Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham.

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

This study evaluated the volatile organic compounds (VOCs) and taste properties of Gorgon Euryale seeds processed by five methods (steaming, boiling, microwaving, roasting, and stir-frying) using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 44 and 40 VOCs were identified by GC-MS and GC-IMS, respectively. Pyrazines (2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine) and furans (2-pentylfuran, 2-ethylfuran) played a major role in the baked aroma characteristics of roasted and stir-fried Gorgon Euryale seeds. Six and seven marker compounds were identified by Orthogonal Partial Least Square Discriminant Analysis (OPLS-DA) models for GC-MS and GC-IMS based on 12 VOCs with odor activity value>1 and 18 VOCs with relative odor activity value>0.1, respectively. OPLS-DA and principal component analysis score plots of the E-tongue and E-nose demonstrated that samples could be effectively distinguished in terms of flavor. This research provides a comprehensive basis for evaluating the impact of processing methods on the changes in flavor of Gorgon Euryale seeds. PRACTICAL APPLICATION: This work demonstrates that the use of E-tongue, E-nose, HS-SPME-GC-MS, and GC-IMS has the capability to thoroughly analyze the flavor profile of Gorgon Euryale seeds at both macro and micro levels. This approach effectively distinguishes Gorgon Euryale products subjected to different processing treatments and provides a reliable reference for evaluating and identifying the flavor quality of Gorgon Euryale seeds.

Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperature, and a 4-min desorption time at 250°C provided the most favorable results. To enhance quantitation, twelve multiple internal standards (ISTDs) were employed to address and improve the quantitation of the 12 VOCs. Method validation covered aspects of linearity, limits of detection (LOD: 0.03-1.13 mg kg-1), limits of quantitation (LOQ: 0.09-3.41 mg kg-1), and working ranges (0.01-19.1 mg kg-1). The practical application of this optimized method was demonstrated by analyzing dry-cured ham samples (n = 4), sourced from the Slovenian market. The initial statistical evaluation indicates that different types of dry-cured hams can be differentiated (with an 83.1% of accuracy) according to their aromatic profile. However, a larger sample size would be required to provide a more comprehensive assessment.

Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation

To investigate the impact of microencapsulation on the volatile organic compounds (VOCs) in Zanthoxylum oil, this study compared unencapsulated Zanthoxylum oil (ZO) with microencapsulated Zanthoxylum oil (MZO) using physicochemical analysis, sensory evaluation, and molecular sensory analysis. Sensory evaluation revealed significant differences in aroma attributes between ZO and MZO, whereas no notable differences were observed in numbing intensity or overall acceptability. Colorimetric analysis indicated significant distinctions between the two samples. Electronic nose (E-nose) analysis demonstrated a reduction in overall aroma intensity for MZO compared to ZO. Gas chromatography-mass spectrometry (GC-MS) identified 43 VOCs, including 22 compounds present in both samples, accounting for 46.8% of the total. Terpenes represented the predominant class in both ZO (69.7%) and MZO (68.2%). Comprehensive analysis based on odor activity value (OAV) and variable importance in projection (VIP) identified nine volatile compounds as key aroma contributors. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 90 the volatile organic compounds (VOCs), with esters (30.38%) and heterocyclic compounds (10.42%) predominating in ZO, while esters (29.08%) and alcohols (26.12%) were predominant in MZO. Compared to ZO, MZO exhibited increased levels of alcohols (from 12.04% to 26.12%) and terpenes (from 1.39% to 3.53%), but decreased levels of acids (from 5.77% to 2.72%) and aldehydes (from 10.29% to 4.62%). This approach provides a comprehensive assessment of flavor quality before and after microencapsulation, offers a scientific basis for quality control, and facilitates the development and utilization of Zanthoxylum oil resources.

Characterization of aroma release and perception during ginger-infused stewed beef oral processing.

Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.

The volatile compounds and the most odor-active compounds of dry-cured Iberian ham were investigated by extracting them using a solid phase microextraction technique with a 2 cm Carboxen/PDMS/DVB fiber. The detection frequency method was applied to estimate the potential contribution of each compound to the odor of hams. Twenty-one volatile compounds were tentatively identified for the first time in dry-cured ham by gas chromatography-mass spectrometry, and eight in dry-cured Iberian ham. Gas chromatography-olfactometry allowed the identification for the first time of six compounds not previously reported as odorants of Iberian ham, and also two odorants were newly identified in dry-cured ham. According to the detection frequency method, the most odor active compounds found were 3-methylbutanoic acid (dirty sock-like smelling), hexanal (cut grass-like odor), 3-methylbutanal (sweaty and bitter almond-like odor), 2-methyl-3-furanthiol (toasted nuts-like odor) and 1-octen-3-one (mushroom-like odor).

Flavor profile of dried shrimp at different processing stages

To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas chromatography–mass spectrometry, of which fifteen compounds were considered as odor-active compounds with an odor activity value > 1. Aldehydes were the most prominent contributors to the aroma of reheated samples. Results revealed that stir-frying reheating samples had the most varieties of odor-active compounds, and the odor activity values of most of them were relatively higher. The heatmap analysis based on the odor activity values indicated that the stir-frying reheating process could maintain the original flavor of samples. A total of fifty-two volatile organic compounds were identified by gas chromatography–ion mobility spectrometry, and the principal component analysis revealed that the three reheated samples could be well distinguished from each other. Moreover, the content of free amino acids and nucleotides in stir-frying reheating samples was higher than that in other reheated samples. In conclusion, different reheating treatments affected the flavor quality of beef samples, and stir-frying process was better to obtain the aroma and taste characteristics of samples. The results of this study could provide useful information about the appropriate reheating method of a dish of prepared beef with tangerine peel for consumers, caterers and industrial production.

Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS

SummaryThis study aimed to investigate aroma compound transformation and precursor relation in dry‐shredded beef using gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, high‐performance liquid chromatography, and electronic nose technologies. Forty‐eight aroma compounds were identified, of which twelve (pentanal, hexanal, heptanal, 3‐methylbutanal, nonanal, phenylacetaldehyde, trans‐2‐decenal, acetoin, 3‐octenol, 3‐octanol, ethyl hexanoate, and 2‐acetylthiazol) exhibited odour activity values (OAVs) >1. The concentration of fatty acids (FAs) decreased progressively, while that of 19 free amino acids (FAAs) increased with prolonged cooking. Pearson's correlation analysis revealed correlations between aroma components (OAV >1), FAAs, and FAs. Specifically, 2‐acetylthiazol, acetoin, heptanal, 3‐methylbutanal, and hexanal exhibited positive correlations, while phenylacetaldehyde and trans‐2‐decenal showed inverse correlations with most FAAs. Notably, phenylacetaldehyde positively correlated with C16:0, C18:1, n9c, and C18:2, n6c. This research presents a practical framework for the application of analytical and computational techniques in the commercial production of cooked beef and meat products.