Volatile Flavor Research Articles

Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate

The impact of four different harvest years and two cultivation locations (CLs) of pea seeds on their protein wet fractionation yield, volatile and non-volatile beany flavors, and functionality were investigated. Both harvest years and CLs significantly affected protein recovery, but protein purity was primarily influenced by CLs. Seed age emerged as a dominant factor causing the reduction in linolenic/linoleic acid content and lipoxygenase (LOX) activity which surpassed the effect of harvest years in the seeds but not in their proteins. CL significantly affected fatty acid composition in both seeds and proteins, whereas its effect on LOX activity was discernible only in the proteins. Volatile beany compounds in the proteins were affected by both harvest years and CLs, correlating with their polyunsaturated fatty acid (PUFA) content and LOX activity. Both factors minimally impacted the emulsification capacity of the proteins but imposed a significant effect on their rheological properties. Altogether, the results revealed that seed crop years and especially locations affect pea protein quality, calling for proper adaptation strategies.

Assessment of Greenness for Solid Phase Microextraction Techniques of Sample Preparation for Flavors by AGREE Prep & SPMS Tools

Assessing the greenness of sample preparation techniques is essential due to the use of various solvents, chemicals, reagents, sorbents, pH adjustments, and energetic inputs. Solid-Phase Microextraction (SPME) is preferred over traditional flavor extraction methods such as Simultaneous Distillation Extraction (SDE) and Solvent-Assisted Flavor Evaporation (SAFE) because of its sensitivity, efficiency, speed, versatility, and economy. SPME fibers coated with stationary phases can extract volatile and semi-volatile flavor compounds from food samples, which are then desorbed and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). This article provides an assessment of the greenness of 50 SPME techniques for flavor analysis using the AGREE Prep and Sample Preparation Metric of Sustainability (SPMS) tools. This evaluation offers valuable insights into the environmental impact and sustainability of SPME as sample preparation techniques for flavour analysis. As per AGREE Prep, method 34 was found to be environmental friendly with score of 0.66, attributed to safe solvents, minimized waste, high sample throughput, and low energy consumption where as method 7 with SPMS scores of 7.05 is more sustainable due to miniaturization, fewer steps, and low energy use.

Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities.

Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of Lactiplantibacillus plantarum dy-1 fermentation on the nutritional components, flavor and taste properties, and composition of saponin compounds and their hypolipidemic and antioxidant activities. The results suggested that the total polyphenol content increased, and the soluble polysaccharides and total saponin contents decreased in fermented bitter melon juice (FJ) compared with those in non-fermented bitter melon juice (NFJ). The determination of volatile flavor substances by GC-MS revealed that the response values of acetic acid, n-octanol, sedumol, etc., augmented significantly, and taste analysis with an electronic tongue demonstrated lower bitterness and higher acidity in FJ. Furthermore, UPLC-Q-TOF-MS/MS testing showed a significant decrease in bitter compounds, including momordicines I and II, and a significant increase in the active saponin momordicine U in the fermented bitter melon saponin group (FJBMS). The in vitro assays indicated that FJBMS exhibited similar antioxidant activities as the non-fermented bitter melon saponin group (NFBMS). The in vitro results show that both NFBMS and FJBMS, when used at 50 μg/mL, could significantly reduce fat accumulation and the malondialdehyde (MDA) content and increased the catalase (CAT) activity, while there was no significant difference in the bioactivities of NFBMS and FJBMS. In conclusion, Lactiplantibacillus plantarum dy-1 fermentation is an effective means to lower the bitterness value of bitter melon and preserve the well-known bioactivities of its raw materials, which can improve the edibility of bitter melon.

Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

For lowering the daily intake of salt, the study evaluated the impact of various organic sodium salts (OSS), including sodium acetate (SA), sodium citrate (SC), and sodium lactate (SL), on the quality and volatile flavor profiles of large yellow croaker. The results showed that the 5 % SC and 5 % SL treatments significantly improved water holding capacity (WHC), texture, and color (p < 0.05). These groups also demonstrated compact microstructures and maintained strong sensory acceptability. However, as the curing concentration increased, protein unfolding and oxidation intensified, and the transition from bound and immobile water to free water was observed. This shift negatively affected WHC, texture, and cell structure. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) identified 27 volatile compounds, with OSS treatments notably enhancing flavor intensity. These findings offer valuable insights for developing low-sodium practices in the seafood industry.

Characterization and Evaluation of Taihe Black-Boned Silky Fowl Eggs Based on Physical Properties, Nutritive Values, and Flavor Profiles.

Taihe black-boned silky fowl (TS) is a native chicken breed in China with more than 2000 years of history. The present study aimed to characterize and evaluate the physical, nutritional, and flavor properties of TS eggs with a comparison to two other commercial breeds. Eggs from TS (n = 60) crossbred black-boned silky fowl (CB, n = 60) and Hy-line Brown (HL, n = 60) were used for physicochemical analysis. The evaluation system was divided into four parts based on nutrient and flavor profiles: protein and amino acids, lipids and fatty acids, mineral elements, and flavor-related amino acids and volatile compounds. Results showed that TS eggs were typically associated with the lowest egg weight and the highest yolk color, as compared with CB and HL eggs. No differences were found in crude protein, crude fat, triglycerides, and cholesterol content between eggs from the different breeds, but these eggs were distinct in terms of the amino acid, fatty acid, and volatile flavor compound profiles. Moreover, the differences in amino acid and fatty acid profiles might contribute to the specific flavor of TS eggs. Evaluation results indicated that TS egg whites may be suitable as a protein source for premature infants and young children under three years old and TS egg yolks could be considered a beneficial dietary lipid source due to their potential anti-cardiovascular properties. Additionally, TS whole eggs could serve as a valuable source of selenium (Se), molybdenum (Mo), zinc (Zn), and phosphorus (P) for adults aged 18 to 65. However, TS and CB eggs showed inferior Haugh units, eggshell quality, and essential amino acid compositions for older children, adolescents, and adults. These findings provide a better insight into the health benefits of TS eggs and contribute to the breeding and nutrition regulation of TS breeds.

Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.

Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.

Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus

The differences in volatile flavor compounds (VFCs) between Monascus-solid-state fermented Tartary buckwheat (MSFTB) and Monascus-liquid-state fermented Tartary buckwheat (MLFTB) were investigated using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The study revealed several significant differences in the composition and abundance of VFCs between the two states. Compared to MSFTB, MLFTB exhibited notable increases in various elements including protein, crude fat, total flavonoids, total polyphenols, Monacolin K, Monascus pigments. Principal component analysis demonstrated significant increases in the production of specific VFCs in MLFTB compared to MSFTB. A total of 25 VFCs were identified through GC-IMS, including 9 esters, 7 alcohols, 5 ketones, and 4 aldehydes. The content of pleasant VFCs in MLFTB was significantly higher than in MSFTB. These compounds served as both VFCs and key aroma components during fermentation. In conclusion, the Monascus fermentation state played a crucial role in enhancing the flavor quality of Tartary buckwheat.

Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing.

To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequencing (HTS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the microbial diversity and VOCs of MTD, respectively. The results showed that Weissella, Staphylococcus, Thermoactinomyces, Kroppenstedtia, and Lactobacillus were the dominant bacterial genera, while Aspergillus, Alternaria, Thermoascus, Thermomyces, Wickerhamomyces, and Saccharomyces were the dominant fungal genera. A total of 61 VOCs were detected by GC-IMS, among which, 13 differential VOCs (VIP > 1) were identified, that could be used as potential biomarkers to judge the fermentation stage of MTD. Kroppenstedtia and Saccharopolyspora were positively correlated with 3-methyl-2-butenal and 2,2,4,6,6-pentamethylheptane-D, respectively, and both of these were positively correlated with butanal-D. Acetobacter, Streptomyces, and lactic acid bacteria (LAB) including Leuconostoc, Pediococcus, Weissella, and Lactobacillus were negatively correlated with their associated VOCs, while fungi were generally positively correlated with VOCs. Wickerhamomyces, Saccharomyces, and Candida were positively correlated with butan-2-one-M. This study provides a theoretical basis for explaining the mechanisms of MTD flavor formation and screening functional microorganisms to improve the quality of MTD.

Changes in the Volatile Flavor Substances, the Non-Volatile Components, and the Antioxidant Activity of Poria cocos during Different Drying Processes.

Poria cocos (Schw.) wolf (P. cocos) is an important medicinal material with both therapeutic and edible properties. This study investigated volatile constituents, amino acids, proteins, polysaccharides, triterpenoid ingredients, and alcohol-soluble extracts on P. cocos during eight drying processes. A total of 47 volatile components were found and identified; the main volatile components of shade drying (SD) and hot-air drying at 50 °C (HD50) were esters and alcohols, while for drying in hot air at 60 °C~100 °C (△ = 10 °C) and infrared drying (ID), the main compounds were aldehydes and hydrocarbons. The amino acids in P. cocos remained the same when dried with various methods. Compared with SD samples, with the temperature increase, the content of amino acids showed a trend of first decreasing and then increasing, while the content trend of proteins was the opposite. The HD70 samples had the highest content of polysaccharide, triterpenoid ingredients, alcohol-soluble extracts, and antioxidant activity. Furthermore, volatile compounds showed a correlation between non-volatile constituents. This research provides evidence that the aroma, active components, and activity of P. cocos were affected by the drying method.

Study on Biochemical Composition of Sea Buckthorn Fruit Cultivated from Leh, India and its Flavor Profile by Gas Chromatography Mass Spectrometry (GC-MS)

Sea buckthorn berries are among the most nutritious and vitamin rich fruit found in the plant kingdom. Biochemical composition of sea buckthorn berries cultivated from Leh, India was analyzed to study its suitability for making food products. Berry pulp was analyzed for sugars, acidity, TSS and pH. The results show that the sea buckthorn pulp exhibited higher acidity, lesser pH, total sugars and reducing sugars, when compared to fruits like pineapple and grapes. Calcium and potassium content of berry was found to be high when compared to other mineral content viz. sodium, iron and phosphorus. Antioxidant contents and antioxidant activity of pulp was determined and compared with other fruit pulps. Sea buckthorn fruit pulp exhibited significant antioxidant activity i.e. 88.72%, when compared to locally available fruits like grapes and pineapple. Totally 45 volatile flavour components were identified from sea buckthorn berry, which contains mainly esters, that contributes to significant berry aroma.

Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria

This study investigates the effect of autochthonous oyster-derived bacteria on mitigating the off-flavors in oyster hydrolysate (OPH) using flavoromics, microbiomics, and non-targeted metabolomics technologies. Results showed that the taste and odor sensory scores of oyster-derived lactic acid bacteria (LAB) fermentation were significantly better than those of commercial fermentation (p < 0.05), scoring 4.14 ± 0.47 and 4.23 ± 0.26, respectively (out of 5). Significant alterations were observed in volatile flavor compounds (VOCs) such as 5-nonanone, 2-undecanone, 3-octanol, 3,6-nonadien-1-ol, phenylethanol, and γ-decalactone. Non-volatile flavor metabolites were mainly represented by a rise in unsaturated fatty acids and a decrease in saturated fatty acids and bitter amino acids (Tyr and Arg). A total of 569 differential metabolites were identified, mainly involved in linoleic acid metabolism, glycerophospholipids, phenylalanine (Phe), tyrosine (Tyr), arginine (Arg), and proline (Pro). Lecithin, Tyr, Phe, histidine (His), Arg, and glutamine (Gln) were identified as flavor precursor compounds for oyster-derived LAB fermentation. High-throughput sequencing clarified the dominant role of oyster-derived LAB in influencing metabolites and precursors during fermentation. This study offers new insights into the mechanisms of flavor development in autochthonous bacteria-inoculated fermented shellfish.

Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt

This study investigated the effects of several concentrations of Ganoderma lucidum water extract (GLWE) (0, 0.5, 1.0, and 1.5 %) on set-type yogurt's flavor volatiles as well as the physicochemical, textural, and antioxidant activities of the yogurt during storage. The HS-SPME-GC–MS investigation found that adding GLWE increased the amount of flavor volatiles in yogurt, which improved the quality of flavor volatiles produced by the yogurt. The yogurt's water holding capacity, syneresis, color, and texture all showed optimum values at a 0.5 % GLWE concentration, and its total number of flavor volatiles reached 43. To sum up, the incorporation of GLWE at a 0.5 % concentration promotes the development of superior flavor volatiles in yogurt and enhances its qualitative attributes in contrast to the control group.

Effect of rosemary extract on volatile flavor profile and flavor source of skipjack tuna

A fishy odor can significantly hinder the development of products made from nutritious skipjack tuna. To address this issue, rosemary extract (RE) was used as a deodorizing agent for skipjack tuna. Multi-omics techniques, including e-nose, e-tongue, gas chromatography-ion mobility mass spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS), were employed to analyze the volatile flavor compounds in the skipjack tuna meat before and after deodorization. The main fishy odors found in the skipjack tuna were identified as nonanal, heptanal, hexanal, and 1-octen-3-ol, primarily resulting from lipid oxidation. Treatment with RE solutions at concentrations of 0.8% and 1.0% completely removed nonanal, hexanal, and heptanal from the skipjack tuna meat, while the level of 1-octen-3-ol was significantly reduced by 67.21% (p < 0.05). The GC-MS analysis of the impregnated solution indicated a 31% increase in 1-octen-3-ol content at a concentration of 0.2% (p < 0.05). Additionally, skipjack tuna meat treated with 0.8% and 1.0% RE showed lower peroxide values and thiobarbituric acid reactive substances values (p < 0.05). The reduction of fishy odor by RE was directly linked to decreased lipid oxidation. Quantitative analysis of phenolics revealed that the relative content of phenolics in RE was 52.54%, with the main phenolics being chlorogenic acid, caffeic acid, and luteolin. Thus, RE shows promise in eliminating fishy odors and minimizing lipid oxidation in skipjack tuna.

Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt

AbstractBACKGROUNDThis study explores enzymatic hydrolysis as a method of modifying soybean meal (SM). It can reduce the particle size, improve flavor, and convert macromolecules into absorbable nutrients. The purpose is to provide technical information regarding the use of SM. Papain alone, and a combination of papain and acid protease, and a mixture of papain, acid protease, and Lactiplantibacillus plantarum were employed for the enzymatic hydrolysis of SM.RESULTSSensory evaluation and nutritional and flavor analyses were performed with yogurt produced after SM enzymatic hydrolysis. The enzymatic hydrolysis improved yogurt quality significantly in comparison with non‐enzymatically hydrolyzed soybean meal yogurt (SMY) by accelerating the decrease in pH and shortening the duration of fermentation. Enzymatic hydrolysis also reduced beany flavors and bitterness and enhanced the aromatic compound, flavor‐related amino acid, and organic acid content, rendering the yogurt more appealing to consumers. Microstructural analysis revealed favorable characteristics that textural and rheological properties of the yogurt produced after enzymatically hydrolyzed SM were improved.CONCLUSIONIn this study, the biotechnological approach was used to demonstrate the efficacy of enzymatic hydrolysis in improving the quality and value of SM, promoting the efficient application of SM in the food industry. © 2024 Society of Chemical Industry.

Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation

This study investigated the impact of various treatments (boiling, steaming, microwave heating, and baking) on the physicochemical properties and flavor profile of pearl gentian grouper after undergoing waterless preservation. The grouper meat treated with Csteaming (non-preservation steaming treatment) and WLsteaming (waterless preservation steaming treatment) exhibited the highest levels of springiness (P < 0.05). Additionally, Csteaming and WLsteaming significantly reduced the hardness and cooking loss (P < 0.05) and demonstrated the highest umami values. The TBARS value of the baking groups exhibited a significantly lower level compared to that of the other heat treatment groups (P < 0.05). The primary volatile compounds in the heated grouper samples were nitrogen oxide, sulfides, and long-chain alkanes. The volatile flavor compounds of heated grouper samples were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry, and a total of 35 volatile compounds were identified, including 8 aldehydes, 8 alcohols, 1 acid, 5 nitrogen-containing compounds, 6 hydrocarbons, and 7 ketones. The boiling treatments exhibited the highest levels of 5′-IMP and lactic acid. Meanwhile, steaming treatment emerged as a preferred method for maintaining the umami taste. Additionally, the waterless preservation technique effectively enhanced the content of succinic acid in pearl gentian grouper.

Dynamic changes and correlation of quality, flavor and microorganisms of Mei (Prunus mume) vinegar during fermentation and clarification

Mei (Prunus mume) is a highly nutritious fruit whose value is often underutilized due to its perishable nature and challenges in post-maturation storage. This study evaluated the changes and correlations among quality, volatile flavor compounds (VFCs), and microorganisms in Mei vinegar (MV) during acetic acid fermentation (AAF) and low temperature clarification (LTC) using various clarifiers. The results indicated that AAF enhanced the bioactive components and antioxidant capacity of MV. A total of 73 VFCs were identified, comprising 9 alcohols, 28 esters, 5 aldehydes, 18 acids, 4 phenols, 1 ketone, 5 alkanes, and 3 others. Among these, the number and relative content of esters and acids exhibited dominance both in AAF and LTC. Firmicutes and Pediococcus were predominant at the phylum and genus levels, respectively. After 1 d of AAF, the relative abundances of Firmicutes and Pediococcus increased significantly, while LTC reduced their abundance. Among the 20 stable VFCs in MV, most esters and alcohols showed positive correlations with the top 10 bacteria at the phylum and genus levels, while certain acids were negatively correlated with these bacteria. Therefore, these findings offer valuable insights for the development of MV, the selection of clarifiers, and offer a theoretical basis for improving MV quality and flavor.

Effects of surimi by-product hydrolysates on processing quality and difference analysis of volatile compounds of silver carp surimi gel

The aim of this study was to investigate the effects of surimi by-product hydrolysates (SBPHs) on the processing quality, gel characteristics, microstructure, and volatile compounds of surimi. The results showed that the addition of SBPHs improved the water holding capacity (95.18% and 94.32%), texture property, and gel characteristic (546.04 g cm) of the surimi gel, reduced the cooking loss (7.15%) and aperture area (34.10%) of the surimi gel (P < 0.05), causing no difference in their whiteness (P > 0.05). The SBPHs reduced the free water and increased the immobilized water of the gel. At the same time, SBPHs made tighter cross-linking of the surimi gel proteins. The results of gas chromatography-ion mobility spectrometry showed that 62 volatile flavor compounds were detected in each group of surimi, and the relative contents of aldehydes, alcohols, and ketones were relatively high. A total of 19 volatile flavor compounds were selected as the potential markers in samples by orthogonal partial least square siscriminant analysis. The additions of SBPHs (0.6% and 1.2%) in this study were much lower than those of commercial cryoprotectant (6%). In conclusion, SBPHs emerges as a potential cryoprotectant for the surimi industry and have promising advantages in enhancing the quality of surimi.

Real-time monitoring of 2,5-dimethylpyrazine in solid, liquid, and gas phases during processing of fried skipjack tuna steaks using intestinal villus-like Ag nanoparticles@Au nanowires surface-enhanced Raman substrate chips

The production and distribution of 2,5-dimethylpyrazine (2,5-DMP), a key volatile flavor compound, are associated with the frying of skipjack tuna steaks. In this study, an intestinal villus-like chip was fabricated to quantitatively detect 2,5-DMP in multiphase systems based on surface-enhanced Raman spectroscopy (SERS). The chip exhibited excellent SERS performance with an enhancement factor of 1.16 × 108, excellent uniformity and reproducibility, and low detection limits of 6.49 pg/mL, 0.182, and 0.920 ng/mL for 2,5-DMP solid, liquid, and gas models, respectively. The results indicated the 2,5-DMP content with growth rates in the order of frying steam > frying steaks > frying oil, and the 2,5-DMP content in frying steam was linearly correlated (R2 = 0.992) with the trend of the acid value and total polar compounds in frying oil. Therefore, this strategy for achieving the reliable detection of 2,5-DMP can assist in monitoring the frying process and food safety.

Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses.

This study investigates the effects of breeds, feeding methods, and parts on the volatile flavor of yak meat. Gas chromatography-ion mobility spectrometry (GC-IMS) and multivariate analysis were used to analyze the volatile organic components (VOCs) in yak meat from various sources. A total of 71 volatile compounds were identified, 53 of which were annotated based on the GC-IMS database. These include 20 alcohols, 16 ketones, 10 aldehydes, four alkenes, one ester, one acid, and one furan. Using VOC fingerprinting and multivariate analysis, yak meats from different sources were distinctly categorized. Breed had the most significant impact on yak meat VOCs, followed by feeding method and then part. Six volatiles with a variable importance in projection value greater than one were identified as potential markers for distinguishing yak meat. This study offers insights into the flavor profile of yak meat from different sources and demonstrates the efficacy of GC-IMS and multivariate analysis in characterizing and discriminating meats.

Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: A case study of golden pomfret (Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose

This study examines the effects of atmospheric cold plasma (AP) treatment on golden pomfret oil, particularly its physicochemical properties and flavor compounds. Volatile flavor compounds in the golden pomfret fish oil were investigated following AP treatment and cold storage for 30 d using gas chromatography-mass spectrometry, gas chromatography-ion mobility mass spectrometry, and an electronic nose. The relative odor activity values revealed that certain molecules, including pentane, tridecane, styrene, methyl palmitate, benzyl benzoate, 1-methyl-2-pyrrolidinone, and oleic acid, were potential markers for distinguishing between the aromas at fresh group, 30 d of storage, and 30 d of AP storage. The content of volatile compounds changed during low-temperature refrigeration. AP treatment was a protective measure against flavor changes during storage. This information can aid in exploring the formation mechanism of the characteristic odor of AP-treated golden pomfret oil and its related metabolic pathways.