Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content

Zheng, Yingying; You, Mengchen; Song, Huanlu; Zou, Tingting

doi:10.1111/jfbc.13040

Cited by 12 publications

(19 citation statements)

References 41 publications

(75 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As reported in the previous studies, the aldehyde compounds can be formed through the Maillard reaction and Strecker degradation. For instance, 3-methylbutanal and 2-methylbutanal were produced through the decarboxylation and oxidative deamination of amino acids, such as isoleucine and leucine, while methionine and phenylalanine were found to impact the formation of benzaldehyde. Besides, furan-2-carbaldehyde was produced through the Maillard reaction .…”

Section: Results and Discussionmentioning

confidence: 99%

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Al-Dalali

Zheng

Sun

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, descriptive profile analysis, aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were positively identified after comparison with their corresponding standards. Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quantitatively determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.

show abstract

Section: Results and Discussionmentioning

confidence: 99%

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Al-Dalali

Zheng

Sun

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The lipids of the egg contain SFAs (30–35%) and UFAs (30–33%) and, among these, 0–45% and 20–25% of UFAs are MUFAs and PUFAs, respectively [ 34 ]. In addition, the fatty acid composition of the egg yolk substantially affects the flavor of the egg [ 35 ]. The use of feed rich in n − 3 fatty acids increases the content of n − 3 fatty acids in eggs.…”

Section: Mechanism Underlying the Effects Of Dietary Oils On The Production Performance And Egg Quality Of Laying Hensmentioning

confidence: 99%

Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens

Gao

Zhang

et al. 2021

Animals

View full text Add to dashboard Cite

With the development of a large-scale and intensive production industry, the number of laying hens in China is rapidly increasing. Oils, as an important source of essential fatty acids, can be added to the diet to effectively improve the production performance and absorption of other nutrients. The present review discusses the practical application of different types and qualities of oils in poultry diets and studies the critical effects of these oils on production performance, such as the egg weight, feed intake, feed conversion ratio (FCR), and various egg quality parameters, including the albumen height, Haugh units, yolk color, and saturated/unsaturated fatty acids. This article reviews the effects of different dietary oil sources on the production performance and egg quality of laying hens and their potential functional mechanisms and provides a reference for the selection of different sources of oils to include in the diet with the aim of improving egg production. This review thus provides a reference for the application of oils to the diets of laying hens. Future studies are needed to determine how poultry products can be produced with the appropriate proper oils in the diet and without negative effects on production performance and egg quality.

show abstract

“…In contrast, ketones were found to contribute significantly to the flavour of salted duck eggs [ 49 ], duck egg gels [ 14 ], and different breeds of eggs [ 57 ]. Ketones are produced from the oxidation of free fatty acids, amino acids decomposition, and free radical-induced lipid oxidation [ 57 , 61 ].…”

Section: Resultsmentioning

confidence: 99%

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

et al. 2022

View full text Add to dashboard Cite

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 66 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

show abstract

Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content

Cited by 12 publications

References 41 publications

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Contact Info

Product

Resources

About