The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.

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Aroma retention during drying of caja-umbu fruit pulp

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7811 ◽

2018 ◽

Author(s):

Narendra Narain ◽

Anderson Santos Fontes ◽

Maria Terezinha Santos Leite-Neta ◽

Patricia Nogueira Matos ◽

Hannah Caroline Santos Araújo ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Phenolic Compounds ◽

Volatile Compounds ◽

Spray Drying ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Fruit Pulp ◽

Total Phenolic Compounds ◽

Different Temperatures

This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

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Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12009 ◽

2012 ◽

Vol 36 (6) ◽

pp. 567-573 ◽

Cited By ~ 4

Author(s):

XIUMEI ZHANG ◽

YIXIAO SHEN ◽

WITOON PRINYAWIWATKUL ◽

ZHIMIN XU

Keyword(s):

Volatile Compounds ◽

Different Temperatures ◽

Fresh Cut

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Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

Journal of Food Science and Technology ◽

10.1007/s13197-019-03876-6 ◽

2019 ◽

Vol 56 (9) ◽

pp. 4076-4090 ◽

Cited By ~ 5

Author(s):

Sara Ghorbani Gorji ◽

Mariafe Calingacion ◽

Heather E. Smyth ◽

Melissa Fitzgerald

Keyword(s):

Lipid Oxidation ◽

Volatile Compounds

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Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

LWT ◽

10.1016/j.lwt.2019.04.067 ◽

2019 ◽

Vol 110 ◽

pp. 64-70 ◽

Cited By ~ 10

Author(s):

Ewa Rasinska ◽

Jaroslawa Rutkowska ◽

Ewa Czarniecka-Skubina ◽

Krzysztof Tambor

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Volatile Compounds ◽

Cooking Methods ◽

Rabbit Meat

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Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽

10.3390/foods9111683 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1683

Author(s):

Juan Carlos Solomando ◽

Teresa Antequera ◽

Alberto Martín ◽

Trinidad Perez-Palacios

Keyword(s):

Lipid Oxidation ◽

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Oxidation Stability ◽

Meat Products ◽

Oxidation Products ◽

Gas Chromatography Mass Spectrometry ◽

Omega 3 ◽

Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

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Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

Applied Sciences ◽

10.3390/app9050959 ◽

2019 ◽

Vol 9 (5) ◽

pp. 959 ◽

Cited By ~ 4

Author(s):

Anjum Rashid ◽

Imran Javed ◽

Barbara Rasco ◽

Shyam Sablani ◽

Muhammad Ayaz ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Storage Period ◽

Microbial Load ◽

Plate Count ◽

Milk Product ◽

Pasteurized Milk ◽

Keeping Quality ◽

Different Temperatures

(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.

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