scholarly journals Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2676
Author(s):  
Yujun Xu ◽  
Dequan Zhang ◽  
Ruixia Chen ◽  
Xiaoyue Yang ◽  
Huan Liu ◽  
...  
Keyword(s):  
Nitrogen Oxides ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Comprehensive Evaluation ◽  
Electronic Tongue ◽  
Organic Sulfur ◽  
Meat Processing ◽  
Environmental Friendly

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers.

Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Lei Wang ◽  
Ke Yang ◽  
Liu Liu
Keyword(s):  
Physicochemical Properties ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Electronic Tongue ◽  
Volatile Components ◽  
Red Rice ◽  
Different Types ◽  
Fermented Grains

Abstract Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The results showed that the volatile compounds of sweet fermented grains were significantly different. Esters and alcohols were the major volatile compounds in sweet fermented grains. The electronic nose, electronic tongue and sensory analysis jointly verified that the volatile components of sweet fermented grains had differences between them. The sweet fermented grains could be classified based on differences in volatile compounds. In the amino acids analysis, Glu, Pro, Asp and Leu were the most abundant. The difference in physicochemical properties is more helpful to distinguish different types of sweet fermented grains. Correlation analysis between antioxidant active substances and color value showed a positive correlation between with a* value, and a negative correlation with L*, b* value. Our results suggested that there were differences in the flavor characteristics of sweet fermented grains fermented from different types of cereals. The results of the study will provide valuable information for the selection of raw materials for sweet fermented grains.

Electronic Nose and Electronic Tongue

2009 ◽  
pp. 105-126 ◽  
Author(s):  
Corrado Di Natale ◽  
Gudrun lafsdttir
Keyword(s):  
Electronic Nose ◽  
Electronic Tongue
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