scholarly journals Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 884
Author(s):  
Sarah Todeschini ◽  
Véronique Perreault ◽  
Charles Goulet ◽  
Mélanie Bouchard ◽  
Pascal Dubé ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Active Compounds ◽  
Opposite Trend ◽  
Trimethylamine Oxide ◽  
Huge Impact ◽  
Unpleasant Smell

Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment (+D vs. −D) on the odorous content of HMH. This latter included dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO) and the most potent odor-active compounds of HMH. Results showed that pH had a huge impact on the targeted compounds resulting in higher detected concentrations of DMA, TMA and TMAO at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds of HMH (p < 0.05). Moreover, independently of the pH condition, the overnight stirring with or without nitrogen had no impact (p > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds (p < 0.05). Sensory analysis confirmed that the application of pH 10 −N +D and pH 7 −N +D + alkalization pH 10 conditions led to the least odorous products (p < 0.05).

scholarly journals Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 638
Author(s):  
Mina K. Kim ◽  
Hae won Jang ◽  
Kwang-Geun Lee
Keyword(s):  
Sensory Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Descriptive Sensory Analysis ◽  
Reduced Pressure ◽  
Active Compounds ◽  
Hot Air ◽  
Freeze Dried ◽  
Trained Panel

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics.

scholarly journals Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

2019 ◽  
Vol 76 (1) ◽  
pp. 52
Author(s):  
Romina Alina VLAIC ◽  
Crina Carmen MUREȘAN ◽  
Sevastiţa MUSTE ◽  
Vlad MUREȘAN ◽  
Anamaria POP
Keyword(s):  
Antioxidant Activity ◽  
Sensory Analysis ◽  
Nutritional Value ◽  
Positive Impact ◽  
New Products ◽  
Wheat Bread ◽  
Nutritional Properties ◽  
Active Compounds ◽  
Bakery Product ◽  
Texture Profile

Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.

scholarly journals The content of sensory active compounds and flavour of several types of yogurts

2010 ◽  
Vol 58 (5) ◽  
pp. 407-412 ◽  
Author(s):  
Eva Vítová ◽  
Libor Babák ◽  
Radka Mokáňová ◽  
Eva Hýsková ◽  
Jana Zemanová
Keyword(s):  
Gas Chromatography ◽  
Sensory Analysis ◽  
Total Content ◽  
Fat Content ◽  
Ethyl Butyrate ◽  
Low Fat ◽  
Active Compounds

The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat) with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05) were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05) lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05) more tasty than low-fat ones. Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst. Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content.

Bioguided fractionation of the antimalarial plant Argemone mexicana: isolation and quantification of active compounds from effective clinical batches

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
CA Simões-Pires ◽  
EA Diop ◽  
JR Ioset ◽  
J Falquet ◽  
A Matheeussen ◽  
...  
Keyword(s):  
Argemone Mexicana ◽  
Active Compounds

Screening of some Asteraceae to discover new active compounds against Trypanosoma brucei by metabolite profiling and PLS analysis

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
MS Nogueira ◽  
FB da Costa ◽  
MA Magenta ◽  
M Kaiser ◽  
R Brun ◽  
...  
Keyword(s):  
Trypanosoma Brucei ◽  
Metabolite Profiling ◽  
Active Compounds ◽  
Pls Analysis

Mechanism of Action of Synthetic Fibrinolytic Compounds

1970 ◽  
Vol 24 (03/04) ◽  
pp. 495-506
Author(s):  
W Baumgarten ◽  
L. I Priester ◽  
D. W Stiller ◽  
A. E William Duncan
Keyword(s):  
Mechanism Of Action ◽  
Plasma Proteins ◽  
Fibrinolytic Activity ◽  
Fibrin Clot ◽  
Plasma Clot ◽  
Active Compounds ◽  
Preformed Plasma ◽  
Fibrinolytic Potential ◽  
Fibrinolytic Compounds

SummaryThe mechanism of dissolution of a preformed plasma clot was explored.Our experiments showed clearly that the purified fibrin clot, made by extensive washing of a plasma clot, was resistant to lysis and that the fibrinolytic potential of the active fibrinolytic compounds was related to the presence of other plasma proteins in addition to fibrinogen.The activation of the fibrinolytic precursors was reversible inasmuch as removal of the fibrinolytic compounds negated the fibrinolytic activity of the protein-fibrinolytic compound mixture.Antifibrinolytic compounds which had been shown to interfer with fibrinolysis by streptokinase-activated plasminogen inhibited dissolution of the preformed plasma clot by fibrinolytically active compounds.The fibrinolytic potential of fibrinolytic compounds was additive; however, no apparent synergism was observed.The implication of these results to the mechanism of synthetic fibrinolysis was discussed.

Treatment of Pilonidal Sinus by Limberg Flap-Only Hope of Cure (Study of 50 Cases)

2020 ◽  
Vol 22 (2) ◽  
pp. 89-94
Author(s):  
Nasir Uddin Mahmud ◽  
ABM Khurshid Alam ◽  
Mohammad Altaf Hossain Chawdhury ◽  
Mohammad Abul Khair
Keyword(s):  
Pilonidal Sinus ◽  
Skin Barrier ◽  
Limberg Flap ◽  
College Hospital ◽  
Medical College ◽  
Flap Technique ◽  
Unpleasant Smell ◽  
Lower Morbidity ◽  
Computer Operator

Background : Pilonidal sinus was first described by Dr. A.W. Anderson in 1847 and is often seen in the intergluteal region. It is a disease of mainly younger male and rarely affects after 40. Main causes for the formation of this sinus are hirsutism, sweating in the area, repeated maceration due to trauma, leading to breakage of the skin barrier, attracting hair inside which initiates a foreign body reaction leading to infection with abscess or sinus formation. Most common embarrassing situation is discharging sinus. The diagnosis is mainly on clinical ground. Though there are a lot of modalities of treatment but recurrence is still a challenge. We have adopted Limberg flap technique since 2012 with a least recurrent chance. Objectives : To prove that this procedure will be end up with lower morbidity & least chance of recurrence Methods : This prospective study was done jointly by the Department of Surgery of Central Medical College and Comilla Medical College Hospital. In this series 50 patients were selected from July 2012 to June 2017. Results : Out of 50 patients operated by Limberg flap technique 42(84%) were males and 8(16%) were females. Mean age was 27.3 years (range 18–37years). Of them,12(24%) were driver, 6(12%) police, 6(12%) teacher, 6(12%) student, 5(10%) worker, 4(8%) millitary army, 4(8%) housewife, 4 (8%)service holder, 2(4%) computer operator, 1(2%) doctor and 1(2%) were barber. In our study most common mode of presentation were chronic discharging sinuses 15(30%), beside this 12(24%) had multiple sinuses, 10(20%) had multiple pits,7(14%) had acute abscess and 6(12%) had unpleasant smell. Associated hirsutism were present in 30(60%) and absent in 20(40%) patients. One (2%) male patient had wound gap & discharge and six(12%) patients had flap edema. We have found no recurrence in follow up period. Conclusion : Pilonidal sinus is a notoriously recurrent disease, so treatment by this flap technique is the only hope of cure with lower morbidity. Journal of Surgical Sciences (2018) Vol. 22 (2) : 89-94

Sign in / Sign up

Export Citation Format

Share Document