Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with
            <scp>HS‐SPME</scp>
            /
            <scp>GC‐MS</scp>

Chen, Qing; Jiang, Xin; Xiao, Naiyong; Feng, Qian; Liu, Junya; Shi, Wenzheng

doi:10.1111/jfpp.16567

Cited by 8 publications

(7 citation statements)

References 47 publications

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“…A total of 57 volatile compounds were identified from all samples via HS‐SPME‐GC–MS, including 13 alcohols, 9 esters, 11 aldehydes, 5 ketones, 6 acids, 7 hydrocarbons, 6 aromatics, and others (Table 5). Most of volatile compounds have been reported in previous studies (Chen et al, 2022). A heatmap of volatile components was drawn to more clearly display the difference in flavor in all samples (Figure 4c).…”

Section: Resultsmentioning

confidence: 76%

“…These results were consistent with E‐nose analysis. These volatile compounds may be derived from the oxidation of fatty acids, degradation of protein, Maillard reaction, Strecker degradation of free amino acids, and esterification reaction (Chen et al, 2022; Martínez‐Onandi et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…It has less effect on the integral flavor due to the high odor threshold, but it could provide unique alcohol aroma and abundant raw materials for esterification. The threshold of unsaturated alcohol was lower than saturated alcohol and contributed more to the overall flavor (Chen et al, 2022). Linalool was the major unsaturated alcohol in STY (S15, 1266.46 μg/kg; S1.89, 448.45 μg/kg).…”

Section: Resultsmentioning

confidence: 99%

“…Most of volatile compounds have been reported in previous studies (Chen et al, 2022). A heatmap of volatile components was drawn to more clearly display the difference in flavor in all samples (Figure 4c).…”

Section: Volatile Compound Analysismentioning

confidence: 95%

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Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis

Wan

Meng

Yu³

et al. 2022

Food Processing Preservation

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Traditional Suantangyu (STY) is made by cooking fish in the fermented sour soup and has a distinctive flavor. To determine the doneness and analyze the flavor and volatile compounds in cooking STY for reasonable manufacturing guidance, the maturity value model, sensory evaluation, E‐nose, E‐tongue, and HS‐SPME–GC–MS were employed in this paper. Results indicated that the maturity state (MyS) and optimal flavor state (OFS) were obtained by cooking STY 1.89 min at 50°C and 15 min at 80°C, respectively. Differences in the flavor of different cooking states of STY were found via principal component analysis (PCA) of E‐nose and E‐tongue. Moreover, the strongest sourness and saltness and the lowest astringency and bitterness were detected in OFS. Fifty‐seven volatiles were identified in STY via HS‐SPME–GC–MS. The most abundant volatiles were detected in OFS, particularly alcohols, esters, and aldehydes. Nonanal, octanal, eucalyptol, linalool, and ethyl acetate with high relative odor contribution (ROC) were the key odor‐active compounds in STY. This work could offer rational determination of doneness and deeper insight into flavor quality control during STY cooking. Novelty impact statement This work quantitatively determined the cooking doneness of Chinese traditional Suantangyu via integrating sensory evaluation and kinetics. The optimal flavor state of Suantangyu showed stronger aroma and taste attributes than the maturity state via analysis of E‐nose, E‐tongue, and HS‐SPME‐GC–MS. Finally, nonanal, octanal, eucalyptol, linalool, and ethyl acetate were the key odor‐active compounds in Suantangyu.

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Section: Resultsmentioning

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Volatile Compound Analysismentioning

confidence: 95%

See 2 more Smart Citations

Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis

Wan

Meng

Yu³

et al. 2022

Food Processing Preservation

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“…2-undecenal is an aroma compound that can be used as an edible flavor [41] and has some antifungal and [42] antioxidant abilities [43]. Tridecanal can be used as a food additive capable of providing flavor to food [44] and has some antibacterial effects [45]. 1-dodecanol can act as a surfactant [46] and is immune to the toxicity of Aedes aegypti [47]; it has some antioxidants [48] and insecticidal effects [47].…”

Section: Pharmacological Effects Of Differential Metabolites In Diffe...mentioning

confidence: 99%

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS

Zha

Peng

et al. 2022

Molecules

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Houttuynia cordata is a medicinal and edible plant with a wide biological interest. Many parts were discarded due to various modes of consumption, resulting in resource waste. In this study, a comprehensive study was conducted on various edible indicators and medicinal components of Houttuynia cordata to understand its edible and medicinal value. The edible indexes of each root, stem, and leaf were determined, and the metabolites of different parts were investigated using the headspace solid-phase micro-extraction technique (HS-SPME-GC-MS). The differential metabolites were screened by orthogonal partial least squares discriminant analysis (OPLS-DA) and clustering analysis. The results of the study showed that the parts of Houttuynia cordata with high edibility values as a vegetable were mainly the roots and leaves, with the highest vitamin C content in the roots and the highest total flavonoids, soluble sugars, and total protein in the leaves. The nutrient content of all the stems of Houttuynia cordata was lower and significantly different from the roots and leaves (p < 0.05). In addition, 209 metabolites were isolated from Houttuynia cordata, 135 in the roots, 146 in the stems, 158 in the leaves, and 91 shared metabolites. The clustering analysis and OPLS-DA found that the parts of Houttuynia cordata can be mainly divided into above-ground parts (leaves and stems) and underground parts (roots). When comparing the differential metabolites between the above-ground parts and underground parts, it was found that the most important medicinal component of Houttuynia cordata, 2-undecanone, was mainly concentrated in the underground parts. The cluster analysis resulted in 28 metabolites with up-regulation and 17 metabolites with down-regulation in the underground parts. Most of the main components of the underground part have pharmacological effects such as anti-inflammatory, anti-bacterial and antiviral, which are more suitable for drug development. Furthermore, the above-ground part has more spice components and good antioxidant capacity, which is suitable for the extraction of edible flavors. Therefore, by comparing and analyzing the differences between the edible and medicinal uses of different parts of Houttuynia cordata as a medicinal and food plant, good insights can be obtained into food development, pharmaceutical applications, agricultural development, and the hygiene and cosmetic industries. This paper provides a scientific basis for quality control and clinical use.

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Electronic nose and its application in the food industry: a review

Wang,

Chen

2023

Eur Food Res Technol

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Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Cited by 8 publications

References 47 publications

Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis

Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS

Electronic nose and its application in the food industry: a review

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