Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS)

Song, Zhaoyang; Cao, Yinjuan; Qiao, Hui; Wen, Pengcheng; Sun, Guirong; Zhang, Weibing; Han, Ling

doi:10.1016/j.foodres.2023.113074

Cited by 9 publications

(2 citation statements)

References 42 publications

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“…It could be visualized based on the presence or absence of peaks (color dots) or the color depth of the peaks (color dots). The presence or absence of the peaks (color dots) or the color shades could visualize the differences in components and concentrations between samples (white color corresponds to the low concentration of volatiles and red color corresponds to high concentration) [21]. From Figure 1, it could be concluded that the volatiles were mainly concentrated in the drift time of 0-15 s and the retention time of 0-500 s. In order to highlight more significantly the difference between the flavor substances of the two breads, one bread sample was selected as a reference.…”

Section: Gc-ims Analysismentioning

confidence: 99%

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder

Zhang,

Zhong,

Zhang

et al. 2024

Foods

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Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch.

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Section: Gc-ims Analysismentioning

confidence: 99%

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder

Zhang,

Zhong,

Zhang

et al. 2024

Foods

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show abstract

“…Bene ting from the contrasting mobility of gas phase ions in an unchanging electric eld, IMS is an advantageous analytical technique with a brief incubation period, accelerated analytical time, and heightened sensitivity (He et al, 2022;Sun et al, 2023). Besides, compared to GC-MS, GC-IMS offers a lower detection limit, remarkable sensitivity, and ease of use, making it a great choice for detecting avor compounds at room temperature and ambient pressure (Song et al, 2023;Zhu et al, 2021). Meanwhile, GC-IMS is able to provide a color contours image to illustrate the analysis results, helping to clearly differentiate between samples (Yao et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Wang,

Liu,

Cheng

et al. 2024

Preprint

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The flavor of Baijiu is not only determined by the individual flavors of the compounds but also by the combination of them. The exploration of the interaction effects between flavor compounds remains in the nascent stages. In this study, a method based on headspace-gas chromatography-ion mobility spectrometry has been proposed to swiftly elucidate the interactions among flavor compounds in Baijiu. To optimize the critical factors influencing headspace generation, namely, incubation time, sample quantity, injection volume, and alcohol content, we employ a Box-Behnken design integrated with Response Surface Methodology. Model solutions were created with 13 common flavor compounds typically found in Baijiu and varying concentrations of lactic acid, allowing researchers to evaluate the intensity of the interaction between lactic acid and these compounds by comparing the concentration of flavor compounds in the presence of different levels of lactic acid. The findings revealed that lactic acid had a strong correlation with the majority of the flavor compounds, and the disparities among the model solutions with flavor compounds augmented as the lactic acid content rose. This research presents a novel analytical approach, offering rapid insights into the correlation between flavor components in Baijiu and other complex food matrices.

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Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS

Zhang,

Wang,

Meng

et al. 2024

Food Bioscience

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Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS)

Cited by 9 publications

References 42 publications

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS

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