scholarly journals Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Xuelian Yang ◽  
Xiangyu Zhang ◽  
Jianchun Xie ◽  
Dongdong Yang ◽  
Chengtao Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Least Squares ◽  
Partial Least Squares ◽  
Rapeseed Oil ◽  
Partial Least Squares Regression ◽  
Unsaturated Fatty Acids ◽  
Edible Oils ◽  
Gas Chromatography Mass Spectrometry ◽  
Least Squares Regression ◽  
Volatile Flavour

This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. In total, 22 key flavour substances were detected. Although the flavours differed with different oils, flavour compounds including 3-(methyl sulphide) propionic aldehyde, (E,E)-2,4-sebacedienal, nonaldehyde, and 3-hydroxy-2-butanone contributed to overall flavour. PLSR analysis revealed that C18:2, 9t12t is produced with (E)-2-hexenaldehyde and nonaldehyde. (E,E)-2,4-sebacedienal levels were positively correlated with those of C18:2, 9c12t and C18:2, 9t12c. Most aliphatic aldehydes and pyrazines yield C18:3, 9t12t15c TFAs. These results indicate the characteristic flavour profile of youtiao and promote the preparation of healthy fried food.

scholarly journals Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3286 ◽  
Author(s):  
Xinfu Li ◽  
Jiancai Zhu ◽  
Cong Li ◽  
Hua Ye ◽  
Zhouping Wang ◽  
...  
Keyword(s):  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Solid Phase ◽  
Detection Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Least Squares Regression ◽  
Ethyl Hexanoate ◽  
Spoilage Bacteria

The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total, 56 VOCs and 6 BAs were identified and quantified. The possible pathways leading to their formation are analyzed and considered as the potential signs of microbial activity, especially by specific spoilage microorganisms (SSOs). Leuconostoc and Lactobacillus, which levels increased markedly with the extension of storage time, were recognized as SSOs. An electronic nose (e-nose) was employed to determine the changes in concentration of the odor components per sample present within half an hour. Partial least squares regression was then carried out to analyze the correlation between SSO growth, metabolite concentration, BA accumulation, and e-nose response. The results show that ten VOCs (ethanol, 2-furanmethanol, 1-hexanol, 1-propanol, phenol, 2-methoxyphenol, acetic acid, 3-ethyl-2-cyclopenten-1-one, furfural, and ethyl hexanoate) and three BAs (putrescine, cadaverine, and tyramine) can be associated with the growth of SSOs. Thus, they can be adopted as potential indicators to evaluate and monitor the quality of the bacon and develop appropriate detection methods. E-noses can used to recognize odors and diagnose quality of bacon.

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