scholarly journals Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System

Sensors ◽  
2020 ◽  
Vol 20 (24) ◽  
pp. 7008
Author(s):  
Satomi Takagi ◽  
Yoichi Sato ◽  
Yuko Murata ◽  
Atsuko Kokubun ◽  
Ken Touhata ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sea Urchin ◽  
Butyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Fishing Ground ◽  
High Quality ◽  
Umami Taste ◽  
Sensing System ◽  
System Data ◽  
Mesocentrotus Nudus

Sea urchin gonads are a delicious seafood item of high commercial value. Our past studies have revealed that the gonads of the sea urchin Mesocentrotus nudus fed the basal frond portion of fresh Saccharina kelp (BS) or the sporophylls of fresh Undaria (SU) during May–July are of high-quality. The present study investigated the flavor and taste of BS and SU gonads in comparison with those from non-fed M. nudus (NF) using gas chromatography–mass spectrometry (GC–MS) and gas chromatography (GC)-sniffing techniques, and a taste-sensing system. Data of the estimated intensity of taste (EIT) were compared with assessment of gonads from M. nudus collected from an Eisenia bed (fishing ground) and a barren in July. Gonads from both BS and SU released pleasant green, sour, and fruity aromas characteristic of butyl acetate, which are here recognized essential flavor components of high-quality gonads. The gonads of BS and SU had a strong umami taste compared to those of NF, and the Eisenia bed and the barren. The most marketable M. nudus gonads were assessed to be those with green and fruity aromas from butyl acetate, sweet aroma from benzaldehyde, umami EIT > 13.8, bitterness EIT < 3.1, and without any unpleasant sulfurous odor from sulfur-containing compounds.

Peculiarities of the Composition of Volatiles of Diamonds Synthesized in the Fe–S–C System: Data on Gas Chromatography–Mass Spectrometry

2018 ◽  
Vol 482 (1) ◽  
pp. 1207-1211 ◽  
Author(s):  
A. A. Tomilenko ◽  
E. I. Zhimulev ◽  
T. A. Bul’bak ◽  
V. M. Sonin ◽  
A. I. Chepurov ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
System Data

scholarly journals Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4473 ◽  
Author(s):  
Ting Zhang ◽  
Hui Ni ◽  
Xu-Jian Qiu ◽  
Ting Li ◽  
Liang-Zhen Zhang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Gas Chromatography Mass Spectrometry ◽  
High Quality ◽  
Volatile Chemicals ◽  
Negative Factor ◽  
Validation Experiment ◽  
Gas Chromatography Olfactometry ◽  
Interaction Approach

The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

scholarly journals Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1664
Author(s):  
Jookyeong Lee ◽  
Seong Jun Hong ◽  
Jin-Ju Cho ◽  
Chang Guk Boo ◽  
Da-Som Kim ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Gas Chromatography ◽  
Electronic Tongue ◽  
Sensory Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
High Oleic ◽  
Umami Taste ◽  
Amino Acids Composition ◽  
High Concentrations

This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibited increased proportions of glutamic and aspartic acids but decreased phenylalanine. Peanut coffee had higher thiamin, niacin, and sugar contents, improved antioxidant capacity, and lower caffeine contents. In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. In volatile compounds analysis using gas chromatography-mass spectrometry (GC/MS) with the sniffing test, peanut coffee had high concentrations of 2-ethyl-3,6-dimethylpyrazine, 2,2′-methylenebis-furan, and furfuryl propionate, which were perceived as peanut and roasted odors in the sniffing test. This study will provide informative data in extending the application of peanut to coffee and developing novel coffee, with added peanut, that is nutritionally beneficial.

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