scholarly journals Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries

2021 ◽  
Author(s):  
Lirong Xu ◽  
Xin Ji ◽  
Gangcheng Wu ◽  
Emad Karrar ◽  
Ling Yao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties ◽  
French Fries ◽  
Frying Time

Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hang Li ◽  
Jiamin Liu ◽  
Zhanzhong Wang ◽  
Xiaodong Liu ◽  
Xichun Yan ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Beef Tallow ◽  
High Performance ◽  
Raw Materials ◽  
Chromatic Aberration ◽  
Frying Temperature ◽  
Frying Time ◽  
Solid Liquid ◽  
Better Than

Abstract With chili and liquid beef tallow as the main raw materials, the processing conditions of chili flavor beef tallow were explored. Gas chromatograpy-ion mobility spectrometry (GC-IMS) was used to determine the volatile compounds in chili flavor beef tallow. The capsaicin and dihydrocapsaicin in chili flavor beef tallow were determined by high performance liquid chromatography (HPLC). The optimum technological conditions were determined, and the index of chromatic aberration, cholesterol was also determined. Based on GC-IMS analysis, 102 kinds of volatile compounds were detected, and the sample III (the ratio of solid–liquid was 1:5, the frying temperature was 120 °C, and the frying time was 15 min) performed better than other samples. The preparation of chili beef tallow improves its antioxidant activity and makes its aroma more intense and more in line with the taste of Chinese people, which provides a theoretical and practical basis for the development of spice beef tallow in the future.

Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 1-6 ◽  
Author(s):  
Chen Xiang ◽  
Jorge Ruiz-Carrascal ◽  
Mikael A. Petersen ◽  
Anders H. Karlsson
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties

scholarly journals Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

2020 ◽  
Vol 40 (4) ◽  
pp. 497-511 ◽  
Author(s):  
Soohyun Cho ◽  
Wangyeol Lee ◽  
Kuk-Hwan Seol ◽  
Yunseok Kim ◽  
Sun Moon Kang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Storage Stability ◽  
Sensory Properties

scholarly journals Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

OENO One ◽  
2019 ◽  
Vol 53 (3) ◽  
Author(s):  
Raúl F. Guerrero ◽  
Emma Cantos-Villar ◽  
María J. Ruiz-Moreno ◽  
Belén Puertas ◽  
Francisco J. Cuevas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Management Practices ◽  
Training System ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Wine Quality ◽  
Higher Alcohol ◽  
Training Systems ◽  
Warm Climates

Aim: A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine’s polyphenol and volatile compound contents and sensory properties.Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines.Conclusions: Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening.The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management.Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2012 ◽  
Vol 12 (55) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

2019 ◽  
Vol 301 ◽  
pp. 125252 ◽  
Author(s):  
Fiorella Sinesio ◽  
Antonio Raffo ◽  
Marina Peparaio ◽  
Elisabetta Moneta ◽  
Eleonora Saggia Civitelli ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties ◽  
Consumer Perception ◽  
Wheat Bread ◽  
Sodium Reduction ◽  
Reduction Strategies

scholarly journals Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

2020 ◽  
Vol 70 (3) ◽  
pp. 184-200
Author(s):  
Engin Gundogdu ◽  
Songul Cakmakci ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Volatile Compounds ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Hexanoic Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Volatile Profiles ◽  
And Storage ◽  
General Acceptability

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.

Chemometric Estimation of the Contributions of Metals and Volatile Compounds to the Sensory Properties of Some Natural Grape Wines

2021 ◽  
Vol 76 (8) ◽  
pp. 1016-1027
Author(s):  
A. A. Khalafyan ◽  
Z. A. Temerdashev ◽  
A. G. Abakumov ◽  
Yu. F. Yakuba
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties

Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

2021 ◽  
Vol 11 (2) ◽  
pp. 529
Author(s):  
Eliza Kostyra ◽  
Katarzyna Król ◽  
Daniel Knysak ◽  
Anna Piotrowska ◽  
Sylwia Żakowska-Biemans ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Gas Chromatograph ◽  
Quality Properties ◽  
Innovative Products ◽  
Sensory Image ◽  
Pear Juice ◽  
Hedonic Scale

Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumers. The aims of the study were: (1) to identify the volatile compounds of kiwiberry juice and its mixes with basic organic juices; (2) to determine the sensory characteristics and level of liking with regard to the tested samples and (3) to select the juice-mix with the highest sensory quality properties and liking. The measurements of volatile compounds in juices were made using a Heracles Neo ultrafast gas chromatograph (HS-GC). The sensory characteristics of the juices were assessed by Descriptive Quantitative Analysis, whereas the consumers’ overall liking was assessed on a 9-point hedonic scale. It was stated that the examined juices differed in the pattern of volatile compounds as well as in the sensory properties and the level of liking. The increasing addition of apple and pear juice to kiwiberry based juices in different ratios contributed to the exposed volatile compounds responsible for floral, sweet and fruity odours. The juice mixes with higher addition of apple or pear juices were more harmonized in terms of sensory image and represented higher levels of overall liking among consumers.

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