Comparative Analysis of Fatty Acids, Amino Acids, and Flavor Compounds among in Different Skeletal Muscles of the Tianzhu White Yak.

Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak

Cyclic dipeptides represent a class of intriguing molecules with a wide range of biological activities, but their potential application as flavor precursors has not been previously reported. In this study, a flavor-producing bacterium Bacillus velezensis was screened out from 35 isolated endophytic bacteria. Gas chromatography-mass spectrometry (GC-MS) analysis suggested that the fermentation broth of B. velezensis contained flavor compounds and high amount of cyclic dipeptide flavor precursors. Three cyclic dipeptide flavor precursors, namely cyclo (L-prolyl-L-valine) (1), cyclo (L-prolyl-L-isoleucine) (2), and cyclo (L-prolyl-L-leucine) (3), were further isolated from the fermentation broth extraction through Sephadex LH-20 column chromatography and semi-preparative high-performance liquid chromatography (HPLC), and were identified by nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS). Flavor precursors can generate aroma components during pyrolysis, and the pyrolysis of compounds 1 and 3 were performed using pyrolysis GC-MS (Py-GC-MS) to analyze the flavor products. According to the relative odor activity value (ROAV) analysis, the key pyrolysis flavor compounds were revealed as 6-heptyl-5,6-dihydro-2H-pyran-2-one, isobutyric acid, 4-methyl-2-oxo-pentanoic acid ester, pyrrole derivatives, and pyrazine derivatives, which could give great contributions to milky, roasting, fruity, sweetness, and nutty aromas. The pyrolysis formation pathway of these flavor compounds was also proposed in detail. Addition of fermentation broth from the flavor-producing bacteria on cigar tobacco leaves significantly enhanced the milky, roasting, fruity, sweetness, and nutty aromas, which further demonstrated the flavor enhancing ability of cyclic dipeptides. This is the first report of flavor enhancing effects of cyclic dipeptides utilized as flavor precursors.

Simple SummaryWith the development of living standards, consumers are paying more and more attention to meat quality and flavor. When consumers choose meat, they directly pay attention to meat quality and flavor, so the meat quality and flavor directly decide meat price and sales volume. Better meat quality and flavor are the crucial factors that increase the additional value of meat. Because of its special nutritional value and taste, yak meat is popular with consumers. The intramuscular lipids can greatly affect the meat quality and flavor, but there is no report on the effect of lipids in yak muscle on the meat quality and flavor. In this study, we studied the characterization of lipids in yak muscle under different feeding systems and further explored the key lipids affecting yak meat quality and flavor. This study can provide new insight into the improvement of yak meat quality and flavor.The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography–mass spectrometry (LC-MS) in this study. First, the volatile flavor compounds in longissimus dorsi (LD) of SF and GF yaks were detected by gas chromatography–mass spectrometry (GC-MS). In total 49 and 39 volatile flavor substances were detected in the LD of GF and SF yaks, respectively. The contents of pelargonic aldehyde, 3-hydroxy-2-butanone and 1-octen-3-ol in the LD of both GF and SF yaks were the highest among all detected volatile flavor compounds, and the leading volatile flavor substances in yak LD were aldehydes, alcohols and ketones. In total, 596 lipids were simultaneously identified in the LD of SF and GF yaks, and the leading lipids in the LD of both GF and SF yaks were sphingolipids (SPs), glycerolipids (GLs) and glycerophospholipids (GPs). Seventy-five significantly different lipids (SDLs) between GF and SF yaks were identified in the LD. The high content of TG(16:1/18:1/18:1), TG(16:0/17:1/18:1) and TG(16:0/16:1/18:1), PE(18:0/22:4) and PC(18:2/18:0) can improve the a* (redness) and tenderness of yak muscle. The changes in volatile flavor compounds in yak muscle were mainly caused by TG(18:1/18:1/18:2), TG(18:0/18:1/18:1), TG(16:0/17:1/18:1), TG(16:0/16:1/18:1), PC(18:2/18:0), TG(16:1/18:1/18:1), PI(18:0/20:4), TG(16:1/16:1-/18:1) and TG(17:0/18:1/18:1). The above results provide a theoretical basis for improving yak meat quality from the perspective of intramuscular lipids.

Yoghurt is known as cultured milk which is derived from the action of bacteria on lactose to produce lactic acid, carbon dioxide (CO2), acetic acid, diacetyl, acetaldehyde, and other flavor compounds. The aim of this research was to screen yoghurt produced by local strains of lactic acid bacteria isolated from locally fermented yoghurt “Kindirmo” for the production of flavor-enhancing compounds. A total of five “Kindirmo” samples were collected from two farmhouses located in Daura local government of Katsina State, Nigeria. The samples were collected and transported in ice containers. Serial dilutions of the “Kindirmo” samples were made and plated using the pour-plate method on de Man, Rogosa, and Sharpe (MRS) agar and incubated anaerobically at 37°C for 72 hours, followed by bacterial identification using the Vitek system. Thereafter, yoghurt was produced using the isolated lactic acid bacteria and volatile flavor compounds in the yoghurt were determined using GC–MS analysis. Out of all the five (5) samples analyzed, only two (2) were positive for lactic acid bacteria. The lactic acid bacteria identified were Leuconostoc mesenteroides dextranicum and Lactobacillus acidophilus. While L. acidophilus produced 14 volatile flavor compounds, L. mesenteroides dextranicum produced only 12. Butanoic acid, Hexanoic acid, Acetaldehyde, Propane, Acetone, ethyl ester, Lactic acid, and Diacetone were some of the flavor compounds detected. The research shows the potentials of the isolated LAB to produce flavor compounds, which could be used to enhance the taste of Kindirmo. It is recommended that the isolates should be used for further study on how to produce Kindirmo with single and co-culture of the LAB, or rather on how to produce the flavor enhancers for application in other foods or food products.

Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying

The molecular regulation of flavor formation in yak meat is poorly understood. In this study, we selected 6-(MALT, n = 10), 30-(MBLT, n = 10), and 54-months-old (MCLT, n = 10) Tianzhu white yaks, and used gas chromatography time-of-flight mass spectrometry, lipidomics, and metabolomics to investigate the molecular networks regulating the formation of yak meat flavor. MALT meat was found to be more tender than MBLT and MCLT. 8 key volatile organic compounds (VOCs) were screened. Lipidomic analysis revealed that glycerophosphoethanolamine (PE), sphingomyelins (SM), monogalactosyldiacylglycerol (MGDG), phosphatidylglycerol (PG), and phosphatidic acid (PA) decreased with age (P < 0.05). The synthesis of flavor compounds in yak meat is influenced by age-related metabolic shifts. We found that advancing age drives the increased expression of key fatty acid synthesis proteins, promoting intramuscular lipid accumulation and consequently altering the flavor precursors. These findings establish a critical knowledge base for future strategies aimed at enhancing yak meat quality.

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds.

Feeding systems change yak meat quality and flavor in cold season.

Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing

Comparative analysis of meat quality and flavor compounds in hot fresh, chilled, and frozen Qingyuan partridge chicken

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to 1×10 9 CFU/kg, followed by incubation at 25°C for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.Key words: black raspberry, traditional yeast, wine, biogenic amine, flavor compound

BackgroundPerceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds.ResultsThe influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture.ConclusionsOverall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with desirable emulsion properties and desirable flavor release profile.

Perception of flavor finish in model white wine: A time-intensity study

Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame-like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid-phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid-state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid-state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

Objective: To reveal the similarities and differences in myocardial metabolic characteristics between heart failure with preserved ejection fraction (HFpEF) and heart failure with reduced ejection fraction (HFrEF) mice using metabolomics. Methods: The experimental mice were divided into 4 groups, including control, HFpEF, sham and HFrEF groups (10 mice in each group). High fat diet and Nω-nitroarginine methyl ester hydrochloride (L-NAME) were applied to construct a"two-hit"HFpEF mouse model. Transverse aortic constriction (TAC) surgery was used to construct the HFrEF mouse model. The differential expression of metabolites in the myocardium of HFpEF and HFrEF mice was detected by untargeted metabolomics (UHPLC-QE-MS). Variable importance in projection>1 and P<0.05 were used as criteria to screen and classify the differentially expressed metabolites between the mice models. KEGG functional enrichment and pathway impact analysis demonstrated significantly altered metabolic pathways in both HFpEF and HFrEF mice. Results: One hundred and nine differentially expressed metabolites were detected in HFpEF mice, and 270 differentially expressed metabolites were detected in HFrEF mice. Compared with the control group, the most significantly changed metabolite in HFpEF mice was glycerophospholipids, while HFrEF mice presented with the largest proportion of carboxylic acids and their derivatives. KEGG enrichment and pathway impact analysis showed that the differentially expressed metabolites in HFpEF mice were mainly enriched in pathways such as biosynthesis of unsaturated fatty acids, ether lipid metabolism, amino sugar and nucleotide sugar metabolism, glycerophospholipid metabolism, arachidonic acid metabolism and arginine and proline metabolism. The differentially expressed metabolites in HFrEF mice were mainly enriched in arginine and proline metabolism, glycine, serine and threonine metabolism, pantothenate and CoA biosynthesis, glycerophospholipid metabolism, nicotinate and nicotinamide metabolism and arachidonic acid metabolism, etc. Conclusions: HFpEF mice have a significantly different myocardial metabolite expression profile compared with HFrEF mice. In addition, biosynthesis of unsaturated fatty acids, arachidonic acid metabolism, glycerophospholipid metabolism and arginine and proline metabolism are significantly altered in both HFpEF and HFrEF mice, suggesting that these metabolic pathways may play an important role in disease progression in both types of heart failure.