Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid.

Download Full-text

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

Molecules ◽

10.3390/molecules27020352 ◽

2022 ◽

Vol 27 (2) ◽

pp. 352

Author(s):

Shiqing Song ◽

Feiting Zheng ◽

Xiaoyan Tian ◽

Tao Feng ◽

Lingyun Yao ◽

...

Keyword(s):

Fatty Acids ◽

Flavor Compounds ◽

Least Squares Regression ◽

Active Compounds ◽

Volatile Flavor Compounds ◽

Evolution Analysis ◽

Volatile Flavor ◽

Flavor Precursors ◽

Aroma Characteristics ◽

Odor Activity Value

To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.

Download Full-text

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

International Journal of Food Properties ◽

10.1080/10942912.2020.1716790 ◽

2020 ◽

Vol 23 (1) ◽

pp. 213-226 ◽

Cited By ~ 2

Author(s):

Pei Gao ◽

Qixing Jiang ◽

Yanshun Xu ◽

Fang Yang ◽

Peipei Yu ◽

...

Keyword(s):

Least Squares ◽

Partial Least Squares ◽

Sensory Evaluation ◽

Partial Least Squares Regression ◽

Least Squares Regression ◽

Fermented Fish ◽

Western Hunan ◽

Odor Activity Value

Download Full-text

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

Journal of Food Quality ◽

10.1155/2018/8564086 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 2

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.

Download Full-text