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Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coarse cereals have been promoted for their health benefits, and sourdough is used to improve their steamed bread sensory acceptance. However, grains vary in dough physiochemical properties and steamed bread–making performance. This study investigated the effects of yeast and sourdough fermentation on the biochemical, textural, and flavor properties of dough and steamed bread of eight grain types. Results indicated that sourdough dough had a lower pH and higher total titrable acidity compared with yeast group. The texture of sourdough‐steamed bread was significantly improved with reduced hardness and enhanced springiness. Microstructure revealed that sourdough resulted in starch surface corrosion and less amylopectin recrystallization. Aldehydes, alcohols, and esters are more dominant in sourdough group than yeast group. Foxtail millet and sorghum steamed breads exhibited the highest performances in texture, flavor, and sensory evaluation. This could provide a theoretical basis for producing coarse cereal products with desirable quality. [ABSTRACT FROM AUTHOR]

With the improvement of food safety requirements, rapid, nondestructive, accurate, and high-throughput determination of volatile ingredients plays an important role in the analysis area. Owing to the advantages of high separation efficiency, high sensitivity, no sample pretreatment requirement, and fast response, gas chromatography–ion mobility spectrometry (GC–IMS) is important in the nondestructive and rapid detection of volatile organic compounds in the fields of biology, pathology, and food science. In the end, current GC–IMS applications in food safety control and quality analysis are systematically reviewed based on developments in working principles, experimental processes, and methods in cheminformatics and bioinformatics. In addition, the latest developments and advances, practical challenges and limitations, and requirements for GC–IMS applications are also critically discussed, providing new insights into GC–IMS application in food science. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study developed a low-salt Perilla shrimp paste by combining traditional preparation with the addition of yeast strain co-fermentation using oriental white shrimp and Perilla as raw materials. The effects of Perilla addition, salt addition, fermentation time and inoculation amount of koji seeds on the formula of low-salt Perilla shrimp paste were studied utilize the optimal process prediction obtained from Box-Behnken and make adjustments to the predicted process conditions based on actual production conditions. The results showed that the co-fermentation with yeast could effectively reduce the amount of salt added. The results indicated that the amount of shrimp added was fixed at 300 g. The sensory evaluation of the low-salt Perilla shrimp paste prepared under the conditions of 35% Perilla addition, 10% salt addition, and 3.5% yeast inoculation was 87.94 under the conditions of fermentation time of 5 d at 32 ℃. Its relative content of volatile flavor substances reached 97.82%, including 6 esters, 11 alcohols, 9 acids and 5 aldehydes. The contents of amino acid nitrogen, salt, protein, moisture and ash all met the requirements of SC/T 3602-2016 industry standard. Among them, the salt content was 106 mg/100 g, which was lower than the requirement of GB/T 23789-2009 national standard for salt content not higher than 120 mg/100 g. Compared to products in the market, it featured low salt and high protein content. The formulated products in this study are low-salt foods. It combines the freshness and flavor of shrimp paste with the slightly pungent and sweet aroma of Perilla.

Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector. This process is happening even more rapidly in the world of wine, where olfactory sensory analysis has always played a central role in attributing certain qualities to a wine. In this review, conducted using sources such as PubMed, Science Direct, and Web of Science, we examined papers published between January 2015 and January 2024. The aim was to explore prevailing trends in the use of human panels and sensory tools (such as the E-nose) in the wine industry. The focus was on the evaluation of wine quality attributes by paying specific attention to geographical origin, sensory defects, and monitoring of production trends. Analyzed results show that the application of E-nose-type sensors performs satisfactorily in that trajectory. Nevertheless, the integration of this type of analysis with more classical methods, such as the trained sensory panel test and with the application of destructive instrument volatile compound (VOC) detection (e.g., gas chromatography), still seems necessary to better explore and investigate the aromatic characteristics of wines. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to clarify the composition and difference of odor and taste of edible fungus plant steak, and promote the scientific development of edible fungus vegetarian food, the flavor of three kinds of edible fungus plant steak (Hericium erinaceus, Hypsizygus marmoreus, Lentinula edodes) was analyzed by using the electronic nose, electronic tongue and artificial sensory evaluation. The results showed that: the three kinds of edible fungus plant steaks had similar flavor composition. The odorous constituents were mainly organic sulfide, supplemented by the shorter train n-alkane, small molecule nitoxides and alcohol ether aldehydes and ketones, with obvious salty umami taste and relatively strong umami aftertaste. The total variance contribution of the principal component analysis of electronic nose and electronic tongue was higher than 99%, which could significantly distinguish the three kinds of edible fungus plant steaks. The whole flavor analysis of the electronic nose and electronic tongue was consistent with the artificial sensory evaluation. The Hypsizygus marmoreus plant steak had the best whole flavor, followed by the Lentinula edodes plant steak, while the Hericium erinaceus plant steak had a poor flavor. In summary, the electronic sensory technology combined with the traditional artificial sensory evaluation method could be used for the flavor identification of edible fungus plant steak. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of whole egg powder, cake oil and sugar additive amount on the specific volume, texture characteristics and sensory scores of the cake were evaluated using single factor experiment. Based on the single factor experiment, response surface methodology was used to optimize the formula of the cake premixed powder with the sensory score as the response value. The results showed that the cake had the highest sensory score of 87.12 when the formula of the premixed powder was 65% whole egg powder, 20% cake oil and 57.5% of white granulated sugar. The specific volume and texture characteristics of the cake under the optimal formula were determined as follows: Specific volume was 3.69 mL/g, hardness was 438.54±19.31 g, elasticity was 0.91±0.02, and cohesiveness was 0.69±0.01, which were all better than those before response surface optimization. The cakes prepared with the optimal formula were bright yellow and had small internal pores, soft and elastic taste, and a unique cake aroma, sweet but not greasy. The electronic nose was used to analyze the flavor of the optimal cake, and the results found that ethanol, amine, fluorine and hydrocarbon were the main flavor substances in the cake. Further flavor analysis indicated that the optimal cake contained nine pleasant flavor substances, among which 1-nonanal and (E,E)-2,4-decadien-1-al were at relatively high levels in the optimal cake, thus presenting a pleasant aroma as a whole.

Objective: To investigate the effects of different combined treatments of bacteria and enzyme on the degradation and flavor components of body wall of sea cucumber. Methods: Different treatment methods: Single bacteria (J), single enzyme (M), bacteria before enzyme (JM), bacteria after enzyme (MJ), and bacteria with enzyme (T) (The bacterium was Bacillus amyloliticus and the enzyme was compound protease) were used to degrade the body wall of sea cucumber. Physical and chemical indexes such as amino acid composition and relative molecular mass distribution of polypeptides in the degradation solution were determined. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic tongue were used to determine the volatile and non-volatile flavor components of the degradation products of body wall of sea cucumber under different treatments. Results: After combined treatments of bacteria and enzyme (JM, MJ, T), compared with single action, the content of relative molecular mass of peptides larger than 1000 Da was decreased by 60.29%, while those smaller than 500 Da was increased by 33.36%. The content of total free amino acid and nucleotide of combined treatments were increased by 1.3 and 4.1 times, respectively, compared with that of bacterial enzyme alone. The volatile compounds in the degradation solution increased from 43 without treatment to 67 after combined treatments, indicating that the flavor components of body wall of sea cucumber became more complex after combined treatment. Combined treatment could reduce the content of small molecular aldehydes, unsaturated aldehydes and other fishy ingredients, increase the content of esters and other pleasant ingredients. Among them, the treatment group with the highest polypeptide content was M (34.770 mg/g), followed by JM (30.733 mg/g), and the sensory score was highest in JM (66.67), followed by J (63.75). In the proportion of the sum of umami and sweet amino acids to the total amino acids, J was the highest, followed by JM and M, and T was the lowest. In the combined treatments of bacterial and enzyme, the relative contents of propionic acid with sour odor and 2-methylpropionic aldehyde with pungent odor were lower, and the relative contents of 2-pentanone with ketone flavor and laurene with aromatic flavor were higher in the JM treatment group. According to the results of each index, the flavor of JM degradation solution was better. Conclusion: The combined treatments of bacteria and enzyme (JM, MJ, T) can remove the fishy taste of the degradation products of sea cucumber, and improve the aromatic flavor at the same time. JM has the highest evaluation of degradation. As a technology to degrade the body wall of sea cucumber, polypeptide degradation products with good flavor can be obtained.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector. This process is happening even more rapidly in the world of wine, where olfactory sensory analysis has always played a central role in attributing certain qualities to a wine. In this review, conducted using sources such as PubMed, Science Direct, and Web of Science, we examined papers published between January 2015 and January 2024. The aim was to explore prevailing trends in the use of human panels and sensory tools (such as the E-nose) in the wine industry. The focus was on the evaluation of wine quality attributes by paying specific attention to geographical origin, sensory defects, and monitoring of production trends. Analyzed results show that the application of E-nose-type sensors performs satisfactorily in that trajectory. Nevertheless, the integration of this type of analysis with more classical methods, such as the trained sensory panel test and with the application of destructive instrument volatile compound (VOC) detection (e.g., gas chromatography), still seems necessary to better explore and investigate the aromatic characteristics of wines.

[Objective] The physicochemical properties, volatile components and sensory flavor of cider fermented by different fermentation methods were studied to provide reference for cider production and a-roma control. [Method] Saccharomyces cerevisiae WLS21 and Wickerhamomyces anomalus YN6 were used to ferment apple cider using four fermentation treatments of WLS21 and YN6 pure fermentation, sequential fermentation and simultaneous fermentation for 9 days. Daily samples were collected during fermentation to determine CO2 production. The sugar content was measured by a handheld refractometer. The pH change of the fermentation liquid was monitored by a pH meter, and the change of yeast biomass was counted by the plate counting. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the changes of volatile components in the fermentation process. Gas chrotnatography (GC) was used to detect the alcohol content of the final cider, and sensory evaluation was conducted. [Result] The WLS21 pure fermentation and simultaneous fermentation had similar fermentation trends. The CO2 production and sugar reduction rate of WLS21 and simultaneous fermentation were fast. The sugar content decreased from the initial value of 13. 50% to about 4.60% with final cider alcohol contents of 6. 06% and 5. 67%, respectively. YN6 pure fermentation and sequential fermentation were slow. At the end of fermentation, the sugar contents were 8. 80% and 5. 27%, and the final cider alcohol contents were 3. 47% and 5. 37%, respectively. The pH of fermentation broth generally showed an upward trend during the fermentation process. With initial pH of 3. 56, the lowest pH of the four ciders was 3. 60 at the end of fermentation. During sequential fermentation, the growth of WLS21 was inhibited, while it dominated during simultaneous fermentation. A total of 58 volatile compounds were identified by GC-IMS. During fermentation, relative contents of 1-butanol and 1-hexanol decreased, while that of ethyl acetate, isoamyl acetate and other esters increased. YN6 participation produced more abundant ester compounds. The sensory evaluation showed that fresh fruit aroma, flower aroma, herbal aroma and baking aroma were the main flavor aromas of cider, and sequential fermentation had the highest score. [Conclusion] Different fermentation methods affected the physicochemical properties and sensory properties of cider. Non-Saccharomyces yeast consumed less sugar and produced low-alcohol cider. Sequential inoculation was beneficial to cider to produce more abundant esters, which in turn had positive effects on the sensory flavor. [ABSTRACT FROM AUTHOR]

Interaction between microbial plays an important role in Baijiu brewing. Cyberlindnera fabianii and Clavispora lusitaniae are common non-Saccharomyces yeast in Baijiu brewing, but their interaction with mold is not clear. This study focused on sensory evaluation, content of volatile flavor substances, yeast biomass, enzyme activity and metabolites, and discussed the interaction between C. fabianii HY-11, C. lusitaniae HY-21 and Aspergillus oryzae M-08 in the brewing process. Results showed that, when two non-Saccharomyces yeasts were co-cultured with A. oryzae M-08, respectively, the biomass of C. fabianii HY-11 and C. lusitaniae HY-21 were 4.96 and 0.97-fold higher and alpha-amylases increased by 70.31 and 107.73-fold than that of pure fermentation using single yeast. These results indicated that the two yeasts were dependent on A. oryzae M-08. Compared with C. lusitaniae HY-21, the mixed fermentation of C. fabianii HY-11 and A. oryzae M-08 showed better flavor. After 6 days of fermentation, strong cantaloupe, wine and ester aroma were obtained. The total amount of volatile flavor substances was up to 1408.97 μg/g, which was 381.87-fold higher than that under single yeast fermentation condition. A. oryzae M-08 interacted well with C. fabianii HY-11 and C. lusitaniae HY-21. Compared with the single yeast fermentation system, the level of free amino acids in the mixed fermentation system increased by 105.02 and 3837.29 μg/g, and the esterase activity increased by 27.67 and 387.82 U/g, respectively. Therefore, the metabolism of volatile flavor substances was promoted. This study elucidates the relationship between two non-Saccharomyces yeasts and A. oryzae M-08 and their flavor characteristics, providing a theoretical basis for their rational application.

Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. This study aims to decrease aging time by increasing temperature. Beef were aged and vacuum packaged at 10 and 15°C, and the effects of increased temperature on meat physiochemical attributes, microbial community, and flavor profile were monitored. The shear force decreased with aging in all temperature and showed the higher rate at elevated temperatures compare to 4°C. The beef aged at elevated temperatures (10 or 15°C) for 5 days showed equivalent shear force value to the beef aged at 4°C for 10 days (p  >  0.05), however, the final tenderness was not affected by the elevated temperature. The beef aged at elevated temperatures showed a significantly higher cooking loss and less color stability compared to 4°C (p  <  0.05). The total volatile basic nitrogen and aerobic plate count increased (p  <  0.05) faster at elevated temperatures compare to 4°C. Carnobacterium, Lactobacillus and Hafnia–Obesumbacterium were the dominant genus in the beef samples aged at 4, 10, and 15°C, respectively. In addition, the contents of isobutyraldehyde, 3-methylbutyraldehyde, 2-methylbutyraldehyde, and 3-methylbutanol were higher than aged at 4°C (p  <  0.05). Therefore, these results suggest that application of elevated aged temperatures could shorten required aging time prior while not adversely affecting meat quality. In turn, this will result in additional cost savings for meat processors. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Japanese pepper (Zanthoxylum piperitum DC.) is an attractive plant that is highly palatable and benefits human health. There are several lineages of pepper plants in Japan. However, the classification of each lineage by analyzing its volatile compounds and studies on the effects of differences in volatile compounds on human flavor perception have not been performed in detail. Herein, we conducted gas chromatography (GC) and GC/mass spectrometry (GC/MS) analysis of volatile compounds and sensory evaluation of flavor by an analytical panel using 10 commercially available dry powdered Japanese pepper products from different regions. GC and GC/MS analysis detected limonene, β-phellandrene, citronellal, and geranyl acetate as the major volatile compounds of Japanese peppers. The composition of volatile compounds showed different characteristics depending on the growing regions, and cluster analysis of composition classified the products into five groups. The sensory evaluation classified the products into four groups, and the results of both classifications were in good agreement. Our results provide an important basis for proposing cooking and utilization methods that take advantage of the unique characteristics of each lineage based on scientific evidence. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native "June hairy crab" juveniles (commonly referred to as "Liu-Yue-Huang") of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs. [ABSTRACT FROM AUTHOR]

Rice wine, a traditional Chinese fermented beverage, possesses both nutritional value and unique flavor. It is anticipated to enhance the nutritional potential and flavor of yogurt. This study aimed to assess the physicochemical, antioxidant, and sensory qualities of yogurt supplemented with varying concentrations of rice wine (0%, 5%, and 20%, v/v). The results revealed alterations in acidity, water-holding capacity (WHC), total sugar, texture characteristics, and rheological properties upon the addition of rice wine. Compared to the control group, yogurt supplemented with 5% and 20% rice wine showed higher total phenol content (TPC) and increased DPPH• clearance activity. Moreover, changes were observed in the hardness, adhesiveness, and gumminess of the experimental group. The addition of 5% YSRW resulted in an increased G′ and decreased G″ compared to the control group, which indicated that rice wine could increase the gel strength of yogurt. The variety and content of flavor substances in YSRW also increased, implying that rice wine might improve the sensory acceptance of yogurt. These findings suggested that rice wine can serve as a natural additive to enhance the flavor and taste of yogurt, which made it a promising ingredient for developing functional yogurt with desirable physiological, nutritional, antioxidant, and sensory qualities. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Japanese pepper (Zanthoxylum piperitum DC.) is an attractive plant that is highly palatable and benefits human health. There are several lineages of pepper plants in Japan. However, the classification of each lineage by analyzing its volatile compounds and studies on the effects of differences in volatile compounds on human flavor perception have not been performed in detail. Herein, we conducted gas chromatography (GC) and GC/mass spectrometry (GC/MS) analysis of volatile compounds and sensory evaluation of flavor by an analytical panel using 10 commercially available dry powdered Japanese pepper products from different regions. GC and GC/MS analysis detected limonene, β-phellandrene, citronellal, and geranyl acetate as the major volatile compounds of Japanese peppers. The composition of volatile compounds showed different characteristics depending on the growing regions, and cluster analysis of composition classified the products into five groups. The sensory evaluation classified the products into four groups, and the results of both classifications were in good agreement. Our results provide an important basis for proposing cooking and utilization methods that take advantage of the unique characteristics of each lineage based on scientific evidence.

The sensory evaluation outcome and the number of viable bacteria were used as the indicators for screening lactic acid bacteria with certain acid and bile tolerance and suitability for fermenting red kiwifruit. Through single factor and orthogonal experiments, the fermentation process conditions for red kiwifruit fermentation broth were determined and its flavor substances before and after fermentation were analyzed by GC-MS. The results showed that under the conditions of the selected Lactobacillus plantarum 11 and 154 strains inoculated at 3% and a ratio of 1:1, sugar added at 6%, material-to-water ratio of 2:1, and fermentation time of 22 h, the sensory evaluation score was 93.34, with the acidity being 97.47 °T, pH being 4.14 and the number of viable bacteria being 2.21*109 CFU/mL. The types of volatile substances increased significantly after fermentation (from 70 types before fermentation to 107 types after fermentation), among which, esters and acids changed greatly (from the original 11 types of esters and 4 types of acids to 18 types and 17 types, respectively). Based on the above indicators, the kiwifruit fermentation broth under the process conditions had a large number of viable cells, was rich in flavor substances, and tasted delicious. [ABSTRACT FROM AUTHOR]

To determine the key odorants of a popular Chinses rice wine, Shaoxing-jiu, volatile compounds were analyzed by using sensory-directed flavor approaches, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame photometric detector (FPD), gas chromatography olfactometry (GC-O), aroma recombination and omission experiments, and odorant addition experiments. Fifty-five volatile compounds were detected in traditional Shaoxing-jiu via GC-MS, more than those in mechanical Shaoxing-jiu. Thirty-four aroma-active compounds in traditional Shaoxing-jiu were determined via GC-O. According to aroma recombination and omission experiments, the aroma profile of the recombination model constructed by these aroma-active compounds at their detected concentrations was similar to that of traditional Shaoxing-jiu, and 15 of them were affirmed as key odorants. Among the key odorants, phenylethyl alcohol, furfural, γ-nonalactone and dimethyl trisulfide presented very highly significant aroma contributions, indicating that their omission would cause great aroma differences. Then odorant addition experiments highlighted the aroma impacts of these four paramount key odorants on sensory descriptors in traditional Shaoxing-jiu. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The flavor characteristics of Jiang -flavor rounded-base Baijiu (JRBB) in four producing areas of the Chishui River Basin were systematically investigated. A total of 246 major volatile flavor compounds were detected through a gas chromatography-flame ionization detection (GC-FID) and liquid-liquid microextraction, headspace solid-phase microextraction combined gas chromatography-mass spectrometry (LLME/HS-SPME-GC-MS). Partial least squares discriminant analysis (PLS-DA) revealed that different rounds of JRBB had a significant classification effect. Based on odor activity value (OAV) and variable important in projection, the 20 most key aroma compounds in samples were identified. Among them, furfural (OAV: 524.07), hexanal (OAV: 506.33) and ethyl acetate (OAV: 264.45) contributed remarkably to flavor. Moreover, flavor reconstruction analysis showed jiang aroma in reconstructed samples had the highest similarity to the original ones. The 17 flavor compounds were positively correlated with aroma profiles (jiang , ethanol, liang , honey, fruity, floral, roasted, and baked aroma). The liang , jiang , and baked aromas were respectively prominent in the first and second round of JRBB, the third to fifth round of JRBB, as well as the sixth and seventh round of JRBB. This study provides comprehensive understanding regarding sensory profile of JRBB, which provides theoretical support for Baijiu blending techniques and improves the development of Baijiu industry. [Display omitted] • Flavor profile and compounds differed significantly in different rounded-base Baijiu. • The 20 most key flavor compounds were identified, including furfural, hexanal, etc. • In reconstructed samples, jiang aroma showed the highest similarity to the original. [ABSTRACT FROM AUTHOR]

Jian flavor Baijiu (JFB) is a unique flavor type of Baijiu with the flavor characteristics of both strong flavor Baijiu (SFB) and soy sauce flavor Baijiu (SSFB). Langya flavor Baijiu (LYFB) is a kind of JFB, and its differences in aroma compared to SFB and SSFB were first systematically investigated using targeted flavor analysis. Seventy important odorants were analyzed in LYFB, SFB, and SSFB. The quantitative ratio relationships of 17 skeleton odorants among the three flavor types of Baijiu were explored. In addition, multivariate statistical analysis was used to investigate the differences in the odorant composition among the three flavor types of Baijiu. Hexanoic acid, ethyl acetate, ethyl hexanoate, ethyl lactate, butanoic acid, 2-methylbutanal and ethyl butanoate were all first identified as important markers in JFB and SFB. Fourteen odorants were all first identified as important markers in JFB and SSFB, such as acetic acid and ethyl hexanoate. This study is of great significance to the technological improvement and quality stability of JFB. [Display omitted] • Aroma differences between LYFB, SFB and SSFB were investigated for the first time. • The quantitative ratio of skeletal compounds in three types of Baijiu was explored. • Seven odorants were first identified as markers to distinguish LYFB from SFB. • Fourteen odorants were first identified as markers to distinguish LYFB from SSFB. [ABSTRACT FROM AUTHOR]

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics.

Drawing from published accounts of the use of gas chromatography (GC) in the food industry, found in industry-specific journals, this article examines the role of GC in changing how perfumers and flavorists think about and shape the sense-able world. It shows that the development of a novel twist on GC - the use of an expert’s nose as a detecting device directly connected to the exit gasses of the gas chromatograph, rather than an instrumental detector - opened the door to a new way of categorizing aromatic molecules that changed the purpose of expert practices of smelling within the industrial context. The marriage of human and machine not only offered those tasked with developing the perfect flavor the tools for gaining information about what aspects of a flavor they wished to keep, it also helped identify what aspects they ought to discard or obfuscate in their search to improve the natural world of tastes and smells. [ABSTRACT FROM AUTHOR]

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Recent studies show the immense capacities of the unified quantitation of aroma and taste compounds using liquid chromatography-mass spectrometry (LC-MS). The goal of this study was to highlight the broad application of this unified method. Thus, a stable isotope dilution analysis quantification method of the most important key food odorants in various food categories by LC-MS was developed. Using the well-known derivatization agent 3-nitrophenylhydrazine for carbonyl derivatization and a newly developed approach for alcohol and thiol derivatization, a method for the quantitation of 20 key food odorants was established. Intraday precision was determined to be ≤26%, and interday precision was between 24 and 31%. Limits of quantitation were determined between 0.014 and 283 μg/kg. The work shows that a wide array of aroma compounds can be analyzed accurately by LC-MS.

The influence factors such as microwave power, vacuum degree and temperature were investigated using the color L *, thiosulfinate content, rehydration ratio and comprehensive score of garlic slices as responses. The microwave vacuum drying (MVD) parameters of garlic slices were optimized by response surface methodology. The electronic nose was used to compare the flavor differences between fresh garlic and dried garlic slices. The results showed that the drying curve and rate curve of MVD garlics accorded with the drying characteristics of foods, the optimum MVD conditions of garlic slices were microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5 °C. Under these conditions, the color L *, the thiosulfinate content, the rehydration ratio and the comprehensive score of garlic slices were 82.26, 3.0378 mg/100 g, 2.796 and 0.9265, respectively. The principal component analysis results of electronic nose demonstrated that there was no difference in the composition between the dried garlic slices and fresh garlic, while the linear discriminant analysis of electronic nose could distinguish them. There was no significant difference in the volatile components of dried garlic slices under different drying conditions. Therefore, MVD process could be an effective drying method and quite suitable for garlic. • MVD process is an effective method and quite suitable for garlic drying. • MVD curve and drying rate curve were consistent with the drying characteristics. • The optimal MVD conditions were 260 W, 81 kPa, and 49.5 °C. • LDA analysis could distinguish the composition of dried and fresh garlics. • There was no significant difference in volatile components of MVD dried garlics. [ABSTRACT FROM AUTHOR]

Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography-Mass Spectrometry ( GC- MS) and Gas Chromatography-Olfactometry ( GC-O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC- MS and GC-O. There were no significant differences ( P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2- hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased ( P < 0.05) by panning. Panning increased ( P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC-O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea. [ABSTRACT FROM AUTHOR]

Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. This study aims to decrease aging time by increasing temperature. Beef were aged and vacuum packaged at 10 and 15°C, and the effects of increased temperature on meat physiochemical attributes, microbial community, and flavor profile were monitored. The shear force decreased with aging in all temperature and showed the higher rate at elevated temperatures compare to 4°C. The beef aged at elevated temperatures (10 or 15°C) for 5 days showed equivalent shear force value to the beef aged at 4°C for 10 days ( p   >  0.05), however, the final tenderness was not affected by the elevated temperature. The beef aged at elevated temperatures showed a significantly higher cooking loss and less color stability compared to 4°C ( p   <  0.05). The total volatile basic nitrogen and aerobic plate count increased ( p   <  0.05) faster at elevated temperatures compare to 4°C. Carnobacterium, Lactobacillus and Hafnia-Obesumbacterium were the dominant genus in the beef samples aged at 4, 10, and 15°C, respectively. In addition, the contents of isobutyraldehyde, 3-methylbutyraldehyde, 2-methylbutyraldehyde, and 3-methylbutanol were higher than aged at 4°C ( p   <  0.05). Therefore, these results suggest that application of elevated aged temperatures could shorten required aging time prior while not adversely affecting meat quality. In turn, this will result in additional cost savings for meat processors., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Yu, Zhang, Liu, Lei, Wei, Liu, Yang, Xie and Sun.)

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

• Enzymatic hydrolysis of insect proteins develops savory and diverse taste profiles. • Insect proteins hydrolysates and Maillard products show different sensory profiles. • Identified odor-active molecules are also present in meat and seafood products. • Insect proteins have potential for savory flavoring. Insect proteins have an earthy-like flavor and have not shown great flavor potential for food applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm Tenebrio molitor larvae were first enzymatically hydrolyzed using two peptidase preparations (Flavourzyme1000L and ProteaseA "Amano"2SD). Xylose was then added to facilitate Maillard reactions (30 min, T = 98 °C, 1% (w/v) xylose). A comprehensive sensory evaluation showed that both the hydrolysis and the Maillard reactions changed the flavor description of the samples significantly to more complex and savory-like taste profiles (27 descriptors for cricket and 39 descriptors for mealworm protein). In addition, 38 odor-active molecules were identified using gas chromatography–olfactometry (1 alcohol, 5 acids, 11 aldehydes, 5 ketones and 16 heterocyclic compounds). The results showed impressively that the flavoring potential of insect proteins was significantly enhanced with respective processing. [ABSTRACT FROM AUTHOR]

Abstract: Various carbohydrates are permitted to sweeten spirits, whereas noncarbohydrates sweeteners are not currently approved for use. The effect of the addition of sucrose, glucose, fructose, honey, maple syrup, acesulfame K, aspartame and sorbitol on the flavor compounds of orange spirit has been studied by HS-SPME-GC analysis. Nine volatile compounds resulted affected by the sweetening: 2 aldehydes (acetaldehyde, benzaldehyde), 3 esters (ethyl-octanoate, ethyl-nonanoate and n-octyl-acetate), 2 alcohols (nonanol and linalool) and 2 hydrocarbons (-3-carene and valencene). Fructose, honey, acesulfame K and sorbitol had no effect on volatiles relative to an unsweetened control unlike sucrose, glucose, maple syrup and aspartame that decreased significantly () the headspace concentration of some volatiles. These results could be of assistance for an understanding of the role of sweeteners in the determining the extent of the volatile partition in the vapor phase affecting the flavor perception of the orange spirit. [Copyright &y& Elsevier]

Flavors are commonly used in pharmaceutical oral solutions and oral suspensions to mask drug bitterness and to make the formulation more palatable. Flavor analysis during product development is typically performed by human organoleptic analysis, which is often expensive and less objective. A novel approach using a metal oxide sensor-based instrument (electronic-nose) for headspace analysis was explored to replace human sensory perception for consistent qualitative and quantitative analysis of flavors in a pharmaceutical formulation. The use of the electronic-nose technique to qualitatively distinguish among six common flavoring agents (raspberry, red berry, strawberry, pineapple, orange, and cherry) in placebo formulations was demonstrated. The instrument was also employed to identify unknown flavors in drug formulation placebos. Raspberry flavor samples from different lots made by the same manufacturer, as well as freshly prepared and aged samples, were also distinguished by electronic-nose. Therefore, the instrument can potentially be used for identity testing of different flavor raw materials and the flavored solution formulations. The electronic-nose was also employed successfully for quantitative analysis of flavors in an oral solution formulation. The quantitative method might be used to assay the flavor concentration during release testing of the oral solution formulation or to monitor flavor shelf-life in the marketed container. It can also be implemented for packaging selection for the formulation in order to ensure the flavor shelf-life. Chemometric methodologies including principal component analysis (PCA), discriminant factorial analysis (DFA), and partial least squares (PLS), were used for data processing and identification. [Copyright &y& Elsevier]