Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.

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Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽

10.3390/foods10061180 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1180

Author(s):

Xiaoyu Yin ◽

Qian Chen ◽

Qian Liu ◽

Yan Wang ◽

Baohua Kong

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Quality Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Two Dimensional ◽

Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽

10.3390/foods9111683 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1683

Author(s):

Juan Carlos Solomando ◽

Teresa Antequera ◽

Alberto Martín ◽

Trinidad Perez-Palacios

Keyword(s):

Lipid Oxidation ◽

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Oxidation Stability ◽

Meat Products ◽

Oxidation Products ◽

Gas Chromatography Mass Spectrometry ◽

Omega 3 ◽

Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

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Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics

Foods ◽

10.3390/foods10123153 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3153

Author(s):

Georgia Papaioannou ◽

Ioanna Kosma ◽

Anastasia V. Badeka ◽

Michael G. Kontominas

Keyword(s):

Volatile Compounds ◽

Carboxylic Acids ◽

Lactobacillus Acidophilus ◽

Solid Phase ◽

Goat Milk ◽

Starter Cultures ◽

Cow Milk ◽

Gas Chromatography Mass Spectrometry ◽

Bacterial Strains ◽

Organoleptic Evaluation

The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without Bifidobacterium BB-12 were: acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 3-OH-2-butanone, 2-propanone, hexanoic acid and limonene). Respective volatiles in cow milk dessert yogurts with Bifidobacterium BB-12 were: acetaldehyde, pentanal, hexanal, the same ketones, acetic acid and limonene). The volatiles in goat milk dessert yogurts without Lactobacillus acidophilus LA-5 were: acetaldehyde, the same ketones, no carboxylic acids, limonene, camphene, α- and β-pinene. Respective volatiles in goat milk dessert yogurts with Lactobacillus acidophilus LA-5 were: aldehydes acetaldehyde, the same ketones, butanoic acid, α-pinene and camphene varying in concentration in different samples. Based on the results of volatiles and organoleptic evaluation, it can be concluded that dessert yogurts from cow milk without probiotic bacterial strains using the mild and classic starter cultures, and dessert yogurts from goat milk with probiotic bacterial strains using the classic and acidic starter cultures are found to be more organoleptically acceptable by consumers. In most cases, a positive correlation was found between dessert yogurt organoleptically determined flavor and volatiles (aldehydes, ketones and carboxylic acids).

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Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0097 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Mingxiu Long ◽

Min Liu ◽

Yongfu Li ◽

Zhuxi Tian ◽

Yangbo He ◽

...

Keyword(s):

Volatile Compounds ◽

Phytic Acid ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Tea Polyphenols ◽

Flavor Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Irradiation Treatment

Abstract Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but no irradiated, A2; irradiated with 4 kGy irradiation but not added phytic acid and tea polyphenols, A3; irradiated with 4 kGy irradiation and added phytic acid and tea polyphenols, A4). Then odor activity value (OAV) and principal component analysis (PCA) were utilized to analyze their key flavor compounds. E-nose analysis found that antioxidant has a great impact on the odor of the marinated chicken wings, while the irradiation treatment has little effect on it. Besides, the irradiation treatment can reduce the unpleasant odor caused by antioxidants in certain. Through SPME-GC-MS, 101 volatile compounds were identified in four groups. After analysis, the antioxidants can inhibit the production of some volatile compounds, while irradiation treatment will relieve this phenomenon. This result is consistent with the e-nose. Following OAV, PCA analysis and sensory evaluation further verified the above conclusions.

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Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq190203026s ◽

2020 ◽

Vol 26 (1) ◽

pp. 71-78

Author(s):

Erhan Sulejmani ◽

Muhamet Demiri

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Total Concentration ◽

Meat Product ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Fermented Sausage ◽

Significant Difference ◽

Aromatic Components ◽

Production Stages

The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatography-mass spectrometry (GC?MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcohols, 9 esters, 13 hydrocarbons and 12 miscellaneous. The analysis of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, respectively. The 50% of the total concentration of volatile components results to be concentrated on the last day (15th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration. There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavour notes of this meat product.

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Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

Foods ◽

10.3390/foods10040745 ◽

2021 ◽

Vol 10 (4) ◽

pp. 745

Author(s):

Juan Carlos Solomando ◽

Teresa Antequera ◽

Alberto Martín ◽

Trinidad Perez-Palacios

Keyword(s):

Fish Oil ◽

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase ◽

Meat Products ◽

Gas Chromatography Mass Spectrometry ◽

Omega 3 ◽

Processing And Storage ◽

Strategy Changes ◽

And Storage

This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.

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Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽

10.3390/molecules26123612 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3612

Author(s):

Marinos Xagoraris ◽

Alexandra Skouria ◽

Panagiota-Kyriaki Revelou ◽

Eleftherios Alissandrakis ◽

Petros A. Tarantilis ◽

...

Keyword(s):

Response Surface Methodology ◽

Volatile Compounds ◽

Response Surface ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Fraction ◽

Equilibration Time ◽

Stirrer Speed ◽

Magnetic Stirrer ◽

Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

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Odor-active volatile compounds in preterm breastmilk

Pediatric Research ◽

10.1038/s41390-021-01556-w ◽

2021 ◽

Author(s):

Mariana Muelbert ◽

Laura Galante ◽

Tanith Alexander ◽

Jane E. Harding ◽

Chris Pook ◽

...

Keyword(s):

Gestational Diabetes ◽

Volatile Compounds ◽

Solid Phase ◽

Relative Concentration ◽

Gas Chromatography Mass Spectrometry ◽

List Type ◽

Maternal Characteristics ◽

Medium Chain ◽

Lactation Stage ◽

Cephalic Phase

Abstract Background Volatile compounds in breastmilk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about the volatile compounds present in preterm BM. We investigated whether maternal or infant characteristics are associated with the profile of volatile compounds in preterm BM. Methods Using solid-phase microextraction coupled with gas chromatography/mass spectrometry, we analyzed volatile compounds in 400 BM samples collected from 170 mothers of preterm infants. Results Forty volatile compounds were detected, mostly fatty acids and their esters (FA and FAe), volatile organic compounds (VOCs), aldehydes, terpenoids, alcohols, and ketones. The relative concentration of most FA and FAe increased with advancing lactation and were lower in BM of most socially deprived mothers and those with gestational diabetes (p < 0.05), but medium-chain FAs were higher in colostrum compared to transitional BM (p < 0.001). Infant sex, gestational age, and size at birth were not associated with the profile of volatile compounds in preterm BM. Conclusions Sensory-active volatile FA and FAe are the major contributors to the smell of preterm BM. The associations between lactation stage, maternal characteristics, and volatile compounds, and whether differences in volatile compounds may affect feeding behavior or metabolism, requires further research. Impact Sensory-active volatile FAs are major contributors to the smell of preterm BM and are influenced by the lactation stage and maternal characteristics. Longitudinal analysis of volatile compounds in preterm BM found that FAs increased with advancing lactation. Colostrum had a higher concentration of medium-chain FAs compared to transitional BM and the concentration of these is associated with socioeconomic status, gestational diabetes, and ethnicity.

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Analysis of Microbial Community Structure and Volatile Compounds in the Pit Mud Used for Manufacturing Taorong-type Baijiu Based on High-Throughput Sequencing

10.21203/rs.3.rs-1097837/v1 ◽

2021 ◽

Author(s):

Yanbo Liu ◽

Mengxiao Sun ◽

Pei Hou ◽

Wenya Wang ◽

Xiangkun Shen ◽

...

Keyword(s):

Community Structure ◽

Microbial Community ◽

Qualitative Analysis ◽

Volatile Compounds ◽

High Throughput ◽

Microbial Community Structure ◽

High Throughput Sequencing ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Pit Mud

Abstract In this study, the pit mud used in manufacturing Taorong-type Baijiu was collected from the upper, middle, lower and bottom layers of pits in Henan Yangshao Liquor Co., LTD. Besides, high-throughput sequencing (HTS) technology was adopted to analyze the microbial community structure of the pit mud. In addition, the volatile compounds in the pit mud were subjected to preliminarily qualitative analysis through headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results of HTS demonstrated that there were 5, 3, 5 and 5 dominant bacterial phyla (including 11, 11, 9 and 8 dominant bacterial genera) and 3, 3, 3 and 3 dominant fungal phyla (including 4, 7, 7 and 5 dominant fungal genera) in the pit mud from F-S (upper), G-Z (middle), H-X (lower) and I-D (bottom), respectively. The qualitative analysis results of volatile compounds demonstrated that a total of 78 kinds of volatile compounds were detected in the pit mud, including 46, 45, 39 and 49 kinds in the pit mud from F-S, G-Z, H-X and I-D, respectively. Ester and acid were the two main components in the pit mud. Meanwhile, the correlation between microorganisms and main volatile compounds in the pit mud was analyzed. Moreover, Lentimicrobium, Syner-01 and Blvii28_wastewater-sludge group were found for the first time in the pit mud used for manufacturing Taorong-type Baijiu. The findings of this study could provide a theoretical foundation for improving the quality of pit mud and the flavor of Taorong-type Baijiu.

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