.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.