scholarly journals Correlation between the bacterial community and flavour of fermented fish

2021 ◽  
Vol 13 (3) ◽  
pp. 82-91
Author(s):  
Jin-Le Wang ◽  
Feng Zhao ◽  
Zhuo-Ma Cairang ◽  
Xiaoyi Li ◽  
Jie Kong ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bacterial Community ◽  
High Performance ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Fermented Fish ◽  
Rdna Sequencing ◽  
Volatile Flavour ◽  
Dominant Bacteria

Common carp is a fish species of economic importance in China; traditionally it is mostly salt-fermented. In the fermenting process, the bacterial community of spontaneously fermented fish is important for its flavour and quality. However, very few studies have been conducted about the relationship between bacterial community and development of flavour involved in the salt-fermentation of carp. Therefore, we explored this relationship by determining the flavour components, including amino acids, and changes in volatile flavour and bacterial metabolite. Samples were taken during fermentation on the days 0, 10, 20, 30, 40 and 50. The second-generation 16S recom-binant DNA (rDNA) sequencing was performed to analyze the composition of bacteria. Contents of amino acids were determined by reverse-phase high-performance liquid chromatography combined with ultraviolet detection. The volatile components were analyzed with solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, and Staphylococcus were the dominant bacteria. The bidirectional orthogonal partial least squares approach was used to analyze the correlation between bacterial succession and flavour component dynamics. This study would help to better understand the role of bacteria in the fermented fish meat flavour and support the industrial production of fermented fish.

Analysis of variation of main components during aging process of Shanxi Aged Vinegar

2013 ◽  
Vol 2 (1s) ◽  
pp. 6 ◽  
Author(s):  
Tao Chen ◽  
Qing Gui ◽  
Jing Jing Shi ◽  
Xiu Yan Zhang ◽  
Fu Sheng Chen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
High Performance ◽  
Aging Process ◽  
Solid Phase ◽  
Nutritional Composition ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Automatic Amino Acid Analyzer ◽  
Main Components

Shanxi aged vinegar (SAV) is the most famous traditional vinegar in northern China. It is produced from several kinds of cereal by spontaneous solid-state fermentation techniques. The distinctive processing techniques such as <em>smoking of the Pei</em>, aging by <em>insolating in summer </em>and <em>taking out</em> <em>ice in winter</em> formed during the long-term production practice have<em> </em>been named as the national intangible cultural heritage. Some research reports about the nutritional composition, flavor compounds of SAV have been published, but there is no report on the changes of main components during aging process in SAV. In this study, the volatile flavor compounds, amino acids, organic acids, trace elements and other conventional ingredients in SAV were examined by headspace solid-phase microextraction gas chromatography-mass spectrometry, automatic amino acid analyzer, high performance liquid chromatography, plasma emission spectroscopy and other modern analytical techniques. The results showed that most conventional ingredients (organic acids, free amino acids, carbohydrates) were increased during aging process. There were 20 different amino acids in SAV, the concentration of total amino acids reached 19.73 mgxmL<sup>&ndash;1</sup> in eight-year-old vinegar. There were 8 different organic acids in SAV, and acetic acid and lactic acid were main organic acids. A total of 58 different flavor compounds were detected in SAV. The results of this study can help us to understand the class and concentration of main components in SAV, and provide data for manufacturers to improve production process and product quality.

scholarly journals Study of the Volatile Compounds and Amino Acid Profile in Bacillus Fermented Castor Oil Bean Condiment

2013 ◽  
Vol 2 (1) ◽  
pp. 191 ◽  
Author(s):  
Maureen-Theodore C. Ojinnaka ◽  
Phillipa C. Ojimelukwe
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Castor Oil ◽  
High Performance ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Sweet Taste ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Amino Acid Contents

<em>Bacillus subtilis</em> was used as a monoculture starter for the production of three different fermented castor oil bean condiments: B<sub>1</sub><sub> </sub>( 0% NaCl/Lime), B<sub>2</sub> (2% NaCl), B<sub>3</sub> (3% Lime). The volatile components of the three samples were determined using Gas –Chromatography / Mass Spectrometry (GC-MS) while High Performance Liquid Chromatography (HPLC) was used in the study of the amino acid contents. A total of seventeen volatile constituents were identified in the fermented castor oil bean samples using GC-MS. The compounds identified were of various types: acids, esters, alcohols, furans, ketones and others. However, acids were found to be the dominant constituent group followed by esters. Results from the amino acid analysis shows the three fermented castor oil bean samples contained sufficient amount of amino acids. The essential amino acids were in the range of 42.22 – 54.17% for EAA<sub>7</sub> and 63.76 – 73.82% for EAA<sub>10</sub> of total Free Amino Acids with the most abundant being tryptophan, isoleucine and phenyalanine. Bitter taste was observed as the predominant taste followed by sweet taste and tasteless amino acids. MSG-like taste was slight with B<sub>1</sub>:1.624 µg/ml, B<sub>2</sub>: 1.069 µg/ml and B<sub>3</sub>: 0.881 µg/ml. It is suggested that the desirable taste of <em>ogiri</em> from castor oil bean is formed by interactions between the amino acid and volatile components analyzed in this study.

scholarly journals Volatile Profiles of Five Variants of Abeliophyllum distichum Flowers Using Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) Analysis

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 224
Author(s):  
Yeong-Geun Lee ◽  
Won-Sil Choi ◽  
Seung-Ok Yang ◽  
Jeon Hwang-Bo ◽  
Hyoun-Geun Kim ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Morphological Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Chromatography Mass Spectrometry ◽  
Abeliophyllum Distichum

Abeliophyllum distichum (Oleaceae), which is the only species in the monotypic genus and is grown only on the Korean peninsula, has a high scarcity value. Its five variants (white, pink, round, blue, and ivory) have different morphological characteristics in terms of the color of petals and sepals or shape of the fruits. Despite its high value, there has been no study on variant classification except in terms of their morphological characteristics. Thus, we performed a volatile component analysis of A. distichum flowers and multivariate data analyses to reveal the relationship between fragments emitted from five variants of A. distichum flowers with their morphological characteristics. As a result, 66 volatile components of this plant were identified by headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), showing unique patterns for each set of morphological characteristics, especially the color of the petals. These results suggest that morphological characteristics of each variant are related to the volatile composition.

scholarly journals Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1492
Author(s):  
Jia Huang ◽  
Haitao Chen ◽  
Zhiming Zhang ◽  
Yuping Liu ◽  
Binshan Liu ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Internal Standard ◽  
Retention Indices ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Active Compounds ◽  
Standard Curve ◽  
Key Odorants

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.

scholarly journals Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6219
Author(s):  
Lixia Sheng ◽  
Yinan Ni ◽  
Jianwen Wang ◽  
Yue Chen ◽  
Hongsheng Gao
Keyword(s):  
Solid Phase ◽  
Economic Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Solid Phase Micro Extraction ◽  
Ripe Fruit ◽  
Volatile Organic ◽  
Different Types ◽  
Aroma Components

The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography–mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality.

scholarly journals The GC/MS Analysis of Volatile Components Extracted by Different Methods fromExocarpium Citri Grandis

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Zhisheng Xie ◽  
Qundi Liu ◽  
Zhikun Liang ◽  
Mingqian Zhao ◽  
Xiaoxue Yu ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Large Scale ◽  
Steam Distillation ◽  
Extraction Efficiency ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Germacrene D ◽  
Long Time ◽  
Sample Amount

Volatile components fromExocarpium Citri Grandis(ECG) were, respectively, extracted by three methods, that is, steam distillation (SD), headspace solid-phase microextraction (HS-SPME), and solvent extraction (SE). A total of 81 compounds were identified by gas chromatography-mass spectrometry including 77 (SD), 56 (HS-SPME), and 48 (SE) compounds, respectively. Despite of the extraction method, terpenes (39.98~57.81%) were the main volatile components of ECG, mainly germacrene-D, limonene, 2,6,8,10,14-hexadecapentaene, 2,6,11,15-tetramethyl-, (E,E,E)-, andtrans-caryophyllene. Comparison was made among the three methods in terms of extraction profile and property. SD relatively gave an entire profile of volatile in ECG by long-time extraction; SE enabled the analysis of low volatility and high molecular weight compounds but lost some volatiles components; HS-SPME generated satisfactory extraction efficiency and gave similar results to those of SD at analytical level when consuming less sample amount, shorter extraction time, and simpler procedure. Although SD and SE were treated as traditionally preparative extractive techniques for volatiles in both small batches and large scale, HS-SPME coupled with GC/MS could be useful and appropriative for the rapid extraction and qualitative analysis of volatile components from medicinal plants at analytical level.

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