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Li C, Chen S, Huang H, Li J, Zhao Y. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus. Food Chem 2024; 449:139239. [PMID: 38604034 DOI: 10.1016/j.foodchem.2024.139239] [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: 01/15/2024] [Revised: 03/27/2024] [Accepted: 04/02/2024] [Indexed: 04/13/2024]
Abstract
Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were studied by headspace solid-phase microextraction gas chromatography-mass spectrometry and 16S rRNA gene high-throughput sequencing. During cooperative fermentation, most VCs and the abundance of Latilactobacillus and Lactococcus significantly increased, while Pediococcus, Acinetobacter, and Macrococcus obviously decreased. After evaluation of correlation and abundance of each genus, Latilactobacillus and Lactococcus possessed the highest influence on the formation of volatile flavor during cooperative fermentation. Compared with the natural fermentation, cooperative fermentation with starters significantly enhanced most of pleasant core VCs (odor activity value≥1), but inhibited the production of trimethylamine and methanethiol, mainly resulting from the absolutely highest influence of Latilactobacillus. Cooperative fermentation of starters is an effective method to improve the volatile flavor in the fermented tilapia surimi.
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Affiliation(s)
- Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
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2
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Liu L, Liu T, Wang H, Zhao Y, Xu X, Zeng M. Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas). Food Chem 2024; 449:138970. [PMID: 38653141 DOI: 10.1016/j.foodchem.2024.138970] [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: 09/21/2023] [Revised: 01/28/2024] [Accepted: 03/05/2024] [Indexed: 04/25/2024]
Abstract
Self-fermented oyster homogenates were prepared to investigate core microbes and their correlations with flavor formation mechanisms. Five bacterial and four fungal genera were identified. Correlation analysis showed that Saccharomyces cerevisiae, Kazachstania, and L. pentosus were core species for the flavor of fermented products. Four core microbes were selected for inoculation into homogenates. Twelve key aroma compounds with odor activity values >1 were identified by gas chromatography-mass spectrometry. L. plantarum and S. cerevisiae were beneficial for producing key aroma compounds such as 1-octen-3-ol, (E,Z)-2,6-nonadienal, and heptanal. Fermentation with four microbes resulted in significant increases in contents of Asp, Glu, Lys, inosine monophosphate, and guanosine monophosphate, which provided freshness and sweetness. Fermentation with four microbes resulted in high digestibility, antioxidant abilities, and zinc contents. This study has elucidated the mechanism of flavor formation by microbial action and provides a reference for targeted flavor control in fermented oyster products.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266400, China
| | - Tianhong Liu
- Marine Science research Institute of Shandong Province, Qingdao, Shandong Province 266100, China
| | - Hongjiang Wang
- Foshan Haitian (Suqian) Flavoring Food Co., LTD, Suqian, Jiangsu Province 233800, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266400, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266400, China.
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266400, China.
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3
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Mokh S, Lacalle-Bergeron L, Izquierdo-Sandoval D, Corell MC, Beltran J, Sancho JV, Portolés T. Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach. Food Chem 2024; 449:139312. [PMID: 38608606 DOI: 10.1016/j.foodchem.2024.139312] [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: 12/11/2023] [Revised: 03/15/2024] [Accepted: 04/08/2024] [Indexed: 04/14/2024]
Abstract
Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during cold smoking processing (light, moderate, and full-cure) in tune samples. An innovative untargeted analytical approach, headspace solid-phase microextraction combined with gas chromatography and a hybrid quadrupole-orbitrap mass analyzer, was employed to identify 86 volatiles associated with the cold smoking process. Most of these compounds, including phenols, furan derivates, aldehydes, cyclic ketones, and different aromatic species, were found to contribute to the smoke odor. The development of a QuEChERS-based extraction and clean-up method facilitated the quantification of 25 relevant smoky markers across all smoking degrees, revealing significant concentration differences after 15 h of smoking. This research sheds light on the dynamics of cold smoking impact and its on the flavor profile and safety quality of processed fish products.
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Affiliation(s)
- Samia Mokh
- National Council for Scientific Research CNRS - Lebanese Atomic Energy Commission LAEC - Laboratory for Analysis of Organic Compound LACO, Airport Road, P.O. Box 11-8281, Beirut, Lebanon
| | - Leticia Lacalle-Bergeron
- Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), Universitat Jaume I, Av. Sos Baynat S/N, 12071 Castellón de la Plana, Spain
| | - David Izquierdo-Sandoval
- Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), Universitat Jaume I, Av. Sos Baynat S/N, 12071 Castellón de la Plana, Spain
| | - M Carmen Corell
- Sea Delight Europe, S.L, C/ Sao Paulo, 14 Planta 2ª Oficina n°3-P.I. El Sebadal, 35008 Las Palmas de Gran Canaria, Spain
| | - Joaquim Beltran
- Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), Universitat Jaume I, Av. Sos Baynat S/N, 12071 Castellón de la Plana, Spain
| | - Juan Vicente Sancho
- Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), Universitat Jaume I, Av. Sos Baynat S/N, 12071 Castellón de la Plana, Spain
| | - Tania Portolés
- Enviromental and Public Health Analytical Chemistry, Research Institute for Pesticides and Water (IUPA), Universitat Jaume I, Av. Sos Baynat S/N, 12071 Castellón de la Plana, Spain..
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Liu W, Zhang L, Karrar E, Wu D, Chen C, Zhang Z, Li J. A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling. Food Chem 2024; 446:138886. [PMID: 38422641 DOI: 10.1016/j.foodchem.2024.138886] [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: 12/03/2023] [Revised: 02/18/2024] [Accepted: 02/25/2024] [Indexed: 03/02/2024]
Abstract
Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L*, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production.
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Affiliation(s)
- Wenliang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Lingyu Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Emad Karrar
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Daren Wu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Chaoxiang Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Zhengxiao Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Jian Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
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Yang Y, Xie J, Wang Q, Wang L, Shang Y, Jiang Y, Yuan H. Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing. Food Chem X 2024; 22:101432. [PMID: 38764783 PMCID: PMC11101678 DOI: 10.1016/j.fochx.2024.101432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/16/2024] [Accepted: 04/29/2024] [Indexed: 05/21/2024] Open
Abstract
Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic changes and formation pathways were in-depth understood. Significant alterations in volatile metabolites were observed in the withering stage. A total of 14 key odorants were identified as contributors to GOF, including 2-methylpropanal, 3-methylbutanal, 1-hexanol, nonanal, (E, E)-2,4-heptadienal, benzaldehyde, linalool, (E, E)-3,5-octadiene-2-one, β-cyclocitral, phenylacetaldehyde, (E, E)-2,4-nonadienal, methyl salicylate, geraniol, and β-ionone. Among them, (E, E)-2,4-heptadienal (OAV = 3913), characterized by fatty, green, and oily aromas, was considered to be the most important contributor causing GOF. Moreover, it was found that lipid degradation served as the primary metabolic pathway for GOF. This study provides a theoretical foundation for off-flavor control and quality improvement of black tea.
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Affiliation(s)
- Yanqin Yang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jialing Xie
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qiwei Wang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Lilei Wang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yan Shang
- Hangzhou Zhishan Tea Industry Co., LTD, Hangzhou 310000, China
| | - Yongwen Jiang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haibo Yuan
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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Huang YZ, Liu Y, Zhu R, Ma X, Xin S, Zhu B, Dong XP. Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC-MS-O. Food Chem 2024; 443:138534. [PMID: 38320377 DOI: 10.1016/j.foodchem.2024.138534] [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: 05/11/2023] [Revised: 12/15/2023] [Accepted: 01/20/2024] [Indexed: 02/08/2024]
Abstract
This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezing process of Pacific chub mackerel (Scomber japonicus) from Japan and China, and Spanish mackerel (Scomberomorus niphonius). A total of 18 volatile flavor compounds were identified, and significant differences in volatile flavor components were observed among samples frozen for 1 week, 1 year, and 2 years. The results of the Partial least squares regression (PLSR) indicated that the fishy odor was correlated with independent variables such as fatty acids (FA 22:4, FA 28:6, FA 24:4), differentially expressed genes (Gene.2425 (NDUFA5), Gene.38 (GPX1), and Gene.2844 (DAD1)). Classification and regression tree (CART) analysis revealed that the peak area values of fatty acids (FA 22:5, FA 20:4) and fatty acid esters of hydroxy fatty acids (FAHFA 18:0/22:3) were the main differentiating factors for fishy odor perception.
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Affiliation(s)
- Yi-Zhen Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yu Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Rui Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiaoxiao Ma
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Songlin Xin
- Sichuan Tourism University, no.459, Hongling Road, Longquanyi District, Chengdu 610100, Sichuan Province, China
| | - Beiwei Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| | - Xiu-Ping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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7
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Yang L, Li H, Wu H, Liu S, He Z. Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon. Meat Sci 2024; 212:109461. [PMID: 38394856 DOI: 10.1016/j.meatsci.2024.109461] [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: 01/01/2024] [Revised: 02/01/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The impacts of Staphylococcus cohnii, S. saprophyticus and their synergistic Lactobacillus plantarum on the quality and flavor of Chinese bacon were investigated by monitoring the physicochemical characteristics and characterizing metabolites with non-targeted metabolomics. Results showed that S. cohnii could increase the tenderness and decrease the oxidation of muscle, while S. saprophyticus stabilized the springiness and increased the proteolysis. The metabolites produced by the co-fermentation of S. cohnii and S. saprophyticus showed a higher hierarchy, then exhibited the highest hierarchy in synergy with L. plantarum. The promising flavor may be related to the arginine biosynthesis, nicotinic acid and nicotinamide metabolism, and pyrimidine metabolism pathways. Staphylococcus contributed to flavor by promoting the accumulation of di- and tripeptides and activating the amino acid metabolic pathway through arginine metabolism. These findings provide thoughts for understanding the fermentation mechanism of Staphylococcus and the targeted modulation of the flavor of Chinese bacon.
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Affiliation(s)
- Li Yang
- College of Food Science, Southwest University, No .2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No .2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Han Wu
- College of Food Science, Southwest University, No .2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Shuyun Liu
- College of Food Science, Southwest University, No .2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No .2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
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Li C, Cui Q, Li L, Huang H, Chen S, Zhao Y, Wang Y. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks. Food Chem 2024; 440:138260. [PMID: 38150898 DOI: 10.1016/j.foodchem.2023.138260] [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: 10/11/2023] [Revised: 11/19/2023] [Accepted: 12/21/2023] [Indexed: 12/29/2023]
Abstract
Fermentation is an effective way to improve the gel properties of freshwater fish surimi. In this study, two newly isolated Lactiplantibacillus plantarum H30-2 and Pediococcus acidilactici H30-21 were used to improve the physical properties and volatile flavor of fermented tilapia surimi. L. plantarum H30-2 quickly improved the whiteness, gel strength, hardness, and chewiness within 18 h. Among 172 volatile compounds analyzed by HS-SPME-GC-MS, most pleasant core flavor compounds (OAV ≥ 1) were improved by L. plantarum H30-2. L. plantarum H30-2 could always adapt to the surimi environment while P. acidilactici H30-21 could not. Two dimensional correlation networks showed that Lactiplantibacillus and Lactococcus were responsible for the quality formation in surimi during natural fermentation or with starters, while the quality improvement after L. plantarum H30-2 addition mainly resulted from the increasing Lactiplantibacillus and its higher acetic acid production. L. plantarum H30-2 can be developed as a special starter using for tilapia surimi fermentation.
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Affiliation(s)
- Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China.
| | - Qiaoyan Cui
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
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9
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Li C, Zou Y, Liao G, Zheng Z, Chen G, Zhong Y, Wang G. Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics. Food Chem 2024; 440:138188. [PMID: 38100964 DOI: 10.1016/j.foodchem.2023.138188] [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: 08/05/2023] [Revised: 11/19/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham, gas chromatography-mass spectrometry (GC-MS), ultra-high performance liquid chromatography-Q exactive orbitrap-mass spectrometry (UHPLC-QE-MS), and gas chromatography-ion transfer spectroscopy (GC-IMS) were used to analyze the differences of free fatty acids, small molecule metabolites and volatile compounds of Nuodeng ham at different ripening stages (the first, second and third year sample). 40 free fatty acids were detected. 757 and 300 metabolites were detected in positive and negative ion modes, respectively. 48 differential metabolites (VIP ≥ 1.5, P < 0.05) might important components affecting flavor differences of Nuodeng ham. Metabolic pathways revealed that fermenting-ripening of ham was associated with 31 metabolic pathways, among, 19 pathways were significant (Impact > 0.01, P < 0.05). 58 volatile compounds were identified, combined with PCA and PLS-DA, 15 flavor markers were screened out. These findings provide a scientific basis for further research on the flavor formation mechanism of Nuodeng ham.
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Affiliation(s)
- Cong Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yingling Zou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Zhijie Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghui Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yanru Zhong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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10
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Zhao J, Xie Y, Xiang Y, Jiang C, Tang Z, Zhao J, Xu M, Liu P, Lin H, Tang J. Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38557018 DOI: 10.1021/acs.jafc.3c09545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
In this study, in silico analysis and peptidomics were performed to examine the generation mechanism of the umami taste of fermented broad bean paste (FBBP). Based on the information from peptidomics, a total of 470 free peptides were identified from FBBP, most of which were increased after fermentation. Additionally, the increase of the content of umami peptides, organic acids, and amino acids during fermentation contributed to the perception of umami taste in FBBP. Molecule docking results inferred that these umami molecules were easy to connect with Ser, Glu, His, and Gln in the T1R3 subunit through hydrogen bonds and electrostatic interaction force. The binding sites His145, Gln389, and Glu301 particularly contributed to the formation of the ligand-receptor complexes. The aromatic interaction, hydrogen bond, hydrophilicity, and solvent-accessible surface (SAS) played key roles in the receptor-peptide interaction. Sensory evaluation and electronic tongue results showed that EDEDE, DLSESV, SNGDDE, DETL, CDLSD, and TDEE screened from FBBP had umami characteristics and umami-enhancing effects (umami threshold values ranging from 0.131 to 0.394 mmol/L). This work provides new insight into the rapid and efficient screening of novel umami peptides and a deeper understanding of the taste mechanisms of umami molecules from FBBP.
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Affiliation(s)
- Jianhua Zhao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Yuqing Xie
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Yue Xiang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Chunyan Jiang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Zhirui Tang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Jie Zhao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Min Xu
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Ping Liu
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China
| | - Hongbin Lin
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China
| | - Jie Tang
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
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11
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Cheng H, Mei J, Xie J. Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2959-2970. [PMID: 38050785 DOI: 10.1002/jsfa.13188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/01/2023] [Accepted: 12/05/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Aquatic products are rich in nutrients and unique in flavor, and are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and severely affects overall flavor and quality. In this study, odor deterioration and flavor-related quality degradation of tilapia during cold storage are discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity. RESULTS A total of 63 volatile compounds were detected by gas chromatography-mass spectrometry, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off-flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off-flavor contributors. CONCLUSION This study contributes to a comprehensive overview of odor deterioration and the evolution of flavor-related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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12
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Liang Q, Hu X, Zhong B, Huang X, Wang H, Yu C, Tu Z, Li J. Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp ( Ctenopharyngodon idella) fillets during storage at 4 °C. Food Chem X 2024; 21:101188. [PMID: 38434696 PMCID: PMC10904891 DOI: 10.1016/j.fochx.2024.101188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 03/05/2024] Open
Abstract
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsic correlation between microbiota succession and flavour precursors of refrigerated grass carp fillets were investigated in this study. The results showed that the LSD pre-treatment was effective in promoting proteolysis, free amino acid and fatty acid metabolism with the microbiota succession and quality evolution. Compared with unpre-treated samples, the 3 % LSD pre-treatment effectively extended the shelf life by 10 days within the acceptable quality attributes. Not only did the LSD pre-treatment lead to catalytic microbiota succession and inhibitive spoilage substance production but it also improved the flavour precursors, which are taste-active amino acids and polyunsaturated fatty acids (PUFAs). Moreover, considerable correlations between quality attributes, taste-active amino acids, PUFAs and microbiota were obtained.
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Affiliation(s)
- Qingxi Liang
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiangfei Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Bizhen Zhong
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengwei Yu
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Jinlin Li
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
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13
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Wang J, Huang XH, Zhang YY, Nie C, Zhou D, Qin L. Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses. Food Chem 2024; 435:137542. [PMID: 37742462 DOI: 10.1016/j.foodchem.2023.137542] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 09/26/2023]
Abstract
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly (p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Chengzhen Nie
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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14
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Xu J, Tu Z, Wang H, Hu Y, Wen P, Huang X, Wang S. Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Chem 2024; 433:137299. [PMID: 37660600 DOI: 10.1016/j.foodchem.2023.137299] [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: 06/29/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/05/2023]
Abstract
Three different methods were used to identify and analyze the flavor of fish gelatin with different ultrafine grinding time (0, 2, 4 and 8 h). The results of electronic nose showed that overall flavor of the samples changed. HS-SPME-GC-MS identified 65 volatile compounds, including 18 aldehydes, 7 ketones, 7 alkanes, 11 alcohols, 8 esters, 7 phenols, and 7 acids. HS-GC-IMS identified 46 volatile compounds, including 21 aldehydes, 5 ketones, 5 alcohols, 6 esters, 7 acids, 1 ether, and 1 amine. The particle size analysis results indicate that the size distribution decreases from 918.97-1167.16 and 1388.81-1780.40 nm to 157.63-177.37 and 285.90-344.55 nm with the increased of grinding time. The SEM analysis results indicate that the change in flavor characteristics of FG is due to the different storage and release abilities of volatile compounds in FG with different particle sizes.
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Affiliation(s)
- Jinghong Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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15
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Palermo C, Mentana A, Tomaiuolo M, Campaniello M, Iammarino M, Centonze D, Zianni R. Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses. Foods 2024; 13:416. [PMID: 38338551 PMCID: PMC10855764 DOI: 10.3390/foods13030416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripened cheeses, Brie and Camembert, produced with cow milk, were treated with X-rays at three dose levels, 2.0, 4.0 and 6.0 kGy, to evaluate the irradiation effects on the volatile profile using a volatolomic approach. The headspace solid-phase microextraction (HS-SPME) technique combined with gas chromatography-mass spectrometry (GC-MS) was used to extract and analyze the volatile fraction from these dairy matrices. The HS-SPME method was optimized by a central composite design in combination with a desirability optimization methodology. The Carboxen/PDMS fiber, 50 °C for extraction temperature and 60 min for time extraction were found to be the best parameter settings and were applied for this investigation. The obtained fingerprints demonstrated that the irradiation-induced changes are dose dependent. The X-ray irradiation produced many new volatiles not found in the non-irradiated samples, but it also varied the amount of some volatiles already present in the control. Specifically, aldehydes and hydrocarbons increased with the irradiation dose, whereas alcohols, carboxylic acids, esters, methyl esters, ketones, lactones and sulfur-containing compounds showed a non-linear dependence on the dose levels; indeed, they increased up to 4.0 kGy, and then decreased slightly at 6.0 kGy. This trend, more evident in the Camembert profile, is probably due to the fact that these compounds are involved in different oxidation mechanisms of lipids and proteins, which were induced by the radiation treatment. In these oxidative chemical changes, the production and degradation processes of the volatiles are competitive, but at higher doses, the decomposition reactions exceed those of formation. A principal component analysis and partial least square discriminant analysis were used to discriminate between the treated and untreated samples. Moreover, this study allowed for the identification of potential markers of X-ray treatment for the two cheeses, confirming this approach as a useful tool for the control of irradiated surface-ripened cheeses.
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Affiliation(s)
- Carmen Palermo
- Dipartimento di Medicina Clinica e Sperimentale, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy;
| | - Annalisa Mentana
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Michele Tomaiuolo
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Maria Campaniello
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Marco Iammarino
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
| | - Diego Centonze
- Dipartimento di Scienze Mediche e Chirurgiche, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy;
| | - Rosalia Zianni
- Laboratorio Nazionale di Riferimento per il Trattamento degli Alimenti e dei Loro Ingredienti con Radiazioni Ionizzanti, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy; (M.T.); (M.C.); (M.I.); (R.Z.)
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16
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Chen Q, Yang X, Hong P, Liu M, Li Z, Zhou C, Zhong S, Liu S. GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods. Foods 2024; 13:390. [PMID: 38338525 PMCID: PMC10855196 DOI: 10.3390/foods13030390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/19/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.
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Affiliation(s)
- Qiuhan Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Xuebo Yang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Meijiao Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Zhuyi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Shouchun Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
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17
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Lei Y, Ai M, Lu S, Xu H, Wang L, Zhang J, Xiong S, Hu Y. Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish ( Siniperca chuatsi). Food Chem X 2023; 20:101027. [PMID: 38144860 PMCID: PMC10739918 DOI: 10.1016/j.fochx.2023.101027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
Frozen mandarin fish (MF) is utilized for preparation fermented MF. However, how raw material (RM) affects the quality and flavor of fermented MF is unclear. This study investigated the impact and mechanism of RM frozen storage on the microstructure, texture, water distribution, and flavor of fermented MF by light microscopy, texture profile analysis, low-field nuclear magnetic resonance, gas chromatography-ion mobility spectrometry, and multivariate analysis. With increasing RM frozen storage time, both frozen MF and frozen-based fermented MF decreased in muscle fiber density while increased in muscle fiber diameter. Additionally, RM frozen storage exhibited a significant impact on the water distribution of frozen MF, while no obvious effect on that of frozen-based fermented MF. Seven odorant (2-methyl-1-propanol, 3-hydroxy-2-butanone, 2,3-butanedione, hexanal-D, ethyl acetate-D, 3-pentanone, and acetone) were shown as potential markers to distinguish fermented MF. This study could provide a theoretical basis for the production of high-quality frozen-based fermented MF.
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Affiliation(s)
- Yuelei Lei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Mingyan Ai
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Sufang Lu
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Hongliang Xu
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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18
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Zhang Q, Tang J, Deng J, Cai Z, Jiang X, Zhu C. Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC-IMS. Molecules 2023; 29:107. [PMID: 38202690 PMCID: PMC10780002 DOI: 10.3390/molecules29010107] [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: 11/24/2023] [Revised: 12/17/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Capsaicin stress, along with salt stress, could be considered the main stressors for lactic acid bacteria in traditional fermented pepper products. Until now, insufficient attention has been paid to salt stress, while the effect of capsaicin on the aroma-producing properties of Lactobacillus plantarum (L. plantarum) is unclear. The present study attempted to illustrate the effect of capsaicin stress on the aroma-producing properties of L. plantarum CL-01 isolated from traditionally fermented peppers based on E-nose and GC-IMS. The results showed that E-nose could clearly distinguish the overall flavor differences of L. plantarum CL-01 under capsaicin stress. A total of 48 volatile compounds (VOCs) were characterized by means of GC-IMS, and the main VOCs belonged to acids and alcohols. Capsaicin stress significantly promoted L. plantarum CL-01 to produce alpha-pinene, ethyl crotonate, isobutyric acid, trans-2-pentenal, 2-methyl-1-butanol, 3-methyl-3-buten-1-ol, 1-penten-3-one, 2-pentanone, 3-methyl-1-butanol-D, and 2-heptanone (p < 0.05). In addition, under capsaicin stress, the contents of 1-penten-3-one, 3-methyl-3-buten-1-ol, 5-methylfurfuryl alcohol, isobutanol, 2-furanmethanethiol, 2,2,4,6,6-pentamethylheptane, 1-propanethiol, diethyl malonate, acetic acid, beta-myrcene, 2-pentanone, ethyl acetate, trans-2-pentenal, 2-methylbutyl acetate, and 2-heptanone produced by L. plantarum CL-01 were significantly increased along with the fermentation time (p < 0.05). Furthermore, some significant correlations were observed between the response values of specific E-nose sensors and effective VOCs.
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Affiliation(s)
- Qian Zhang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China;
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Xiaole Jiang
- College of Chemistry and Environment, Southwest Minzu University, Chengdu 610041, China;
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
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Wang Y, Chen Q, Li L, Chen S, Zhao Y, Li C, Xiang H, Wu Y, Sun-Waterhouse D. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers. Compr Rev Food Sci Food Saf 2023; 22:3560-3601. [PMID: 37458317 DOI: 10.1111/1541-4337.13208] [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: 10/29/2022] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 09/13/2023]
Abstract
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.
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Affiliation(s)
- Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Qian Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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Yan Y, Wang W, Hu T, Hu H, Wang J, Wei Q, Bao C. Metabolomic and Transcriptomic Analyses Reveal the Effects of Grafting on Nutritional Properties in Eggplant. Foods 2023; 12:3082. [PMID: 37628081 PMCID: PMC10453275 DOI: 10.3390/foods12163082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
Grafting has a significant impact on the botany properties, commercial character, disease resistance, and productivity of eggplants. However, the mechanism of phenotypic modulation on grafted eggplants is rarely reported. In this study, a widely cultivated eggplant (Solanum. melongena cv. 'Zheqie No.10') was selected as the scion and grafted, respectively, onto four rootstocks of TOR (S. torvum), Sa (S. aculeatissimum), SS (S. sisymbriifolium), and Sm64R (S. melongena cv. 'Qiezhen No. 64R') for phenotypic screening. Physiological and biochemical analysis showed the rootstock Sm64R could improve the fruit quality with the increasing of fruit size, yield, and the contents of total soluble solid, phenolic acid, total amino acid, total sugar, and vitamin C. To further investigate the improvement of fruit quality on Sm64R, a transcriptome and a metabolome between the Sm64R-grafted eggplant and self-grafted eggplant were performed. Significant differences in metabolites, such as phenolic acids, lipids, nucleotides and derivatives, alkaloids, terpenoids, and amino acids, were observed. Differential metabolites and differentially expressed genes were found to be abundant in three core pathways of nutritional qualities, including biosynthesis of phenylpropanoids, phospholipids, and nucleotide metabolism. Thus, this study may provide a novel insight into the effects of grafting on the fruit quality in eggplant.
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Affiliation(s)
| | | | | | | | | | | | - Chonglai Bao
- Institute of Vegetable, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China; (Y.Y.); (W.W.); (T.H.); (H.H.); (J.W.); (Q.W.)
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Cheng H, Mei J, Xie J. The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC-MS analysis. Food Chem 2023; 427:136699. [PMID: 37356266 DOI: 10.1016/j.foodchem.2023.136699] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 06/27/2023]
Abstract
Odor deterioration of tilapia during cold storage is unavoidable and affects flavor and quality severely. Odor is characterized by the abundance of volatile compounds and metabolites. In this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and metabolomic analysis were applied to explore the volatile compounds, differential metabolites, and metabolic pathways related to the odor deterioration of tilapia during cold storage. A total of 29 volatile compounds were detected to be associated with the odor deterioration of tilapia. And 485 differential metabolites were screened, of which 386 differential expressions were up-regulated and 99 differential expressions were down-regulated. Three major metabolic pathways including linoleic acid metabolism, alanine, aspartate, glutamate metabolism, and nucleotide metabolism were obtained. A potential metabolic network map was also proposed. This study contributes to revealing the metabolic mechanisms of odor deterioration in tilapia during cold storage and providing a theoretical reference for the regulation of flavor and quality.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
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Chen JN, Zhao HL, Zhang YY, Zhou DY, Qin L, Huang XH. Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins. Foods 2023; 12:foods12102054. [PMID: 37238872 DOI: 10.3390/foods12102054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/04/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl phthalate) and myofibrillar proteins (MPs). The results indicated that all four fermentation-stinky compounds had different degrees of binding to MPs, with dibutyl phthalate and dimethyl disulfide exhibiting stronger interactions. Reduced hydrophobicity enhanced these interactions. Multi-spectroscopy showed that static fluorescence quenching was dominant in the MPs-fermentation-stinky compound complexes. The interaction altered the secondary structure of MPs, predominantly transitioning from β-sheets to α-helix or random coil structures via hydrogen bond interactions. Molecular docking confirmed that these complexes maintained steady states due to stronger hydrogen bonds, van der Waals forces, ionic bonds, conjugate systems, and lower hydrophobicity interactions. Hence, it is a novel sight that the addition of hydrophobic bond-disrupting agents could improve the flavor of fermented foods.
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Affiliation(s)
- Jia-Nan Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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