Free amino acids and volatile compounds in vinegars obtained from different types of substrate

2004 ◽  
Vol 85 (4) ◽  
pp. 603-608 ◽  
Author(s):  
Eva Valero ◽  
Teresa M Berlanga ◽  
Pedro M Roldán ◽  
Carlos Jiménez ◽  
Isidoro García ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Different Types

Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese

2007 ◽  
Vol 100 (1) ◽  
pp. 71-80 ◽  
Author(s):  
A. Irigoyen ◽  
M. Ortigosa ◽  
I. Juansaras ◽  
M. Oneca ◽  
P. Torre
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Ewe's Milk ◽  
Adjunct Culture

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109071 ◽  
Author(s):  
Chang-Yu Zhou ◽  
Yi Le ◽  
Yan-Yan Zheng ◽  
Juan-Juan Wang ◽  
Gang Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Cured Ham

scholarly journals Comparison of Traditional and Industrial Sausages - Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

2022 ◽  
Vol 60 (2) ◽  
Author(s):  
Valerija Šimunec ◽  
Rea Bertoša ◽  
Anita Šporec ◽  
Igor Lukić ◽  
Diana Nejašmić ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Volatile Compounds ◽  
Industrial Production ◽  
Free Amino Acids ◽  
Free Amino ◽  
Protein Identification ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Fermented Sausage

Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a fermented sausage very similar to Baranjski kulen, but it has a different caliber and consequently, a shorter time of production. In recent decades, due to the high demand and popularity of these products, industrially produced Baranjski kulen and Kulenova seka have become available on the market. This work aims to identify specific characteristics of traditional and industrial sausages, Baranjski kulen and Kulenova seka on proteome, peptidome and metabolome level which could potentially lead to better optimization of the industrial production process in order to obtain an equivalent to the traditional product. Experimental approach. Protein profiles of Baranjski kulen and Kulenova seka (traditional and industrial) were analysed using two-dimensional gel electrophoresis followed by differential display analysis and protein identification using mass spectrometry. Peptidomics profiling analysis was performed via liquid chromatography-tandem mass spectrometry. Furthermore, aroma profiles were investigated via headspace solid phase microextraction and gas chromatography-mass spectrometry. Results and conclusions. The major identified characteristics of each product were: industrial Baranjski kulen - specific degradation of MYH1 and TITIN, overabundance of stress-related proteins and increased phenylalanine degradation; traditional Baranjski kulen - decreased concentration of phenylalanine and overabundance of ALDOA and CAH3; industrial Kulenova seka - specific MYH4 and HBA degradation process; traditional Kulenova seka - overabundance of DPYD and MYL1, degradation of ALBU and MYG, decreased concentrations of almost all free amino acids and increased amounts of smoke derived volatile compounds. Novelty and scientific contribution. In this preliminary communication, the first insights into protein degradation processes and generation of peptides, free amino acids and aroma compounds of industrial and traditional Baranjski kulen and Kulenova seka are presented. Although further research is needed to draw general conclusions, the specific profile of proteins, peptides, amino acids, and volatile compounds represents the first step in the industrial production of sausages that meet the characteristics of traditional flavour.

scholarly journals Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6739
Author(s):  
Fei Ye ◽  
Xiaoyan Qiao ◽  
Anhui Gui ◽  
Shengpeng Wang ◽  
Panpan Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Soluble Sugars ◽  
Water Extract ◽  
Black Tea ◽  
Drying Methods ◽  
Drying Method ◽  
Metabolomics Data

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

2015 ◽  
Vol 11 (3) ◽  
pp. 307-321 ◽  
Author(s):  
Nicole Murekatete ◽  
Caimeng Zhang ◽  
Eric Karangwa ◽  
Yufei Hua
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Volatile Compounds ◽  
Significant Influence ◽  
Free Amino Acids ◽  
Free Amino ◽  
Bitter Taste ◽  
Raw Materials ◽  
Sensory Characteristics ◽  
Hardness Values

Abstract Coagulants and raw materials effects on the sensory characteristics of acid and salt-induced soft tofu-type gels were investigated and compared. Gels made from soybean were more whitish than the ones made from SPI with L* values between 79.743 and 80.847. Similarly, the raw materials affected more the volatile compounds composition than the coagulants. It was also established that CaSO4 produced softer gels with hardness values varying between 104 and 145 g compare to 173 and 302 g for acid-induced gels. Salt-induced soybean gels demonstrated the highest score for beany taste (7.67), bitter taste (7.39) and mouthfeel (7.25). Correlation results depicted that the volatile compounds did not have a positive nor negative significant impact on mouthfeel of soft tofu gels; however, they were significantly correlated to beany and bitter taste. Furthermore, all free amino acids were positively correlated to beany, bitter taste and mouthfeel except cysteine. Glutamic acid, alanine, tyrosine, methionine and isoleucine free amino acids showed a significant influence on beany taste; while, glutamic acid, tyrosine, methionine and isoleucine showed a significant impact on bitter taste.

Free amino acids and other non-volatile compounds formed during processing of Iberian ham

Meat Science ◽  
2001 ◽  
Vol 59 (4) ◽  
pp. 363-368 ◽  
Author(s):  
L Martı́n ◽  
T Antequera ◽  
J Ventanas ◽  
R Benı́tez-Donoso ◽  
J.J Córdoba
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino
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