Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Xu, Yifeng; Chen, Yan Ping; Deng, Shaopo; Li, Chunbao; Liu, Yuan

doi:10.1016/j.foodres.2020.109669

Cited by 45 publications

(41 citation statements)

References 33 publications

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“…Overall, the volatile compounds from different varieties of pork could be well-differentiated by nanoelectronic smelling analysis, which is a potentially viable method for evaluating pork. Similar to the study by Yuan Xu et al [ 12 ], the discrimination of pork breeds provides a good reference for nanoelectronic smelling in distinguishing food grades, sources, and parts.…”

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 55%

“…Yuan Xu et al [ 12 ] studied flavor differences in five different parts of Chinese cut chicken (skin, breast, leg, head, and buttocks) using a nanoelectronic smelling array equipped with 14 sensors, each sensitive to hydrogen sulfide, sulfide, alcohols, ketones, aldehydes, and aromatic compounds, respectively. The analysis of the results revealed 137 volatile compounds, including 21 hydrocarbons, 7 aldehydes, 10 ketones, 53 alcohols, 10 esters, 6 furans, 11 acids, 15 miscellaneous compounds, and 4 sulfur-containing compounds.…”

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 99%

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Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Sha

2022

Micromachines

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In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.

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Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 55%

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 99%

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Sha

2022

Micromachines

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“…An orientation sample from an extra steak was evaluated, and the scores were given by the panel discussion at one time before each session. Unsalted crackers and drinking water were served to avoid the cross-link effects between samples [ 48 ].…”

Section: Methodsmentioning

confidence: 99%

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

et al. 2022

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This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical analysis was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical analysis. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds. Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.

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“…Such a difference was in accordance with the results of sensory evaluation. In previous studies, E-nose sensor signals were shown to have a certain correlation with sensory attributes [48,49].…”

Section: Sensory Evaluationmentioning

confidence: 96%

Application of concave induction cooking to improve the texture and flavor of braised pork

2022

Teor. prakt. pererab. mâsa (Print)

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Long-term cooking may reduce the eating and nutritional quality attributes of meat products due to excessive oxidation. This study aimed to investigate the feasibility of concave induction to improve the quality of braised pork belly. Pork belly cubes were subjected to concave induction cooking (2000 W) or plane induction cooking (2000 W, traditional) for 60 min, 90 min, 120 min or 150 min. Then texture, fatty acid profile, lipid and protein oxidation, volatile flavor and sensory test in braised meat were evaluated. Compared with traditional method, concave induction cooking showed higher heating performance with shorter time to achieve a setting temperature. Compared with traditional cooking for 150 min, concave induction cooking for 60 min did not only produce a comparable volatile flavor and sensory scores, but also give better quality attributes, including lower hardness, chewiness, thrombogenicity values, PUFA/SFA value, lipid and protein oxidation. E‑nose results showed that samples cooked by concave induction for 60 min and 90 min showed a great similarity to those cooked by plane induction for 150 min. Concave induction cooking for 60 min also showed advantages to retain higher abundances of other volatile compounds including 2-pentylfuran, (E, E)-3,5-octadien‑2- one, 2, 3-octanedione, 2-decahydro‑1,6- dimethylnaphthalene when compared with plane induction cooking for 150 min.

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Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Cited by 45 publications

References 33 publications

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

Application of concave induction cooking to improve the texture and flavor of braised pork

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