scholarly journals Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 146
Author(s):  
Dongheon Lee ◽  
Hyun Jung Lee ◽  
Ji Won Yoon ◽  
Minsu Kim ◽  
Cheorun Jo
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Microbial Activity ◽  
The Other ◽  
Aroma Volatiles ◽  
Ambient Exposure ◽  
Aging Period

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.

scholarly journals Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 81
Author(s):  
Yunduan Li ◽  
Yuanyuan Zhang ◽  
Xincheng Liu ◽  
Yuwei Xiao ◽  
Zuying Zhang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Major Contributor ◽  
Fragaria Ananassa ◽  
Strawberry Fruit ◽  
Cultivation Conditions ◽  
Soil Culture ◽  
Aroma Volatiles ◽  
Ms Analysis ◽  
Significant Difference ◽  
Strawberry Cultivars

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

scholarly journals Demonstrating Pathogenicity of Enterobacter cloacae on Macadamia and Identifying Associated Volatiles of Gray Kernel of Macadamia in Hawaii

Plant Disease ◽  
2007 ◽  
Vol 91 (10) ◽  
pp. 1221-1228 ◽  
Author(s):  
K. A. Nishijima ◽  
M. M. Wall ◽  
M. S. Siderhurst
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Enterobacter Cloacae ◽  
The Other ◽  
Biotic Factors ◽  
Macadamia Integrifolia ◽  
Abiotic And Biotic Factors ◽  
Foul Odor ◽  
Important Disease

Gray kernel is an important disease of macadamia (Macadamia integrifolia) that affects the quality of kernels, causing gray discoloration and a permeating, foul odor. Gray kernel symptoms were produced in raw, in-shell kernels of three cultivars of macadamia that were inoculated with strains of Enterobacter cloacae. Koch's postulates were fulfilled for three strains, demonstrating that E. cloacae is a causal agent of gray kernel. An inoculation protocol was developed to consistently reproduce gray kernel symptoms. Among the E. cloacae strains studied, macadamia strain LK 0802-3 and ginger strain B193-3 produced the highest incidences of disease (65 and 40%, respectively). The other macadamia strain, KN 04-2, produced gray kernel in 21.7% of inoculated nuts. Control treatments had 1.7% gray kernel symptoms. Some abiotic and biotic factors that affected incidence of gray kernel in inoculated kernels were identified. Volatiles of gray and nongray kernel samples also were analyzed. Ethanol and acetic acid were present in nongray and gray kernel samples, whereas volatiles from gray kernel samples included the additional compounds, 3-hydroxy-2-butanone (acetoin), 2,3-butanediol, phenol, and 2-methoxyphenol (guaiacol). This is believed to be the first report of the identification of volatile compounds associated with gray kernel.

Changes in Volatile Compounds during Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain)

2003 ◽  
Vol 9 (1) ◽  
pp. 33-41 ◽  
Author(s):  
E. García ◽  
J. L. Chacón ◽  
J. Martínez ◽  
P. M. Izquierdo
Keyword(s):  
Volatile Compounds ◽  
Benzyl Alcohol ◽  
Volatile Compound ◽  
The Other ◽  
Optimum Level ◽  
Grape Variety ◽  
La Mancha ◽  
Low Concentrations

Changes in volatile compounds in musts and skins of grapes of Airén, Macabeo and Chardonnay white varieties were determined during ripening. The musts of the Airén variety contained higher concentrations of c-3-hexenol; musts of the Macabeo variety were the richest in t-3-hexenol and 2,4-hexadienal, while the Chardonnay musts stood out for having higher concentrations of benzaldehyde, phenylacetaldehyde and benzyl alcohol. The skins of the three varieties were both qualitatively and quantitatively richer in volatiles than were the musts. The skins of the Airén grapes had the highest levels of nerol. Airén grapes were the only variety in which citronellol was present in the skins. Low concentrations of eugenol were detected in the skins of the Chardonnay grape variety but were not present in the other two varieties. Changes in the concentration of the volatile compounds during ripening were not uniform; this made difficult the determination of the optimum level of ripening for each variety on the basis of the volatile compound content. Nevertheless, results indicated that C6 compounds and terpene concentrations reached a maximum at 6-8 ° Baumé in the Airén grapes and at around 11 ° Baumé in the Chardonnay and Macabeo grapes.

scholarly journals Analysis and Olfactory Description of Four Essential Oils from Vietnam

2016 ◽  
Vol 11 (10) ◽  
pp. 1934578X1601101
Author(s):  
Erich Schmidt ◽  
Le T. Huong ◽  
Do N. Dai ◽  
Tran D. Thang ◽  
Juergen Wanner ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Volatile Compounds ◽  
The Other ◽  
Cunninghamia Lanceolata ◽  
Total Composition ◽  
Type Apparatus

The present study evaluates the chemical composition and olfactory description of the essential oils of Asarum glabrum Merr., Calocedrus macrolepis Kurz, Cunninghamia lanceolata (Lamb.) Hook. and Glyptostrobus pensilis (Stainton ex D. Don) K. Koch. The essential oils were obtained by hydrodistillation in a Clevenger-type apparatus and analyzed by GC-FID and GC-MS. Concerning their chemical composition, 66, 42, 57 and 21 volatile compounds were identified from dried leaves in the case of Asarum glabrum Merr. and wood for the other three, representing 98.7%, 67.2%, 92.0% and 87.5 % of the total composition, respectively. The main compounds of Asarum glabrum oil were safrole (38.1%), apiole (10.8%) and myristicin (8.0%); of Calocedrus macrolepis verbenone (9.3%), piperitone (8.6 %), α-terpineol (6.0%) and ( Z)-β-terpineol (5.3%); of Cunninghamia lanceolata oil cedrol (26.3%), α-terpineol (24.1%) and camphor (7.0%); and of Glyptostrobus pensilis oil dihydro-eudesmol isomer (assumed) (18.3%), cedrol (16.4%), occidentalol (13.2%) and elemol (9.0%).

scholarly journals Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

2019 ◽  
Vol 56 (9) ◽  
pp. 4076-4090 ◽  
Author(s):  
Sara Ghorbani Gorji ◽  
Mariafe Calingacion ◽  
Heather E. Smyth ◽  
Melissa Fitzgerald
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

LWT ◽  
2019 ◽  
Vol 110 ◽  
pp. 64-70 ◽  
Author(s):  
Ewa Rasinska ◽  
Jaroslawa Rutkowska ◽  
Ewa Czarniecka-Skubina ◽  
Krzysztof Tambor
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Cooking Methods ◽  
Rabbit Meat

scholarly journals Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

2020 ◽  
Vol 70 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Giuseppe Natrella ◽  
Michele Faccia ◽  
Jose Manuel Lorenzo ◽  
Pasquale De Palo ◽  
Giuseppe Gambacorta
Keyword(s):  
Citric Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Microbial Activity ◽  
Scientific Literature ◽  
Main Role ◽  
Pca Analysis ◽  
Complex Profile ◽  
Active Compounds ◽  
Traditional Natural

The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.

Effects of Mandarin Cultivar on Quality of Mandarin Juice

2008 ◽  
Vol 14 (4) ◽  
pp. 307-313 ◽  
Author(s):  
F. Beltrán ◽  
A.J. Perez-López ◽  
J.M. López-Nicolás ◽  
A.A. Carbonell-Barrachina
Keyword(s):  
Vitamin C ◽  
Volatile Compounds ◽  
Experimental Results ◽  
The Other ◽  
Total Volatile ◽  
Color Coordinates ◽  
Juice Processing ◽  
Other Hand ◽  
Cielab Color

Eight mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn, and Zn), CIELab color coordinates (L*, a*, b*, C*, and h ab), total volatile compounds content and sensory aroma intensity of juice. Experimental results proved that no important enough differences were found in the minerals contents to decide which mandarin cultivar was of higher quality. Clemenules provided the darkest juice with the highest vitamin C content and with the most intense mandarin aroma. On the other hand, Nova and Hernandina mandarin could be considered as the worst cultivars for juice production. Finally if Clemenules mandarins were not available for juice processing, Orogrande, Clemenpons, Ellendale, and Marisol could also be good options.

Phosphorus changes during the leaching and decomposition of hayed-off pasture plants

1969 ◽  
Vol 20 (4) ◽  
pp. 653 ◽  
Author(s):  
OL Jones ◽  
SM Bromfield
Keyword(s):  
Microbial Activity ◽  
Inorganic Phosphate ◽  
Organic Phosphorus ◽  
The Other ◽  
Other Hand ◽  
Dry Conditions ◽  
Pasture Plants ◽  
Inorganic And Organic

Ground samples of hayed-off pasture plants were decomposed in the laboratory under continuously moist, and intermittently moist and dry, conditions. During the course of decomposition they were leached at different frequencies and the resulting changes in inorganic and organic phosphorus measured. The dissolution of superphosphate and its conversion to organic phosphorus were also studied under some of these conditions.Inorganic phosphate was readily leached from the samples when microbes were inhibited. Microbial activity, on the other hand, largely prevented the loss of inorganic phosphate by leaching from a phalaris sample over a period of 3 months. Intermittent drying increased the amount of phosphate leached from decomposing plants but the leaching frequencies examined had little effect. The percentage of the phosphorus leached from plants varied with the type of material. In all cases less than half was recovered as inorganic phosphate, even after decomposition and leaching for 6 months. When superphosphate granules were leached in the presence of decomposing plants the conversion of fertilizer phosphate to organic phosphorus was small, but the dissolution of phosphate was sometimes retarded. The recycling of phosphate in hayed-off pastures is discussed in the light of these results.

scholarly journals Volatile Compounds Originating from Mixed Microbial Cultures on Building Materials under Various Humidity Conditions

1998 ◽  
Vol 64 (8) ◽  
pp. 2914-2919 ◽  
Author(s):  
Anne Korpi ◽  
Anna-Liisa Pasanen ◽  
Pertti Pasanen
Keyword(s):  
Volatile Compounds ◽  
Microbial Activity ◽  
High Performance ◽  
Building Materials ◽  
Fungal Growth ◽  
Fungal Species ◽  
Microbial Cultures ◽  
Mixed Microbial Cultures ◽  
Drying Conditions ◽  
Dilution Plate Method

ABSTRACT We examined growth of mixed microbial cultures (13 fungal species and one actinomycete species) and production of volatile compounds (VOCs) in typical building materials in outside walls, separating walls, and bathroom floors at various relative humidities (RHs) of air. Air samples from incubation chambers were adsorbed on Tenax TA and dinitrophenylhydrazine cartridges and were analyzed by thermal desorption-gas chromatography and high-performance liquid chromatography, respectively. Metabolic activity was measured by determining CO2 production, and microbial concentrations were determined by a dilution plate method. At 80 to 82% RH, CO2 production did not indicate that microbial activity occurred, and only 10% of the spores germinated, while slight increases in the concentrations of some VOCs were detected. All of the parameters showed that microbial activity occurred at 90 to 99% RH. The microbiological analyses revealed weak microbial growth even under drying conditions (32 to 33% RH). The main VOCs produced on the building materials studied were 3-methyl-1-butanol, 1-pentanol, 1-hexanol, and 1-octen-3-ol. In some cases fungal growth decreased aldehyde emissions. We found that various VOCs accompany microbial activity but that no single VOC is a reliable indicator of biocontamination in building materials.

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