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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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2
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Mahmoud MAA, Zhang Y. Enhancing Odor Analysis with Gas Chromatography-Olfactometry (GC-O): Recent Breakthroughs and Challenges. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9523-9554. [PMID: 38640191 DOI: 10.1021/acs.jafc.3c08129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/21/2024]
Abstract
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive two-dimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.
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Affiliation(s)
- Mohamed A A Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
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3
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Qian R, Sun C, Bai T, Yan J, Cheng J, Zhang J. Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances. Front Nutr 2024; 11:1378884. [PMID: 38725578 PMCID: PMC11079221 DOI: 10.3389/fnut.2024.1378884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Accepted: 04/15/2024] [Indexed: 05/12/2024] Open
Abstract
Myofibrillar proteins are an important component of proteins. Flavor characteristics are the key attributes of food quality. The ability of proteins to bind flavor is one of their most fundamental functional properties. The dynamic balance of release and retention of volatile flavor compounds in protein-containing systems largely affects the sensory quality and consumer acceptability of foods. At present, research on flavor mainly focuses on the formation mechanism of flavor components, while there are few reports on the release and perception of flavor components. This review introduces the composition and structure of myofibrillar proteins, the classification of flavor substances, the physical binding and chemical adsorption of myofibrillar proteins and volatile flavor substances, as well as clarifies the regulation law of flavor substances from the viewpoint of endogenous flavor characteristics and exogenous environment factors, to provide a theoretical reference for the flavor regulation of meat products.
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Affiliation(s)
- Rong Qian
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Chang Sun
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Bai
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Meat Processing Key Laboratory of Sichuan Province, Chengdu, China
| | - Jing Yan
- Sichuan Laochuan East Food Co., Ltd., Chengdu, China
| | - Jie Cheng
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu, China
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4
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Jianu C, Mioc M, Mioc A, Șoica C, Lukinich-Gruia AT, Bujancă G, Rădulescu M. Insights into the Paulownia Shan tong (Fortunei × Tomentosa) Essential Oil and In Silico Analysis of Potential Biological Targets of Its Compounds. Foods 2024; 13:1007. [PMID: 38611313 PMCID: PMC11012163 DOI: 10.3390/foods13071007] [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: 02/25/2024] [Revised: 03/21/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
The volatile composition of Paulownia Shan tong (Fortunei × Tomentosa) essential oil isolated by steam distillation (yielding 0.013% v/w) from flowers (forestry wastes) was investigated by gas chromatography-mass spectrometry. Thirty-one components were identified, with 3-acetoxy-7, 8-epoxylanostan-11-ol (38.16%), β-monoolein (14.4%), lycopene, 1,2-dihydro-1-hydroxy- (10.21%), and 9,12-octadecadienoic acid, 2-phenyl-1,3-dioxan-5-yl ester (9.21%) as main compounds. In addition, molecular docking was employed to identify potential protein targets for the 31 quantified essential oil components. Inhibition of these targets is typically associated with antibacterial or antioxidant properties. Molecular docking revealed that six of these components, namely, 13-heptadecyn-1-ol, ascabiol, geranylgeraniol, anethole, and quinol dimethyl ether, outperformed the native ligand (hypoxanthine) of xanthine oxidase in terms of theoretical binding affinity, therefore implying a significant in silico inhibitory potential against xanthine oxidase. These findings suggest that the essential oil extracted from Paulownia Shan tong flowers could be valuable for developing protein-targeted antioxidant compounds with applications in the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- Călin Jianu
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania;
| | - Marius Mioc
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (M.M.); (A.M.); (C.Ș.)
| | - Alexandra Mioc
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (M.M.); (A.M.); (C.Ș.)
| | - Codruța Șoica
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (M.M.); (A.M.); (C.Ș.)
| | | | - Gabriel Bujancă
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania;
| | - Matilda Rădulescu
- Faculty of Medicine, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timișoara, Romania;
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5
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Cuervo L, Méndez C, Olano C, Malmierca MG. Volatilome: Smells like microbial spirit. ADVANCES IN APPLIED MICROBIOLOGY 2024; 127:1-43. [PMID: 38763526 DOI: 10.1016/bs.aambs.2024.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
In recent years, the study of volatile compounds has sparked interest due to their implications in signaling and the enormous variety of bioactive properties attributed to them. Despite the absence of analysis methods standardization, there are a multitude of tools and databases that allow the identification and quantification of volatile compounds. These compounds are chemically heterogeneous and their diverse properties are exploited by various fields such as cosmetics, the food industry, agriculture and medicine, some of which will be discussed here. In virtue of volatile compounds being ubiquitous and fast chemical messengers, these molecules mediate a large number of interspecific and intraspecific interactions, which are key at an ecological level to maintaining the balance and correct functioning of ecosystems. This review briefly summarized the role of volatile compounds in inter- and intra-specific relationships as well as industrial applications associated with the use of these compounds that is emerging as a promising field of study.
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Affiliation(s)
- Lorena Cuervo
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Carmen Méndez
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Carlos Olano
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Mónica G Malmierca
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain.
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6
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De Santis D. Food Flavor Chemistry and Sensory Evaluation. Foods 2024; 13:634. [PMID: 38472747 DOI: 10.3390/foods13050634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 03/14/2024] Open
Abstract
The chemical composition of food plays a crucial role in determining its characteristics and properties [...].
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Affiliation(s)
- Diana De Santis
- Department for Innovation in Biological, Agro-Food and Forest Systems DIBAF, University of Tuscia, 01100 Viterbo, Italy
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7
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Manickavasagam G, Saaid M, Lim V. Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography-mass spectrometry-based untargeted metabolomics. J Food Sci 2024; 89:1058-1072. [PMID: 38221804 DOI: 10.1111/1750-3841.16903] [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: 09/20/2023] [Revised: 12/02/2023] [Accepted: 12/10/2023] [Indexed: 01/16/2024]
Abstract
Volatile organic compounds in honey are known for their considerable impact on the organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and composition of volatile organic compounds are influenced by entomological, geographical, and botanical origins; thus, these compounds have the potential to be chemical markers. Sixty-two volatile compounds were identified using gas chromatography-mass spectrometry from 30 Heterotrigona itama (H. itama) honey samples from 3 different geographical origins. Hydrocarbons and benzene derivatives were the dominant classes of volatile organic compounds in the samples. Both clustering and discriminant analyses demonstrated a clear separation between samples from distant origins (Kedah and Perak), and the volcano plot supported it. The reliability and predictability of the partial least squares-discriminant analysis model from the discriminant analysis were validated using cross-validation (R2 : 0.93; Q2 : 0.83; accuracy: 0.97) and the permutation test (p < 0.001), and the output depicted that the model is legitimate. In combination with the variable importance of projection (VIP > 1.0) and the Kruskal-Wallis test (p < 0.01), 19 volatile organic compounds (encompassed aldehydes, benzene derivatives, esters, hydrocarbons, and terpenoids) were sorted and named potent chemical markers in classifying honey samples from three geographical origins. In brief, this study illustrated that volatile organic compounds of stingless honey originated from the same bee species, but different geographical origins could be applied as chemical markers.
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Affiliation(s)
| | - Mardiana Saaid
- School of Chemical Sciences, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia
| | - Vuanghao Lim
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Bertam, Kepala Batas, Pulau Pinang, Malaysia
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8
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Núñez N, Saurina J, Núñez O. Liquid Chromatography-High-Resolution Mass Spectrometry (LC-HRMS) Fingerprinting and Chemometrics for Coffee Classification and Authentication. Molecules 2023; 29:232. [PMID: 38202813 PMCID: PMC10780290 DOI: 10.3390/molecules29010232] [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: 12/04/2023] [Revised: 12/21/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
Nowadays, the quality of natural products is an issue of great interest in our society due to the increase in adulteration cases in recent decades. Coffee, one of the most popular beverages worldwide, is a food product that is easily adulterated. To prevent fraudulent practices, it is necessary to develop feasible methodologies to authenticate and guarantee not only the coffee's origin but also its variety, as well as its roasting degree. In the present study, a C18 reversed-phase liquid chromatography (LC) technique coupled to high-resolution mass spectrometry (HRMS) was applied to address the characterization and classification of Arabica and Robusta coffee samples from different production regions using chemometrics. The proposed non-targeted LC-HRMS method using electrospray ionization in negative mode was applied to the analysis of 306 coffee samples belonging to different groups depending on the variety (Arabica and Robusta), the growing region (e.g., Ethiopia, Colombia, Nicaragua, Indonesia, India, Uganda, Brazil, Cambodia and Vietnam), and the roasting degree. Analytes were recovered with hot water as the extracting solvent (coffee brewing). The data obtained were considered the source of potential descriptors to be exploited for the characterization and classification of the samples using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). In addition, different adulteration cases, involving nearby production regions and different varieties, were evaluated by pairs (e.g., Vietnam Arabica-Vietnam Robusta, Vietnam Arabica-Cambodia and Vietnam Robusta-Cambodia). The coffee adulteration studies carried out with partial least squares (PLS) regression demonstrated the good capability of the proposed methodology to quantify adulterant levels down to 15%, accomplishing calibration and prediction errors below 2.7% and 11.6%, respectively.
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Affiliation(s)
- Nerea Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (J.S.); (O.N.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (J.S.); (O.N.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (J.S.); (O.N.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
- Serra Húnter Fellow, Departament de Recerca i Universitats, Generalitat de Catalunya, Via Laietana 2, E08003 Barcelona, Spain
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Lebednikaitė E, Klupšaitė D, Bartkienė E, Klementavičiūtė J, Mockus E, Anskienė L, Balčiauskienė Ž, Pockevičius A. Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies. Animals (Basel) 2023; 13:3136. [PMID: 37835742 PMCID: PMC10571536 DOI: 10.3390/ani13193136] [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: 08/18/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.
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Affiliation(s)
- Eglė Lebednikaitė
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
| | - Dovilė Klupšaitė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Elena Bartkienė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Jolita Klementavičiūtė
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania; (D.K.); (E.B.); (J.K.); (E.M.)
| | - Lina Anskienė
- Department of Animal Breeding, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
| | - Žana Balčiauskienė
- Vilnius Department of the State Food and Veterinary Service, 08106 Vilnius, Lithuania;
| | - Alius Pockevičius
- Department of Veterinary Pathobiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania;
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Jeong H, Youn MY, Yoon S, Hong SJ, Jo SM, Kim KS, Jeong EJ, Kim HW, Shin EC. Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis. Molecules 2023; 28:5509. [PMID: 37513381 PMCID: PMC10384845 DOI: 10.3390/molecules28145509] [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: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.
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Affiliation(s)
- Hyangyeon Jeong
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Moon Yeon Youn
- Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Kyeong Soo Kim
- Department of Pharmaceutical Engineering, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eun Ju Jeong
- Department of Plant & Biomaterials Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
- Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
- Division of Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
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11
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Ochieng BO, Anyango JO, Nduko JM, Mudalungu CM, Cheseto X, Tanga CM. Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal. Sci Rep 2023; 13:11145. [PMID: 37429929 DOI: 10.1038/s41598-023-38166-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 07/04/2023] [Indexed: 07/12/2023] Open
Abstract
This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p < 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled R. differens meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2E-octenal, 2E-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2E,4E-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried R. differens meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried R. differens. These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products.
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Affiliation(s)
- Brian O Ochieng
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya.
- Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536, Njoro, 20115, Kenya.
| | - Joseph O Anyango
- Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536, Njoro, 20115, Kenya
| | - John M Nduko
- Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536, Njoro, 20115, Kenya
| | - Cynthia M Mudalungu
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya
| | - Chrysantus M Tanga
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya.
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Martin D, Joly C, Dupas-Farrugia C, Adt I, Oulahal N, Degraeve P. Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish. Foods 2023; 12:2657. [PMID: 37509749 PMCID: PMC10378619 DOI: 10.3390/foods12142657] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.
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Affiliation(s)
- Doriane Martin
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Catherine Joly
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Coralie Dupas-Farrugia
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Isabelle Adt
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Nadia Oulahal
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
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13
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Tzanani N, Hindi A, Marder D. Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS. Molecules 2023; 28:molecules28093973. [PMID: 37175383 PMCID: PMC10179901 DOI: 10.3390/molecules28093973] [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: 03/16/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples.
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Affiliation(s)
- Nitzan Tzanani
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
| | - Ariel Hindi
- Institute of Chemistry, The Hebrew University, Edmond Safra Campus, Givat Ram, Jerusalem 91904, Israel
| | - Dana Marder
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
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14
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Zianni R, Mentana A, Tomaiuolo M, Campaniello M, Iammarino M, Centonze D, Palermo C. Volatolomic approach by HS-SPME/GC-MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese. Food Chem 2023; 423:136239. [PMID: 37182488 DOI: 10.1016/j.foodchem.2023.136239] [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: 11/02/2022] [Revised: 03/23/2023] [Accepted: 04/24/2023] [Indexed: 05/16/2023]
Abstract
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to optimise the HS-SPME analysis of volatile organic compounds (VOCs). The optimised HS-SPME conditions, in terms of sample amount (5.0 g), extraction temperature (50 °C) and extraction time (75 min), were used to analyse non-irradiated and irradiated samples at three dose levels, 1.0, 2.0, 3.0 kGy. Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied to explore the variation of volatile profile with respect to the X-ray irradiation treatment. Both methods highlighted a high discriminant capability with excellent values of accuracy, specificity and sensitivity, demonstrating the effectiveness of the volatolomic approach to evaluate the variations induced by the treatment and allowing to select a total of 35 VOCs as potential irradiation markers.
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Affiliation(s)
- Rosalia Zianni
- Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy.
| | - Annalisa Mentana
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Michele Tomaiuolo
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Maria Campaniello
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Marco Iammarino
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121 Foggia, Italy.
| | - Diego Centonze
- Università di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli, 25, 71122 Foggia, Italy.
| | - Carmen Palermo
- Università di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli, 25, 71122 Foggia, Italy.
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15
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Pellacani S, Cocchi M, Durante C, Strani L. Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics. Molecules 2023; 28:molecules28083587. [PMID: 37110821 PMCID: PMC10141652 DOI: 10.3390/molecules28083587] [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: 02/28/2023] [Revised: 03/28/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology was used as it is a novel extraction technique, able to address issues arising with traditional SPME fibers. Furthermore, the raw chromatographic signals were analysed by means of a PARAFAC2-based deconvolution and identification system (PARADISe approach). The use of PARADISe approach allowed for an efficient and rapid putative identification of 38 volatile organic compounds, including alcohols, esters, carboxylic acids, ketones, and aldehydes. Additionally, Principal Component Analysis, applied on the areas of the resolved compounds, was used to investigate the effects of storage conditions on the aroma profile of bread. The results revealed that the VOC profile of fresh bread is more similar to the one of bread stored in the fridge. Furthermore, there was a clear loss of aroma intensity in frozen samples, which could be explained by phenomena related to different starch retrogradation that occurs during freezing and refrigeration. However, considering the limited number of investigated samples, this study must be considered as a proof of concept; a more statistically representative sampling and further examinations of other properties, such as bread texture, need to be performed to better understand whether samples destined for eventual analysis should be frozen or refrigerated.
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Affiliation(s)
- Samuele Pellacani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Marina Cocchi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Caterina Durante
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Lorenzo Strani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
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16
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Suffys S, Richard G, Burgeon C, Werrie PY, Haubruge E, Fauconnier ML, Goffin D. Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods 2023; 12:foods12081657. [PMID: 37107452 PMCID: PMC10138291 DOI: 10.3390/foods12081657] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/30/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction-gas chromatography-mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.
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Affiliation(s)
- Sarah Suffys
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Gaëtan Richard
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Clément Burgeon
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Pierre-Yves Werrie
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Eric Haubruge
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Dorothée Goffin
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
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17
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Guo D, Yang Y, Wu Y, Liu Y, Cao L, Shi Y, Wan N, Wu Z. Chemical Composition Analysis and Discrimination of Essential Oils of Artemisia Argyi Folium from Different Germplasm Resources Based on Electronic Nose and GC/MS Combined with Chemometrics. Chem Biodivers 2023; 20:e202200991. [PMID: 36650717 DOI: 10.1002/cbdv.202200991] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 01/02/2023] [Accepted: 01/17/2023] [Indexed: 01/19/2023]
Abstract
In this study, the electronic nose and GC/MS were used to analyze the chemical components of essential oils from different germplasm resources of Artemisia argyi Folium (A. argyi), in order to quickly identify essential oils of A. argyi from different germplasm resources and clarify the differences among different A. argyi samples. The essential oils of A. argyi were extracted by steam distillation. This article describes for the first time that electronic nose combined with chemometrics can distinguish the essential oils of A. argyi from different germplasm, which proves the reliability and potential of this technology. GC/MS was used to identify 134 volatile components from the essential oil of A. argyi. The main bioactive components were cineole, thujarone, artemisia ketone, β-caryophyllene, (-)-4-terpinol, 3,3,6-trimethyl-1,5-heptadien-4-ol, (-)-α-thujone, camphor, borneol. In addition, the results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that there were significant differences in the essential oils of A. argyi from different germplasm resources, terpenes, alcohols and ketones played an important role in identifying the essential oils of A. argyi from different germplasm resources. This indicates that electronic nose and GC/MS combined with chemometrics can be used as reliable techniques to identify different germplasm resources of A. argyi, and provide certain reference value for quality evaluation, selection of high-quality varieties and rational development of resources of A. argyi.
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Affiliation(s)
- Dongyun Guo
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
- Affiliated Stomatological Hospital of Nanchang University, The Key Laboratory of Oral Biomedicine, Jiangxi Province, Nanchang, 330004, China
| | - Yiqin Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Yi Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Yang Liu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Lan Cao
- Research Center for Traditional Chinese Medicine Resourcing and Ethnic Minority Medicine, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Yan Shi
- Affiliated Stomatological Hospital of Nanchang University, The Key Laboratory of Oral Biomedicine, Jiangxi Province, Nanchang, 330004, China
| | - Na Wan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
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18
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Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01803-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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19
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Nolvachai Y, Amaral MSS, Marriott PJ. Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications. Anal Chem 2023; 95:238-263. [PMID: 36625115 DOI: 10.1021/acs.analchem.2c04680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Michelle S S Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
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20
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Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry. Food Res Int 2023; 163:112208. [PMID: 36596141 DOI: 10.1016/j.foodres.2022.112208] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/13/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Aroma composition of cold-pressed walnut oil (CWO) and hot-pressed walnut oil (HWO) was analyzed by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry (GC × GC-O-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 83 and 197 compounds were identified in the CWO and HWO, respectively; among these, 76 and 123 compounds were sniffed exclusively by GC × GC-O-MS, respectively. A total of 36 volatile compounds were detected by HS-GC-IMS, of which 10 in CWO and 32 in HWO. Based on of flavor dilution (FD) factors, odor-activity values (OAVs), and recombination and omission experiments, 1-octen-3-ol, cyclohexanol, and benzaldehyde were found to be the key aroma-active compounds in CWO, while 3-methylbutanal, (E,E)-2,4-nonadienal, nonanal, 1-octen-3-ol, 3-pentanol, 1-octanol, and furfural were the key aroma-active compounds in HWO. Moreover, Maillard reaction and lipid oxidation were found to play an important role in flavor formation in HWO. This study provides a guide to improve the quality of walnut oil based on aroma characteristics.
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21
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ARAUJO HCS, JESUS MSD, SANDES RDD, NOGUEIRA JP, LEITE NETA MTS, NARAIN N. Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.106322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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22
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Santamarina-García G, Amores G, Hernández I, Morán L, Barrón LJR, Virto M. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese. Curr Res Food Sci 2022; 6:100425. [PMID: 36691591 PMCID: PMC9860272 DOI: 10.1016/j.crfs.2022.100425] [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: 09/12/2022] [Revised: 12/10/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30-60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely Psychrobacter, Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas and Flavobacterium. Non-starter lactic acid bacteria (NSLAB) were highly related to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was related to particular ketones production, specifically 3-hydroxy-2-butanone; and environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and sulphur compounds formation, such as 2-propanone, t-3-octene and dimethyl sulphone. Additionally, the SLAB Lactococcus and Psychrobacter, Brevibacterium and Chromohalobacter were described as having a negative effect on aroma development caused by NSLAB and vice versa. These results provide novel knowledge to help understand the aroma formation in a raw ewe milk-derived cheese.
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Affiliation(s)
- Gorka Santamarina-García
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
| | - Gustavo Amores
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Igor Hernández
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Luis Javier R. Barrón
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Mailo Virto
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
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23
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Effect of Scents on Gazing Behavior and Choice. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12146899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Environmental stimuli can have a significant impact on our decisions. Elements of the store atmosphere, such as music, lights and smells, all have effects on choices, but these have been only vaguely investigated. In the present study, we aim to uncover the effect of strawberry scent on the gazing behavior and choices of the 62 recruited participants. A static eye-tracker was used to study the effect of scent, released by a diffuser. In total, 31 participants completed the study under odorless conditions, while another 31 participants had strawberry fragrance sprayed into the air. The objectives of the study were (1) to determine whether the most gazed-upon product in each of the four categories (chocolate, tea, muesli bar, yoghurt) was chosen, (2) whether the presence of the strawberry scent influenced consumer decision making, i.e., whether the strawberry scent influenced more people to choose strawberry-flavored products, and (3) to introduce the application of a fast and easy-to-use technique for the qualitative analysis of strawberry aroma present in the air during eye-tracking measurements. The results show that (1) participants chose the product they had studied the longest, for all four categories, and (2) the presence or absence of the scent had no significant effect on choice, with the same frequencies of choosing each product in the two conditions regardless of the flavor of the products.
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24
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Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese. Foods 2022; 11:foods11131887. [PMID: 35804703 PMCID: PMC9265309 DOI: 10.3390/foods11131887] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 06/19/2022] [Accepted: 06/19/2022] [Indexed: 02/05/2023] Open
Abstract
Electronic devices have been used to describe chemical compounds in the food industry. However, there are different models and manufacturers of these devices; thus, there has been little consistency in the type of compounds and methods used for identification. This work aimed to determine the applicability of electronic nose (e-nose) Cyroanose 320 to describe the differentiation of volatile organic compounds (VOCs) in fresh Mexican cheese (F-MC) formulated with milk from two different dairy cattle breeds. The VOCs were described using a device manufactured by Sensigent and Solid-Phase Micro-extraction (SPME) coupled to GC-MS as a complementary method. The multivariate principal components analysis (PCA) and the partial least squares discriminant analysis (PLS-DA) were used to describe the relationships of VOCs to electronic nose data, sensory data, and response levels. In addition, variable importance in projection (VIP) was performed to characterize the e-nose signals to the VOCs. The e-nose distinguishes F-MC prepared with milk from two dairy breeds. Sensor number 31 correlated with carboxylic acids most in F-MC from Jersey milk. The HS-SPME/GC-MS identified eighteen VOCs in F-MC made with Holstein milk, while only eleven VOCs were identified for F-MC made with Jersey milk. The more significant peaks in both chromatogram analyses were Propanoic acid, 2-methyl-, 1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester in cheese made from Holstein milk and Propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester in Jersey milk cheese. Both compounds are considered essential carboxylic acids in the dairy industry. Thus, sensor 31 in the electronic nose Cyranose 320 increased its response by essential carboxylic acids identified by HS-SPME/GC-MS as a complementary method. The e-nose Cyranose 320 is potentially helpful for evaluating fresh Mexican cheese authentication independent of cows’ milk samples from different breeds.
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25
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Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition. Molecules 2022; 27:molecules27092728. [PMID: 35566076 PMCID: PMC9102332 DOI: 10.3390/molecules27092728] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 04/18/2022] [Indexed: 12/07/2022] Open
Abstract
Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC–ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.
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