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

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

Czech Journal of Food Sciences ◽

10.17221/41/2010-cjfs ◽

2011 ◽

Vol 29 (No. 5) ◽

pp. 463-470 ◽

Cited By ~ 3

Author(s):

E.M. Casado ◽

J.J. Córdoba ◽

M.J. Andrade ◽

M. Rodríguez

Keyword(s):

Oleic Acid ◽

Volatile Compounds ◽

Culture Medium ◽

Solid Phase ◽

Positive Impact ◽

Meat Product ◽

Meat Products ◽

Starter Cultures ◽

Gas Chromatography Mass Spectrometry ◽

Cured Meat

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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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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Analysis of Volatile Compound from Commercial Swiftlet Aroma Using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS)

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1025.122 ◽

2021 ◽

Vol 1025 ◽

pp. 122-127

Author(s):

Nik Fatin Nabilah binti Muhammad Nordin ◽

Che Mohd Aizal bin Che Mohd ◽

Saiful Nizam bin Tajuddin

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Natural Substances ◽

Chromatography Mass Spectrometry ◽

Different Types

This study was designed to investigate the compounds in the different types of commercial aroma used to attract swiftlets in the birdhouse. Analysis of the volatile compounds is done on two types of commercial aroma, which is categorized as floor aroma (F1, F2, F3) and top aroma (T1, T2, T3) using SPME-GC-MS. As a result, F1, F2 and F3 shows the presence of major constituents like 2-heptanone (13.53%, 3.22% and 0.37% respectively) and 2-nonanone (0.83%, 2.02%, and 0.82% respectively) using DB-1ms while 2-heptanone (5.87%, 0.78% and 0.45% respectively) and methoxy-phenyl-oxime (11.50%, 11.84% and 0.20% respectively) using DB-wax. Major constituents detected using DB-1ms for T1, T2 and T3 are 1-(2-methoxy-1-methylethoxy)-2-propanol (36.49%, 16.23% and 3.06% respectively). Meanwhile, no similar compounds detected by DB-wax for sample T1, T2 and T3. The overall findings concluded that most of the formulation used in the commercial aroma contained strong odor-producing chemicals to attract swiftlets. More studies should be done on investigating the effects of the commercial aroma towards swiftlet also on aroma made from natural substances instead of chemically produced commercial aroma.

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The variation of volatile compounds emitted from aromatic orchid (Phalaenopsis bellina) at different timing and flowering stages

Plant Omics ◽

10.21475/poj.13.02.20.2271 ◽

2020 ◽

pp. 78-85

Author(s):

Ahmad Asnawi Mus ◽

Jualang Azlan Gansau ◽

Vijay Subbiah Kumar ◽

Nor Azizun Rusdi

Keyword(s):

Volatile Compounds ◽

Volatile Compound ◽

Developmental Stages ◽

Solid Phase ◽

Floral Scent ◽

Gene Isolation ◽

Gas Chromatography Mass Spectrometry ◽

Full Bloom ◽

Flower Bud ◽

Orchid Species

Phalaenopsis bellina, is an orchid widely known for their distinctive fragrance. Of late, fragrant orchids are getting more attention from Orchid breeders for their horticultural market value. Although volatile compounds have been identified in several orchid species, the floral scent emission of P. bellina is far from understood. Therefore, this study was carried out to investigate the influence of different timing and floral development stages on the volatile emissions from P. bellina flowers using Solid Phase Micro Extraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). The volatile compound was extracted during morning and afternoon sessions from three different floral developmental stages. The volatile compounds emitted from flowers from two different sessions were trapped with SPME fiber for 30 minutes before directly injected into GC-MS for identification. Results showed that approximately 79 volatile compounds were identified, with the terpenoid presented as the major compound class. P. bellina had the highest number of volatiles during the morning and full bloom (41), with 29.82% monoterpene and 23.33% sesquiterpenes accounted in total. α-farnesene (19.56%) was abundance during morning emission and remains as the highest volatile in afternoon emission (44.08%), even higher when compared to morning emission. However, a decrease in the volatile compound was observed in afternoon emission, in which only 34 volatile compounds detected. Meanwhile, partial bloom developmental stage revealed linalool as the major terpenoid volatile compounds (25.89%), with only 20 volatile compounds recorded. On the other hand, no volatile compounds were recorded and profiled from flower bud stage. The establishment of a floral scent study provides a brief overview of the regulation of fragrance in P. bellina, which can be continued through gene isolation or fragrance-related enzymes study. This information will provide necessary information on orchid floral scent research that useful in boosting horticultural trade of the scented orchids and their function in pollination ecology study

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The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples

Foods ◽

10.3390/foods9111672 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1672

Author(s):

Ioanna S. Kosma ◽

Michael G. Kontominas ◽

Anastasia V. Badeka

Keyword(s):

Olive Oil ◽

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase ◽

Virgin Olive Oil ◽

Gas Chromatography Mass Spectrometry ◽

Classification Rate ◽

Linear Discriminant ◽

Marker Compounds ◽

Cultivar Differentiation

In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Volatile compound data were combined with chemometric methods (Multivariate Analysis of Variance (MANOVA) and Linear Discriminant Analysis (LDA)) with the aim not only to differentiate olive oils but also to identify characteristic volatile compounds that would enable differentiation of botanical origin (marker compounds). The application of Stepwise LDA (SLDA) effectively reduced the large number of statistically significant volatile compounds involved in the differentiation process, and thus, led to a set of parameters, the majority of which belong to compounds that are highly dependent on variety. In addition, the use of these marker compounds resulted in an increased correct classification rate (85.6%) using the cross-validation method indicating the validity of the model developed despite the use of a large number of dependent variables (cultivars).

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Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Foods ◽

10.3390/foods9020165 ◽

2020 ◽

Vol 9 (2) ◽

pp. 165 ◽

Cited By ~ 3

Author(s):

Biniam Kebede ◽

Vivien Ting ◽

Graham Eyres ◽

Indrawati Oey

Keyword(s):

Shelf Life ◽

Solid Phase Microextraction ◽

Apple Juice ◽

Solid Phase ◽

Storage Conditions ◽

Gas Chromatography Mass Spectrometry ◽

Dimethyl Sulphide ◽

Processing And Storage ◽

Shelf Stable ◽

And Storage

This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.

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Qualitative profile of volatile compounds by SPME in Dendrocalamus latiflorus, Phyllostachys pubescens, and Phyllostachys makinoi culms used as eating utensils

BioResources ◽

10.15376/biores.15.2.4373-4387 ◽

2020 ◽

Vol 15 (2) ◽

pp. 4373-4387

Author(s):

Minjay Chung ◽

Sensung Cheng ◽

Chunya Lin ◽

Shangtzen Chang

Keyword(s):

Volatile Compounds ◽

Volatile Compound ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Phyllostachys Pubescens ◽

Dendrocalamus Latiflorus ◽

Different Temperatures ◽

Diterpene Compound ◽

Major Volatile Compound

Volatile compounds are released when bamboo culms are used as eating utensils. Volatile compounds of Dendrocalamus latiflorus, Phyllostachys pubescens, and P. makinoi culms were extracted using solid-phase microextraction (SPME). The bamboo culms were steamed or baked at different temperatures (100 °C and 230 °C) and durations (5 min, 30 min, and 60 min). Gas chromatography-mass spectrometry (GC-MS) analyses showed that, regardless of heating method and duration, P. makinoi culms comprised the most species of volatile compounds, with sesquiterpenes being the major compounds. Steaming and baking D. latiflorus culms at 100 °C for 30 min yielded more volatile compounds than baking at 230 °C. Benzenoids were the chief compounds in heated D. latiflorus and P. pubescens culms, with phenylacetaldehyde being the dominant constituent. Phenylacetaldehyde has fragrances of herb, flower, and oil. Moreover, the major volatile compound cyclosativene, which gives a terpene-like aroma, was obtained when P. makinoi culms were heated for different durations. After baking at 230 °C for 30 min, the major volatile compound released from P. makinoi culm was α-muurolene (41.19%), which produces a woody aroma. After continuous baking for 60 min, DT 1, a kind of diterpene compound, increased remarkably in relative content, while the content of α-muurolene decreased notably.

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Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

European Food Research and Technology ◽

10.1007/s00217-020-03678-7 ◽

2021 ◽

Author(s):

Nieves Baenas ◽

Sergio Bravo ◽

Francisco Javier García-Alonso ◽

José Vicente Gil ◽

María Jesús Periago

Keyword(s):

Volatile Compounds ◽

Tomato Juice ◽

Processing And Storage ◽

And Storage

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