Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, free amino acids, and reducing sugars

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 465-466 ◽  
Author(s):  
P.R. Broadway ◽  
J.F. Legako ◽  
T. Dinh ◽  
M.F. Miller ◽  
K. Adhikari ◽  
...  
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Reducing Sugars ◽  
Principal Component ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Trained Panel

scholarly journals Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2836
Author(s):  
Lijia Zhang ◽  
Xiaobo Dong ◽  
Xi Feng ◽  
Salam A. Ibrahim ◽  
Wen Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lentinula Edodes ◽  
Monosodium Glutamate ◽  
Flavor Compounds ◽  
Drying Process ◽  
Shiitake Mushroom ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.

scholarly journals Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 251 ◽  
Author(s):  
Young-Hwa Hwang ◽  
Ishamri Ismail ◽  
Seon-Tea Joo
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Principal Component ◽  
Chemical Analyses ◽  
Umami Taste ◽  
Sous Vide

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

scholarly journals The contents of free amino acids and elements in As-hyperaccumulator Pteris cretica and non-hyperaccumulator Pteris straminea during reversible senescence

2017 ◽  
Vol 63 (No. 10) ◽  
pp. 455-460 ◽  
Author(s):  
Pavlíková Daniela ◽  
Zemanová Veronika ◽  
Pavlík Milan
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Time Course ◽  
Principal Component ◽  
Pteris Cretica ◽  
Stress Metabolites ◽  
The Relationship ◽  
Hyperaccumulator Plant

The objectives of this study were to analyse the relationship between the contents of elements and free amino acids (AAs) in fronds of As-hyperaccumulator Pteris cretica cv. Albo-lineata (PC) and non-hyperaccumulator Pteris straminea (PS) during reversible senescence. The time-course effect on senescence was also investigated. The two ferns were grown in a pot experiment with soil containing 16 mg As<sub>total</sub>/kg soil for 160 days. The contents of elements and AAs in both ferns and in individual sampling periods differed. The highest accumulation of elements and AAs was measured in PS fronds after 83 days; however, the accumulation of As, Ca, Cu, Fe, Mg, P and asparagin in PC fronds was highest after 160 days. The results of principal component analysis showed more rapid senescence of PS compared to PC. This was caused by changes in the relationship between the contents of elements (cofactors of metalloenzymes, stress metabolites) and AAs (transport of NH<sub>2</sub> group and stress metabolites). The hyperaccumulator plant (PC) was more resistant than the bioindicator plant (PS) to the conversion from reversible to irreversible senescence.

scholarly journals Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

2021 ◽  
Vol 233 ◽  
pp. 02040
Author(s):  
Xuting Bai ◽  
Tao Li ◽  
Honglei Zhao ◽  
Xuepeng Li ◽  
Wenhui Zhu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Flavor Compounds ◽  
Peptide Analysis ◽  
Soluble Peptide ◽  
Maximum Value

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of enzymolysis time, and reached the maximum value at 8 hours. The content of soluble peptide of hydrolysate increased firstly and then decreased in the later process. The E-tongue could effectively distinguish the taste difference of hydrolysates at different enzymolysis time, and the hydrolysate presented strong bitterness and astringency during the whole enzymolysis. The total amount of free amino acids in the hydrolysate increased gradually, and some sweet, umami and bitter amino acids increased in varying degrees during the process of enzymolysis.

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

scholarly journals Antioxidant Potential of Flower Extracts from Centaurea spp. Depends on Their Content of Phenolics, Flavonoids and Free Amino Acids

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7465
Author(s):  
Piotr Salachna ◽  
Anna Pietrak ◽  
Łukasz Łopusiewicz
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Reducing Sugars ◽  
Total Phenolics ◽  
Raw Materials ◽  
Reducing Power ◽  
Antioxidant Potential ◽  
Strong Positive Correlation ◽  
Important Health

Scientists intensely search for new sources of antioxidants, perceived as important health-promoting agents. Some species of the large genus Centaurea provide raw materials for the pharmaceutical and cosmetic industries, as well as produce edible flowers. This is the first study that determines the content of total polyphenols, flavonoids, reducing sugars, free amino acids and the antioxidant potential in the flower extracts of C. nigra L., C. orientalis L. and C. phrygia L. The total polyphenol and flavonoid content is the highest in the extract of C. orientalis, and the lowest in that of C. phrygia. Similarly, C. orientalis shows the greatest scavenging activity on DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS [2,2′-azobis(3-ethylbenzothiazoline-6-sulfonate)] and Fe3+ reducing power assays, whereas the lowest activity is found for C. phrygia. The highest content of reducing sugars is found in C. nigra, while C. orientalis has the highest levels of free amino acids. We find a strong positive correlation between total phenolics and flavonoids and the antioxidant capacity of all three Centaurea species. Moreover, the content of free amino acids strongly and positively correlates with the levels of total phenolics and flavonoids, antioxidant activity assessed by DPPH and ABTS assays and Fe3+ reducing power. Summing up, C. orientalis exhibits the strongest antioxidant potential of the investigated Centaurea species. This species could potentially be a natural source of antioxidant substances for the pharmacy, cosmetics and food industries. The content of free amino acids may be used as a marker of the antioxidant status of Centaurea species.

scholarly journals Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Wengang Jin ◽  
Jinjin Pei ◽  
Xiaohua Chen ◽  
Jingzhang Geng ◽  
Dejing Chen ◽  
...  
Keyword(s):  
Principal Component ◽  
Fat Content ◽  
Flavor Compounds ◽  
Deep Fat Frying ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Hot Air ◽  
Volatile Flavor ◽  
Sensory Score ◽  
Before And After

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

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