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Tong W, Zhai H, Qi M, Hua Y, Shi T, Shang H, Shi Y, Duan C, Lan Y. Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique. Food Res Int 2024; 184:114229. [PMID: 38609216 DOI: 10.1016/j.foodres.2024.114229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 04/14/2024]
Abstract
This study aimed to characterize the sensory profiles of wines produced using the flash détente (FD) technique and to identify the flavor compounds contributing to the sensory characteristics. The FD technique was applied to two major grape varieties, Cabernet Sauvignon and Marselan, from the Changli region of China to produce high-quality wines with aging potential. Compared to the traditional macerated wines, the FD wines showed greater color intensity, mainly due to the higher levels of anthocyanins. Regarding the aroma characteristics, FD wines were found to have a more pronounced fruitness, especially fresh fruit note, which was due to the contribution of higher concentration of esters. Concurrently, FD wines showed an increased sweet note which was associated with increased lactones and furanones. In addition, FD wines exhibited reduced green and floral notes due to lower levels of C6 alcohols and C13-norisoprenoids. With regard to mouthfeel, FD wines presented greater astringency and bitterness, which was due to the higher levels of phenolics. The total concentration of condensed tannins and condensed tannins for each degree of polymerization was considerably higher in FD wines due to the strong extraction of the FD technique. A significant increase in grape-derived polysaccharides and glycerol was also found in FD wines, contributing to a fuller body. This study contributed to an increase in the knowledge of the Changli region and demonstrated that the FD technique could be applied to the wine production in this region to address the negative impacts of rainfall in individual vintages.
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Affiliation(s)
- Wenzhe Tong
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Mengyao Qi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yubo Hua
- Hebei Wine Industrial Technology Institute, Changli 066600, Hebei Province, China
| | - Tonghua Shi
- Hebei Wine Industrial Technology Institute, Changli 066600, Hebei Province, China
| | - Hua Shang
- COFCO Great Wall Winery (Ningxia) Co., Ltd., Yinchuan 750000, Ningxia Province, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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2
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Hu D, Wang Y, Kong F, Wang D, Hu C, Yang X, Chen X, Chen W, Feng Z. Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom ( Lentinus edodes) Treated with Ultraviolet C Light-Emitting Diodes Based on Gas Chromatography-Ion Mobility Spectroscopy. Molecules 2024; 29:1872. [PMID: 38675693 PMCID: PMC11053434 DOI: 10.3390/molecules29081872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/15/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms' (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography-ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2 content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products.
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Affiliation(s)
- Daihua Hu
- Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723000, China
| | - Yulin Wang
- Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Fanshu Kong
- Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Danni Wang
- Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Chingyuan Hu
- Shaanxi Province Key Laboratory of Bio-Resources, Hanzhong 723000, China
| | - Xu Yang
- Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Xiaohua Chen
- Vitamin D Research Institute, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Wang Chen
- Shaanxi Province Key Laboratory of Bio-Resources, Hanzhong 723000, China
| | - Zili Feng
- Shaanxi Engineering and Technology Research Center for Industrialization of Natural Active Products, Hanzhong 723000, China
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3
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Li K, Qiao K, Xiong J, Guo H, Zhang Y. Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source. Foods 2023; 12:4388. [PMID: 38137192 PMCID: PMC10742821 DOI: 10.3390/foods12244388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.
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Affiliation(s)
- Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Kaina Qiao
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Jian Xiong
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., 168 Chengdu Road, Yichang 443003, China
| | - Yuyu Zhang
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
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4
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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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Yu J, Lu K, Zi J, Yang X, Zheng Z, Xie W. Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste. Food Chem 2022; 393:133393. [DOI: 10.1016/j.foodchem.2022.133393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 05/16/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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6
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Hou H, Liu C, Lu X, Fang D, Hu Q, Zhang Y, Zhao L. Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111402] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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7
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Li H, Tian Y, Menolli N, Ye L, Karunarathna SC, Perez-Moreno J, Rahman MM, Rashid MH, Phengsintham P, Rizal L, Kasuya T, Lim YW, Dutta AK, Khalid AN, Huyen LT, Balolong MP, Baruah G, Madawala S, Thongklang N, Hyde KD, Kirk PM, Xu J, Sheng J, Boa E, Mortimer PE. Reviewing the world's edible mushroom species: A new evidence-based classification system. Compr Rev Food Sci Food Saf 2021; 20:1982-2014. [PMID: 33599116 DOI: 10.1111/1541-4337.12708] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/04/2020] [Accepted: 12/21/2020] [Indexed: 12/16/2022]
Abstract
Wild mushrooms are a vital source of income and nutrition for many poor communities and of value to recreational foragers. Literature relating to the edibility of mushroom species continues to expand, driven by an increasing demand for wild mushrooms, a wider interest in foraging, and the study of traditional foods. Although numerous case reports have been published on edible mushrooms, doubt and confusion persist regarding which species are safe and suitable to consume. Case reports often differ, and the evidence supporting the stated properties of mushrooms can be incomplete or ambiguous. The need for greater clarity on edible species is further underlined by increases in mushroom-related poisonings. We propose a system for categorizing mushroom species and assigning a final edibility status. Using this system, we reviewed 2,786 mushroom species from 99 countries, accessing 9,783 case reports, from over 1,100 sources. We identified 2,189 edible species, of which 2,006 can be consumed safely, and a further 183 species which required some form of pretreatment prior to safe consumption or were associated with allergic reactions by some. We identified 471 species of uncertain edibility because of missing or incomplete evidence of consumption, and 76 unconfirmed species because of unresolved, differing opinions on edibility and toxicity. This is the most comprehensive list of edible mushrooms available to date, demonstrating the huge number of mushrooms species consumed. Our review highlights the need for further information on uncertain and clash species, and the need to present evidence in a clear, unambiguous, and consistent manner.
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Affiliation(s)
- Huili Li
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China.,East and Central Asia Regional Office, World Agroforestry Centre (ICRAF), Kunming, Yunnan, China.,Centre for Mountain Futures, Kunming Institute of Botany, Kunming, Yunnan, China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Nelson Menolli
- Núcleo de Pesquisa em Micologia, Instituto de Botânica, São Paulo, Brazil.,Departamento de Ciências da Natureza e Matemática (DCM), Subárea de Biologia (SAB), Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP), São Paulo, Brazil
| | - Lei Ye
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China.,East and Central Asia Regional Office, World Agroforestry Centre (ICRAF), Kunming, Yunnan, China.,Centre for Mountain Futures, Kunming Institute of Botany, Kunming, Yunnan, China
| | - Samantha C Karunarathna
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China.,East and Central Asia Regional Office, World Agroforestry Centre (ICRAF), Kunming, Yunnan, China.,Centre for Mountain Futures, Kunming Institute of Botany, Kunming, Yunnan, China
| | | | - Mohammad Mahmudur Rahman
- Global Centre for Environmental Remediation (GCER), Faculty of Science, The University of Newcastle, Callaghan, NSW, 2308, Australia
| | - Md Harunur Rashid
- Global Centre for Environmental Remediation (GCER), Faculty of Science, The University of Newcastle, Callaghan, NSW, 2308, Australia
| | | | - Leela Rizal
- The University of Queensland, School of Biological Sciences, Brisbane, Queensland, Australia
| | - Taiga Kasuya
- Department of Biology, Keio University, Yokohama, Kanagawa, Japan
| | - Young Woon Lim
- School of Biological Sciences and Institute of Microbiology, Seoul National University, Seoul, Korea
| | - Arun Kumar Dutta
- Department of Botany, West Bengal State University, Barasat, West Bengal, India
| | | | - Le Thanh Huyen
- Department of Toxicology and Environmental Monitoring, Faculty of Environment, Hanoi University of Natural Resources and Environment, Tu Liem North District, Hanoi, Vietnam
| | - Marilen Parungao Balolong
- Department of Biology, College of Arts and Sciences, University of the Philippines, Manila, the Philippines
| | - Gautam Baruah
- Balipara Tract and Frontier Foundation, Guwahati, Assam, India
| | - Sumedha Madawala
- Department of Botany, Faculty of Science, University of Peradeniya, Peradeniya, Sri Lanka
| | - Naritsada Thongklang
- Center of Excellence in Fungal Research, Mae Fah Luang University, Chiang Rai, Thailand.,School of Science, Mae Fah Luang University, Chiang Rai, Thailand
| | - Kevin D Hyde
- Center of Excellence in Fungal Research, Mae Fah Luang University, Chiang Rai, Thailand.,School of Science, Mae Fah Luang University, Chiang Rai, Thailand.,Mushroom Research Foundation, Chiang Mai, Thailand
| | - Paul M Kirk
- Biodiversity Informatics and Spatial Analysis, Jodrell Laboratory, Royal Botanic Gardens Kew, Surrey, UK
| | - Jianchu Xu
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China.,East and Central Asia Regional Office, World Agroforestry Centre (ICRAF), Kunming, Yunnan, China.,Centre for Mountain Futures, Kunming Institute of Botany, Kunming, Yunnan, China
| | - Jun Sheng
- Key Laboratory for Agro-biodiversity and Pest Control of Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Eric Boa
- Institute of Biology, University of Aberdeen, Aberdeen, UK
| | - Peter E Mortimer
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China.,Centre for Mountain Futures, Kunming Institute of Botany, Kunming, Yunnan, China
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8
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Luo D, Wu J, Ma Z, Tang P, Liao X, Lao F. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique. Food Chem 2020; 341:128290. [PMID: 33039743 DOI: 10.1016/j.foodchem.2020.128290] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/29/2020] [Accepted: 09/29/2020] [Indexed: 10/23/2022]
Abstract
The effect of pulsed air-impingement jet drying (AID) on the sensory qualities of Shiitake mushroom was comprehensively examined compared with hot air drying (HAD) and vacuum freeze-drying (VFD). AID considerably improved the characteristic flavors (onion-like odor and umami) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The texture characteristics (rehydration and shrinkage) of AID mushrooms had no significant difference to VFD ones and were better than HAD ones. AID combined the advantages of HAD and VFD technologies and outperformed HAD and VFD in terms of overall quality, though the total content of free amino acids and soluble sugars of AID mushrooms dropped slightly. In summary, AID is a promising drying technology for obtaining high sensory quality Shiitake mushrooms compared to prevailing drying methods.
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Affiliation(s)
- Dongsheng Luo
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China
| | - Zhuo Ma
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Peipei Tang
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
| | - Xiaojun Liao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China
| | - Fei Lao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
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9
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Taufek NM, Harith HH, Abd Rahim MH, Ilham Z, Rowan N, Wan-Mohtar WAAQI. Performance of mycelial biomass and exopolysaccharide from Malaysian Ganoderma lucidum for the fungivore red hybrid Tilapia (Oreochromis sp.) in Zebrafish embryo. AQUACULTURE REPORTS 2020; 17:100322. [DOI: 10.1016/j.aqrep.2020.100322] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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10
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Xiao X, Hou C, Zhang D, Li X, Ren C, Ijaz M, Hussain Z, Liu D. Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb. Meat Sci 2020; 169:108220. [PMID: 32590278 DOI: 10.1016/j.meatsci.2020.108220] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 02/01/2020] [Accepted: 06/09/2020] [Indexed: 10/24/2022]
Abstract
This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 °C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1-12 h, 1 d and 3-7 days postmortem were considered to be in the phases of pre-rigor, rigor and post-rigor, respectively. Pre-rigor roasted lamb showed a lower roasting loss, while the post-rigor roasted lamb showed a lower SF value. Higher concentrations of total volatile compounds were found at 3 days postmortem. The total contents of HAAs were significantly lower in pre-rigor roasted lamb compared to the post-rigor roasted lamb (P < .05). Overall, it was concluded that both pre- and post-rigor "roasted lamb" have their own special properties.
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Affiliation(s)
- Xiong Xiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chi Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zubair Hussain
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China
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11
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Zhao Y, Zhang M, Devahastin S, Liu Y. Progresses on processing methods of umami substances: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Rathore H, Prasad S, Kapri M, Tiwari A, Sharma S. Medicinal importance of mushroom mycelium: Mechanisms and applications. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.03.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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13
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Zelena K, Eisele N, Berger RG. Escherichia coli as a production host for novel enzymes from basidiomycota. Biotechnol Adv 2014; 32:1382-95. [DOI: 10.1016/j.biotechadv.2014.08.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2014] [Revised: 08/14/2014] [Accepted: 08/25/2014] [Indexed: 01/14/2023]
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14
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Kleofas V, Sommer L, Fraatz MA, Zorn H, Rühl M. Fruiting Body Production and Aroma Profile Analysis of <i>Agrocybe aegerita</i> Cultivated on Different Substrates. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/nr.2014.56022] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Paczkowski S, Maibaum F, Paczkowska M, Schütz S. Decaying mouse volatiles perceived by Calliphora vicina Rob.-Desv. J Forensic Sci 2012; 57:1497-506. [PMID: 22970999 DOI: 10.1111/j.1556-4029.2012.02245.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2010] [Revised: 07/15/2011] [Accepted: 08/07/2011] [Indexed: 11/28/2022]
Abstract
Volatiles emitted by decaying human remains are in the focus of recent research. The identification of core volatiles in this field is of high importance, because cadaveric volatiles generally show high variation. In this study, the volatile profiles of five mice (Myodes glareolus) were sampled with charcoal filter tubes from their time of death until advanced decay. Eleven compounds were quantitated by means of gas chromatography-mass spectrometry. Electroantennographic experiments with female Calliphora vicina antennae led to the identification of dimethyl trisulfide, dimethyl disulfide, nonanal, hexan-1-ol, 1-octen-3-ol, 3-methylbutan-1-ol, and heptanal as electrophysiologically active compounds. When these were compared, dimethyl trisulfide (17 ng/μL) and dimethyl disulfide (11 ng/μL) were found to be emitted in higher concentrations. The roles of these compounds and nonanal as core volatiles for cadaver detection or postmortem time determination and their correlation to the stages of decay and the accumulated degree days are discussed.
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Affiliation(s)
- Sebastian Paczkowski
- Department of Forest Zoology and Forest Conservation, Büsgeninstitut, Georg-August-University, Göttingen, Germany.
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Vegetables and Vegetable Products. Food Chem 2008. [DOI: 10.1007/978-3-540-69934-7_18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Thakeow P, Angeli S, Weissbecker B, Schütz S. Antennal and behavioral responses of Cis boleti to fungal odor of Trametes gibbosa. Chem Senses 2008; 33:379-87. [PMID: 18283043 DOI: 10.1093/chemse/bjn005] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Cis boleti (Coleoptera: Ciidae) preferentially colonizes fungi from the genus Trametes that are known as important wood decomposers. The aim of our research was to investigate if C. boleti uses the chemical volatile composition of its fungal host, Trametes gibbosa, as a key attraction factor. Therefore, the T. gibbosa fruiting body volatiles were analysed by using gas chromatography-mass spectrometry, with parallel electroantennographic detection (GC-MS/EAD) using adults of C. boleti. Furthermore, we examined the behavioral responses of C. boleti to the T. gibbosa volatile compounds. The dominant component of the T. gibbosa fruiting body bouquet was 1-octen-3-ol. Other volatiles, like the aldehydes hexanal, nonanal, and (E,E)-2,4-decadienal and the terpene alpha-bisabolol, were present in minor quantities. 1-Octen-3-ol was released with a ratio of the (R)- and (S)-enantiomers of 93:7, respectively. Electroantennography (EAG) employing C. boleti antennae yielded consistently dominant responses to 1-octen-3-ol. GC-EAD and EAG responses to pure standard compounds showed that C. boleti also perceived other host fungal volatiles. A highly significant attraction to 1-octen-3-ol was observed in behavioral tests. Female beetles were significantly attracted to the (S)-(+)- enantiomer at 10 times lower doses than male beetles. Our finding is the first direct proof that ciid beetles use 1-octen-3-ol as a key cue for host finding.
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Affiliation(s)
- Prodpran Thakeow
- Institute of Forest Zoology and Forest Conservation, University of Göttingen, 37077 Göttingen, Germany.
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Husson F, Thomas M, Kermasha S, Belin JM. Effect of linoleic acid induction on the production of 1-octen-3-ol by the lipoxygenase and hydroperoxide lyase activities of Penicillium camemberti. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s1381-1177(02)00187-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kuribayashi T, Kaise H, Uno C, Hara T, Hayakawa T, Joh T. Purification and characterization of lipoxygenase from Pleurotus ostreatus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1247-1253. [PMID: 11853512 DOI: 10.1021/jf0112217] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Lipoxygenase was purified homogeneously from cups of Pleurotus ostreatus by Sephacryl S-400 HR gel filtration, Dyematrex Green A affinity, and DEAE-Toyopearl 650M ion-exchange chromatographies. The molecular weight of the enzyme was estimated to be 67,000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 66,000 by gel filtration; the isoelectric point was pH 5.1. The optimum pH and temperature of the enzymatic activity were 8.0 and 25 degrees C, respectively. The enzyme contained non-heme iron, and a thiol group seemed to be involved in its activity. The K(m), V(max), and k(cat) values of the enzyme for linoleic acid were 0.13 mM, 23.4 micromol.min(-1).mg(-1), and 25.7 s(-1), respectively. The enzyme showed high specificity toward linoleic acid. When linoleic acid was incubated with the enzyme, 13-hydroperoxy-9Z,11E-octadecadienoic acid was found to be the main oxidative product.
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Affiliation(s)
- Takashi Kuribayashi
- Graduate School of Science and Technology and Faculty of Agriculture, Niigata University, Ikarashi 2-8050 Niigata, Niigata 950-2181, Japan
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Venkateshwarlu G, Chandravadana MV, Pandey M, Tewari RP, Selvaraj Y. Volatile flavour compounds from oyster mushroom (Pleurotus florida) in submerged culture. FLAVOUR FRAG J 2000. [DOI: 10.1002/1099-1026(200009/10)15:5<320::aid-ffj917>3.0.co;2-v] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Vegetables and Vegetable Products. Food Chem 1999. [DOI: 10.1007/978-3-662-07281-3_18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lizarraga-Guerra R, Lopez MG. Monosaccharide and Alditol Contents of Huitlacoche (Ustilago maydis). J Food Compost Anal 1998. [DOI: 10.1006/jfca.1998.0597] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Assaf S, Hadar Y, Dosoretz CG. 1-Octen-3-ol and 13-hydroperoxylinoleate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius. Enzyme Microb Technol 1997. [DOI: 10.1016/s0141-0229(97)00019-7] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Induction of Fruit Aroma and Quality by Post-Harvest Application of Natural Metabolites or Anaerobic Conditions. ACTA ACUST UNITED AC 1996. [DOI: 10.1007/978-3-642-79660-9_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Valverde ME, Paredes-López O, Pataky JK, Guevara-Lara F. Huitlacoche (Ustilago maydis) as a food source--biology, composition, and production. Crit Rev Food Sci Nutr 1995; 35:191-229. [PMID: 7632354 DOI: 10.1080/10408399509527699] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Huitlacoche is the ethnic name applied to the young fruiting bodies (galls) of the fungus Ustilago maydis, which causes common smut of maize (Zea mays L). Biologists and agronomists have historically used U. maydis as a model to study a wide array of genetic, physiological, ecological, and phytopathological phenomena. In Mexico and other Latin American countries, huitlacoche has been used traditionally as human food, being highly regarded as an interesting dish or condiment. The food potential of huitlacoche is described here in terms of its chemical composition, which includes carbohydrates, proteins, fats, vitamins, and minerals. In addition, essential amino acids (especially lysine) and fatty acids (linoleate) are present in huitlacoche in considerable levels, adding to its nutritional attributes. The feasibility of growing U. maydis in submerged agitated culture has yielded a variety of fermentation products, including essential amino acids, proteins, vitamins, and flavorings, among others. Recent interest in developing huitlacoche as a cash crop has come from increasing acceptance by the North American public, who prize it as a new delicacy. However, research efforts are still needed to determine the biological factors involved in the establishment of U. maydis as a pathogen on the maize plant. This review deals with the role of huitlacoche as a food source, implicating the biological components that will determine the development of technologies for large scale production.
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Affiliation(s)
- M E Valverde
- Centro de Investigación y de Estudios Avanzados del IPN, Departamento de Biotecnología y Bioquímica, Gto., México
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