Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms, Affecting Factors and Analytical Methods

2020 ◽  
Vol 17 ◽  
Author(s):  
Jianyou Zhang ◽  
Lifan Chen ◽  
Zhiming Chen ◽  
Zhen Wang ◽  
Fei Lu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Affecting Factors ◽  
Fishy Odor ◽  
Research Attention ◽  
Factors Affecting ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Combination Modes ◽  
Fish Proteins ◽  
Production Industry

: The removal of volatile compounds with unfavorable fishy odor from fish has attracted considerable research attention especially in surimi production industry. The binding of these volatile compounds by fish proteins are reported to affect the deodorization of fishy odor. To remove the protein-bound fishy substances effectively, the mechanisms underlying the interaction between proteins and flavor substances and methods that can extract and analyze the aromatic substances have been extensively studied. This paper briefly reviews the typical fishy compounds and the combination modes and mechanisms of fish proteins with these compounds. Moreover, factors affecting the interactions including protein conformation and solution conditions are discussed in detail.

scholarly journals Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Saad Ibrahim Yousif ◽  
Mustafa Bayram ◽  
Songul Kesen
Keyword(s):  
Durum Wheat ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Raw Materials ◽  
Production Method ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Production Techniques ◽  
Gas Chromatography Mass Spectroscopy

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

scholarly journals Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages

2020 ◽  
Vol 10 (16) ◽  
pp. 5661
Author(s):  
Kyeong-Ok Choi ◽  
Dong Hoon Lee ◽  
Seo Jun Park ◽  
Dongjun Im ◽  
Youn Young Hur ◽  
...  
Keyword(s):  
Total Content ◽  
Ripening Stage ◽  
Yellowness Index ◽  
Factors Affecting ◽  
Volatile Flavor Compounds ◽  
Grape Berries ◽  
Ripening Stages ◽  
Volatile Flavor ◽  
Acid Ratio ◽  
Stage 1

Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics. The yellowness index values were 45.1, 49.4, and 50.2 in the ripening stage 1 (RS1), ripening stage 2 (RS2), and ripening stage 3 (RS3) groups, respectively, representing the different ripening stages. The yellowness of the grape berries tended to increase with ripening due to the gradual breakdown of chlorophylls and the evolution of carotenoids. The total content of monoterpenes, on the other hand, was approximately two-fold higher at RS3 than RS1 and RS2. Moreover, linalool was the most abundant compound contributing to the total content of monoterpenes. The highest correlation was observed between the linalool content and °Brix/acid ratio (r = 0.9981), followed by the monoterpene content and °Brix/acid ratio (r = 0.9933). These findings indicate that changes in the contents of linalool and its oxidized forms may be used as a quality index and an indicator of the timing of harvest for Shine Muscat grapes.

scholarly journals Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

2021 ◽  
Vol 12 ◽  
Author(s):  
Fengjie Yuan ◽  
Xujun Fu ◽  
Xiaomin Yu ◽  
Qinghua Yang ◽  
Hangxia Jin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Flavor Compounds ◽  
Soybean Seeds ◽  
Headspace Gas Chromatography ◽  
Vegetable Soybean ◽  
Volatile Flavor Compounds ◽  
The Core ◽  
Volatile Flavor ◽  
Headspace Gas

Evaluating the volatile compounds and characteristic fingerprints of the core cultivars of vegetable soybean would provide useful data for improving their aroma in the breeding programs. The present study used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate the volatile compounds of vegetable soybean seeds at a specific growth stage. In total, 93 signal peaks were identified, 63 compounds qualitatively, with 14 volatile flavor compounds providing multiple signals. The 63 volatile compounds consisted of 15 esters, 15 aldehydes, 13 alcohols, 15 ketones, one acid, and four other compounds. The peak intensity of most of the volatile compounds varied greatly between the core cultivars. The alcohols and aldehydes determined the basic volatile flavor of the vegetable soybean seeds. Volatile flavors were determined by their respective esters, ketones, or other components. Characteristic fingerprints were found in some core vegetable soybean cultivars. Four cultivars (Xiangdou, ZHE1754, Zhexian 65018-33, and Qvxian No. 1) had pleasant aromas, because of their higher content of 2-acetyl-1-pyrroline (2-AP). A principal component analysis (PCA) was used to distinguish the samples based on the signal intensity of their volatile components. The results showed that the composition and concentration of volatile compounds differed greatly between the core cultivars, with the volatile flavor compounds of soybeans being determined by the ecotype of the cultivar, the direction of breeding selection, and their geographical origin. Characteristic fingerprints of the cultivars were established by HS-GC-IMS, enabling them to be used to describe and distinguish cultivars and their offspring in future breeding studies.

scholarly journals Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 78 ◽  
Author(s):  
Hardy Castada ◽  
Kaitlyn Hanas ◽  
Sheryl Barringer
Keyword(s):  
Volatile Compounds ◽  
Consumer Preference ◽  
Sensory Attributes ◽  
Flavor Compounds ◽  
Swiss Cheese ◽  
Ethyl Hexanoate ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Cheese Flavor ◽  
Selected Ion Flow Tube

Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.

scholarly journals Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 478
Author(s):  
Chen-Chen Xu ◽  
Hui Yu ◽  
Peng Xie ◽  
Bao-Zhong Sun ◽  
Xiang-Yuan Wang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Volatile Compounds ◽  
Electrostatic Field ◽  
Principal Component ◽  
Color Stability ◽  
Storage Condition ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Cured Meat ◽  
Storage Times

The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.

Analysis of Volatile Compounds in Bean Sprout by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

2011 ◽  
Vol 396-398 ◽  
pp. 1570-1574 ◽  
Author(s):  
Yong Zuo ◽  
Shuai Ju ◽  
Li Ping Liu ◽  
Yang Li ◽  
Hui Xie
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Flavor Compounds ◽  
Chromatography Mass Spectrometry ◽  
Volatile Flavor ◽  
Simultaneous Distillation Extraction ◽  
Bean Sprouts

Simultaneous distillation and extraction (SDE), Gas chromatography-mass spectrometry (GC-MS) are used to analyze the volatile flavor compounds of bean sprouts, which are fermented with composite strains of different compatibility .The results showed that bean sprouts fermented by compound bacteria AN1: AE produced maximum flavor compounds. The number of the flavor compounds is 22, of which 5 were alcohols, 11 were esters and 6 others. Combined with organoleptic investigation, compound bacteria AN1: AE were preliminarily picked up as the best fermentation strain of bean sprouts

scholarly journals Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2822
Author(s):  
Bo Wang ◽  
Zhenzhen Wang ◽  
Yong Chen ◽  
Xueliang Liu ◽  
Kun Liu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Meat Quality ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Supplementary Feeding ◽  
Volatile Flavor Compounds ◽  
Lamb Meat ◽  
Volatile Flavor ◽  
Similar Body ◽  
Feeding Systems

This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the longissimus thoracis (LT) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.

scholarly journals Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 461 ◽  
Author(s):  
Andrea Ianni ◽  
Francesca Bennato ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
Giuseppe Martino
Keyword(s):  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Synergistic Effects ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Biochemical Processes ◽  
Volatile Flavor ◽  
Animal Diet

Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

scholarly journals Factors that Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 554C-554 ◽  
Author(s):  
John K. Fellman
Keyword(s):  
Volatile Compounds ◽  
Storage Conditions ◽  
Cell Wall Degradation ◽  
Ester Synthesis ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Growing Environment ◽  
Precursor Molecules ◽  
Strain Dependent ◽  
Apple Fruits

Volatile ester molecules are important contributors to the perception of fruit taste. Biosynthesis of volatile compounds occurs via several biochemical pathways. Ongoing studies have concentrated on alcohol acetyl transferase, the terminal step in the acetate ester synthesis pathway. Our studies on volatile biosynthesis in apples have revealed several interesting phenomena. First, the nature and amount of volatile compounds are cultivarand strain-dependent. Studies with `Delicious' show a relationship between amount of peel coloration and flavor volatile content of tissue. Second, it is possible to manipulate the preharvest growing environment to influence the content of some volatiles in the fruit. Third, generation of volatiles is closely linked to the onset of climacteric ripening. Other experiments show the response of apples to different storage conditions with regard to volatile ester synthesis. In some cultivars softening apparently provides ester precursor molecules, leading us to speculate that there are glycosidically bound intermediates that are liberated by the action of cell-wall degradation.

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