flavor precursors
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Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 191
Author(s):  
Yuanyuan Yang ◽  
Jing Li ◽  
Xueting Jia ◽  
Qingyu Zhao ◽  
Qing Ma ◽  
...  

Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.


Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 352
Author(s):  
Shiqing Song ◽  
Feiting Zheng ◽  
Xiaoyan Tian ◽  
Tao Feng ◽  
Lingyun Yao ◽  
...  

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.


Author(s):  
Xuejin Chen ◽  
Pengjie Wang ◽  
Mingxiu Wei ◽  
Xinying Lin ◽  
Mengya Gu ◽  
...  

Author(s):  
Rui Li ◽  
Xiaoqing Yin ◽  
Shiyi Zhang ◽  
Jinchu Yang ◽  
Mingqin Zhao
Keyword(s):  

2021 ◽  
Author(s):  
Romel E. Guzmán-Alvarez ◽  
José G. Márquez-Ramos

Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are attributable to the metabolism of succession microbial. The microbial ecology of cocoa has been studied in much of the world. In Venezuela, studies have been carried out with Criollo, Forastero, and Trinitario cocoa, fermented under various conditions, the results obtained coinciding with the reported scientific information. Fermentation must be associated with the type of cocoa available, carried out knowing the final processing and derivative (paste, butter, powder). The results shown in this chapter correspond to investigations carried out with cocoa from three locations in Venezuela. The quantification, identification, isolation, functionality of the most representative microbiota involved in the fermentation of these grains was sought. This to give possible answers to the fermentation times and improvement of the commercial quality. Likewise, generate greater interest on the part of the producers in carrying out the fermentation.


2020 ◽  
Vol 333 ◽  
pp. 127451
Author(s):  
Jing Li ◽  
Chaohua Tang ◽  
Qingyu Zhao ◽  
Yuanyuan Yang ◽  
Fadi Li ◽  
...  

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