Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

2020 ◽  
Vol 68 (38) ◽  
pp. 10403-10413 ◽  
Author(s):  
Yueqi An ◽  
Yanping L. Qian ◽  
Armando Alcazar Magana ◽  
Shanbai Xiong ◽  
Michael C. Qian
Keyword(s):  
Silver Carp ◽  
Aroma Compounds ◽  
Theragra Chalcogramma ◽  
Aroma Extract Dilution Analysis ◽  
Hypophthalmichthys Molitrix ◽  
Merluccius Productus ◽  
Odor Activity Value ◽  
Pacific Whiting ◽  
Aroma Recombination

scholarly journals Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 413
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Huiying Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Active Regions ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Sensory Qualities ◽  
Key Odorants ◽  
Potent Odorants ◽  
Odor Activity Value ◽  
First Time ◽  
Ranking Analysis

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

scholarly journals Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

RSC Advances ◽  
2018 ◽  
Vol 8 (42) ◽  
pp. 23757-23767 ◽  
Author(s):  
Jinyuan Sun ◽  
Qinya Li ◽  
Siqi Luo ◽  
Jinglin Zhang ◽  
Mingquan Huang ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Active Compound ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Quantitative Measurements ◽  
Aroma Components ◽  
Aroma Recombination

The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.

scholarly journals Characterization of microsatellite loci in silver carp (Hypophthalmichthys molitrix), and cross-amplification in other cyprinid species

2006 ◽  
Vol 6 (3) ◽  
pp. 656-659 ◽  
Author(s):  
A. A. GHEYAS ◽  
M. CAIRNEY ◽  
A. E. GILMOUR ◽  
M. A. SATTAR ◽  
T. K. DAS ◽  
...  
Keyword(s):  
Microsatellite Loci ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Cross Amplification ◽  
Cyprinid Species

Assay Systems and Characterization of Pacific Whiting (Merluccius productus) Protease

1994 ◽  
Vol 59 (2) ◽  
pp. 277-281 ◽  
Author(s):  
HAEJUNG AN ◽  
THOMAS A. SEYMOUR ◽  
JUWEN WU ◽  
MICHAEL T. MORRISSEY
Keyword(s):  
Merluccius Productus ◽  
Pacific Whiting
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