Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

Jing-na, WU; Rothenberg, Marc E.; Chen, Bei; Pan, Nan; Qiao, Kun; Wu, Gang; Liu, Zhiyu

doi:10.1002/ffj.3628

Cited by 16 publications

(16 citation statements)

References 17 publications

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“…Therefore, PCA analysis was performed on the response value dataset of e-tongue ( Figure 9 B) to assess the effect of the increase in PP concentration and CA content on the taste of mackerel mince. The PC1 and PC2 accounted for 77.3% and 19.9% of the total variance, respectively, and the cumulative contribution of the first two PCs accounted for 97.2%, indicating that they were sufficient to explain the total variance in the dataset [ 49 ]. It could be observed that in the PCA analysis graph, it was easy to distinguish the samples with different concentrations and amounts of PP and CA; the products with 0.6% CA were located in the positive half-axis of y-axis, the products with 0.3% CA were located in the negative half-axis of x-axis.…”

Section: Resultsmentioning

confidence: 99%

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Jin

Xie

Wang

et al. 2023

Foods

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The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were also investigated. The results showed that an increase in PP and CA concentrations gradually brightened the product colour and turned it pink. Furthermore, an increase in PP concentration and added CA reduced the fluidity and loss of water in mackerel mince. Proper PP and CA concentrations moderately increased the storage modulus (G′), loss modulus (G″), and yield stress of mackerel mince, making it suitable for 3D printing. At the same time, an increase in PP and CA concentrations enhanced the umami and sweet taste of mackerel mince but reduced the fishy and sour taste, and the degree of preference was within the acceptable range, except for PP1%-CA0%. It was found that, when the 3D-printing accuracy of mackerel-mince samples reached more than 97% and was acceptable, the optimal PP and CA concentrations for realizing the regulation of L*, a*, and b* were 1.00~3.00% and 0.09~0.32%, respectively.

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Section: Resultsmentioning

confidence: 99%

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Jin

Xie

Wang

et al. 2023

Foods

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“…This indicated that the PCA could represent most information of the samples. The PCA obtained by the dynamic PCA module has also been successfully applied in the discrimination analysis in studies of kiwifruits [ 21 ], oil [ 42 ], shrimp [ 43 ], and pufferfish [ 44 ], based on the volatile fingerprints obtained by GC-IMS. As shown in Figure 4 a, the sample A and C were at the right side.…”

Section: Resultsmentioning

confidence: 99%

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Chen

Qin

Geng

et al. 2021

Foods

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The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.

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“…Many of the flavor aldehydes such as heptanal, octanal, and nonanal are products of the oxidation of oleic and linoleic acids [ 33 , 34 , 35 , 36 ]. At the end of the growing-out period, the volatile flavor compound profile was clearly different between the FO and PO groups.…”

Section: Discussionmentioning

confidence: 99%

Recovery of Fatty Acid and Volatile Flavor Compound Composition in Farmed Tiger Puffer (Takifugu rubripes) with a Fish Oil-Finishing Strategy

Zhang

Meng

et al. 2023

Marine Drugs

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Booming fish farming results in a relative shortage of fish oil (FO) supply, meaning that alternative oils are increasingly used in fish feeds, which leads to reduction of long-chain polyunsaturated fatty acids (LC-PUFAs) and other relevant changes in fish products. This study investigated the efficacy of an FO-finishing strategy in recovering the muscle quality of farmed tiger puffer. An eight-week feeding trial (growing-out period) was conducted with five experimental diets, in which graded levels (0 (control), 25, 50, 75, and 100%) of added FO were replaced by poultry oil (PO). Following the growing-out period was a four-week FO-finishing period, during which fish in all groups were fed the control diet. Dietary PO significantly decreased the muscle LC-PUFA content, whereas in general, the FO-finishing strategy recovered it to a level comparable with that of the group fed FO continuously. The recovery efficiency of EPA was higher than that of DHA. Dietary PO also led to changes of volatile flavor compounds in the muscle, such as butanol, pentenal, and hexenal, whereas the FO-finishing strategy mitigated the changes. In conclusion, the FO-finishing strategy is promising in recovering the LC-PUFA and volatile-flavor-compound composition in farmed tiger puffer after the feeding of PO-based diets.

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Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

Cited by 16 publications

References 17 publications

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

Recovery of Fatty Acid and Volatile Flavor Compound Composition in Farmed Tiger Puffer (Takifugu rubripes) with a Fish Oil-Finishing Strategy

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