This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L , a , and b showed significant differences with respect to different doses and storage intervals; a and b did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.

Eight kinds of commercial rice vinegars from Korea, China and Japan were selected to evaluate their flavour-related discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry (SPME/GC-MS), an electronic nose (e-nose), electronic tongue (e-tongue) and subjective sensory evaluation. Principal component analysis patterns based on SPME/GC-MS provided a clear categorical discrimination among the vinegars of three origins. The distribution patterns of the samples were similar between SPME/GC-MS and e-nose analyses and Korean vinegars were clearly discriminated. A high correlation coefficient was determined between SPME/GC-MS and e-nose on acetaldehyde (0.948) and diacetyl (0.970). e-Tongue-based principal component analysis patterns were subdivided into three regions according to the origin, and Chinese vinegars were clearly discriminated. Sensory panelists recorded origin-specific scores on flavours for all the samples. In conclusion, SPME/GC-MS, e-nose and e-tongue analyses may be useful for discrimination of flavour profiles of rice vinegars of different producer origin.

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Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.