Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

In this study, furan analysis was conducted on dried red pepper powder treated by three cooking methods (boiling, roasting, and frying). A total of 144 samples were prepared and their furan levels were analysed using automated solid-phase micro-extraction gas chromatography-mass spectrometry. The furan concentration in boiled soup ranged from 1.26 to 4.65 ng/g, and from 7.37 to 27.68 ng/g for boiled red pepper samples. For the roasting method, a furan concentration between 6.66 and 761.37 ng/g was detected. For the frying method, the furan level of edible oils ranged from 3.93 to 125.88 ng/g, and a concentration ranging from 4.88 to 234.52 ng/g was detected for the fried red pepper samples. The cooking method using edible oil obtained a higher furan concentration than the water-based method. Samples using corn germ oil (linoleic acid-rich oil) obtained the highest furan concentration among the four edible oils. In all cooking methods, the higher the heating temperature and time, the higher the furan concentration detected. A kinetic study was conducted using the roasting model system and the apparent activation energy was 60.5 kJ/mol. The results of this study could be useful as a database for furan concentration in dried red pepper powder according to various cooking methods.

Section: Resultsmentioning

confidence: 82%

Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying

Kim

Lee

2022

“…Most researchers focused on umami taste in the research of meat products, free amino acids and nucleotides are important taste related compounds in meat products ( 76 , 77 ). In this study, the calculation of EUC only covered the influence of umami amino acids and 5'-nucleotides on the umami of the samples.…”

Section: Resultsmentioning

confidence: 99%

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

Luo

et al. 2022

Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.

“…The bitterness of chicken patties baked at 190°C is also higher than that of samples baked at 160°C due to the more intense Maillard reaction and caramelization reaction at 190°C ( 36 ). It was reported that bitter amino acids make could make umami taste soft ( 37 ). In the present study, the astringency aftertaste-A, richness, and saltiness of eel burgers showed an upward trend with the increase in baking temperature, which may be related to the water evaporation.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

Shi

Ren

et al. 2022

The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burgers baked at 160°C was significantly higher than that at other baking temperatures. With increased baking temperature from 100 to 220°C, amide I in the Fourier transform infrared spectroscopy of eel burgers shifted from 1,645 to 1,633 cm−1, and the peak intensity of 1,744 cm−1 initially increased and then decreased. When the baking temperature exceeded 160°C, the band intensity of protein aggregate increased gradually with increased baking temperature. Scanning electron microscopy result indicated that the muscle fibers in eel burgers contracted significantly with increased baking temperature, and a honeycomb-like network structure appeared in eel burgers baked at 220°C. The sulfur compounds in the eel burgers baked at 130°C were lower than those of the sample baked at 100°C, but it increased gradually with further increased baking temperature. The aftertaste astringency, richness, saltiness, and overall acceptability of eel burgers increased with increased baking temperature. The eel burgers baked at 130–160°C could be easily digested according to the in vitro digestibility and confocal laser confocal microscopy of gastrointestinal digests. In conclusion, the texture properties, barbecue aroma, and digestibility of eel burgers could be controlled by the baking temperature.