Flavor Analysis Research Articles

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0-20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.

Correlation between microbe, physicochemical properties of Jiuqu in different plateau areas and volatile flavor compounds of highland barley alcoholic drink

Highland barley alcoholic drink (HBD), as one of the most typical rice wines in Qinghai-Tibet plateau area, is generally brewed by adding Jiuqu to highland barley. However, the flavor and quality of HBD fermented with Jiuqu in various plateau regions are different. This study elucidated the potential correlation between the microbial community, physicochemical properties of five traditional plateau Jiuqu, namely Hongxin1 (HX1), Hongxin2 (HX2), Huairang (HR), Hoarfrost gypsophila (HG) and Tibet Qu (TQ), and volatile flavor compounds of HBD. Based on high-throughput sequencing (HTS) technology and LEfSe analysis, it was found that the bacteria and fungi of the five traditional plateau Jiuqu were quite different. Differential microorganisms were Weissella and Pichia in HX1, Lactococcus and Kazachstania in HR, Acetobacter and Rhizopus in TQ. Besides, HX1 and HX2 had higher esterification power, TQ had the highest fermentation power while HR had the lowest enzymatic properties. Finally, RDA and Pearson correlation analysis showed that esterification power and moisture content had positive effects on Lactobacillus, fermentation power and saccharification power were highly positively correlated with Pantoea and Rhizopus, but negatively correlated with Aspergillus. In flavor analysis, Rhizopus, Acetobacter were found positively correlated with alcohols and acids, which contributed to the formation of volatile flavor compounds, Lactobacillus_sanfranciscensis and Lactobacillus_sakei were positively correlated with phenolic compounds. This study showed that the flavor of HBD was seriously affected by the microbiota in Jiuqu, which could help to develop new fortified starter to improve the quality of HBD.

Correction to: Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Correction to: Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Changes in volatile aroma profiles of soybean, rice, and wheatkojiduring fermentation using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry and descriptive sensory analysis

AbstractDoenjang, a fermented soybean paste, is a traditional food ingredient in Korea. While the flavor ofdoenjangis heavily dependent onkoji, studies on the aroma characteristics ofkojiremain limited. This study aimed to determine the changes in the aroma profiles of soybeankoji(SBK), ricekoji(RK), and wheatkoji(WK). Aroma analysis was performed using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry (GC‐MS) and descriptive sensory analysis. In SBK, bean‐associated aroma was strongly developed due to the lipid‐derived compounds, whereas in RK, sweet aromas were relatively strong at 72 h due to the sweet‐smelling ester compounds. In WK, the nutty cracker attribute was significantly strengthened during fermentation due to the high concentration of aldehydes. The results showed that the aroma profile ofkojiwas influenced by main ingredient, and this finding is useful in improving aroma development with the use ofkojiin the fermented food industry.Practical ApplicationKojiis one of the key ingredients utilized in commercializeddoenjangmaking process in Korea, in order to accelerate the fermentation process. In this study, influences of raw materials ofkojiin the aroma development ofdoenjangwere investigated using descriptive sensory analysis and instrumental flavor analysis using GC‐MS. Raw material‐driven aroma compounds were documented in differentkojisamples, in which influences the aroma characteristics ofdoenjangmade withkojimade with different raw materials. Finding from this study can aiddoenjangmanufacturers for versatile aroma development of commercializeddoenjang.

Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric

This study investigates the application of passive headspace analysis to several different foods and flowers and compares these results to other published studies.The method demonstrates the applicability of passive headspace analysis for extraction and qualitative analysis of volatile flavor components of citrus fruits and flower blossoms. The method is simple, inexpensive, fast, and provides an alternative to analysis of volatile flavor and fragrance compounds using solid phase microextraction techniques and other extraction techniques.

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

The present study aimed to investigate the visual sensory profile of spicy tallow hot pot seasoning (STHPS) and characterize its aroma by the molecular sensory method. The flavor characteristics (numbing, pungent, umami, and fragrant) of STHPS were confirmed by visual sensory flavor analysis, and the sensory wheel of STHPS was mapped for the first time. A total of 85 aroma-active compounds were detected in STHPS by multiple extraction methods combined with comprehensive gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). Of them, linalool (65.2-82.0 μg/g) and linalool acetate (15.4-37.5 μg/g) were the most abundant compounds in STHPS. Finally, 20 key aroma-active compounds were identified by aroma recombination and omission experiments, including linalool, (E)-2-decenal, etc. Aldehydes, nitrogen/sulfur compounds, and terpenes were responsible for intense fatty, meaty, roasted, sulfur/garlic-like, and spice-like aromas in STHPS.

Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Food flavor plays an important role in the consumption and acceptance of food, food production as well as food science research. Chromatography-mass spectrometry and electronic nose are the two most commonly used technologies in food flavor detection. Chromatography-mass has good qualitative and quantitative effect, wide detection range, and electronic nose is convenient and fast for practical application. In this paper, the principles, advantages and disadvantages, research progress and application in flavor fingerprinting of the two types of methods and their derived analytical techniques are reviewed. In particular, the application scenarios and advantages of different technologies combined are discussed in depth by summarizing studies that reflect the differences between different technologies. Finally, the current challenges and future directions of food flavor detection technology are discussed.

Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques. Herein, the present study comprehensively characterized the aroma profiles of cold and hot break tomato pastes using SAFE-GC-O-MS, SAFE-GC × GC-O-TOF-MS, and HS-GC-IMS for the first time. A total of 274 volatile compounds were identified, far more than previously reported. About 87 % of these compounds can be identified by GC × GC-O-TOF-MS, exceeding 6 times that of GC-O-MS. Notably, 10 aroma-active compounds and 9 volatiles were identified by GC × GC-O-TOF-MS and HS-GC-IMS for the first time. The AEDA and OAVs results indicated that β-damascenone, linalool, 3-ethylbutanoic acid, and nonanal were the most powerful aroma-active compounds. These findings will provide deeper insights into improving the sensory quality of tomato paste.

Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis

The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Additionally, different extraction methods were compared to determine their effects on the volatile compounds, including dynamic headspace sampling (DHS), solid-phase microextraction, and stir bar sorptive extraction, and DHS was found to be suitable for this study. The results showed that comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry analysis (GC × GC-O-MS) had more advantages in separating and identifying the volatile compounds than the traditional GC-O-MS. A total of 17 odor-active compounds were determined in the fresh pasteurized yogurt and APY samples by DHS coupled with GC × GC-O-MS. The dynamic headspace dilution analysis demonstrated that 2-heptanone and hexanal were the most vital components in APY with the highest flavor dilution factor. Furthermore, the spiking and omission experimental results revealed that the odor-active compounds, such as 2-heptanone, butanoic acid, pentanoic acid, hexanal, and (E)-2-heptenal, were the key odor-active off-flavor contributors in APY. Therefore, these compounds could be used as potential indicators to determine the freshness of pasteurized yogurt.

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages

The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Results from metagenomics analysis showed that Lactobacillus and Staphylococcus were the predominant bacterial genera, and Penicillium, Debaryomyces, and Candida were the predominant fungal genera. Twelve volatile compounds were detected using an electronic nose. Leuconostoc exhibited a positive correlation with esters and volatile flavor, whereas Debaryomyces, Aspergillus, Mucor, and Rhodotorula exhibited a negative correlation with methanethiol, thus revealing the involvement of the microorganisms in flavor formation. The results of this study may help in understanding the microbial diversity of dry-fermented sausages in Korea and provide a rationale and quality control guideline through potential correlation with volatile flavor analysis.

Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances

The variations in the flavour substances of different varieties of camellia seed oil and the effect of the refining process were studied by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The results showed that in different kinds and different processing stages of camellia seed oil, the flavour substances were mainly composed of aldehydes, ketones, heterocycles, alcohols, esters and acids. Moreover, the contents of aldehydes and ketones significantly were higher than the rest substances. These substances with a relative odour activity value (ROAV) greater than 1 in the sample were selected as the analysis objects to evaluate influence on flavor of camellia seed oil. The flavour fingerprints from different Camellia varieties and the effect of refining stages on the flavor of camellia seed oil were established based on the detected volatile compounds.

Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage

Sweetened condensed milk (SCM) is a value-added milk product with extended shelf life and high levels of nutrition. The high level of sucrose may lead to health problems. Many studies have focused on the reduction of sucrose but seldomly on different combination of sugar substitutes. This study aims to find an ideal sucrose substitution through physiochemical, microbiological and sensory properties of SCM under different storage times. The results demonstrated that substitution with 20% trehalose, 5% lactulose and 15% erythritol resulted in similar sensory and color as control group. The volatile flavor analysis showed that substitution with 30% trehalose, 5% lactulose and 5% polyols was the most similar and hexanoic acid was the symbolistic flavor. Sucrose replacement increased the antibacterial effect and Staphylococcus, Penicillium, Apiotrichum and Candida were widely present. Substitution with 30% trehalose, 5% lactulose and 5% polyols resulted in the most similar water activity, texture, aroma and microbial diversity.

Lepton flavor violation within the simplest little Higgs model

We carry out an exhaustive analysis of lepton flavor violating processes within the Simplest Little Higgs model. Its discovery could be expected from either $\mu\to e$ conversion in nuclei, $\mu\to e\gamma$ or $\mu\to3e$ decays. Then, the tau sector could help discriminating this model not only via $\tau\to\ell\gamma$ ($\ell=\mu,e$) and $\tau\to3\ell$ decays, but also by means of $\ell\to\tau$ conversion in nuclei, which is promising in this respect. Although the model violates slightly custodial symmetry, acommodating the recent CDF $M_W$ measurement is in tension with electroweak precision data.

Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Pea protein has attracted the attention of consumers owing to its non-GMO, hypoallergenic, and high nutritional value, however, the beany flavor limits its applicability. Hence, GC–MS and GC-IMS were applied to assess the influence of Saccharomyces cerevisiae and Lactobacillus plantarum on the beany flavor of pea protein. Specifically, 51 and 65 volatiles were detected in pea proteins via GC–MS and GC-IMS, respectively. Odor activity value results showed that the components contributing to the beany flavor mainly included: 2-pentylfuran, (E, E)-2,4-decadienal, hexanal, nonanal, (E, E)-2,4-nonadienal, octanal, (E)-2-nonenal and (E)-2-octenal. S. cerevisiae and L. plantarum fermentation could remove 79.65% and 78.94% of the major beany flavor aldehydes from pea protein, respectively. Principal component analysis and hierarchical cluster analysis indicated that the unfermented and fermented pea protein samples can be distinguished by volatile compounds. These results provide a reference for the removal of beany off-flavors from pea proteins by fermentation.

Lipid characterization of black soybean ( Glycine max [L.] Merrill ) seeds using GC‐MS / HS fingerprinting

The present study was to characterize the lipid profile of five black soybean (BS) produced in Indo-Himalayan regions. Among seven fatty acids (FAs), methyl linoleate and cis-9-oleic acid methyl ester were maximum. Unsaturated/saturated fatty acid ratio was highest (6.10%) in BSALB (big spherical shape seed). Unsaponifiable matters and tocopherols were also higher (3.09% and 1305 μg/kg, respectively) in BSALB, while β-carotene was improved in BSALS (small oval-shaped seed). Flavor analysis reported 46 compounds in the oil, which were maximum in BSALS. There was significant difference (p < 0.02) in the flavor components. Crop cycle temperature is inversely correlated with major lipid constituents. The results suggest that the BS seeds produced comparatively in high-altitude regions retain the maximum lipid antioxidants and flavor compounds. Presence of these phytoconstituents may be explored to utilize black soybean in flavor and nutraceutical industries to boost the application of this underutilized crop.

Advances in Food Flavor Analysis

Food flavour is an important key driver in consumer acceptability [...]

Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha

Kombucha tea is a traditional drink with a unique flavor, which was obtained by fermenting sugared green tea or black tea with “tea fungus” (Kombucha). This study aimed to produce pure cultured Kombucha and investigate the change of functional components and flavor substances. In the study, an acetic acid bacteria, Komagataeibacter oboediens SW-1, was obtained and used to ferment Kombucha tea with one lactic acid bacteria and two Yeasts. The results showed that the Kombucha tea was prepared with the pure cultured Kombucha. The contents of polyphenols and flavonoids were increased by 55.96% (0.097–0.471 mg/mL), and 88.89% (0.113–0.612 mg/mL) in black tea Kombucha (BTK). In green tea Kombucha (GTK), their contents were increased by 134.65% (0.137–0.535 mg/mL), and by 103.56% (0.219–0.743 mg/mL). The highest titratable acidity was 12.68 g/L in BTK and 15.02 g/L in GTK, and the contents of nine organic acids were 9.82 g/L in BTK and 9.26 g/L in BTK. Flavor analysis showed that 42 and 52 flavor compounds in GTK and BTK were detected, respectively. The correlation analysis of volatile flavor compounds showed that 14 substances had a significant contribution to the composition of typical Kombucha tea flavor.

Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica

Natural products (+)-nootkatone is an important sesquiterpene compound and is widely used in pharmaceutical, cosmetic, agricultural and food industries. The aim of this study was to analyze the differentially expressed proteins (DEPs) during citrus aroma compound (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolyticaby with high-throughput LC-MS/MS. A total of 778 proteins were differentially expressed, 385 DEPs were significantly up-regulated and 393 DEPs were markedly down-regulated. It was found that the enzymes transformed (+)-valencene to (+)-nootkatone were mainly existed in yeast intracellular and precipitated under the condition of 30–40 % ammonium sulfate. Most DEPs involved in amino acid and fatty acid metabolism were down-regulated during (+)-valencene biotransformation. The DEPs related to the carbohydrate metabolism, energy metabolism and most of transporter proteins were significantly up-regulated. Furthermore, the key enzymes involved in (+)-valencene transformation might be related to cytochrome P450s (gene2215 and gene2911) and dehydrogenases (gene6493). This is the first time that proteomics was used to investigate the metabolism mechanism of Yarrowia lipolytica during (+)-valencene biotransformation. The proteomic analysis of Yarrowia lipolytica provided a foundation for the molecular regulatory mechanism in the biotransformation to (+)-nootkatone from (+)-valencene.

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3.5 %–7.5 % of total polar compounds (TPC)), optimum (7.5 %–22.18 % of TPC), and degrading stages (above 22.18 % of TPC). Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in RO at TPC of 3.5 % (FF4), 14.5 % (FF15), and 26.96 % (FF27) and their relevant oils (RO4, RO15, RO27) were selected for sensory-directed analysis. The results revealed that the FF4 had low contents of (E,E)-2,4-decadienal (deep-fried odor) which also caused lower sensory score in FF4 sample. The higher contents of (E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor. The FF27 had higher hexanoic acid (sweaty odor), heptanoic acid, nonanoic acid, benzene acetaldehyde (stale odor), and trans-4,5-epoxy-(E)-2-decenal (metallic odor) compared with FF4 and FF15, thus leading to the undesirable flavor of FF27. Moreover, the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor, which may also lead to the decline of the sensory score. Similarly, the higher contents of (E)-2-undecenal, hexanoic acid, heptanoic acid, and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.

Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data.

Since its birth, red wine has been loved by people of all walks of life. The taste of red wine has changed and the pursuit of quality has always been the most sought-after goal by sommeliers, winemakers, and the public. However, due to the rich taste of red wine, any link is willing to produce different flavors. At present, there is no quantitative control study on the flavor of red wine. The purpose of this paper is to analyze the flavor of red wine through the chemometric algorithm and establish a reasonable model to predict the flavor of red wine. Aiming at the research of red wine flavor, this paper designs a red wine flavor extraction experiment and extracts the substances that produce an aroma and flavor in red wine to the greatest extent through strict selection of extraction head and reaction time. For the rapid analysis of red wine flavor, this paper quantitatively describes the chemical category, volatilization time, molecular weight, etc., of flavor substances by analyzing the multidimensional spectral data of red wine, so that flavor substances can be quickly located. The experimental results of this paper prove that, for different red wines, the algorithm in this paper can accurately identify the flavor substances in red wine. Also, for red wine multidimensional spectral data, the algorithm in this paper can improve the accuracy by 30% and save the running time by 30%. This shows that the research in this paper can analyze and quickly predict the flavor of red wine.