scholarly journals Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5835
Author(s):  
Han-Sol Choi ◽  
Keum-Yun Ha ◽  
Xing-Yue Xu ◽  
Hee-Cheol Kang ◽  
Hoon Kim ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Solid Phase ◽  
Dimethyl Disulfide ◽  
Soy Sauce ◽  
Preference Ranking ◽  
Yeast Fermentation ◽  
Food Ingredients ◽  
Starting Point ◽  
Unpleasant Odor ◽  
Off Flavors

Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method.

scholarly journals Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 40
Author(s):  
Matthew T. Bingman ◽  
Claire E. Stellick ◽  
Jordanne P. Pelkey ◽  
Jared M. Scott ◽  
Callie A. Cole
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Yeast Strain ◽  
Solid Phase Microextraction ◽  
Fermentation Process ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Chromatography Mass Spectrometry ◽  
Off Flavors

Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables involved in the fermentation process contribute to cider fragrance, but their relative impact on the finished odor remains ambiguous, because there is little consensus on the most efficient method for cider volatile analysis. Herein, we have optimized and applied a headspace solid phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the chemical analysis of cider VOCs. We determined that the 30 min exposure of a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) solid phase microextraction (SPME) fiber at 40 °C yielded detection of the widest variety of VOCs at an extraction efficiency >49% higher than comparable fibers. As a proof-of-concept experiment, we utilized this method to profile cider aroma development throughout the fermentation process for the first time. The results yielded a very practical outcome for cider makers: a pre-screening method for determining cider quality through the detection of off-flavors early in the fermentation process. The aroma profile was found to be well established 72 h after fermentation commenced, with major esters varying by 18.6% ± 4.1% thereafter and higher alcohols varying by just 12.3% ± 2.6%. Lastly, we analyzed four mature ciders that were identically prepared, save for the yeast strain. Twenty-seven key VOCs were identified, off-flavors (4-ethylphenol and 4-ethyl-2-methoxyphenol) were detected, and odorants were quantified at desirable concentrations when compared to perception thresholds. VOCs varied considerably following fermentation with four novel strains of S. cerevisiae, evidencing the central importance of yeast strain to the finished cider aroma.

scholarly journals Benchmarking Non-Targeted Metabolomics Using Yeast-Derived Libraries

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 160
Author(s):  
Evelyn Rampler ◽  
Gerrit Hermann ◽  
Gerlinde Grabmann ◽  
Yasin El Abiead ◽  
Harald Schoeny ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Protein Identification ◽  
Regulatory Elements ◽  
Yeast Fermentation ◽  
Compound Identification ◽  
Targeted Metabolomics ◽  
Targeted Analysis ◽  
Orthogonal State ◽  
Starting Point

Non-targeted analysis by high-resolution mass spectrometry (HRMS) is an essential discovery tool in metabolomics. To date, standardization and validation remain a challenge. Community-wide accepted cost-effective benchmark materials are lacking. In this work, we propose yeast (Pichia pastoris) extracts derived from fully controlled fermentations for this purpose. We established an open-source metabolite library of >200 identified metabolites based on compound identification by accurate mass, matching retention times, and MS/MS, as well as a comprehensive literature search. The library includes metabolites from the classes of (1) organic acids and derivatives (2) nucleosides, nucleotides, and analogs, (3) lipids and lipid-like molecules, (4) organic oxygen compounds, (5) organoheterocyclic compounds, (6) organic nitrogen compounds, and (7) benzoids at expected concentrations ranges of sub-nM to µM. As yeast is a eukaryotic organism, key regulatory elements are highly conserved between yeast and all annotated metabolites were also reported in the human metabolome database (HMDB). Orthogonal state-of-the-art reversed-phase (RP-) and hydrophilic interaction chromatography mass spectrometry (HILIC-MS) non-targeted analysis and authentic standards revealed that 104 out of the 206 confirmed metabolites were reproducibly recovered and stable over the course of three years when stored at −80 °C. Overall, 67 out of these 104 metabolites were identified with comparably stable areas over all three yeast fermentation and are the ideal starting point for benchmarking experiments. The provided yeast benchmark material enabled not only to test for the chemical space and coverage upon method implementation and developments but also allowed in-house routines for instrumental performance tests. Transferring the quality control strategy of proteomics workflows based on the number of protein identification in HeLa extracts, metabolite IDs in the yeast benchmarking material can be used as metabolomics quality control. Finally, the benchmark material opens new avenues for batch-to-batch corrections in large-scale non-targeted metabolomics studies.

scholarly journals Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1492
Author(s):  
Jia Huang ◽  
Haitao Chen ◽  
Zhiming Zhang ◽  
Yuping Liu ◽  
Binshan Liu ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Internal Standard ◽  
Retention Indices ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Active Compounds ◽  
Standard Curve ◽  
Key Odorants

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.

scholarly journals Protegrin-1 Inhibits Dengue NS2B-NS3 Serine Protease and Viral Replication in MK2 Cells

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Hussin A. Rothan ◽  
Ammar Y. Abdulrahman ◽  
Pottayil G. Sasikumer ◽  
Shatrah Othman ◽  
Noorsaadah Abd Rahman ◽  
...  
Keyword(s):  
Viral Replication ◽  
Therapeutic Potential ◽  
Solid Phase ◽  
Dengue Infection ◽  
Solid Phase Peptide Synthesis ◽  
Single Chain ◽  
E Coli ◽  
Social Burden ◽  
Disulphide Bonds ◽  
Starting Point

Dengue diseases have an economic as well as social burden worldwide. In this study, the antiviral activity of protegrin-1 (PG-1, RGGRLCYCRRRFCVCVGR) peptide towards dengue NS2B-NS3pro and viral replication in Rhesus monkey kidney (MK2) cells was investigated. The peptide PG-1 was synthesized by solid-phase peptide synthesis, and disulphide bonds formation followed by peptide purification was confirmed by LC-MS and RPHPLC. Dengue NS2B-NS3pro was produced as a single-chain recombinant protein inE. coli. The NS2B-NS3pro assay was carried out by measuring the florescence emission of catalyzed substrate. Real-time PCR was used to evaluate the inhibition potential of PG-1 towards dengue serotype-2 (DENV-2) replication in MK2 cells. The results showed that PG-1 inhibited dengue NS2B-NS3pro at IC50of 11.7 μM. The graded concentrations of PG-1 at nontoxic range were able to reduce viral replication significantly (P<0.001) at 24, 48, and 72 hrs after viral infection. However, the percentage of inhibition was significantly (P<0.01) higher at 24 hrs compared to 48 and 72 hrs. These data show promising therapeutic potential of PG-1 against dengue infection, hence it warrants further analysis and improvement of the peptide features as a prospective starting point for consideration in designing attractive dengue virus inhibitors.

scholarly journals Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 896
Author(s):  
Emili Besalú ◽  
Chantal Prat ◽  
Enriqueta Anticó
Keyword(s):  
Significant Interaction ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Off Flavors ◽  
Leave One Out ◽  
Cork Sample ◽  
Validation Calculation ◽  
First Time

This study describes a new chemometric tool for the identification of relevant volatile compounds in cork by untargeted headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME/GC-MS) analysis. The production process in cork industries commonly includes a washing procedure based on water and temperature cycles in order to reduce off-flavors and decrease the amount of trichloroanisole (TCA) in cork samples. The treatment has been demonstrated to be effective for the designed purpose, but chemical changes in the volatile fraction of the cork sample are produced, which need to be further investigated through the chemometric examination of data obtained from the headspace. Ordinary principal component analysis (PCA) based on the numerical description provided by the chromatographic area of several target compounds was inconclusive. This led us to consider a new tool, which is presented here for the first time for an application in the chromatographic field. The superposing significant interaction rules (SSIR) method is a variable selector which directly analyses the raw internal data coming from the spectrophotometer software and, combined with PCA and discriminant analysis, has been able to separate a group of 56 cork samples into two groups: treated and non-treated. This procedure revealed the presence of two compounds, furfural and 5-methylfurfural, which are increased in the case of treated samples. These compounds explain the sweet notes found in the sensory evaluation of the treated corks. The model that is obtained is robust; the overall sensitivity and specificity are 96% and 100%, respectively. Furthermore, a leave-one-out cross-validation calculation revealed that all of the samples can be correctly classified one at a time if three or more PCA descriptors are considered.

scholarly journals Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3028 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Grape Variety ◽  
Volatile Phenols ◽  
Starting Point ◽  
Furanic Compounds ◽  
The Impact ◽  
And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

scholarly journals Enskog kinetic theory for monodisperse gas–solid flows

2012 ◽  
Vol 712 ◽  
pp. 129-168 ◽  
Author(s):  
V. Garzó ◽  
S. Tenneti ◽  
S. Subramaniam ◽  
C. M. Hrenya
Keyword(s):  
Reynolds Number ◽  
Kinetic Theory ◽  
Gas Phase ◽  
Parameter Space ◽  
Shear Viscosity ◽  
Solid Phase ◽  
Constitutive Relations ◽  
Solid Particles ◽  
Analytical Treatment ◽  
Starting Point

AbstractThe Enskog kinetic theory is used as a starting point to model a suspension of solid particles in a viscous gas. Unlike previous efforts for similar suspensions, the gas-phase contribution to the instantaneous particle acceleration appearing in the Enskog equation is modelled using a Langevin equation, which can be applied to a wide parameter space (e.g. high Reynolds number). Attention here is limited to low Reynolds number flow, however, in order to assess the influence of the gas phase on the constitutive relations, which was assumed to be negligible in a previous analytical treatment. The Chapman–Enskog method is used to derive the constitutive relations needed for the conservation of mass, momentum and granular energy. The results indicate that the Langevin model for instantaneous gas–solid force matches the form of the previous analytical treatment, indicating the promise of this method for regions of the parameter space outside of those attainable by analytical methods (e.g. higher Reynolds number). The results also indicate that the effect of the gas phase on the constitutive relations for the solid-phase shear viscosity and Dufour coefficient is non-negligible, particularly in relatively dilute systems. Moreover, unlike their granular (no gas phase) counterparts, the shear viscosity in gas–solid systems is found to be zero in the dilute limit and the Dufour coefficient is found to be non-zero in the elastic limit.

scholarly journals Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

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