Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS

Liu, Ao; Zhang, Hongwei; Liu, Tongjie; Gong, Pimin; Wang, Yawei; Wang, Hongze; Tian, Xiaoying; Liu, Qiqi; Cui, Qingyu; Xie, Xiang‐Qun; Zhang, Lanwei; Yi, Huaxi

doi:10.1016/j.fbio.2022.101832

Cited by 31 publications

(21 citation statements)

References 37 publications

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“…Butanoic acid, pentanoic acid, propanoic acid, and butan-2-ol are VOCs presented in ‘Butyric’ and ‘Zapateria’ defect and propanoic acid even in ‘Putrid’ defect. These carboxylic acids are associated with cheesy odor (propanoic acid) and buttery and cheesy odor (butanoic acid) [ 27 ]. This result is in agreement with previous studies [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

Application of Digital Olfaction for Table Olive Industry

Sánchez

Fernández

Martín-Tornero

et al. 2022

Sensors

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The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations. The use of electronic devices could help when classifying defects in a fast, non-destructive, cheap, and environmentally friendly way. For all of that, table olives were evaluated according to IOC regulation in order to classify the defect predominant perceiving (DPP) of the table olives and their intensity. Abnormal fermentation defects of Spanish-style table olives were assessed previously by an IOC-validated tasting panel. ‘Zapateria’, ‘Putrid’, and ‘Butyric’ were the defects found at different concentrations. Different volatile compounds were identified by gas chromatography in altered table olives. The same samples were measured with an electronic nose device (E-nose). E-nose data combined with chemometrics algorithms, such as PCA and PLS-DA, were able to successfully discriminate between healthy and non-healthy table olives, being this last one also separated between the first and second categories. Volatile compounds obtained with gas chromatography could be related to the E-nose measuring and sensory analysis, being capable of matching the different defects with their correspondents’ volatile compounds.

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Section: Discussionmentioning

confidence: 99%

Application of Digital Olfaction for Table Olive Industry

Sánchez

Fernández

Martín-Tornero

et al. 2022

Sensors

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“…Moreover, such methods might also be employed for sensory evaluation and to even estimate aroma profiles based on analytical data. Liu et al [51] for instance, investigated the sensory and chemical profiles of milk samples fermented with different bacteria.…”

Section: Classification Of Scotch and American Whisky Based On Analyt...mentioning

confidence: 99%

Quick insights into whisky – investigating rapid and efficient methods for sensory evaluation and chemical analysis

Haug¹,

Grasskamp²,

Singh³

et al. 2023

Preprint

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The evaluation of aroma properties of beverages both analytically as well as with human sensory is a challenging task and most often related to time- and cost-intensive analyses. Whisky is a spirit offering a wide variety of aroma impressions caused by a complex mixture of aroma active compounds. In the present study, methods for the efficient evaluation of aroma characteristics are evaluated for 16 whisky samples of different origins (Scotch and American). Rate all that apply (RATA) was applied as a rapid sensory method for the sensory evaluation of whiskies. Sensory evaluation of the samples led to the determination of eight significant aroma attributes: Caramel / cream caramel / toffee, vanilla, (canned) peach, phenolic, smoky, fruity, flowery and (fermented) apple / cider. Chemical analysis was conducted by stir bar sorptive extraction (SBSE) coupled to gas chromatography mass spectrometry in combination with an in-house data processing tool for automated analyte identification. Through chemical analysis of the whisky samples and automated compound identification, over 200 mostly aroma-active volatiles were detected. To test both approaches for their potential for sample classification, a simple classification problem (Scotch vs. American) was applied. Linear discriminant analysis (LDA) indicates both that sensory evaluation by RATA (97.86%) and the applied analytical procedure (96.94%) are suitable for the distinction between the two whisky types. For both approaches, markers were identified for the classification. These investigations build a solid foundation for the implementation of a versatile platform for rapid and efficient aroma evaluation for various foodstuffs and beverages.

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“…Referring to the processing method of Çakir and Ayvaz 21 and Belichovska et al, 22 the pre-treated fish fillets were soaked in a salt solution for 4 h, then dried in a hot-air drying oven (60 °C, 2 h) to reach 65.5 ± 5.5% of the original weight by dry weight, and immersed in a solution of smoke flavoring in water for 2 min with a fish-toflavoring solution proportion of 1:15 (w/v), and smoked fillets were kept at room temperature for 2 h to react between smoke components and fish flesh and heated in an oven (180 °C, 10 min). To determine the optimal process parameters, select salt concentration (1, 3, 5, 7, and 9%), smoke flavors concentration (2, 4, 6, 8, and 10%), cooking temperature (70, 90, 110, 130, and 150 °C), and cooking time (5,15,25,35, and 45 min) were four groups of single factors, and the process was optimized through orthogonal experiments (Table S1).…”

Section: Experimental Designmentioning

confidence: 99%

“…Quantitative descriptive analysis (QDA) was used to evaluate the effects of different processing parameters on the sensory scores of smoke-flavored sea bass and the changes in sensory scores during storage. According to ISO 8586:2012 (ISO, 2012), 25 students of the College of Food Science and Engineering of the Ocean University of China were recruited as panel candidates and trained. 26 Through the selection and training of the sensory evaluation team evaluation panel for sensitivity tests of color, texture, smoke flavor, and fishy and salty taste, 10 assessors (6 women and 4 men, age ranging from 23 to 45) with high sensitivity, discrimination, and good stability and repeatability were selected and retrained for at least 2 weeks.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effects of Plant Extracts (Clove, Fennel, Rosemary, Cinnamon, and Tea Polyphenols) on Microbiological, Chemical, and Sensory Quality of Smoke-Flavored Sea Bass during Chilled Storage

Feng

Wang

Timira

et al. 2022

ACS Food Sci. Technol.

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The present study aimed to evaluate the effect of different plant extracts on the shelf-life of smoke-flavored sea bass. Changes in the quality characteristics of smoke-flavored sea bass during storage at 4 ± 1 °C were assessed by exploring the changes in microbiological, chemical indicators (pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS)), and sensory evaluation. According to microbiological analysis, the rosemary-added group could extend the shelf-life of the samples by 9 days during the 30 day storage experiment. The total viable count (TVC) of the rosemary-added group (10.15 log CFU/g) was significantly lower (P < 0.05) than that of the other groups. At the same time, the TVB-N of the rosemary-added group (18.2 mg N/ 100 g) was significantly lower (P < 0.05) than that of the control group (27.63 mg N/100 g), and the TBARS was in a relatively stable state. Sensory evaluation showed that the addition of five plant extracts all improved the sensory score, and the sensory score of the rosemary-added group was always in a high state. Therefore, the use of rosemary extract can be recommended to extend the shelf-life of smoke-flavored sea bass, which provides a reference for the practical production and application of smoked fish.

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Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS

Cited by 31 publications

References 37 publications

Application of Digital Olfaction for Table Olive Industry

Application of Digital Olfaction for Table Olive Industry

Quick insights into whisky – investigating rapid and efficient methods for sensory evaluation and chemical analysis

Effects of Plant Extracts (Clove, Fennel, Rosemary, Cinnamon, and Tea Polyphenols) on Microbiological, Chemical, and Sensory Quality of Smoke-Flavored Sea Bass during Chilled Storage

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